This vegan sheet cake is a simple, moist, and fluffy one-layer cake baked in a rectangular pan, perfect for birthdays, potlucks, or any casual gathering. It uses everyday pantry ingredients like plant milk, oil, and vinegar to create a tender crumb without eggs or dairy. The recipe is straightforward, reliable, and easily customizable with your favorite frosting and toppings.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (360 ml) unsweetened plant milk (soy or oat work best)
- ½ cup (120 ml) neutral oil (such as canola or sunflower)
- 2 tsp vanilla extract
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
For the simple glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp (30–45 ml) plant milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl or large liquid measuring cup, whisk the plant milk, oil, vanilla extract, and vinegar. The vinegar will react with the baking soda to help the cake rise.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine. The batter will be thin.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when lightly touched.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before glazing or frosting.
- If making the glaze: whisk the powdered sugar, 2 tablespoons of plant milk, and vanilla in a small bowl. Add more milk a teaspoon at a time if too thick. Drizzle over the warm or cooled cake.
Tips
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake dense and tough. Stir just until the flour is incorporated.
- Use the right pan: A metal or glass 9×13-inch pan works best. If using a dark nonstick pan, check for doneness a few minutes early, as dark pans absorb more heat.
- Vinegar is key: The vinegar reacts with the baking soda to create carbon dioxide, which helps the cake rise. Don’t skip it; it doesn’t leave a vinegar taste.
- Check for doneness: Ovens vary. Start checking at 25 minutes. If the top is browning too quickly, tent loosely with foil.
Serving Suggestions
Serve this sheet cake as-is for a simple snack, or dress it up with a dusting of powdered sugar, fresh berries, or a dollop of coconut whipped cream. It pairs beautifully with a scoop of vegan vanilla ice cream or a warm cup of coffee or tea. For a birthday, top with your favorite vegan buttercream and sprinkles.
Variations
- Lemon: Add the zest of one lemon to the batter and replace the vanilla in the glaze with 1 tablespoon of lemon juice.
- Chocolate: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder. Add ½ cup (90 g) of dairy-free chocolate chips to the batter if desired.
- Spice: Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients for a cozy autumn cake.
- Berry: Gently fold 1 cup (150 g) of fresh or frozen blueberries or raspberries into the batter before baking. If using frozen, do not thaw first.
Storage and Reheating
Store the unglazed cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If glazed, refrigerate to keep the glaze firm. The cake can also be frozen (without glaze) for up to 3 months; wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator, then bring to room temperature before serving. To reheat individual slices, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I use a different type of flour? Yes, you can substitute whole wheat pastry flour or a gluten-free all-purpose blend that contains xanthan gum. The texture will be slightly denser and more crumbly, but still delicious.
Can I make this cake oil-free? You can replace the oil with an equal amount of unsweetened applesauce or mashed banana. The cake will be a bit more moist and slightly less fluffy, but it works well.
Why did my cake sink in the middle? This can happen if the batter was overmixed, if the oven door was opened too early, or if the cake was underbaked. Make sure your baking powder and baking soda are fresh, and avoid opening the oven during the first 20 minutes of baking.
Can I use a different pan size? Yes, you can use a 9×9-inch (23×23 cm) pan, but the cake will be thicker and need a longer baking time (about 40–45 minutes). Alternatively, you can make cupcakes; fill liners ⅔ full and bake for 18–22 minutes.
What is the best plant milk to use? Soy and oat milk have a neutral flavor and a higher protein content that helps the cake structure. Almond milk works too, but the cake may be slightly less tender.
Can I skip the vinegar? No, the vinegar is essential for the leavening reaction. If you don’t have vinegar, you can use lemon juice instead.
Related
- Maple Syrup Viscosity: How to Thicken or Thin It
- Maple Syrup vs Sugar: Swap Guide & Ratios
- Maple Syrup Woolworths: How to Choose & Use It
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