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Soft and fluffy vegan vanilla sheet cake or tray bake is an easy buttery sponge, topped with whipped icing and fresh fruit. Perfect for birthdays, afternoon tea or simply because! Recipe on thecookandhim.com #vanillacake #vegancake #veganvanillacake #birthdaycake #sheetcake #traybakecake #veganfrosting

Vanilla Sheet Cake

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 9-12 portions

Ingredients

Cake ingredients:

  • 1 cup (230ml) plant milk
  • 1 tablespoon apple cider vinegar
  • 2 cups (300g) plain flour
  • 1 cup (190g) golden caster sugar (can sub with regular caster sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup (55ml) light oil (sunflower, rapeseed, vegetable etc)
  • 1 teaspoon vanilla extract

Buttercream frosting ingredients:

Equipment:

Cake tin: either 8 inch (20cm) square tin or 7 x 9 (18 x 23) rectangular tin

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease and base line an 8 inch (20cm) square cake tin
  2. In a small bowl or jug whisk together the milk and apple cider vinegar and set aside while you prepare the remaining ingredients
  3. In a large bowl stir together the flour, sugar, baking soda and baking powder, mixing well
  4. Once the milk has thickened slightly whisk in the oil and vanilla
  5. Add the milk mixture to the bowl of dry ingredients and mix well, stirring up from the bottom of the bowl to make sure there are no flour 'pockets'
  6. Pour the cake batter into the prepared tin, smooth and flatten the surface then bake for 25-30 minutes until risen and golden and a cocktail stick inserted in the centre of the cake comes out clean with no raw cake clinging to it
  7. Leave to cool in the tin for 10-15 minutes before carefully lifting out onto a wire rack to cool completely
  8. To make the vanilla buttercream beat together the butter, icing sugar, vanilla and cream until very pale and fluffy. Use softened butter if doing this by hand
  9. If necessary, slice the domed top off the cake so the surface is flatter and more even
  10. Spread the buttercream all over the top of the cake then decorate with fresh fruit, sprinkles, candles etc

Notes

  • Store the cake in an airtight container for 3-4 days
  • To freeze, wrap the undecorated cake tightly in foil or cling film then defrost thoroughly at room temperature before decorating

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vanilla-sheet-cake/