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Slice of vanilla sheet cake on parchment paper.
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4.96 from 41 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 15
Calories: 424kcal

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 10x15 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 9x13 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