Basic Vegan Vanilla Sheet Cake
A simple and delicious vegan vanilla sheet cake that is perfect for any occasion. Moist and fluffy, with a hint of vanilla, this cake is easy to bake and versatile enough for various toppings and decorations. Ideal for celebrations or a sweet treat, it's sure to be a crowd-pleaser. Enjoy the classic taste and light texture of this delightful cake.
Cake Instructions
- Preheat the oven to 180°C (350°F) and line a 30x20cm baking dish with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the soy milk, sunflower oil, and vanilla extract (you can also use vanilla sugar if you prefer).
- Prepare the vegan egg replacer according to the package instructions.
- In another bowl, mix the sugar with the soy milk mixture until well combined. Add the prepared vegan egg replacer and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add vinegar and mix again. Do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the baking dish for 10 minutes before transferring it to a wire cooling rack to cool completely.
- Once cooled, the cake can be frosted or enjoyed plain.
Notes
- Mix just until combined to keep the crumb fluffy (overmixing makes it dense).
- Let the cake cool completely before frosting so the topping doesn’t melt.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Tooth Picks
- Wire Rack
Nutrition Facts
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