Vegan Sheet Cake Recipe for Easy and Delicious Desserts

If you’re searching for a showstopping dessert that everyone can enjoy—vegan or not—look no further than this delicious vegan sheet cake. Whether you’re planning a birthday party, a potluck, or just want to treat your family to something special, this cake is here to impress.

Soft, fluffy, and topped with a luscious vegan chocolate frosting, it’s a classic treat with a compassionate twist.

The best part? It comes together easily in one bowl, uses pantry staples, and bakes up beautifully in a standard sheet pan.

You don’t have to be a pro baker to achieve bakery-worthy results! Even better, this recipe is completely dairy-free and egg-free, making it perfect for those with allergies or dietary preferences.

So grab your apron and preheat that oven—it’s time to create a vegan sheet cake that will have everyone coming back for seconds. Let’s get baking!

Why You’ll Love This Recipe

• Simple Ingredients: Made from everyday pantry staples, no specialty items needed.
• One-Bowl Method: Minimal cleanup means less time in the kitchen and more time enjoying cake!
• Fluffy and Moist: You won’t believe it’s vegan—this cake is tender, light, and never dry.
• Customizable: Switch up the flavors or toppings to suit any occasion or season.
• Allergy-Friendly: Free from dairy and eggs, and can be made nut-free or gluten-free with simple swaps.
• Perfect for Crowds: Sheet cakes are ideal for serving a group, making them the ultimate party dessert.

For more ideas on crowd-pleasing vegan dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Ingredients

For the chocolate frosting:

• Vegan butter or margarine – 1/2 cup (115g), room temperature
• Powdered sugar – 2 1/2 cups (300g), sifted
• Unsweetened cocoa powder – 1/3 cup (35g)
• Non-dairy milk – 3-4 tbsp, as needed
• Vanilla extract – 1 tsp
• Pinch of salt

Equipment

• Large mixing bowl
• Whisk and silicone spatula
• Measuring cups and spoons
• 13×9-inch sheet cake pan (or similar size)
• Parchment paper or nonstick spray
• Wire cooling rack
• Electric hand mixer (for frosting)
• Offset spatula (for spreading frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Line your 13×9-inch cake pan with parchment paper or lightly grease with oil or nonstick spray.
2. Whisk together the dry ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended and no lumps remain.
3. Add the wet ingredients: Pour in the non-dairy milk, oil, apple cider vinegar, and vanilla extract. Mix until just combined; do not overmix.
4. Optional: Fold in the vegan chocolate chips for extra decadence.
5. Transfer the batter to the prepared cake pan. Use a spatula to spread the batter evenly to the edges.
6. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Remove from the oven and place pan on a wire rack. Let cake cool in the pan for 10 minutes, then carefully lift out (using parchment) or invert onto the rack to cool completely.
8. Prepare the frosting: In a medium bowl, beat vegan butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low. Add vanilla, salt, and 3 tbsp non-dairy milk. Beat until smooth and fluffy, adding more milk if needed for spreadable consistency.
9. Once the cake is completely cool, use an offset spatula to spread the chocolate frosting evenly over the top.
10. Decorate as desired: Add sprinkles, berries, or a dusting of cocoa powder for a festive touch.
11. Slice and serve! Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Tip: For perfectly level slices, chill the frosted cake for 20 minutes before cutting. This helps the frosting set and makes serving a breeze!

Tips & Variations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend for a cake that’s just as fluffy.
• Cake Flavors: Replace cocoa powder with an equal amount of flour for a vanilla sheet cake, and add 1 extra teaspoon of vanilla extract.
• Fruit Add-Ins: Fold in fresh raspberries, blueberries, or chopped strawberries for a fruity twist.
• Nut-Free: Use soy, oat, or rice milk and ensure all products are free from nut contamination.
• Coffee Boost: Add 1/2 cup brewed coffee in place of half the non-dairy milk to enhance the chocolate flavor.
• Frosting Flavors: Try swapping cocoa powder for freeze-dried strawberry powder for a pink twist, or add a touch of espresso powder for mocha lovers.

“The beauty of a sheet cake is its versatility—change up the flavor, size, or toppings for every occasion. This vegan version is the perfect blank canvas!”

For more creative vegan baking, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Nutrition Facts

Nutrition values are estimates and will vary with ingredient brands and frosting variations.

Serving Suggestions

• Classic Party Style: Top with colorful vegan sprinkles and serve with a scoop of your favorite dairy-free vanilla ice cream.
• Berry Burst: Scatter fresh raspberries, blueberries, or sliced strawberries over the frosted cake for a summery touch.
• Nutty Crunch: Sprinkle toasted pecans, walnuts, or coconut flakes over the top for texture and flavor.
• For Special Occasions: Pipe on swirls of extra frosting and add edible flowers for an elegant finish.
• With Coffee: Serve slices alongside a hot cup of coffee or tea for a simple afternoon treat.

Looking for more vegan treats perfect for any occasion? Explore our Peanut Brittle Recipe Vegan and Crunchy Delight for another crowd-pleasing dessert idea!

Conclusion

This vegan sheet cake is proof that plant-based baking can be just as delicious, moist, and crowd-pleasing as any traditional recipe. With its simple method, adaptable ingredients, and irresistible chocolate frosting, it’s a dessert you’ll want to make again and again.

Whether you’re a seasoned vegan baker or just looking to try something new, this recipe’s reliability and versatility make it a staple for birthdays, holidays, and casual get-togethers. Plus, its allergy-friendly nature means no one has to miss out!

Don’t forget to play with flavors and toppings to make this recipe your own—and if you want to expand your vegan cooking repertoire, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves or browse our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy baking, and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Sheet Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This easy vegan sheet cake is moist, fluffy, and perfect for any celebration. It’s made with simple pantry staples and topped with a light vegan frosting.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “12 servings”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 cup organic cane sugar”, “1 cup unsweetened almond milk”, “1/2 cup neutral oil (such as canola or sunflower)”, “1/4 cup unsweetened applesauce”, “2 tsp baking powder”, “1/2 tsp baking soda”, “1/2 tsp salt”, “2 tsp vanilla extract”, “1 tbsp apple cider vinegar”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and lightly grease a 9×13-inch baking pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix almond milk, oil, applesauce, vanilla extract, and apple cider vinegar.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared pan and spread evenly.”}, {“@type”: “HowToStep”, “text”: “Bake for 28-32 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool completely before frosting and serving.”}], “nutrition”: {“calories”: “210 kcal”, “proteinContent”: “2g”, “fatContent”: “7g”, “carbohydrateContent”: “35g”}}