It is that time of year again where I crack out the festive flavours and start experimenting in the kitchen. I have been quite short for time as I am currently studing for my university finals so have been looking for quick recipes that satisfy my Christmas-season sweet tooth. Here is my recipe for a vegan winter spiced sheet cake with a creamy cinnamon buttercream icing - the perfect quick holiday bake.
This recipe combines all my favourite wintery spices to make the sponge, and covered with a smooth cinnamon buttercream to make the ultimate festive treat. I decided to keep the decoration simplistic with some crumbled homemade gingerbread which paired perfectly with the cake flavours.
I decided to make this as a single layered sheet cake, largely because it is much quicker and easier, but also because the little squares of cake make a perfect sized mid-afternoon winter snack. If you would prefer, you can easily double the ingredients to make a traditional layered cake.
Vegan Winter Spiced Sheet Cake
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 9
Ingredients
For the sponge:
240ml plant-based milk (I used soy)
1 tsp apple cider vinegar
180g self-raising flour
120g caster sugar
60g light brown sugar
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
60ml vegetable oil (or alternative oil e.g. coconut)
For the icing:
50g dairy-free butter
150g icing sugar
1 tsp cinnamon
1/2 tsp ginger
2 tsp plant-based milk (as needed)
Instructions
Preheat the oven to 180°C (or 160°C for fan ovens) and grease and line a 9x13 inch deep baking tray.
Combine the milk with the apple cider vinegar in a small bowl and set aside for around 10 minutes (this makes vegan 'buttermilk').
Combine all the dry cake ingredients in a large bowl and mix well, making sure there are no lumps.
Whisk the vegetable oil into the 'buttermilk', pour the wet ingredients into the dry ingredients and stir gently until combined (do not overmix).
Pour the mixture into the prepared tray and bake for approximately 35-40 minutes.
Leave the sponge to cool in the tin before inverting to remove the cake.
Meanwhile, prepare the icing by whisking the spread in a bowl until light and creamy.
Slowly add in the icing sugar, cinnamon and ginger, continue whisking to form a smooth buttercream, if the mixture is a little thick you can add a splash of milk as required.
Once the cake has cooled, spread the icing over to cover all the sponge and decorate as desired.
Notes
For more festive vegan recipes see my yule log and gingerbread bundt cake.
Store in a sealed container for up to 5 days.
For a gluten free version, substitute the self-raising flour for gluten free
If you would prefer to make this as a traditional layer cake, double the ingredients and bake in two cake tins.
Get creative with the decoration - Add some red berries and holly, gingerbread people or mini festive figurines!
Thanks for reading, I hope you have a wonderful holiday season and enjoy my winter spiced sheet cake. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox