5 from 90 votes
Vegan Vanilla Sheet Cake
This vegan vanilla sheet cake uses soy milk combined with apple cider vinegar as a plant-based buttermilk substitute, blended with self-raising flour, baking soda, caster sugar, canola oil, and vanilla extract. The batter bakes straight in a rectangular pan, yielding a soft and tender crumb. Topped with a simple icing of icing sugar and water, finished with vegan sprinkles, this cake balances moistness with gentle sweetness. It’s an approachable option for those seeking an egg-free vanilla cake suitable for sharing or casual gatherings.
Prep Time
15 mins
Cook Time
22 mins
Servings:
12
square slices
Calories:
264 kcal
Course:
Dessert
Cuisine:
Vegan
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.