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strawberry sheet cake with pudding layer vegan recipe
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Strawberry Sheet Cake With Pudding

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.
Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Equipment

  • Blender*
  • Kitchen scale*

Ingredients

Dry Cake Ingredients

Wet Cake Ingredients

Pudding Layer:

  • 5 tbsp (40 g) cornstarch or arrowroot flour
  • 1 2/3 cup (400 ml) plant-based milk
  • 5 tbsp (50 g) granulated sweetener of choice
  • 1 tsp vanilla extract
  • 1/8 tsp ground turmeric (to make it slightly yellow)

Topping/Glaze (optional)

  • 16 oz (450 g) strawberries finely sliced
  • 1 tbsp cornstarch or arrowroot flour
  • 1 tbsp granulated sweetener of choice
  • 1 cup (240 ml) of water

Instructions

  • 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.
  • Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients.
  • 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!

Notes

  • *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).
Nutrition Facts
Strawberry Sheet Cake With Pudding
Amount per Serving
Calories
260
% Daily Value*
Fat
 
7.3
g
11
%
Carbohydrates
 
41
g
14
%
Fiber
 
3.5
g
14
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.