Easy Vegan Vanilla Sheet Cake

If you’re a vanilla lover, this vegan vanilla sheet cake is genuinely going to change your life! It’s a fluffy, incredibly moist cake that’s packed with vanilla flavour from vanilla extract and vanilla paste for a deep, creamy, almost vanilla-cream taste that is completely addictive. It’s topped with a generous layer of smooth vanilla buttercream frosting and finished with a shower of hundreds and thousands for the most joyful, celebratory finish. It’s completely plant-based, egg-free, and dairy-free. 

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Sometimes the classics really are the best, and nothing proves that quite like a perfect vanilla cake. This vegan vanilla sheet cake has become one of my absolute favourite things to bake, it’s the kind of recipe that looks impressive, tastes incredible, and is genuinely so straightforward to make that you’ll find yourself coming back to it again and again. I brought this cake to a picnic with me and everyone loved it so I’m sure you’ll love it too!

To maximise the vanilla flavour and make this cake taste like you are digging into a creamy, rich vanilla ice cream, I used extra vanilla extract AND extra vanilla paste, which work together to create a flavour that’s soooo deep, floral, and so creamy, like the very best vanilla ice cream, but in a cake. The vanilla buttercream frosting on top is the kind of thing you’ll want to eat straight from the bowl, but save it for the cake because it makes the cake extra creamy and rich. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives this vegan vanilla sheet cake its structure and soft, tender crumb. For a gluten-free version, a 1:1 gluten-free flour blend can be used as a substitute. The cake might be slightly denser but still wonderfully moist and flavourful.

Soy milk: Soy milk is my go-to because it creates a lovely vegan buttermilk, which is key to this cake’s incredibly soft, fluffy texture. Soy milk is the best choice here as it has higher protein content but any other unsweetened plant milk can be used as a substitute, though soy gives the best result. I hear that pea milk is a great alternative!

Caster sugar: Caster sugar is my go-to but coconut sugar can be used as a less refined substitute, though it will give a slightly deeper flavour and a darker crumb. Granulated sugar or brown sugar works as well.

Vegetable oil: Oil is what keeps this sheet cake beautifully moist. Unlike butter, oil doesn’t solidify so that’s why this cake stays so wonderfully soft and tender. Any neutral-flavoured oil works well, sunflower or rapeseed oil is a greaet choice.

Vanilla extract: Vanilla extract is one half of the double vanilla hit in this recipe, adding warmth and depth to the overall flavour. Always use a good quality pure vanilla extract rather than vanilla flavouring. 

Vanilla paste: Vanilla paste is the secret weapon in this recipe and the ingredient that takes the vanilla flavour to the next level! It contains real vanilla seeds, which give the cake that gorgeous speckled appearance and an intense, creamy vanilla flavour that extract alone can’t quite achieve. If you can’t find vanilla paste, scraping the seeds from a vanilla pod works even better.

Vegan Greek yoghurt: Vegan Greek yoghurt adds richness, moisture, and a gentle tang to the batter that helps create an incredibly tender crumb. Plain, unsweetened vegan Greek-style yoghurt is what you want, I used one from Alpro. Coconut or soy-based varieties both work well. Avoid flavoured yoghurt, as this will affect the overall taste of the cake.

Other ingredients: Baking powder, baking soda, and apple cider vinegar.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20 x 30cm baking tray: A 20 x 30cm rectangular baking tray is the ideal size for this vegan vanilla sheet cake, giving you a perfectly even depth for baking. Line it with baking parchment and leave a small overhang so you can lift the cake out cleanly once cooled.

Large mixing bowl: A large mixing bowl is essential for whisking together your dry ingredients and bringing the full batter together. Choose a wide, stable bowl that gives you plenty of room to fold the batter without splashing.

Measuring jug: A measuring jug is perfect for making your vegan buttermilk and combining all the wet ingredients before adding them to the dry mix. 

Silicone spatula: A silicone spatula is invaluable for folding the wet and dry mixtures together gently without over-mixing, and for scraping every last bit of batter into the tray.

Electric hand mixer or stand mixer: An electric hand mixer or stand mixer makes light work of whipping up the vanilla buttercream frosting to the perfect smooth, fluffy consistency. 

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan vanilla sheet cake

Preheat your oven to 180°C (350°F) and line your 20 x 30cm baking tray with baking parchment.

Step 1: Preheat the oven and make the vegan buttermilk

Let’s start making the vanilla cake, shall we? In your measuring jug, combine the soy milk and apple cider vinegar, give it a quick stir, and set aside for a couple of minutes. You’ll notice it starts to curdle and thicken slightly, this is your vegan buttermilk! It’s the key to this cake’s beautifully light, fluffy texture.

Step 2: Mix the dry ingredients

In your large mixing bowl, add the plain flour, caster sugar, baking powder, and baking soda. Whisk everything together thoroughly until fully combined and lump-free. Taking the time to do this properly ensures your raising agents are evenly distributed throughout the batter, which gives you a consistently well-risen, even cake from corner to corner.

Step 3: Combine the wet ingredients

To your measuring jug of vegan buttermilk, add the vegetable oil, vegan Greek yoghurt, vanilla extract, and vanilla paste. Whisk everything together until smooth and well combined. The mixture will look creamy with little vanilla seeds from the paste, and the whole thing will smell absolutely amazing.

