This simple vanilla sheet cake is light, fluffy and delicately sweet! It’s the perfect summer time dessert and can be paired with any frosting of your choice! I love to top this with my vegan vanilla buttercream and some fresh seasonal fruits! What’s more, the whole recipe is also completely plant based!
It’s the perfect recipe for any occasion: birthdays, summer BBQ’s, afternoon tea or a simple sunny Sunday afternoon! This recipe also comes together easily in one bowl and doesn’t require any fancy ingredients or equipment.
Why should you make this simple vanilla sheet cake?
- Easy to make: this recipe is super simple to make and can be made using one bowl!
- It’s vegan: this entire recipe is completely plant based, so perfect for those following a vegan lifestyle.
- It’s delicious!
- Perfect for summer and pairs beautifully with fresh summer fruits!
- Great for sharing and can be easily sliced into portions
what will you need to make this recipe?
- Caster sugar: this recipe calls for caster sugar as the sweetener of choice.
- Olive oil: I use light and mild olive oil in place of butter in this recipe. It creates a beautifully light and fluffy texture.
- Self raising flour: I use self raising flour in this recipe to create a beautifully risen sponge cake.
- Vanilla extract: this is what adds that delectable sweet flavour. I would always recommend using the best quality vanilla extract that you can find. I also love using vanilla bean powder, as this gives gorgeous flecks of vanilla throughout.
- Vegan stick butter: to make the dreamy buttercream frosting, this recipe calls for vegan stick butter. It’s important to use a block of butter rather than a non-dairy spread. This will help to achieve that thick, creamy texture.
Adaptations
Can this recipe be made sugar free?
I’ve recently been a lot more conscious of the sugar content. This recipe can be adapted for a reduced sugar version, by using a 50% sugar substitute. I like to use a 50% sugar and 50% stevia blend. This not only reduces the sugar content, whilst still tasting like sugar and nothing too artificial!
How to serve simple vanilla sheet cake
As you can see from the images, I’ve decorated my vanilla sheet cake with buttercream frosting swirls. I actually find it best to slice the cake into portions prior to piping to achieve a neater finish. In full Summer fashion, I’ve then topped these with all of my favourite fresh summer berries and the last of the lilacs! You could also get creative and add your own favourite toppings of course!
Simple Vanilla Sheet Cake
Ingredients
Sponge cake
- 90 ml olive oil- light and milk
- 180 g caster sugar
- 220 ml soy milk
- 1 tbsp apple cider vinegar
- 230 g spelt flour or self raising flour
- 1 tsp baking powder
- 1/3 tsp bicarb
- pinch salt
- 1 tsp vanilla extract
Frosting
- 200 g vegan stick butter
- 250 g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180c fan and line a 23cm square baking tin with baking paper.
- Combine the soy milk and apple cider vinegar and mix well. Set these aside for 5 minutes to allow to thicken and create a vegan buttermilk.
- In a large mixing bowl, beat together the sugar and olive oil until pale and fluffy. Then, whisk in the buttermilk mixture and vanilla extract.
- Sift the dry ingredients and fold these through the wet mixture to create a smooth batter.
- Pour the batter into baking tin and bake for 30-35 minutes, until golden and nicely risen. Remove the cake from the oven and transfer to a wire wrack to cool completely.
- For the buttercream frosting, start by beating the butter using an electric hand whisk or stand mixer. Once pale and fluffy, begin gradually adding in the icing sugar and vanilla until fully incorporated.
- Slice the cooled cake into portions, then pipe swirls over the top. Add your favourite fresh fruits and decorations to finish!
