This one bowl vegan vanilla sheet cake with strawberries is simple and delicious. Can be made dairy-free and vegan friendly and includes a gluten-free option as well!
It’s my birthday month! Yeah, that exclamation mark is totally sarcastic. I’m not one of those people who love birthdays. Don’t get me wrong, I love other people’s birthdays, I just don’t love the idea of turning a year older. And why does it have to happen every. single. year? Ugh. 😩
Nonetheless, my sweet family goes out of their way to make my day special. My daughter has already wished me a happy birthday and it’s not for another 24 days! They’re seriously the best.
Before we moved away from all of our family, my mom would make this vanilla layer cake with whipped cream and fresh strawberries for my birthday each year. We called it “strawberry shortcake” and it was my favorite.
I miss having my mom around to cook and bake for me 🙁 There’s just something special about mom’s cooking.
My birthday will happen whether I like it or not, so I usually just embrace it and use it as an excuse to eat all the cake I want. 😆 I have several pounds of strawberries in the house right now, so I decided to make a version of my mom’s cake, but a much lazier easier version. The cake batter is quickly made in one bowl, and instead of layers, I made a sheet cake, which can be served right out of the pan. I know, I just saved you an extra load of dishes to wash. You’re welcome. 😉
This cake is adapted from my Vegan Vanilla Cake recipe, which also includes a gluten-free variation. I topped it with a dairy-free whipped cream cheese frosting and fresh strawberries. It’s so simple, delicious, and great for a crowd!
I know this is definitely one of those desserts we’ll be making A LOT this summer for BBQs, get togethers, birthdays, and just because I like this cake! Enjoy!
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Vanilla Sheet Cake with Strawberries
- Total Time: 25 mins
Description
This one bowl vanilla cake is simple and delicious. It’s topped with a fluffy whipped cream frosting and fresh strawberries. Perfect dessert for summer! Can be made dairy/gluten free and vegan friendly!
Ingredients
Vanilla Cake: (Gluten-Free Version Below)
- 1 1/3 cups almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 2 cups unbleached all-purpose flour
- 3/4 cup organic cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil
, melted refined coconut oil
, or other neutral tasting cooking oil (plus more for pans)
- 2 teaspoons vanilla extract
- frozen whipped topping, thawed, or whipped cream (recipes below)
- 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
- sprigs of mint for decoration, optional
, melted 
, or other neutral tasting cooking oil (plus more for pans)
Whipped Coconut Cream (Dairy-free. Regular whipped cream below):
- 2–3 cups firm coconut cream, liquid discarded (white hard cream out of chilled can of full-fat coconut milk or coconut cream. Equals 2–3 cans. NOT the same as cream of coconut)
- 1 teaspoon vanilla extract
- 3–6 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
OR Whipped Cream (With Dairy):
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3–6 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
Gluten-Free Vanilla Cake:
- 1 1/3 cups almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 1 1/3 cups gf all-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour)
- 1/3 cup coconut flour
(This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
- 3/4 cup organic cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil
- 2 teaspoons vanilla extract
- frozen whipped topping, thawed, or whipped cream (recipes above)
- 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
- sprigs of mint for decoration, optional
Instructions
Cake:
- Preheat oven to 350ºF. Generously grease a 9×13-inch pan (mine was about an inch larger) with oil and set aside. Combine milk with vinegar or lemon juice in a glass bowl or cup and set aside to sour.
- *Don’t pack flour into the cup or it will produce a dry cake. Scoop flour into your measuring cup with a spoon and level off with the back of a butter knife. In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, and salt. Add sour milk, oil, and vanilla. Whisk until blended.
- Pour batter into greased pan and bake for 25–30 minutes, until center is set and a toothpick inserted comes out with only a few moist crumbs. Careful not to over bake; Cake will be light in color. Let cool thoroughly on a wire rack before frosting.
Whipped Frosting:
- Dairy-Free—In a large mixing bowl, beat firm coconut cream until fluffy. Beat in sweetener a little at a time, tasting as you go, until you reach the desired sweetness. Refrigerate until ready to use.
- With Dairy—In a mixing bowl, beat heavy cream until light and fluffy, it will take several minutes. Beat in sweetener, to taste. Refrigerate until needed.
Putting it Together:
- Spread whipped cream over the cooled cake. Top with sliced berries and optional mint sprigs. Keep chilled until ready to serve. Makes 10–15 servings.
- Inspired by this beautiful cake from La Pêche Fraîche.
- Cook Time: 25 mins
- Category: Dessert, Cake, Dairy Free, Vegan,
You may also enjoy these similar recipes:
Lemon Layer Cake with Fresh Berries
Vegan Vanilla Cake with Strawberry Buttercream
Berry Filled Cupcakes with Lemon Cream Frosting
