This easy chocolate sheet cake is gluten-free and lightened up with Greek yogurt in place of butter or oil, but that doesn’t stop it from being super moist and chocolatey!
The hardest thing about making this sheet cake was trying to figure out what to call it. Well, that and waiting for it to cool so that I could put frosting on it.
See, I was originally experimenting with a brownie recipe that turned out really, really tasty, but a little too cakey for a brownie. So I did what any reasonable human being would do – I slapped some frosting on it and called it a cake. An easy chocolate sheet cake, to be more exact.
This guy is super easy to make and lightened up with Greek yogurt in place of butter or oil. I mean, healthier cake? Why not?! It’s still nice and moist and suuuuuuuper chocolatey.
How To Make Easy Chocolate Sheet Cake
It’s honestly so easy that I almost feel silly explaining it here, but you have a few options so let’s go over those.
- You can make the cake in either a blender or a mixing bowl depending on what you prefer. I like the blender method because it’s quick, easy, and ensures a really smooth batter, but you can mix everything in a bowl if you don’t have faith in your blender or don’t want to go through the hassle of cleaning it.
- If you do choose the mixing bowl method, you’ll need to replace the oats with about 1/3 cup (40 g) pre-ground oat flour since they won’t be getting broken up. I’d also recommend mixing the dry ingredients together before adding the wet ones.
- I used coconut palm sugar for my sweetener, but you can replace that with brown or cane sugar as well. Maple syrup will also work, but it will change the consistency of the cake a little bit.
- If you need this cake to be nut-free, replace the almond butter in both the cake and frosting with soy nut butter.
- I really recommend lining your baking pan with a sheet of parchment paper and leaving a few inches of overhang on the sides. This will allow you to lift the cake out of the pan and make removal a lot easier.
- Let the cake cool completely before frosting it. If you put the frosting on a hot cake it’ll get runny and possibly melt right off.
- The frosting is stable enough to be fine sitting at room temperature for prolonged periods of time. I still recommend storing the cake in the fridge just because of the yogurt in it.
- Taste the frosting before frosting the cake, both for taste and consistency. I wanted it to have more of a dark chocolate feel, but if it’s not sweet enough for you, add another tablespoon of maple syrup. If the taste is fine but you want it a little thinner, add almond milk one tablespoon at a time before desired consistency is reached.
Okay, But What’s It Like?
Really, really, really chocolatey. And after it’s spent some time in the fridge, the frosting becomes a lot fudgier, adding to the decadent feel.
And I guess that’s the thing… This cake feels really indulgent and decadent despite being lightened-up. So you really can have your cake and eat it too.
It’s gluten-free as long as you use gluten-free oats, and you can easily make it nut-free and refined sugar-free with some simple substitutions.
Happy eating!
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easy chocolate sheet cake
- Total Time: 45 minutes
- Yield: 9 slices
Ingredients
For the cake:
- 1/2 cup (40 g) oats, gluten-free if needed
- 1/2 cup (115 g) plain 2% Greek yogurt
- 1/4 cup (64 g) almond butter
- 2 large eggs
- 1/2 cup (40 g) unsweetened cocoa powder
- 1/2 cup (100 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
For the frosting:
- 6 Tbsp (30 g) unsweetened cocoa powder
- 1/4 cup (57 g) plain 2% Greek yogurt
- 2 Tbsp (32 g) almond butter
- 3 Tbsp (90 ml) maple syrup
- 1 tsp vanilla extract
- optional: another tablespoon of maple syrup or almond milk***
Instructions
Make the cake:
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add the oats to a high-speed blender and process on high until they have broken down into the consistency of a fine flour, about 10 seconds.** Add the remaining cake ingredients and process on high until the batter becomes smooth.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Make the frosting:
- Add all of the frosting ingredients to a medium-sized bowl or the bowl of a stand mixer and, using your stand or hand mixer, mix on high until all the ingredients are well combined and smooth.
- When the cake is completely cool, use a knife or spatula to spread the frosting on top of it.
- Store the cake in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use brown sugar.
** Alternatively, you can replace the oats with 1/3 cup (40 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add all the remaining ingredients and mix until a smooth batter forms.
*** If the frosting isn’t sweet enough for you, add another tablespoon of maple syrup. If it’s sweet enough but you want it thinner, add almond milk one tablespoon at a time before desired consistency is reached.
To make this cake nut-free, replace the almond butter in both the cake and frosting with soy nut butter.
- Prep Time: 15 mins
- Cook Time: 30 mins
Looking for more chocolate recipes? Try one of these!
Flourless Double Chocolate Brownies
Easy Vegan Chocolate Muffins
Flourless Chocolate Banana Bread
Flourless Sweet Potato Brownies
No Bake Brownie Batter Truffles
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
I like the idea of using Greek yogurt here; it sounds like a clever way to keep a chocolate cake moist without making it feel overly heavy. I’d try the fudgier frosting after chilling.
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If I used a bowl instead of a blender, Greek yogurt would still keep it moist.
This easy chocolate sheet cake looks delicious! A simple recipe for a moist, rich dessert perfect for sharing with family and friends.
Love the honesty about the brownie that came out too cakey, so you frosted it and called it a cake. That’s exactly how a lot of good kitchen experiments end. The blender method is a smart tip too, since it saves a bowl and keeps the oats from making the batter gritty. Swapping in Greek yogurt for the butter is the part I’m most curious about. Does the cake still freeze well once it’s frosted, or is it best kept in the fridge and eaten within a few days?
This easy chocolate sheet cake looks delicious! I love how simple recipes make it possible to enjoy a rich, moist, chocolatey dessert with minimal effort.
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I love that this cake uses Greek yogurt instead of butter – makes me wonder if I could size it up for a birthday party without feeling guilty! The waiting-to-cool struggle is real though, I always end up cutting into cakes way too early.
That Greek yogurt swap is honestly genius — I’m always skeptical of “lightened up” cakes, but this one sounds like it still stays super moist and chocolatey. Also, narinig mo ba, the way you describe waiting to frost it feels like the same kind of tension I get before something unexpectedly good happens in a game or story.
This chocolate sheet cake looks so rich and fudgy! I love how easy it is to make, perfect for a quick dessert.
This sounds like the kind of cake I’d make when I want chocolate fast but don’t want to mess with a ton of butter or oil. The Greek yogurt swap is kind of the same vibe as finding a clever shortcut in Pokemon Lazarus — simple idea, but it still feels like you’re getting the full payoff.
I like that this uses Greek yogurt instead of butter or oil but still aims for that moist, chocolatey texture. A gluten-free sheet cake that doesn’t require a lot of fuss sounds perfect for a casual birthday or potluck.
The bowl method is more than a convenience swap because the oats must become pre-ground oat flour. I would compare that batch’s crumb with a blender batch to see whether the smoother batter changes the cake’s texture.
This easy chocolate sheet cake looks like the perfect balance of indulgent and wholesome—gluten-free, super moist, and made lighter with Greek yogurt instead of butter or oil. I love how flexible it is too, with options for nut-free and refined sugar-free swaps, which makes it feel approachable for all kinds of bakers. If you enjoy simple desserts that still deliver rich chocolate flavor, this recipe is definitely worth checking out. Head over to Running with Spoons for the full method and more recipes that keep things easy without sacrificing taste.