Vegan Mascarpone & Chocolate Sheet Cake Bars

5 from 2 votes

Be sure to try my vegan mascarpone chocolate sheet cake that is topped with a smooth and creamy frosting. You'll love this super soft treat.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: 'Mascarpone' Chocolate Cake

Diet: Vegan

Servings: slices

Calories: 314kcal

Author: DJ

70 g vegan cream cheese room temperature
70 g vegan block butter room temperature
1.5 Tablespoons coconut cream can refrigerated overnight, you need the thick part on top
250 g powdered sugar sifted
0.5 teaspoons lemon juice

Preheat oven to 177 Celsius (350F). Grease an 8-inch, square cake tin with vegan butter and line with parchment paper. Set aside.

In a large bowl, mix the all-purpose flour, cocoa powder, brown sugar, baking soda and salt.
Pour in the soy milk, apple cider vinegar and vegetable oil. Fold the dry ingredients into the wet and don’t over-mix. Just make sure that all the pockets of flour are gone and that there are no lumps.

Pour the chocolate cake batter into the lined tin and bake in the centre of your oven for 25 minutes or until a skewer comes out clean.
Let the cake cool inside the tin for 15 minutes, then transfer to a cooling rack.

Add the whisk attachment to your stand mixer. Cream together the vegan cream cheese, vegan butter and coconut cream on a high speed until it becomes creamy. The texture might be a little lumpy at this point due to the coconut.
Switch to a medium speed and add the powdered sugar in increments. Once you’ve added all the powdered sugar and it is combined, add the lemon juice and beat one more time on a high speed for 5 minutes until creamy and any lumps should be gone.

Spread your vegan ‘mascarpone’ frosting over the chocolate cake. Smooth it out with a palette knife. Dust with a little cocoa powder. Slice and serve.

If the vegan cream cheese is cold when you make the frosting, it can result in it being lumpy and unappetising. Remove the vegan cream cheese, vegan butter and coconut cream from the fridge to room temperature at least 90 minutes before whipping up your frosting.

Don't mix the batter as you are risking over-mixing it. Fold the cake batter gently and by doing that, you will have a better-textured cake. Just make sure that there aren't any pockets of flour left.

Making the frosting is super simple and only takes a matter of minutes to whip up. All you need to do is cream together room temperature vegan cream cheese, vegan butter and coconut cream until smooth, then add in powdered sugar and lemon juice, beating until thick and creamy. I told you it was easy!