Vegan Vanilla Sheet Cake with Strawberries
Cook time
Total time
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! Dairy-free and vegan friendly.
Recipe type: Dessert, Cake, Dairy Free, Vegan,
Vanilla Cake: (Gluten-Free Version Below. Refined sugar free cake here.)
  • 1⅓ cups almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 2 cups unbleached all-purpose flour*
  • ¾ cup organic cane sugar
  • 2 teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil (plus more for pans)
  • 2 teaspoons vanilla extract
  • whipped frosting (recipe below)
  • 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
  • sprigs of mint for decoration, optional
Whipped Frosting (Dairy-free):*
  • 16 oz. dairy-free cream cheese, drained
  • 2 cups firm coconut cream, liquid discarded (Refrigerated overnight. Can also use the cream out of full-fat coconut milk. Equals 1–2 cans of coconut cream. NOT the same as cream of coconut)
  • 1 teaspoon vanilla extract
  • ¼ cup sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
OR Whipped Frosting (With Dairy):**
  • 8 oz. cream cheese
  • 1½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
Gluten-Free Vanilla Cake:
  1. Preheat oven to 350ºF. Generously grease a 9x13-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.
  2. *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.
  3. 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:
  1. Dairy-Free—In a large mixing bowl, beat cream cheese until fluffy. Add sweetener and vanilla, continuing to mix until well incorporated. Add the firm coconut cream and beat until fluffy. Add additional sweetener, if needed. Refrigerate until ready to use.
  2. With Dairy—In a mixing bowl, beat cream cheese with vanilla and half the sweetener until fluffy. Set aside.
  3. In another large bowl, beat heavy cream until light and fluffy, it will take several minutes. Add the other half of the sweetener and continue mixing until incorporated. Fold whipped cream into cream cheese mixture and gently mix together until well combined. Add additional sweetener to taste. Refrigerate until needed.
Putting it Together:
  1. Spread whipped frosting over the cooled cake. Top with sliced berries and optional mint sprigs. Keep chilled until ready to serve. Makes 10–15 servings.
  2. Inspired by this beautiful cake from La Pêche Fraîche.
*Dairy-Free—Can omit the cream cheese and replace it with 1 cup chilled coconut cream.
**With Dairy—Can omit the cream cheese and replace it with an extra ½ cup heavy cream (measured before beating)
Recipe by Wife Mama Foodie at