Vegan Apple Oatmeal Sheet Cake

5 from 3 votes

The perfect vegan cake that is this moist and fluffy, this Vegan Apple Oatmeal Sheet Cake is sure to be a family favorite!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Keyword: apple, breakfast, brunch, dairy-free, dessert, easy, oatmeal, sheet cake, snack, sweet, vegan

Servings: servings

Calories: 470kcal

Author: Shanika

1 Gala or Honey Crisp apple, peeled + cubed
2 cups organic cake flour (You can also use all-purpose flour)
1 cup organic rolled oats
1 ½ cups organic cane sugar
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
Pinch of ground ginger
1 cup vegan butterm softened at room temp.
1 teaspoon vanilla extract
1 cup dairy-free "buttermilk" (I use Almond milk + 1 tablespoon apple cider vinegar)

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.

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!
Bon Appetit!

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.