Light and fluffy vegan vanilla sheet cake with a velvety frosting and lots of sprinkles! This is the perfect cake to feed a crowd.
So…I decided on making a vegan vanilla sheet cake because I wanted to make a vegan tiramisu, and after trying various methods for making the cake layer parts for the tiramisu a sheet cake seemed like the smartest way to go about it.
And then the sheet cake came out so well that I was like: well I have to do the sheet cake recipe for the blog!
And the tiramisu? Well, that also came out great!
And if you love a good sheet cake you’ll also love our vegan chocolate sheet cake and vegan banana sheet cake.
The Frosting
I made maybe an odd choice for the frosting. I did a little insta-story of frosting one of the test versions of the cake, with a simple white vanilla frosting, and when I viewed the little video, it just looked a bit…. boring.
So on the day of the photo shoot for this, I suddenly decided on a change, not a flavor change, just a color change! But the only colors I had were green and pink. And green was calling to me on the day so green it was.
The green frosting with some sprinkles is pretty cute I think, and has the kids birthday party vibes. Well, it’s more those vibes than adult office party vibes anyway.
Feeds A Crowd
But decorate however you like, and color the frosting (or don’t) however you like. The main attraction is the cake itself.
And one of the great things about a sheet cake is that it feeds a crowd. Cutting quite generous slices, this cake gets at least 15 slices. So that’s definitely more than the average layer cake.
I used a half sheet pan and my half sheet is 10×15, yours might be 11×15, that’s fine! You can even use a 9×13 quarter sheet pan, you will just have to bake it about 5 minutes longer.
Storing Instructions
Keep it covered at room temperature where it will stay fresh for a couple of days or covered in the fridge where it will stay good for up to a week.
You can also cover the whole cake very well and freeze it for up to 3 months. Thaw in the fridge and bring to room temperature before serving.
More Delicious Vegan Cakes
- Vegan Vanilla Cake
- The Most Amazing Vegan Chocolate Cake
- Vegan Lemon Cake
- Vegan Coconut Cake
- Vegan Red Velvet Cake
- Vegan Carrot Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Vanilla Sheet Cake
Ingredients
For the Vanilla Sheet Cake:
- 2 ⅔ cups All Purpose Flour (330g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- 3 teaspoons Vanilla Extract
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar
For the Frosting:
- 4 ½ cups Powdered Sugar (540g)
- ½ cup Vegan Butter (112g)
- 3 ½ Tablespoons Soy Milk or other non-dairy milk
- 2 teaspoons Vanilla Extract
- 2-3 Drops Green Food Coloring Optional
For Decoration:
- Vegan Sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- Spray a 10×15 sheet pan with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt.
- Then add the soy milk, vanilla, oil and vinegar.
- Use a hand whisk to mix in. Be careful not to overmix the batter, just mix until all the large lumps are gone, tiny lumps are fine.
- Pour the batter out into your prepared half sheet baking pan.
- Spread the batter with the back of a spoon so that it reaches the corners of the baking sheet and is evenly distributed across it.
- Place into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, soy milk (see notes), vanilla, and food coloring (if using) into the bowl of your stand mixer. Start at slow speed and gradually increase speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar, if it's too thick, add more soy milk a drop at a time until it reaches the right consistency.
- Frost the cooled cake and decorate with sprinkles.
- Cut into squares and serve.
Notes
- Measure the flour correctly either by using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup – or weigh it on a food scale for total accuracy.
- You might not need all the soy milk in the frosting. This is how much I used but different brands of vegan butter have different water contents, if your brand has a higher water content than the one I used, you may not need to use as much soy milk. It’s a good idea to add it in slowly and only as much as needed.
- This recipe can adapt to an 8-inch round layer cake. Just spray two 8-inch cake pans with non-stick spray and line the bases with circles of parchment paper. Divide the batter between them and bake for 30 minutes.
- You can also make this cake in a 9×13 sheet pan. Baking time will be around 30 minutes.
really delicious but the icing makes far too much, id say half would be enough unless doing layers
So impressed with this cake! As someone new to vegan baking, this is the first thing I’ve baked that I really couldn’t find a drastic difference between a non-vegan recipe and this one. The cake was fluffy and moist and did not collapse at all. The only thing I changed was the amount of sugar in both the cake and frosting. I cut the cake sugar down to 3/4 cup and I eyeballed the frosting sugar. Everyone at the vegan potluck LOVED it.
Happy to hear you enjoyed the recipe Samantha! Thanks so much for your amazing review!