Vegan Vanilla Sheet Cake
User Reviews
5
Vegan Vanilla Sheet Cake
Description
The Vegan Vanilla Sheet Cake pairs soy milk activated with apple cider vinegar as a leavening companion to self-raising flour and baking soda, ensuring the cake rises and stays light. Caster sugar and canola oil provide moisture and sweetness, while vanilla extract adds subtle flavor depth. Baking the batter in a standard rectangular tin produces an even, soft crumb with a delicate texture.
After cooling, a simple icing made from icing sugar and cold water coats the cake, creating a sweet top layer that contrasts nicely with the tender crumb beneath. Adding vegan-friendly sprinkles gives a playful, decorative touch without overpowering the cake's mild vanilla taste.
This sheet cake is well-suited to serving at casual occasions or as an everyday dessert. It holds well at room temperature in an airtight container for several days, maintaining freshness without refrigeration. Its simple ingredient list and straightforward method make it accessible for home bakers exploring vegan baking.
Ingredients
- 250 ml soy milk (1 Cup)
- 2 Teaspoons apple cider vinegar (sub for white vinegar or lemon juice)
- 230 g self-raising flour (1 + ¾ cups)
- ½ Teaspoon baking soda
- 180 g caster sugar (¾ Cup + 2 tablespoons)
- 95 ml canola oil ⅓ Cup + 1 tablespoon, neutral tasting, or rapeseed
- 2 Teaspoons vanilla extract
For the topping:
- 200 g icing sugar (1+⅔ cups)
- 3 tablespoons water cold
- A few Tablespoons Sprinkles see my vegan sprinkles guide for specific brands, vegan-friendly
Notes
- Store the cake in an airtight container at room temperature to maintain freshness for 3-5 days.
User Reviews
Overall Rating
5
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