This strawberry sheet cake contains a delicious pudding (custard) layer which is very easy to make. The recipe is vegan (egg-free, dairy-free) gluten-free, refined sugar-free, and made with simple pantry ingredients.
Pudding Sheet Cake With Strawberries
I love sheet cakes, they are quick and easy to make and taste delicious! This strawberry sheet cake with pudding probably couldn’t be simpler. The recipe is:
- Healthier than most other sheet cake recipes.
- Light and not heavy at all. The perfect recipe for the summer but can be also enjoyed throughout the year (with other fruits of choice).
- Vegan, gluten-free, refined sugar-free and therefore great for people with food intolerances.
Simple Sheet Cake Ingredients
This strawberry sheet cake contains only simple ingredients such as ground oats (oat flour), rice flour, and your favorite granulated sweetener. I prefer using Erythritol or birch sugar (Xylitol) but you can also use regular (white or brown) sugar.
Any plant-based milk can be used in this recipe. I often use light canned coconut milk, however, almond milk, cashew milk, etc. should work fine as well. The higher the fat content of the milk, the better the cake will taste.
The recipe also contains a little oil (3 tbsp) but you can use your favorite nut-butter or seed butter instead, to make the recipe oil-free. I would suggest using 1/4 cup of nut butter (e.g. cashew butter, almond butter, coconut butter…).
The pudding layer is also super simple. All you need is plant-based milk, cornstarch, sweetener, vanilla extract, and a pinch of turmeric. You can, of course, leave out the turmeric but it makes the pudding/custard layer yellow-ish which looks pretty! 🙂
How To Make A Strawberry Sheet Cake With Pudding?
Please check out the easy step-by-step instruction pictures above.
- Whisk together dry ingredients in a bowl.
- Pour the mixed wet ingredients into the bowl of dry ingredients.
- Stir with a whisk until combined.
- Pour the batter into a lined pan,
- And spread it evenly.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
- Add all pudding ingredients to a saucepan.
- Mix with a whisk.
- Stir constantly until the pudding gets thick.
- Pour the pudding on the cooled cake and spread it evenly.
The last step is to decorate the 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 Pudding Cake?
I would recommend eating the 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 layer won’t look as pretty on the next day! But as mentioned before, it’s still very tasty. 🙂
Please note that pudding doesn’t freeze well, so I wouldn’t recommend to freeze the cake.
This Vegan Strawberry Sheet Cake Is:
- Vegan (egg-free, dairy-free)
- Healthier than most sheet cakes
- Refined sugar-free
- Easy to make
- A delicious dessert
- Perfect for the summer
Should you recreate this custard cake, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see how your strawberry pudding cake turned out!
And also 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
Strawberry Sheet Cake With Pudding
Dry Cake Ingredients
Wet Cake Ingredients
- 450 g (16 oz) strawberries finely sliced
- 1 tbsp cornstarch or arrowroot flour
- 1 tbsp granulated sweetener of choice
- 240 ml (1 cup) of water
- 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 pudding: Add all pudding 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.
- Put the pudding on 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 mix with a 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.
- Put the cake into the fridge for at least 60 minutes (better longer) to set.
- Slice and serve alone or with whipped coconut cream. Enjoy!
- *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 regular sugar, cane sugar, Erythritol, Xylitol (please note that Xylitol is NOT safe for dogs!!), 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.
- ****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 layer won’t look as pretty on the next day! But as mentioned before, it’s still very tasty. 🙂
- Recipe serves 6-8. Nutrition facts are for one serving (calculated with Xylitol).
If you are using Pinterest, feel free to pin the following photo: