Vegan Strawberries and Cream Sheet Cake

4.80 from 25 votes

Vegan Strawberries and Cream Sheet Cake

Made with fresh strawberries and a 2-ingredient coconut whipped cream, this Vegan Strawberries and Cream Sheet Cake is light yet indulgent and so flavorful. Made in a sheet pan so it’s an easy, fuss-free dessert that’ll please the whole family!

Prep Time25

Cook Time35

Total Time1

Course: Breakfast

Cuisine: American, Baking

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

14 ounces (400g) fresh strawberries, plus more for the topping
1 cup (230 ml) plant-based milk (I used oat milk)
1 1/2 tablespoons (23 mL) fresh lemon juice
6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
1/4 cup (60 mL) extra virgin olive oil
1 1/4 cups (240g) organic cane sugar
3/4 teaspoon almond extract (or 1 1/2 teaspoons vanilla extract)
2 cups (240g) all-purpose flour
1 cup (90g) blanched almond flour (can sub with more all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon fine sea salt

Toppings

Coconut Whipped Cream Frosting, recipe below
Fresh strawberries, de-stemmed and sliced in half or quarters
1 small orange, zested

Instructions

Preheat the oven to 350°F/175°C. Line a 13x9x2-inch (33x23x5-cm) rectangular baking pan with parchment paper, letting it hanging over both sides.
Make the strawberry puree. Wash the strawberries and slice off the stems. Add the strawberries to a food processor and pulse until the strawberries are mostly pureed but have a few small chunks remaining.
Make the vegan buttermilk. Combine the plant-based milk and lemon juice and stir. Set aside to curdle.
Prepare the aquafaba. Pour 6 tablespoons of the liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, 45-60 seconds.
Mix the wet ingredients. In a large bowl, mix together the extra virgin olive oil and sugar – use the electric mixer on low speed or use a whisk. Then add in the strawberry puree, whipped aquafaba, vegan buttermilk, and the almond extract or vanilla extract.
Mix the dry ingredients. In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
Combine the wet and dry. Switch to a wooden spoon and fold the dry ingredients into the wet ingredients. Once the cake batter is comes together, stop mixing! Overmixing can cause the cake to become dense or dry. (Note 1)
Pour the batter into the prepared pan and spread it out evenly. Bake for 35 minutes, or until a toothpick in the center comes out clean with a few moist crumbs. Transfer the cake to a wire rack to cool.
When the cake is cooled, frost it with the Coconut Whipped Cream Frosting and garnish with the fresh strawberries and orange zest.

Video

Notes

Note 1: If you want to remove the cake from the pan to serve, you’ll need to refrigerate the cake for 45-60 minutes. Otherwise, it will likely break or split when you lift it out of the pan. You can read more about this process under the header titled "How to remove a sheet cake from a cake pan" above.

Nutrition