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+ servings
5 from 4 votes

Cinnamon Spice Sheet Cake with Cream Cheese Frosting

Author - Gena Hamshaw
Yields: 15 servings


Cinnamon Spice Sheet Cake

  • 4 cups

    unbleached all purpose, white whole wheat, whole wheat pastry, or light spelt flour (or a combination of these!)

  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 1/2 cups packed brown sugar or coconut sugar
  • 1/2 cup neutral flavored vegetable oil (such as safflower, refined avocado, or grapeseed)
  • 2 teaspoons vanilla extract
  • 1 1/3 cups vegan buttermilk (non-dairy milk combined with 2 teaspoons apple cider vinegar or lemon juice, then allowed to sit for a few minutes)
  • 1 cup plain applesauce

Vegan Cream Cheese Frosting

  • 8 tablespoons vegan butter of choice, allowed to soften at room temperature for 15 minutes
  • 8 ounces (about 1 cup) vegan cream cheese of choice, allowed to soften at room temperature for 15 minutes
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • sprinkles or edible sugar, for decorating (optional)


  • Preheat your oven to 350F. Lightly grease a 9 x 13 inch baking pan and line the bottom with a piece of parchment.
  • Sift the flour, baking soda, baking powder, and spices into a large mixing bowl. Add the salt.
  • In a separate large bowl, mix together the sugar, oil, vanilla, buttermilk, and applesauce. Pour these wet ingredients into the dry ingredients. Use a hand mixer or whisk to mix the batter well, until no visible lumps remain.
  • Pour the cake into your cake pan and bake for 35 minutes, or until the top is firm and set or a toothpick inserted into the center comes out clean. Check at 30 minutes if your oven is hot, and give it an extra 5 minutes if it's not ready at 35 minutes. When the cake is done, allow it to cool completely (1-2 hours).
  • When the cake is ready, or in advance, prepare the frosting. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (alternately, use a hand mixer on medium low speed). Beat for a few minutes on medium low speed, then add the vanilla and incorporate it fully. Add the sugar, one cup at a time, beating on low speed. Switch to the whisk attachment if using a stand mixer, then continue to beat on medium speed until the frosting is fluffy and smooth.
  • Use an inverted spatula to cover the cake with frosting. Garnish with sprinkles, if you like. Cut into 12-15 slices and serve!


In place of the flour, you can use a GF flour blend that you trust.