Vegan Vanilla Sheet Cake

Vegan Vanilla Sheet Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


For the Vanilla Sheet Cake:

2 and 2/3 cups All Purpose Flour (330g)

1 and 1/2 cups White Granulated Sugar (300g)

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 cups Soy Milk (360ml) or other non-dairy milk

3 tsp Vanilla Extract

1/2 cup Canola Oil (120ml) or Vegetable Oil

1 Tbsp Distilled White Vinegar

For the Frosting:

4 and 1/2 cups Powdered Sugar (540g)

1/2 cup Vegan Butter (112g)

3 and 1/2 Tbsp Soy Milk or other non-dairy milk

2 tsp Vanilla Extract

Few drops Green Food Coloring optional

For Decoration:

Vegan Sprinkles


1Preheat the oven to 350°F (180°C).

2Spray a 10x15 sheet pan with non-stick spray. Set aside.

3Sift the flour into a mixing bowl and add the sugar, baking soda and salt.

4Then add the soy milk, vanilla, oil and vinegar.

5Use 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.

6Pour the batter out into your prepared half sheet baking pan.

7Spread the batter with the back of a spoon so that it reaches the corners of the baking sheet and is evenly distributed across it.

8Place into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

9Place onto a cooling rack to cool completely before frosting.

10Prepare your frosting by adding the powdered sugar, vegan butter, soy milk (see notes), vanilla, and food coloring (if using) into the bowl of an electric 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.

11Frost the cooled cake and decorate with sprinkles.

12Cut into squares and serve.

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