This Egg-Free and Dairy-Free Vanilla Sheet Cake is soft, fluffy, and full of warm vanilla flavor! Plus, you don’t need any fancy ingredients or baking skills to pull it off. Just mix, bake, and enjoy! No eggs, no dairy, no problem—just pure, tasty goodness. And trust me, no one will even notice it’s egg-free! Whether it’s for a birthday, a family get-together, or just a regular Tuesday when you’re craving something sweet, this cake always hits the spot. It’s easy to make, bakes up beautifully, and is perfect for sharing. So why not give it a try? I promise, one bite, and you’ll be hooked!
Oriana’s Thoughts On The Recipe
If you’re looking for the perfect vanilla sheet cake that’s egg-free, dairy-free, and ridiculously delicious, you’re in the right place! This cake is light, moist, and fluffy—everything a good vanilla cake should be. And the best part? It’s made with simple pantry staples, so you can whip it up anytime the craving strikes.
I love how versatile this cake is. It’s great for birthdays, family gatherings, or just because you feel like having a slice of homemade vanilla cake. Since it’s baked as a sheet cake, there’s no fuss with layers or fancy decorating—just bake, frost, and serve! Plus, it’s a real crowd-pleaser. No one will even realize it’s vegan!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour – The base of the cake. Provides structure.
- Cornstarch – Helps make the cake softer and more tender.
- Granulated Sugar – Adds sweetness and helps with moisture.
- Baking Powder – Gives the cake its rise and fluffiness.
- Salt – Enhances the flavor.
- Dairy-Free Milk – Any plant-based milk works, but soy or oat milk are great options for a richer texture. If you are not trying to avoid dairy, you can use regular dairy milk.
- Vinegar (Apple Cider or White Vinegar) – Reacts with the baking powder to create a light and airy texture.
- Vanilla Extract – The star flavor of this cake. Use a good-quality vanilla for the best taste!
- Neutral-Tasting Oil – Keeps the cake moist. Canola, vegetable, or any neutral-tasting oil works well.
- To Decorate: Your favorite frosting and sprinkles.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Soy-Free: Avoid soy milk and use oat or almond milk instead.
- Nut-Free: Make sure your dairy-free milk is nut-free (use oat, soy, or rice milk).
Potential Recipe Challenges & Pro Tips
- Cake Didn’t Rise Properly
- Pro Tip: Make sure your baking powder is fresh! Old baking powder won’t give you the lift you need. Also, don’t skip the vinegar—it reacts with the baking powder to help the cake rise.
- Cake Turned Out Too Dense
- Pro Tip: Don’t overmix the batter! Stir just until everything is combined. Overmixing can make the cake tough instead of fluffy. Also, make sure you measure the ingredients correctly.
- Cake is Too Dry
- Pro Tip: Measure your flour correctly! Spoon it into the measuring cup and level it off rather than scooping directly, which can pack in too much flour. Or better, use a kitchen scale. Also, don’t overbake—check it a few minutes early to make sure it’s not overcooked.
- Cake Stuck to the Pan
- Pro Tip: Grease your pan well with baking spray with flour, and consider lining it with parchment paper for easy removal.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, vanilla, and oil.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine.
Step 4 – Bake
Pour batter into the prepared pan. Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan. The cake must be completely cool before frosting.
Step 5 – Make the Frosting
Beat the butter with a handheld or stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add confectioners’ sugar, heavy cream, vanilla and salt. Beat on low speed for 1 minute, then increase to medium-high speed and beat for 5 full minutes. Add up to 1/4 cup more confectioners’ sugar if the frosting is too thin or another tablespoon of cream if the frosting is too thick.
Step 6 – Decorate
Spread frosting in a thick layer on the cooled cake. I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or garnish with sprinkles. Slice and serve.
Which Cake Pan?
For the softest, fluffiest vanilla sheet cake, a light-colored 9 x 13-inch aluminum pan is your best bet. But if you prefer baking in a glass pan, just make a few small adjustments! If using a glass pan, lower the oven temperature by 25°F (about 15°C) and increase the baking time by 5-10 minutes to prevent over-browning while ensuring the center is fully cooked.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
Variations & Additions
This vanilla sheet cake is the perfect blank canvas! Here are some fun ways to customize it:
- Chocolate Chip Vanilla Cake – Fold ½ to ¾ cup of dairy-free chocolate chips into the batter for a chocolatey twist.
- Funfetti Sheet Cake – Stir in ¼ to ½ cup of colorful sprinkles for a fun and festive look. Make sure to use jimmies, as nonpareils might bleed into the batter.
- Cookies & Cream Cake – Gently fold in 1 cup of crushed dairy-free chocolate sandwich cookies (like Oreos) for a delicious cookies-and-cream vibe.
- Lemon Vanilla Cake – Add 1 teaspoon of lemon zest and replace 1 teaspoon of vanilla extract with 1 teaspoon of lemon baking emulsion for a bright, citrusy flavor.
