Chocolate sheet cake (Vegan Nut-free ) Berries are in season! They’re always a perfect pairing with chocolate cake and whipped cream😋 Enjoying berry season twice this year since I moved from the southern hemisphere to the northern hemisphere😆💕 Ingredients for a quarter sheet: (Dry) 280g (10 oz) all purpose flour 5 Tbsp. (35g) cocoa powder 1 tsp. aluminium-free baking powder 1/2 tsp. baking soda 1/4 tsp. salt (Wet) 2/3 cup (100g) coconut sugar 1/2 cup (120ml) vegetable oil (I used avocado oil) 1+1/3 cup (320ml) plant milk (I used oat milk) 6.5 Tbsp. (100g) chocolate fudge sauce @naturescharm (Other) 1 Tbsp. white vinegar Fresh berries and herbs Cream 1 can coconut whipping cream @naturescharm (refrigerated for 24h) 2 Tbsp. maple syrup (optional for color) 1 tsp. pink pitaya powder @suncorefoods Method: 1. Preheat oven to 350F. Line a pan with parchment paper. 2. In a large bowl, place oil and add milk slowly while mixing and emulsifying. Add rest of the wet ingredients and mix well. 3. In the same bowl, add the shifted dry ingredients and mix until just combined. Then add white vinegar and mix. 4. Pour the batter into the prepared pan and smooth down evenly. 5. Bake for 15-18 minutes or until toothpick comes out clean. after completely cooling down, wrap and refrigerate over night. 6. Open the chilled coconut cream can and scoop out the solidified cream on top in a bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream. Add maple syrup and pitaya powder and beat it until mixed. 7. Decorate with cream and fresh berries on top. チョコレートシートケーキ 南半球から北半球に引越してきたので、今年はベリーシーズンを2回楽しめてラッキー!🥰💕 ココナッツホイップクリームでデコレーションしたチョコレートケーキにベリー類を合わせるのが大好きなのでベリー山盛りでいただきました♫