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Chocolate Sheet Cake + Whipped Peanut Butter Frosting

Pillowy soft chocolatey cake goodness is paired with the most delicious and healthiest peanut butter frosting. Both naturally sweetened, made with good fats, and in one bowl - this chocolate sheet cake with whipped peanut butter frosting is guaranteed perfection.
Course Dessert
Cuisine American, North American
Keyword allergy friendly, easy, healthy, quick
Prep Time 5 minutes
Cook Time 55 minutes
Servings 15 squares
Calories 409kcal
Author Laila Sbeinati

Ingredients

1 Bowl Chocolate Sheet Cake

  • 1 3/4 c flour
  • 1 1/4 c honey
  • 3/4 c cocoa powder
  • 1/2 c light oil
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 c brewed coffee
  • 1 c plant based milk, I've used coconut and oat milk
  • 1 tbsp apple cider vinegar

Whipped PB Frosting

  • 1/2 c coconut oil, room temp (NOT cold and NOT melted)
  • 1 c natural peanut butter, cold recommended - see notes
  • 1/4 tsp Himalayan salt
  • 1/3 c honey
  • 1/2 tsp pure vanilla extract

Instructions

1 Bowl Chocolate Sheet Cake

  • Preheat oven to 350F and have a 9"x12" pan lightly greased and dusted with cocoa powder and/or lined with parchment paper. Set aside.
  • In a large bowl, sift together: flour, cocoa, baking soda, baking powder, and salt. Whisk well to incorporate.
  • Next, add: honey, oil, coffee, milk, and vinegar, and continue whisking until fully combined. Batter may be thinner/runny in consistency. That's good!
  • Pour batter in prepared pan and place in the oven to bake for approximately 55 minutes, or until the edges have pulled away from the pan and a toothpick or knife inserted in the middle comes out clean.
  • Remove and allow to cool completely before you add the whipped pb frosting.

Whipped Peanut Butter Frosting

  • While the cake is baking, prepare the frosting.
    In a stand or hand mixer fitted with the whisk attachment, beat together all the ingredients on high until frosting is light and fluffy. About 5 minutes.
  • Place bowl in the fridge to cool - at least 20-30 minutes.
  • When the cake is ready to be frosted, remove bowl from the fridge and give it another quick whisking, approx. 30 seconds to 1 minute. Spread that silky whipped deliciousness on the cake and enjoy the best and healthiest frosting EVER!!!!!

Notes

This frosting is incredibly delicious. To ensure that it whips beautifully, make sure you follow the directions as instructed. Also, having a cold bowl and cold peanut butter will help create the perfect consistency and make it easier to whip.
Make sure your coconut oil isn't melted because you won't achieve the whipped consistency. It'll be a goopy mess! You also don't want to start with cold coconut oil either because that'll leave clumps in your frosting... not good! Coconut oil should be stored at room temp - it doesn't need refrigeration.
 

Nutrition

Sodium: 393mg | Calcium: 51mg | Vitamin C: 1mg | Vitamin A: 33IU | Sugar: 32g | Fiber: 3g | Potassium: 254mg | Calories: 409kcal | Saturated Fat: 9g | Fat: 24g | Protein: 7g | Carbohydrates: 48g | Iron: 2mg