A sheet cake is perfect for any celebration (Birthdays, Mother's Day, Special occasions), and sometimes you need a vegan version. My Vegan Apple Oatmeal Sheet Cake is light, tender, and tastes like Fall spices during any season! In addition to cake flour, I use rolled oats, warming spices, and vanilla for the perfect flavor combination. To top things off----there's an insanely delicious vegan Maple Buttercream that pairs perfectly with the bold and warming flavors of this cake! Gluten-free option available.
Honestly, I can't get enough of sheet cakes. Not only are they super easy to whip together, but they are the perfect bite-sized pieces of cake ever invented. I don't know, but there's something about holding that squared piece in between your fingers and taking that very first bite that's filled with so much soft cake and whipped buttercream.
Just amazing. That's all.
The best thing about sheet cakes (especially this one), is that you can enjoy this as dessert, during brunch, or as a quick sweet snack. It's so versatile. To make this a breakfast cake, you can even chose to omit the buttercream and simply enjoy the apple and oatmeal flavors.
So, no need to leave this Vegan Apple Oatmeal Sheet Cake out for your next celebration, whether it comes filled with loved ones who are vegan or not. All can enjoy! Besides, who said that apples were only for the Fall season, anyway? Haha.
Why You’ll Love Vegan Apple Oatmeal Sheet Cake
It’s super fluffy and moist and beautifully textured.
Bold apple and oatmeal flavors.
Delicious and comforting in every bite.
Melt in your mouth goodness!
Can be made as a traditional 2-layer cake, sheet cake, or cupcakes. Your choice!
Not too sweet, but perfectly sweet at the same time.
That Whipped Maple ButtercreamFrosting is EVERYTHING.
Ingredients in Vegan Apple Oatmeal Sheet Cake
For the Sheet Cake:
2 cups organic cake flour
1 cup organic rolled oats
1 Gala or Honey Crisp apple, peeled + cubed
1 ½ cups organic cane sugar
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of ground ginger
½ teaspoon sea salt
1 teaspoon vanilla extract
1 cup almond milk + 1 tablespoon apple cider vinegar
1 cup vegan butter, softened at room temp.
For the Maple Buttercream:
4-5 cups organic powdered sugar, sifted
1 cup vegan butter, softened at room temp.
2 Tbsps pure maple syrup
1 teaspoon vanilla extract
1-2 Tbsps almond milk
Can I Use This Maple Frosting for Other Desserts?
As stated before, this Maple Buttercream on top of my Vegan Apple Oatmeal Sheet Cake is one of my favorite recipes on earth and it's crazy how simple, yet effectively delicious it is.
The buttercream goes perfectly with this apple cake, but it also goes well with any dessert you pair it with. After combining only a handful of ingredients, you get the best vegan frosting ever!
Feel free to pair your frosting with any of these desserts:
Vegan Apple Oatmeal Sheet Cake FAQs
HOW LONG CAN I STORE THE CAKE FOR?
Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
CAN THIS CAKE BE MADE AHEAD OR FROZEN FOR LONGER?
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Store frozen (frosted or unfrosted) by simply tightly wrapping and covering cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
CAN I USE ALL-PURPOSE FLOUR FOR THIS CAKE?
Definitely! You can also make this sheet cake with 100% all-purpose flour if that’s what you have on hand. Using cake flour alone makes your cake even more soft, fluffy, and moist, however, it's still just as fluffy and soft with all-purpose flour! No compromise.
CAN THIS CAKE BE MADE GLUTEN-FREE?
Yup. If you want to make this cake Gluten-Free, you can simply substitute flours with Bob's Red Mill's 1-to-1 Baking Flour and ensure that the Rolled oats are GF-certified. Just add an additional ¾ cup or so if needed; To use other GF flours such as coconut, almond, etc. just be sure to add 1 teaspoon of Xanthan gum.
WHY ARE THE INGREDIENTS AT ROOM TEMPERATURE?
It’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
QUICK BUTTER HACK:
Instead, to quickly soften your butter, run a plate and a bowl under hot water. Place the unwrapped butter (this works if you're using vegan buttery sticks like Earth's Balance) on the hot plate and cover with the bowl. Let it sit for about 10 minutes. Then your butter should be nice and soft. You can also cut the butter into a few pieces to speed up the softening process even more.
Other Vegan Recipes You’ll Love
If this Vegan Apple Oatmeal Sheet Cake appeals to your sweet tooth, try these recipes, too!
2cupsorganic cake flour(You can also use all-purpose flour)
1cuporganic rolled oats
1 ½cupsorganic cane sugar
Pinch ofground ginger
1cupvegan butterm softened at room temp.
1cupdairy-free "buttermilk"(I use Almond milk + 1 tablespoon apple cider vinegar)
5cupsorganic powdered sugar, sifted
1cupvegan butter, softened at room temp.
2Tbspspure maple syrup
1tablespoonAlmond milk(You can use your fave plant-based milk!)
TO MAKE APPLE OAT CAKE:
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates".
In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
In a seperate bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, allspice, ginger, and salt until combined.
In the bowl of the beated butter-sugar mixture, add in the milk-ACV and vanilla, mixing together (using a hand-mixer) until just combined.
Add in the dry ingredients and continue to mix until combined and smooth. Fold in cubed apples.
NOTE: If the batter looks extremely thick, add extra milk, 1 tablespoon at a time until it’s somewhat pourable but not runny or thin at all.
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool for 30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.
TO MAKE THE BUTTERCREAM:
Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, maple syrup, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully coated and smooth. Top with a few sprinkles of oats, if desired. Wallah!
Slice into medium-sized squares and enjoy!
Tips & Tricks
STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour instead.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
OIL VS. BUTTER: Instead of vegan butter, you can also use Vegetable or Coconut oil, if preferred. If using oil, just use ½ cup instead.
GF OPTION: If you want to make this cake Gluten-Free, you can simply substitute flours with Bob's Red Mill's 1-to-1 Baking Flour and ensure that the Rolled oats are GF-certified. Just add an additional ¾ cup or so if needed; To use other GF flours such as coconut, almond, etc. just be sure to add 1 teaspoon of Xanthan gum.