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    Home » Cakes and Cupcakes

    Vegan Vanilla Sheet Cake

    Published: Mar 10, 2018 Updated: Jul 10, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Vanilla Sheet Cake

    Light and fluffy vegan vanilla sheet cake with a velvety frosting and lots of sprinkles! This is the perfect cake to feed a crowd.

    Vanilla Sheet Cake sliced in a baking pan with one slice removed.

    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.

    Vanilla Sheet Cake fresh out of the oven, on a wire cooling rack.
    Vanilla Sheet Cake in a baking tray sliced into 15 slices.

    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.

    Vanilla sheet cake with green frosting and sprinkles.

    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.

    A slice of vanilla sheet cake on a piece of parchment paper with a teaspoon next to it

    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.

    A slice of vegan vanilla sheet cake on a piece of parchment paper.

    More Delicious Vegan Cakes

    1. Vegan Vanilla Cake
    2. The Most Amazing Vegan Chocolate Cake
    3. Vegan Lemon Cake
    4. Vegan Coconut Cake
    5. Vegan Red Velvet Cake
    6. Vegan Carrot Cake
    A slice of vegan vanilla sheet cake on a piece of parchment paper.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vanilla sheet cake on parchment paper.

    Vegan Vanilla Sheet Cake

    Light and fluffy vegan vanilla sheet cake with a velvety frosting and lots of sprinkles! This is the perfect cake to feed a crowd.
    4.98 from 34 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 15
    Calories: 424kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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.
    3. 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.
    4. You can also make this cake in a 9×13 sheet pan. Baking time will be around 30 minutes. 

    Nutrition

    Serving: 1Slice | Calories: 424kcal | Carbohydrates: 74g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 289mg | Potassium: 67mg | Fiber: 1g | Sugar: 56g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    « Vegan Mushroom Pizza
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    3.2K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Camila says

      October 04, 2022 at 11:22 am

      Hi Alison,

      I wondered if this recipe would work on a 9 x 13 sheet pan about a half-inch deep. Would I need to convert it, or would it work with this recipe? Thank you

      Reply
      • Alison Andrews says

        October 06, 2022 at 8:14 am

        Hi Camila, it will work great with this recipe, the baking time will just be longer (25-30 minutes).

        Reply
    2. Erica says

      July 11, 2022 at 2:07 pm

      If you were doubling the recipe and using two sheet pans, would you bake them at the same time, or one after the other?

      Reply
      • Alison Andrews says

        July 11, 2022 at 2:12 pm

        I would make two separate cakes (keep the recipe as is) and bake them separately.

        Reply
    3. Netsanet says

      November 26, 2021 at 10:12 pm

      Cake came out very well. I used just less than one cup of sugar and replaced 2/3 cup white flour with wholewheat flour. Will make it again. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 27, 2021 at 12:36 pm

        Thanks so much for the great review!

        Reply
    4. Tahira Akhtar says

      September 20, 2021 at 9:50 am

      I have 2 x 8inch square pan would this recipe work in these pans or would I need to convert it?

      Reply
      • Alison Andrews says

        September 21, 2021 at 2:41 pm

        I think it would work!

        Reply
    5. Dee says

      June 13, 2021 at 12:43 am

      Would it be possible to make this gluten free?

      Reply
      • Alison Andrews says

        June 14, 2021 at 10:31 am

        Sure, you could try replacing the regular flour with a gluten free all purpose blend.

        Reply
    6. Bree says

      May 07, 2021 at 11:03 pm

      I’ve made this cake several times. It’s delicious!5 stars

      Reply
      • Alison Andrews says

        May 08, 2021 at 10:08 am

        Thanks Bree!

        Reply
    7. Tammy Willis says

      May 05, 2021 at 1:40 pm

      I haven’t made this yet (why no rating yet!) but want to with a twist. I’d like to make a vegan marble sheet cake. My pan is 18 x 12 and 3″ deep. Could I double this recipe and add dark cocoa powder to half of the vanilla batter? And if so how much cocoa powder or any other adjustments would you recommend? Have you tried this? I’d have to figure out the best way to add the batter to the pan for marbling as well. I am making this for a neighborhood celebration of about 25 people and thought a sheet cake would be perfect. But I haven’t found a marble sheet cake recipe yet. Thank you so much for your help!

