Super Easy Vegan Vanilla Sheet Cake
Super Easy Vegan Vanilla Sheet Cake is a medium American recipe that serves 12. 630 calories per serving. Recipe by Sacha Gud | Vegan Cooking & Cakes on YouTube.
Prep: 25 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $20.99 total, $1.75 per serving
Ingredients
- 2 cups Oat Milk (unsweetened, room temperature)
- 1 tablespoon White Vinegar (to create vegan buttermilk)
- 2 cups All-Purpose Flour (sifted)
- 0.5 teaspoon Salt (fine sea salt)
- 1 teaspoon Baking Soda
- 1 tablespoon Baking Powder
- 0.75 cup White Sugar
- 2 tablespoons Vanilla Extract (pure vanilla)
- 0.75 cup Vegetable Oil (neutral flavor, e.g., canola or sunflower)
- 0.5 cup Vegan Butter (softened, plant‑based butter)
- 1 cup Vegetable Shortening (solid, plant‑based shortening)
- 4 cups Icing Sugar (powdered sugar, sifted)
- 4 tablespoons Dairy‑Free Whipping Cream (e.g., soy or oat based whipping cream)
- a few drops Food Coloring (Olive Green) (vegan, gel based)
Instructions
Create Vegan Buttermilk
Combine 2 cups oat milk with 1 tablespoon white vinegar in a large mixing bowl. Stir gently and let sit for 5–10 minutes until it thickens and curdles.
Time: PT7M
Mix Dry Ingredients
In a medium bowl whisk together 2 cups all‑purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon baking powder until evenly combined.
Time: PT3M
Combine Wet Sweeteners
To the rested oat‑milk mixture add ¾ cup white sugar, 2 tablespoons vanilla extract, and ¾ cup vegetable oil. Whisk until the sugar dissolves and the mixture is smooth.
Time: PT4M
Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Using the whisk (or hand mixer on low), stir just until no dry flour pockets remain. Scrape the sides of the bowl to ensure full incorporation.
Time: PT3M
Prepare the Pan
Grease the 9×13‑inch sheet pan with a thin layer of oil or vegan butter, then line the bottom with parchment paper, letting the paper overhang the sides for easy removal.
Time: PT3M
Transfer Batter to Pan
Pour the batter into the prepared pan and smooth the top with a spatula.
Time: PT2M
Bake the Cake
Place the pan in a pre‑heated oven at 350°F (177°C). Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack to cool completely.
Time: PT10M
Beat Butter and Shortening
In a clean bowl, combine ½ cup vegan butter and 1 cup vegetable shortening. Using the hand mixer on medium speed, beat for about 5 minutes until light and fluffy.
Time: PT5M
Incorporate Icing Sugar
Gradually add 4 cups sifted icing sugar, about 1 cup at a time, beating on low speed after each addition until fully incorporated.
Time: PT5M
Add Cream and Vanilla
Pour in 4 tablespoons dairy‑free whipping cream and 2 tablespoons vanilla extract. Beat on medium speed for 3 minutes until the frosting is smooth, glossy, and spreadable.
Time: PT3M
Color the Frosting (Optional)
Divide the frosting into separate bowls if using multiple colors. Add a few drops of vegan food coloring to each bowl and mix until the desired hue is achieved.
Time: PT2M
Frost the Cake
Place the cooled cake on a serving board. Using a spatula or piping bag, spread or pipe the frosting over the top and sides as desired. Practice piping with different tips for decorative effects.
Time: PT5M
Serve or Store
Slice the cake with a sharp knife, serve immediately, or store according to the storage guidelines.
Time: PT2M
Nutrition Facts
- Calories
- 630
- Protein
- 5 g
- Carbohydrates
- 85 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegan, Dairy‑free, Egg‑free, Nut‑free (if using nut‑free shortening)
Allergens: Wheat (gluten), Soy (shortening, possible in oat milk), Potential cross‑contamination with nuts
Ingredient Substitutions
- Instead of Oat Milk: Almond milk, Soy milk, Cashew milk
- Instead of White Vinegar: Lemon juice
- Instead of All-Purpose Flour: Gluten‑free flour blend, Whole wheat flour (may affect texture)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of White Sugar: Coconut sugar, Organic cane sugar
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Vegetable Oil: Melted coconut oil, Olive oil (light)
- Instead of Vegan Butter: Margarine (vegan), Coconut oil (solid)
- Instead of Vegetable Shortening: Coconut oil (solid), Additional vegan butter
- Instead of Icing Sugar: Confectioners' sugar
- Instead of Dairy‑Free Whipping Cream: Soy milk + a splash of oil, Coconut cream (thin)
- Instead of Food Coloring (Olive Green): Natural spinach powder, Matcha powder (for green)
Equipment Needed
- Mixing Bowl (large)
- Mixing Bowl (medium)
- Whisk
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- 9×13‑inch Sheet Pan
- Parchment Paper
- Spatula
- Piping Bag (optional)
- Piping Tips (Russian tips) (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Creating the vegan buttermilk (step 1)
- Not over‑mixing the batter (step 4)
- Checking cake doneness with a toothpick (step 7)
- Achieving the right frosting consistency (step 11)
- Piping technique practice (step 13)
Chef Tips from the Video
- For extra vanilla flavor, split a vanilla bean and scrape the seeds into the batter.
