This vegan strawberry sheet cake consists of a fluffy cake layer, a vanilla custard filling, and fresh strawberries. The cake recipe is egg-free, dairy-free, gluten-free, refined sugar-free, and made with simple pantry ingredients.
Vegan Sheet Cake With Strawberries and Custard
I love strawberry desserts and enjoy them to the fullest during strawberry season, when fresh strawberries are juicy and sweet. Besides my vegan strawberry oatmeal bars, this custard cake is one of my favorite summer cakes! This vegan strawberry cake consists of a fluffy (gluten-free) cake base, a creamy vanilla custard layer, and a fruity strawberry topping with an optional glaze.
The recipe probably couldn’t be easier to whip up and uses simple ingredients. It is also healthier than most sheet cake recipes and doesn’t weigh you down. This fruit cake with custard is the perfect recipe for summer, but can also be enjoyed year-round (with other fruits of your choice).
Since the strawberry cake is vegan, gluten-free, and can be made refined sugar-free, it is also perfect for people with food intolerances.
Vegan cake layer
- Oat flour: To make your own oat flour, you can simply process rolled oats (regular or gluten-free) in a blender or electric coffee/spice grinder.
- Sweetener: You can use organic sugar, Erythritol, birch sugar, etc.
- Rice flour: I used white rice flour. All-purpose flour or spelt flour will probably work as well (if the cake doesn’t need to be gluten-free).
- Baking powder and baking soda: Makes the sponge cake fluffy and gives it some lift.
- Plant-based milk: Any plant-based milk can be used in this recipe. I prefer canned coconut milk (light version), but almond milk, cashew milk, etc. should work fine too.
- Banana: Instead of half a banana, you could most likely use 1/4 cup (60 g) of applesauce.
- Vegetable oil: You could use nut/seed butter instead of oil to make the recipe oil-free. I would suggest using 1/4 cup (60 g) of nut seed butter (e.g. cashew butter, almond butter, coconut butter…).
- Lemon juice: Alternatively, you can use lime juice.
- Vanilla extract: Or use vanilla bean paste.
- Cornstarch: You can use arrowroot flour instead.
- Plant-based milk of choice
- Sweetener of your choice
- Turmeric powder (for a slighlty yellow color)
- Cornstarch: You can use arrowroot flour instead
- Sweetener of your choice
How To Make A Vegan Strawberry Sheet Cake
Please check out the easy step-by-step instruction pictures below.
- Whisk together the dry ingredients in a bowl.
- Pour the blended wet ingredients into the bowl of dry ingredients.
- Stir with a whisk until combined.
- Pour the batter into a lined pan.
- Spread it evenly.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
- Add all custard ingredients to a saucepan.
- Mix with a whisk.
- Bring to a boil, stirring constantly until the custard thickens.
- Pour the custard over the cooled cake and spread it evenly.
The last step is to top the vegan sheet cake with strawberries and add the glaze on top. The glaze is optional but it’s a nice finish, in my opinion.
How To Store The Strawberry Custard Cake?
I would recommend eating the vanilla custard cake on the same day. It still tastes very delicious, even on day 5 (yes, you can store it up to 5 days in the refrigerator), however, the pudding/ custard layer won’t look as pretty on the next day. But it’s still very tasty.
Please note that custard doesn’t freeze well, so I wouldn’t recommend to freeze the cake.
This Vegan Strawberry Sheet Cake Is:
- Healthier than most sheet cakes
- Can be made refined sugar-free
- Easy to make
- A delicious fruity dessert
- Perfect for the summer
Should you give this vegan strawberry custard cake recipe a try, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see how your cake turned out!
More Vegan Cake Recipes
Don’t forget to check out my other popular vegan + gluten-free cake recipes:
- Vegan Coconut Cake
- Chocolate Zucchini Cake
- Upside Down Plum Cake
- Vegan Cheesecake Tart
- Vegan Lava Cake
- Baked Cheesecake
- Fruity Cheesecake
Vegan Strawberry Sheet Cake With Custard
Dry Cake Ingredients
Wet Cake Ingredients
- 16 oz (450 g) strawberries sliced
- 1 tbsp cornstarch or arrowroot flour
- 1 tbsp granulated sweetener of choice
- 1 cup of (240 ml) water
- I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
- Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a rectangular baking pan with parchment paper. Mine measures 10x6x1.5 inches resp. 26x16x4 cm (inside measurements). If your pan is much bigger you should probably double the recipe.
- Mix all dry cake ingredients in a bowl with a whisk.
- Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
- Pour the batter into the lined pan and bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. Wash and slice strawberries.
- Make the custard: Add all custard ingredients to a saucepan and mix with a whisk until there are no lumps.
- Bring the mixture to a boil while stirring constantly. Let boil for 30 seconds and turn off the heat.
- Pour the custard over the cake and spread it evenly.
- Add the strawberries on top.
- For the glaze (this step is optional!): Add water, cornstarch, and sweetener to a saucepan and whisk until there are no lumps.
- Bring the mixture to a boil while stirring constantly. The mixture will be cloudy at first but gets clear once it boils. Let boil for 30 seconds and turn off the heat.
- Spoon the mixture on top of the strawberries.
- Transfer the cake to the fridge for at least 60 minutes (better longer) to set.
- Slice and serve alone or with whipped coconut cream. Enjoy!
- Oat flour: To make your own oat flour, simply process regular oats (or gluten-free oats) in a blender or electric coffee/spice grinder.
- Granulated sweetener: You can use organic sugar, cane sugar, Erythritol, etc.
- Any plant-based milk can be used in this recipe. I prefer to use canned coconut milk (light), however, almond milk, cashew milk, etc. should work fine as well.
- Banana: You can probably also use 1/4 cup of applesauce instead of the mashed banana.
- You can store the cake for up to 5 days in the fridge, however, the pudding/ custard layer won’t look as pretty the next day.
- The ecipe serves 6-8. Nutrition facts are for one serving (calculated with birch sugar).
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo: