Olive Oil Coffee Chocolate Sheet Cake

This Vegan & Grain Free Olive Oil Coffee Chocolate Sheet Cake with Chocolate Espresso Buttercream is made with Let’s Do Organic Cassava Flour and our Confetti Sprinklez  by @abouttosprout

This sheet cake is easy peasy and deliciously coated with a layer of chocolate buttercream frosting.

Let’s Do Organic Sprinkelz add a fun finish to the cake, because who doesn’t love sprinkles!?

 

Ingredients

• 3 cups Let’s Do Organic Cassava Flour, sifted (don’t skip)⁠
• ¾ cup cocoa powder, sifted⁠
• 2 cups coconut sugar⁠
• 2 teaspoons baking soda⁠
• 1 teaspoon salt⁠
• ¾ cup olive oil⁠
• 2 teaspoons apple cider vinegar⁠
• 2 teaspoons vanilla⁠
• 1 cup cold coffee⁠
• 1 cup cold water⁠⠀
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Vegan Buttercream

• 16 oz. vegan butter⁠
• 3 cups powdered sugar⁠
• sifted 2 tablespoons cocoa powder, sifted⁠
• ½ teaspoon espresso powder, sifted⁠
• 1 teaspoon vanilla⁠
• 2-4 tablespoons non-dairy milk⁠
• Topping: 1 package Let’s Do Organic Confetti Sprinkelz⁠⠀

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Instructions
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Cake:

1. Preheat your oven to 350F and line a 9×13 pan with parchment paper.⁠
2. Combine sifted cassava flour, cocoa powder, sugar, baking soda & salt into a large bowl.
3. Measure out your olive oil and add you ACV and let sit for 1 minute. Pour in your oil/vinegar mixture, vanilla, cold coffee & cold water and mix until combined.⁠
4. Bake for 30-35 minutes or until a knife comes out clean. Let cake cool completely before frosting.⁠⠀

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MAKE YOUR BUTTERCREAM:

1. Using a stand/handheld mixer, add your butter and beat until fluffy, about 2 minutes.
2. Then add vanilla and beat once more. Add sifted powdered sugar, cocoa powder and espresso powder and beat until thick and creamy.
3.  If your buttercream is too thick add the additional non-dairy milk 1 tablespoon at a time to make it a bit lighter. You want it to be able to hold its shape!⁠
4. Frost your cooled cake and top with a whole package of sprinkelz!