Easy Vegan Sheet Cake with Strawberries and Cream
This decorative Easy Vegan Sheet Cake has layers of strawberry pudding, vegan whipped cream and graham crackers. Plant based gummy candy make an easy, yet spectacular way to decorate your celebration sheet cake!
Servings: 9 servings
Equipment
- 10x15 inch sheet pan (15x40cm)
Ingredients
Sheet cake
- 350 grams all purpose flour (12.3 oz)
- 300 grams organic cane sugar (10.5 oz)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch of salt
- 120 mililiters vegetable oil (4.2 oz)
- 350 mililiters plant milk of choice e.g. almond milk
- 1 teaspoon apple cider vinegar
- 2 packages vanilla sugar (18g), or 2 teaspoon vanilla extract
- 30 mililiters lemon juice 2 tbsp
- ½ teaspoon lemon extract
- candied zest from 1 lemon
Strawberry pudding
- 1 package vanilla pudding powder (37g)
- 180 mililiters plant milk, or water (6 fl oz)
- 1 tablespoons maple syrup optional
- 200 grams strawberries (7 oz)
Whipped cream layer and decoration
- 200-300 grams of vegan whipped cream* (7-10 oz)
- 1 package vegan graham crackers
- 1 package vegan Gummy Candy, I use Katjes' “Love & Stars” Gummy Candy
Instructions
Baking the Cake, if using different sheet cake recipe skip to prepare strawberry pudding:
- Make your favorite sheet cake recipe, or use this vanilla lemon cake recipe. Preheat the oven to 180°C / 355ºF. Prepare your sheet by spaying or buttering it. Set aside
- If making yourself prepare zest lemon and candy zest. In a measuring cup add plant milk and vinegar and set aside to clabber for 5-10 minutes.
- Sift flour into a mixing bowl and add sugar, baking soda, baking powder, and salt. Add oil to the dry ingredients and mix with a fork until all dry ingredients are covered in fat. Add vanilla sugar, or extract and lemon zest into the clabbered milk and whisk to combine. Add clabbered milk and rest of the ingredients, lemon juice and extract to a mixing bowl and whisk quickly with an electric mixer until the batter is smooth. Fold in candied lemon with a spatula.
- Bake cake for 20-30 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a toothpick comes out clean. Let the cake cool completely.
Prepare Strawberry Pudding:
- For the pudding layer, boil 4.7 fl oz / 140ml of plant milk (or water). Mix the remaining water with pudding powder. Stir into the boiling water, bring to a boil and stir in the strawberries. Bring to a boil again and let simmer for 20 minutes. If you want it to be sweeter stir in some maple syrup. Remove from heat and let cool briefly.
Preparing vegan Whipped Cream
- I using a store bough vegan whipping cream follow package instructions. Or use my vegan whipped cream recipe. Cool in fridge until ready to use.
Cake assembly
- When your cake is fully cooled, spread the fruit pudding on your sheet cake. Set into fridge to cool and firm. Once set spread vegan whipped cream on top of the pudding and place divided graham crackers close together on top of the cream. Keep refrigerated until shortly before serving. Decorate with vegan Gummy Candy right before serving.
Notes
*Vegan whipped cream: For the cream layer, you can either use vegan store-bought whipping cream or make it from scratch using my vegan whipped cream recipe.
I want a bigger/smaller cake: Multiply cake ingredients accordingly for a bigger size