- Add a pinch of almond extract to the frosting for a subtle depth.
- If you prefer a lighter crumb, replace half the oat milk with sparkling water.
Troubleshooting
Cake is dense or heavy.
Do not over‑mix the batter; ensure the vegan buttermilk is properly curdled and the leavening agents are fresh.
Frosting is too runny.
Add more icing sugar a tablespoon at a time, or chill the frosting for 10 minutes before beating again.
Cake sticks to the pan.
Make sure the pan is well‑greased and lined with parchment. Allow the cake to cool briefly before lifting with the parchment overhang.
Storage
Refrigerator: Store covered cake in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in refrigerator before serving.
Room temperature: If consumed within 2 hours, keep at room temperature in a covered dish.
Make-Ahead Tips
- Bake the sheet cake a day ahead; keep it wrapped and refrigerated.
- Frosting can be made up to 3 days in advance; store in a sealed container in the fridge and re‑whip before using.
- If frosting stiffens, let it sit at room temperature for 10 minutes and re‑beat.
Frequently Asked Questions
What is the cultural significance and history of vanilla sheet cake in American celebrations?
Vanilla sheet cake has become a staple at birthdays, graduations, and holiday gatherings across the United States. Its simple flavor and easy-to‑serve rectangular shape make it ideal for large groups, and it evolved from traditional layer cakes as home bakers sought quicker, more economical options.
What are the traditional regional variations of vanilla cake in the United States?
In the South, vanilla cake is often paired with a rich cream cheese frosting, while in the Midwest it may feature a simple buttercream. Some regions add sour cream or buttermilk for extra tenderness, and holiday versions may incorporate spices like cinnamon or nutmeg.
How is vanilla sheet cake traditionally served in American cuisine?
It is typically sliced into square portions and served plain, with a dusting of powdered sugar, or topped with buttercream frosting. For celebrations, it is often decorated with piped rosettes, sprinkles, or themed colors to match the occasion.
What occasions or celebrations is vanilla sheet cake traditionally associated with in American culture?
Vanilla sheet cake is a go‑to dessert for birthdays, school reunions, pot‑luck gatherings, and seasonal holidays such as St. Patrick's Day, where green‑colored frosting is popular, as demonstrated in this video.
How does vanilla sheet cake fit into the broader vegan baking tradition?
Vegan bakers adapt classic American cakes by replacing dairy and eggs with plant‑based milks, oils, and vegan butter, preserving the familiar taste while meeting ethical and dietary preferences. This recipe showcases that a traditional vanilla cake can be fully vegan without sacrificing texture.
What are the authentic traditional ingredients for vanilla sheet cake versus acceptable vegan substitutes?
Traditional recipes use cow's milk, butter, and eggs. In this vegan version, oat milk with vinegar creates a buttermilk effect, vegetable oil replaces butter, and vegan butter and shortening stand in for dairy butter. All substitutes provide similar moisture and structure.
What are the most common mistakes to avoid when making vanilla sheet cake at home?
Common errors include over‑mixing the batter, which creates a dense crumb; using stale leavening agents, which prevent proper rise; and under‑baking, which leaves a gummy center. Also, failing to let the frosting reach the right consistency can lead to a runny finish.
Why does this vanilla sheet cake recipe use oat milk and vinegar instead of regular buttermilk?
Oat milk combined with vinegar mimics the acidity and thickness of traditional buttermilk while keeping the recipe fully vegan. The acidity reacts with the baking soda to produce lift, ensuring a light, airy crumb.
Can I make the vanilla sheet cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. Frost the cake just before serving, or keep the frosting separate and pipe it when ready.
What does the YouTube channel Sacha Gud | Vegan Cooking & Cakes specialize in?
The YouTube channel Sacha Gud | Vegan Cooking & Cakes specializes in plant‑based baking, offering step‑by‑step tutorials for cakes, pastries, and desserts that are completely vegan, often focusing on technique development and creative flavor pairings.
How does the YouTube channel Sacha Gud | Vegan Cooking & Cakes' approach to vegan baking differ from other vegan cooking channels?
Sacha Gud emphasizes mastering classic baking techniques—like piping, layering, and frosting consistency—using vegan ingredients, whereas many other vegan channels focus more on quick, no‑bake or minimalist recipes. Her videos often include detailed troubleshooting and skill‑building challenges.
What is the Piping technique in Super Easy Vegan Vanilla Sheet Cake?
The Piping technique in Super Easy Vegan Vanilla Sheet Cake refers to using a piping bag (or similar tool) to apply the vanilla buttercream frosting onto the cake in controlled, decorative shapes. This step is highlighted as "Piping technique practice (step 13)" in the recipe, indicating it is a deliberate part of the finishing process.
Why use the Piping technique in Super Easy Vegan Vanilla Sheet Cake, and how do you know it worked?
The technique is used to create a smooth, professional‑looking frosting layer and to add decorative details that enhance the cake’s presentation. You’ll know it worked when the buttercream holds the intended shapes without spreading or collapsing, and the surface looks even and silky as described in the recipe’s description of a "silky vanilla buttercream frosting."
Last updated: August 28, 2026
