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Chocolate-Chocolate Chip Sheet Cake

Chocolate-Chocolate Chip Sheet Cake
Photo by Randi Baird


This moist, double-chocolate chip sheet cake takes one-pan cooking to the extreme since it doesn’t even require a mixing bowl to make it. It’s a sheet pan–size, better-for-you take on a unique cake recipe—called a war cake or Depression cake—that was developed during times of egg, milk, and butter shortages. (Because it has none of those ingredients, it happens to be vegan—if you use vegan chocolate chips.) The result is so crave- ably delicious and the steps for making it so easy and different that I get practically giddy thinking about it. It bakes up into a big, homey chocolate sheet cake, riddled with melty chocolate chips, that is perfect to please a crowd. It’s beautiful simply sprinkled with confectioners’ sugar, but it also provides a nice big canvas for more fanciful decorations.


Chocolate-Chocolate Chip Sheet Cake



2 cups whole wheat pastry flour
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2/3 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
2 tablespoons cider vinegar
2/3 cup canola, avocado, or other natural-tasting oil
2 teaspoons pure vanilla extract
1 cup chocolate chips
1 tablespoon confectioners’ sugar



Preheat the oven to 350°F. Directly on a 13 x 18-inch sheet pan, whisk together the pastry flour, all- purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.

Combine the cold water and vinegar in a small bowl or pitcher.

Make a well in the middle of the flour mixture and pour the oil and vanilla into the well. Sprinkle the vinegar mixture over the top of the flour mixture and then stir well to blend all the ingredients. Stir in the chocolate chips, distributing them evenly around the pan. Wipe the rim of the pan, then place in the oven.

Bake until set and a toothpick inserted into the center comes out clean, about 20 minutes.

Remove from the oven and place the cake on a wire rack to cool in the pan. Once cool, sprinkle with confectioners’ sugar and cut into squares. The cake will keep in an airtight container in the refrigerator for up to a week.

Makes 24 servings

Serving Size: one 2 1/2 inch square

Calories 230; Total Fat 10g; (Sat Fat 2.5g, Mono Fat 4g, Poly Fat 3g) ; Protein 3g; Carb 32g; Fiber 1g; Cholesterol 0mg; Sodium 200mg, Sugar 17g (Added Sugar 15g)

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