Super Easy Vegan Vanilla Sheet Cake

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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