- Coconut Vanilla Cake – Swap ¼ cup of dairy-free milk for coconut milk and add ½ teaspoon of coconut baking emulsion for a tropical touch.
- Almond-Vanilla Cake – Replace 1 teaspoon of vanilla extract with ½ teaspoon of almond extract for a subtle nutty flavor.
Storing and Freezing Instructions
Room Temperature: Store covered for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes! A 9×13” pan works best, but you can also use two 9” round pans for a layered cake. Just adjust the baking time slightly.
Yes! Full-fat canned coconut milk will make the cake even richer. However, the fluffy texture might change.
A classic vanilla or chocolate dairy-free frosting is perfect, but you can also use fruit compote or a simple glaze.
More Recipes You’ll Love!
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- Dairy-Free & Egg-Free Healthy Breakfast Cookies
- Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
- Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan)
- Super Easy Vegan Red Velvet Cupcakes (Fluffy)
- Browse more recipes…
Recipe Card
Egg-Free and Dairy-Free Vanilla Sheet Cake
Ingredients
- 3 ½ cups (500 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 2 1/4 cups (450 g) granulated sugar
- 3 teaspoons (12 g) baking powder
- 1 ½ teaspoons (6 g) salt
- 2 1/4 cups (540 ml) dairy-free milk (you can also use regular dairy milk)
- 2 tablespoons (30 ml) vinegar (apple cider vinegar or white vinegar)
- 1 tablespoon (15 g) pure vanilla extract
- 2/3 cup (160 ml) neutral-tasting oil (such as vegetable or canola)
For the Vanilla Frosting:
- 1 cup (230 g) unsalted dairy-free butter (you can also use regular dairy butter) (see notes)
- 3 1/2 cups (420 g) confectioners' sugar (powdered sugar)
- 2 – 3 tablespoons (30 – 45 ml) heavy cream, milk (dairy ornon-dairy), or water
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Generously grease a 9 x 13-inch (35 x 24 cm) with baking spray with flour.
- In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
- In a mixing bowl, whisk together milk, vinegar, vanilla, and oil.
- Add wet ingredients to the dry ingredients; mix to combine.
- Pour batter into prepared pan.
- Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan. The cake must be completely cool before frosting.
- Make the frosting: Beat the butter with a handheld or stand mixer fitted with a paddle attachment at medium speed until creamy, about 3 minutes. Add confectioners’ sugar, heavy cream, vanilla, and salt. Beat at low speed for 1 minute, then increase to medium-high speed and beat for 5 full minutes. Add up to 1/4 cup more confectioner’s sugar if the frosting is too thin or another tablespoon of cream if the frosting is too thick.
- Spread frosting in a thick layer on the cooled cake. I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or garnish with sprinkles. Slice and serve.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy-Free: Avoid soy milk and use oat or almond milk instead.
- Nut-Free: Make sure your dairy-free milk is nut-free (use oat, soy, or rice milk).
- Cake Didn’t Rise Properly
- Pro Tip: Make sure your baking powder is fresh! Old baking powder won’t give you the lift you need. Also, don’t skip the vinegar—it reacts with the baking powder to help the cake rise.
- Cake Turned Out Too Dense
- Pro Tip: Don’t overmix the batter! Stir just until everything is combined. Overmixing can make the cake tough instead of fluffy. Also, make sure you measure the ingredients correctly.
- Cake is Too Dry
- Pro Tip: Measure your flour correctly! Spoon it into the measuring cup and level it off rather than scooping directly, which can pack in too much flour. Or better, use a kitchen scale. Also, don’t overbake—check it a few minutes early to make sure it’s not overcooked.
- Cake Stuck to the Pan
- Pro Tip: Grease your pan well with baking spray with flour, and consider lining it with parchment paper for easy removal.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
- Chocolate Chip Vanilla Cake – Fold ½ to ¾ cup of dairy-free chocolate chips into the batter for a chocolatey twist.
- Funfetti Sheet Cake – Stir in ¼ to ½ cup of colorful sprinkles for a fun and festive look. Make sure to use jimmies, as nonpareils might bleed into the batter.
- Cookies & Cream Cake – Gently fold in 1 cup of crushed dairy-free chocolate sandwich cookies (like Oreos) for a delicious cookies-and-cream vibe.
- Lemon Vanilla Cake – Add 1 teaspoon of lemon zest and replace 1 teaspoon of vanilla extract with 1 teaspoon of lemon baking emulsion for a bright, citrusy flavor.
- Coconut Vanilla Cake – Swap ¼ cup of dairy-free milk for coconut milk and add ½ teaspoon of coconut baking emulsion for a tropical touch.
- Almond-Vanilla Cake – Replace 1 teaspoon of vanilla extract with ½ teaspoon of almond extract for a subtle nutty flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I am allergic to vinegar. What substitution can I use?
Hello Ellen! You can substitute vinegar with an equal amount of lemon juice. Hope that helps, and happy baking! 💕