Step 4: Make the batter and pour into the tin

Pour the wet mixture into the bowl of dry ingredients and fold everything together gently using your silicone spatula until just combined. Stop as soon as you no longer see streaks of dry flour, and do not over-mix, as this will develop the gluten and give you a tougher crumb rather than the light, tender one we’re after. Pour the batter into your prepared baking tray and smooth the top evenly with your spatula, making sure it reaches right into the corners.

Step 5: Bake, cool, and frost

Place the tray in the centre of your preheated oven and bake for 35 to 40 minutes, until the cake is golden on top, well risen, and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tray for 10-20 minutes before lifting onto a wire rack to cool completely. 

Once the cake is fully cool, spread the vanilla buttercream frosting generously and evenly across the top using a palette knife or offset spatula. Finish with a scatter of hundreds and thousands for that gorgeous finish. Slice and enjoy!

Serving tips and ideas

• Serve as a celebration cake at birthdays, baby showers, or garden parties! The hundreds and thousands make it look instantly festive for those celebrations. 
• Cut into neat squares and arrange on a tiered cake stand for a beautiful afternoon tea spread.
• Serve a slice with a scoop of vegan vanilla ice cream instead of vanilla frosting for an indulgent dessert!
• Serve on a plate with fresh strawberries and a drizzle of strawberry sauce alongside for a classic vanilla and berry pairing.

Expert tips and tricks

Use both vanilla extract and vanilla paste

The double vanilla approach in this recipe is what gives this cake its incredible, almost creamy vanilla flavour. And it’s worth using both rather than just one. Vanilla extract adds warmth and depth, while vanilla paste contributes those gorgeous specks of real vanilla seed and an intense, rounded vanilla flavour that extract alone can’t fully replicate. Together, they make this cake taste like the very best vanilla dessert you’ve ever had.

Make sure the cake is completely cool before frosting

This is non-negotiable! Adding vanilla buttercream to a warm or even slightly warm cake will cause it to melt, slide off, and look very messy. Be patient and allow the cake to cool completely at room temperature, or pop it in the fridge once it’s room temperature to firm up slightly before frosting for the cleanest, most beautiful result.

Don’t skip lining the tin

Always line your baking tray with baking parchment rather than just greasing it. A sheet cake baked in a large tray can be tricky to remove cleanly, and parchment ensures it lifts out in one beautiful piece without sticking. Leave a small overhang on the sides like in the pictures above to use as handles for easy lifting once the cake has cooled.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a lemon vanilla sheet cake by adding the zest of two lemons to the batter and swapping the vanilla frosting for a zingy lemon icing glaze! Fresh, bright, and absolutely gorgeous.
• Fancy a funfetti cake? Fold a generous handful of rainbow sprinkles directly into the batter before pouring it into the tin for a colourful, celebratory surprise inside every slice.
• Swap the vanilla frosting for a rich vegan chocolate buttercream for a classic vanilla sponge and chocolate frosting combination that absolutely everyone loves!
• If you love a jammy cake, try adding a layer of vegan raspberry or strawberry jam spread directly onto the cake before frosting for a hidden fruity layer that works beautifully with the vanilla.

How to store

• Room temperature: Once frosted and set, store your vegan vanilla sheet cake covered loosely with cling film or in an airtight container at room temperature for up to 1 day. If your kitchen is particularly warm, it’s better to move the cake to the fridge to prevent the frosting from softening too much. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the frosted cake in the fridge, covered tightly, for up to 2-3 days. It will firm up the buttercream frosting nicely, making it easier to cut clean slices. Remove the cake from the fridge and allow it to come to room temperature before serving, as cold cake straight from the fridge loses some of its soft, fluffy texture, and bringing it back to room temperature makes a real difference.

• Freezer: The cake freezes for up to 2-3 months. Once completely cool, wrap the whole cake or individual slices tightly in cling film and then a freezer-friendly bag, and freeze. Defrost fully at room temperature before frosting and serving. If you’ve already frosted the cake, individual slices can be frozen in the same way, defrost overnight in the fridge and bring to room temperature before eating.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why did my cake come out dense instead of fluffy?

A dense cake is almost always the result of over-mixing the batter or expired raising agents. Over-mixing develops the gluten in the plain flour and creates a tight, heavy crumb. Fold the wet and dry ingredients together gently and stop the moment they’re combined. Also check that your baking powder and baking soda are fresh, as old raising agents won’t give the cake the lift it needs.

Why is my frosting melting and sliding off the cake?

This always comes down to the cake not being cool enough when the frosting is applied. Even if the cake feels cool to the touch on the outside, it can still be slightly warm in the centre, which can be enough to start melting the buttercream. Make sure the cake is completely cool at room temperature, and if you’re in a warm kitchen, pop it in the fridge for a bit before frosting for the best result.

Can I make this as a layered cake instead of a sheet cake?

Absolutely! Divide the batter between two greased and lined round cake tins and bake for I would say 25 minutes, checking with a skewer for doness. Once cooled, sandwich the layers together with a generous layer of vanilla buttercream and frost the top.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this vanilla sheet cake because it is:

• super easy to make!
• moist and fluffy
• rich vanilla flavour like vanilla ice cream

Want more recipes like this?

Try my other delicious cake and dessert recipes you might enjoy!

• Vanilla Mug Cake
• Vanilla Buttercream Frosting
• Strawberry Coffee Cake
• Raspberry Almond Cake
• Chocolate Chip Cake
• Peach Sheet Cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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