Y’all, this is about to be your new favorite dessert! I love a spice cake year-round but this vegan spiced sheet cake is about to be your new favorite fall treat! It’s completely eggless and dairy-free, filled with all the warm spices that remind you of the season and topped with a simple vegan vanilla frosting that complements this soft, tender sheet cake perfectly!
Ingredients You’ll Need to Make this Vegan Spiced Sheet Cake:
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Nutmeg
- Allspice
- Ground Ginger
- Ground Cloves
- Unsweetened Almond Milk
- Apple Cider Vinegar
- Vanilla Extract
- Organic Cane Sugar
- Vegan Butter
How to Make a Vegan Spiced Sheet Cake:
I love this cake because not only is it delicious, it’s super easy to make! You’ll start by creating the vegan buttermilk by combining the unsweetened almond milk and apple cider vinegar. Set this aside while you measure out the remaining ingredients.
Add to your mixing bowl the all purpose flour, baking powder, baking soda, sugar and all of the spices. Yes, there are quite a few spices, but this is what makes a spice cake a spice cake— all the wonderful spices! Whisk all of these together until the ingredients are well combined.
At this point you’re ready to combine your wet ingredients with the dry ingredients. Pour your vegan buttermilk mixture into the bowl with the dry ingredients along with the vanilla extract and melted vegan butter. Whisk these ingredients together until a batter has formed that’s mostly smooth. It’s okay if a few lumps remain. It’s important not to over mix the batter.
Now that the batter has formed, put the mixture into a sheet pan that has been sprayed with oil or additional vegan butter. Transfer the pan into the oven and bake your Vegan Spiced Sheet Cake for 28 minutes or until the top of the cake bounces up after being pressed down gently. Alternatively you could insert a toothpick into the center of the cake and if it comes out clean, you know it’s finished baking. Remove the cake from the oven and set it aside to allow it to cool completely.
While the Vegan Spiced Sheet Cake is cooling, you can go ahead and create your vegan vanilla frosting. You want to use vegan butter that is slightly softened, not melted. It should not be runny. Combine all of the ingredients for the frosting in a mixing bowl and use a hand mixer (or standing mixer) to beat the mixture until a frosting has formed.
Before frosting your Vegan Spiced Sheet Cake, it’s important to allow the cake to cool completely. Doing so will ensure that the frosting doesn’t melt after it’s applied. Nobody wants a runny cake! Once you’ve frosted your cake, you can garnish it with additional sprinkles of cinnamon or whichever spice you prefer.
How to Store:
This cake will likely be eaten in one or two days (yes– it’s THAT GOOD!), but if you happen to have some left over, rest assured that it can be stored for up to 3-4 days if kept sealed in an air tight container. Add on a few days more if you’re willing to keep it in the fridge.
Can You Freeze This Cake?
Yep! Sure can. As a matter of fact, I’ve got some waiting for me in the freezer right now! This vegan spiced sheet cake can be kept in the freezer for up to 3 months. Simply store it in an air tight container and freeze away! I always like to write the date on a pice of scotch tape and stick it on the container so I know how long it’s been frozen. No sense in wasting a good cake!
I know you’ll love this Vegan Spiced Sheet Cake! It’s really easy to make and is the perfect dessert for the a special occasion or any time of year! Give this recipe a try and let me know how it goes in the comments below!
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Easy Vegan Spiced Sheet Cake [+VIDEO]
Ingredients
- 1⅓ cup unsweetened almond milk
- 2 tbsp apple cider vinegar
- 3 cups all purpose flour
- 1¾ cups organic cane sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 tsp ground cinnamon
- 1½ tsp ground nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground ginger
- ¾ tsp ground cloves
- 1 tsp vanilla extract
- ¾ cup vegan butter melted
Vanilla Frosting
- ¾ cup vegan butter softened
- 3 cups organic powdered sugar sifted
- ¾ tsp vanilla extract
- 1 tbsp unsweetened almond milk (or sub another plant milk)
Instructions
- Preheat oven to 350°
- In a measuring cup, combine the almond milk with the apple cider vinegar to make a vegan buttermilk. Set aside.
- In a large bowl, combine all of the dry ingredients (flour, sugar, baking powder, baking soda and spices). Whisk to combine.
- Add the vegan buttermilk mixture, vanilla extract and melted vegan butter to the bowl. Mix to combine.
- Line a baking pan with a neutral oil or additional vegan butter, then add the batter.
- Bake for 28 minutes or until the cake bounces back up after being gently pressed down.
- Once finished baking, remove from the oven and set aside to cool completely.
- While the cake is cooling, prepare the frosting by combining all of the frosting ingredients together in a mixing bowl and beat until frosting has formed.
- Once the cake has cooled, frost the cake as you wish. Serve and enjoy!
So easy to make and so flavorful! My new favorite vegan blogger – this is a large cake so it’s really great for a family of 4+ or to bring to a gathering. I may add some almond extract to the icing next time I make it just to see how it goes!
Can I use a gf flour, a 1:1?
Hey Debra, I haven’t had the chance to try it personally but I suspect it should work as long as it’s a 1:1!
What size baking pan should I use?
Hey, Sarah! I used a 9×13 like this one: https://amzn.to/3QPiRNy