Vegan Sheet Cake (Vanilla)
Make the BEST one-bowl vegan sheet cake! It’s tender, fluffy, vanilla-scented, and easy to customize with add-ins/toppings to suit any birthday, party, or gathering!
Servings: 12 - 15 slices
Calories: 214kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 2 teaspoons white vinegar or apple cider vinegar
- ½ cup + 2 tablespoons canola oil or vegetable oil
- 2 cups water
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and line a 9x13-inch sheet pan (or similar baking dish) with parchment paper.
- In the bowl of a stand mixer, or a large bowl using a handheld electric mixer, combine all of the ingredients. Mix until the batter is smooth and lump-free.
- Pour the batter evenly into the prepared sheet pan, spreading it into the corners with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for at least 15 minutes before slicing.
- Serve plain or top with your favorite vegan frosting, powdered sugar, or fresh fruit.
Notes
- Measure flour accurately: To avoid overly dense/dry cake, fluff the flour in its bag with a fork, spoon it into the measuring cup, then level with a knife.
- Don’t over-mix the batter: Otherwise, the cake becomes dense and rubbery. A few very tiny lumps are fine.
- Cool before slicing: It’s fragile right out of the oven. Even just 15 minutes will help prevent it from falling apart when slicing.
Nutrition
Calories: 214kcal | Carbohydrates: 49g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 379mg | Potassium: 36mg | Fiber: 1g | Sugar: 25g | Calcium: 6mg | Iron: 1mg