Strawberry Sheet Cake (Vegan)
Prep Time
15 mins
Cook Time
35 mins
Cool
30 mins
Total Time
1 hr 20 mins
Servings: 14
Calories: 231 kcal
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.
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In bowl, mix chopped strawberries with caster sugar.
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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.
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Best on same day as baked. Refrigerate any leftovers.
Recipe Notes
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Nutrition Facts
Strawberry Sheet Cake (Vegan)
Amount Per Serving
Calories 231
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Trans Fat 0.001g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 54mg2%
Potassium 155mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 26IU1%
Vitamin C 9mg11%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.