Name: Strawberry Sheet Cake (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 80 min
Ingredients: 1 cup (9 oz.) all-purpose flour; 1.6 oz. almond flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 2/5 cup (3.5 oz.) avocado oil; 5 Tbsp. plant-based yogurt; 3/4 cup (7 oz.) cane sugar; 2/3 cup plant-based milk; 3.5 oz. chopped strawberries; 1 Tbsp. super-fine caster sugar; 1 tsp. vanilla extract; 3-1/2 oz. strawberries (sliced); 1/2 cup sliced almonds

Forget fairy godmothers and glass slippers, this strawberry sheet cake is the real magic trick. Bursting with juicy strawberries and a touch of vegan enchantment, it’s simple to bake and beautiful enough to grace any occasion. Plus, it’s completely plant-based, so everyone can enjoy a slice of this happily ever after.

Strawberry Sheet Cake Topped with Slices of Strawberries & Almonds in Sheet Pan on Wooden Tabletop

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Strawberry Sheet Cake (Vegan)

Prep Time 15 minutes

Cook Time 35 minutes

Cool 30 minutes

Total Time 1 hour 20 minutes

Servings 14

Calories 231 kcal

Author Minako Umehara

Ingredients

Dry

1 cup (9 oz.) all-purpose flour
1.6 oz. almond flour
2 tsp. baking powder
1/2 tsp. baking soda

Wet

2/5 cup (3.5 oz.) avocado oil
5 Tbsp. plant-based yogurt
3/4 cup (7 oz.) cane sugar
2/3 cup plant-based milk
3.5 oz. chopped strawberries
1 Tbsp. super-fine caster sugar
1 tsp. vanilla extract

Toppings

3-1/2 oz. strawberries sliced
1/2 cup sliced almonds

Instructions

Preheat oven to 345 degrees F. Line quarter sheet pan with parchment paper.
In bowl, mix chopped strawberries with caster sugar.
In large mixing bowl, place all wet ingredients except chopped strawberries and whisk well. Add sifted dry ingredients and chopped strawberries and mix with spatula.
Pour batter into prepared pan and smooth down evenly. Slightly lift and drop pan on flat surface 2-3 times to remove any air bubbles.
Arrange sliced strawberries on top and sprinkle on sliced almonds.
Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 10-15 minutes, then transfer to wire rack to cool completely.
Best on same day as baked. Refrigerate any leftovers.