This vegan cinnamon spiced sheet cake with cream cheese frosting is a perfect holiday treat! It’s festive, fragrant, and easy to make. Plus, it serves a whole crowd.
This vegan cinnamon spice sheet cake with cream cheese frosting is my answer to the many recipe flops I’ve had lately: a delicious, fragrant, festive cake that isn’t overly complex or difficult to make/decorate.
When I first thought about making this cake, I thought it would be a gingerbread cake, modeled after this beloved recipe. But, even though that recipe is a little lighter as far as gingerbread cakes go, I was still craving less of the sticky molasses effect than it creates. I wanted something that had the spices and festive flavor of the holidays, but with a light texture and a flavor mild enough to invite some tasty frosting.
This is it. And it’s a joy to make and eat.
One of the nice things about this cake is that you can treat it like a less dessert-like snack cake and skip the frosting. The amount of sugar in it it actually keeps the cake itself on the less sweet side, given that it yields 12-15 servings. So it’s a treat, but a low-key one, on its own.
If you’re in the mood for something sweeter and more festive, add the cream cheese frosting and some sprinkles or sparkling sugar of choice! (There are a few good online resources for finding vegan sparkles and cake decorations, if you Google it; even some mainstream brands are vegan as is, depending on the colors and ingredients.)
The cake can be frozen ahead of time (3-4 weeks), and the frosting can definitely be prepared a day or two in advance of using; just be sure to rewhip it a little to make it soft and fluffy again. When I made the frosting, I found that using vegan butter and cream cheese that were too soft led to a runny frosting that was more like icing, so I recommend bringing them to almost room temperature before you add them to your mixer.
unbleached all purpose, white whole wheat, whole wheat pastry, or light spelt flour (or a combination of these!)
To be honest, there are lots of other holiday goodies I want to make and share. But when I’m feeling overwhelmed or at odd with myself in the kitchen, there’s always one dessert that calls to me, and it (and always will be, probably) cake. I hope this one hits the seasonal spot for you, just as it has for me.
Happy Monday, friends. More festive food soon!
Leave a Comment
Do you have the measurements for an 8×8 pan?
Sure thing! It’s 20cm on each side, and it’s just under 6.5cm high.
Can I make a gluten free version? And if so, what flour would you recommend? Thanks so much!
I’m not a big expert on GF flour blends—I’d recommend the same amount of expert with a blend that you trust well. In the past I’ve had success with King Arthur’s GF Measure for Measure flour 🙂 Bob’s Red Mill also has a 1 to 1 flour blend. I’d recommend a GF grain and starch blend over an almond/coconut flour blend.
I hope this helps! Happy Holidays 🙂
I made this yesterday with my 12-year-old son. It was terrific! We did decide to halve the frosting, and it was still a good amount. Thanks for the recipe!
I’m so glad you liked it!
Add raisin to the mixture.
You will cheat a classic cake called a Spanish bar.
I use a loaf pan when make this recipe.
I’ve been making them since the 70s, especially in holidays.
Can I make this in a Bundt pan?
Me too, thanks!
This looks so delicious!! I’m definitely trying this out! Thanks for the recipe 🙂