      Reply
      • Alison Andrews says

        May 05, 2021 at 2:21 pm

        Hi Tammy, it might be a better idea to do half of this recipe with half our chocolate sheet cake. I haven’t tried anything like this out, so I don’t have more tips to share, but it sounds like it will be awesome!

        Reply
        • Tammy Willis says

          May 06, 2021 at 9:52 pm

          Hi Alison. Thank you for the tip! I’m just not sure a half of each recipe will be enough for the size I have. That’s why I’m thinking of a full recipe of each. I’ll let you know how it turns out 🙂

          Reply
    8. Lisa says

      April 21, 2021 at 9:08 pm

      Love this recipe! Think its my second time making it. I am based in UK and read a comment about this recipe using American tablespoon measurements which are different to UK tablespoons? Is this right? If so what are rlthe differences in the measurements. Many thanks ????5 stars

      Reply
      • Alison Andrews says

        April 22, 2021 at 10:53 am

        Hi Lisa, the American tablespoons are the same as the UK. It’s the Australian ones that are bigger (20ml for an Australian tablespoon vs 15ml for US/UK).

        Reply
    9. RUTH says

      March 17, 2021 at 11:10 am

      Would it be ok to use a 9×9 inches tray? Thank you5 stars

      Reply
      • Alison Andrews says

        March 17, 2021 at 11:29 am

        Hi Ruth, for a 9×9 it would be better to use our recipe for vegan vanilla cake, it’s a slightly smaller size recipe and adapts perfectly for 9×9. Bake time would be around 25 minutes.

        Reply
    10. Kylie says

      January 30, 2021 at 9:49 pm

      We absolutely LOVE this recipe. We wanted to make cupcakes, what baking time would you suggest? Thank you!

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:53 am

        Hi Kylie, our vegan vanilla cupcakes recipe is very similar but makes a perfect 12 cupcakes. Otherwise this recipe will adapt to around 18-24 cupcakes depending on how high you fill the liners. Bake for 20-25 minutes.

        Reply
    11. Jaya Venkatakrishnan says

      November 30, 2020 at 7:10 am

      Thanks for sharing your recipe. Perfect for my granddaughter’s second birthday. Three of my family members are vegan. Compliments galore!5 stars

      Reply
      • Alison Andrews says

        November 30, 2020 at 1:59 pm

        Awesome! Thanks Jaya!

        Reply
    12. Jennifer C. says

      September 29, 2020 at 12:09 am

      This was an easy cake to make and it came out great! Love it!5 stars

      Reply
      • Alison Andrews says

        September 29, 2020 at 9:56 am

        Awesome! Thanks Jennifer!

        Reply
    13. BeeH says

      September 12, 2020 at 1:53 am

      Hi Alison, I made this cake for my husband’s birthday. His birthday is actually today and I couldn’t wait to post my comment. I made the cakes yesterday and I assembled them today. The cake was delicious, perfect texture and flavor, and the best part is that it was so easy to make!! it was unbelievable I made the frosting and I used cream cheese instead of using all butter or vegetable shortening. The cake was absolutely amazing. Honestly, I’m really not a baker I love to cook, but I always bumped into problems when I tried to bake cakes or any dessert. However, if I find them easy to make and delicious they go into a “keepers recipe book” to make them again and this cake is one of those recipes. I used two 8 inch cake pans as you recommended in your vanilla cake, the one you decorated with strawberries, I did that as well. I wish I can upload a picture my husband loved his B-day cake. He ate 3 pieces ????5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:12 am

        So happy to hear it was a success! Thanks so much for sharing!

        Reply
    14. Isa says

      August 27, 2020 at 4:13 pm

      Can I use an 11×7 inch baking sheet?

      Reply
      • Alison Andrews says

        August 28, 2020 at 10:39 am

        If it’s fairly deep then it should work okay, but the baking time will be longer. I’m not sure exactly how long it would be, I would check it from around 25 minutes onwards and get a feel from there for how much longer it needs.

        Reply
    15. Aubree najera says

      July 29, 2020 at 3:23 am

      I made this cake for my mom and ever since then it’s the only cake she’ll eat. I subbed the olive oil for peanut oil and it came out great. Being a vegan it’s hard to find great deserts and this is definitely my favorite.

      Reply
      • Alison Andrews says

        July 29, 2020 at 10:27 am

        Awesome! Thanks for sharing Aubree!

        Reply
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