5.0 from 90 votes
Vegan Vanilla Sheet Cake
Easy vegan square sponge cake similar to the popular UK school dinner cake.
Prep Time
15 mins
Cook Time
15 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 Neutral tasting oil such as canola/rapeseed (⅓ Cup + 1 tablespoon)
- 2 Teaspoons vanilla extract
For the topping:
- 200 g icing sugar (1+⅔ cups)
- 3 tablespoons cold water
- A few Tablespoons Vegan-friendly sprinkles (see my vegan sprinkles guide for specific brands)
Notes
- Can be stored in an airtight container at room temperature for 3-5 days.