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.
When you say white sugar are you talking about granulated sugar or castor sugar? I’m a brit and will be trying your recipe for the first time for my daughter’s 16th birthday cake as she has a vegan friend coming so don’t want to make a major mistake – I’ve got to get it right first time round or my life won’t be worth living ????
Hi Kate, it’s white granulated sugar. 🙂
Could I make these ahead and freeze them? Want to make two 2-layer cakes and freeze them ahead of time. Will add the frosting after they are thawed. Would that work?
Yes you can freeze it.
Hit the spot on this summer day, thank you! Moist and springy, with all good ingredients. I am thinking of swapping out the oil for unsweetened applesauce and see what happens :).
Awesome! Thanks for sharing Mary!
Can I use vanilla soy milk? Or plain oatmilk?
Vanilla soy milk would be great!
This was so good!! I used coconut milk and coconut oil and put some strawberries, blueberries and kiwi on top of the icing. The cake was dense and delicious. Thanks for the yummy recipe. I’ll be using this again!
Thanks Kristin!
I used cake flour and coconut extract. Then turn it into a poke cake using a cup of coconut cream and a cup of coconut milk. Topped with coconut style whipped topping and toasted unsweetened coconut. Drizzled raspberry sauce. My vegan daughter was thrilled, as well as everyone else in the house. This as the 3rd recipe from you I have tried and not one has disappointed. I finally have found someone to teach how to make some really good vegan baked goodies.
Thank you!
So happy to hear that Andrea! And that sounds divine! Thanks for sharing. 🙂
I don’t have an electric mixer, do you think the frosting will still turn out okay if I hand mix?
I think you could do it, though it will take more arm power to get it smooth! Make sure your vegan butter is softened nicely before you start.
Can I use self raising flour as it’s all I have at the moment. How can I adapt the recipe to use this if possible please? Thanks
Hi Hannah, this recipe hasn’t been tested with self raising, but you can try reducing the baking soda by half and omitting the salt.
I’d like to make this as a key lime cake, any suggestions on how to incorporate key lime juice into the cake. I’m planning on using a key lime syrup as a glaze instead of the icing and topping with berries and vegan whipped cream.
Hi Kathy, I would replace some of the soy milk with key lime juice. About a 1/2 cup of key lime juice. All the best! 🙂
I’ve made this recipe about five times now, and it always turns out amazing! I get great comments from non-vegan friends and family, and it’s so simple to whip up and bake. I use store-bought frosting to make it easier, and it’s my go-to bake sale dessert!
Fantastic! Thanks so much Zheke!
I swear your cakes are perfect! Every time I make one it always turns out amazing and your estimated baking time is PRECISE and the toothpick ALWAYS comes out clean!! Such a relief! I’m currently making your tiramisu! So excited!
So happy to hear this Anna, you made my day! Thanks so much for the wonderful review! 🙂
Can I divide this recipe in half? I want one 8 inch layer not two
Sure! 🙂
I’ve lost count of how many times I have used this recipe! Thank you for sharing. It is so so simple and perfect. I am pretty sure I have it memorized by now. (P.S. I use it for a Snickers inspired cake and top it with creamy peanut butter frosting, chocolate ganache, and roasted peanuts.)
Awesome! Thanks Jessica! 🙂
Hi there,
This recipe looks awesome! I’m just wondering if I could replace the all purpose flour with spelt flour in equal amounts? Thanks so much!
Hi! I have never tested this recipe with spelt flour, I’m not at all sure if it would work, from what I can find out, you can replace half the all purpose flour with spelt flour in a recipe so it may be best to start there and see if you can increase it. All the best! 🙂
Hi Alison,
Do u think can it be rolled like Swiss roll cake ? Thank you
Div.
I’m actually not sure! I haven’t tried making a swiss roll cake (yet). From what I can find out though it’s a lot to do with the method, so making the cake thin enough (use a large sheet pan) and baking it on parchment so you can roll the cake up when still warm and let it chill in the rolled up shape. I don’t know if this recipe would be a good fit, but let us know if you do try it. All the best! 🙂
I tried this as a sheet cake as for now. It was so good . I will try them as Swiss roll and let you know .