The Vegan Red Cabbage Sheet Cake is an intriguing and delightful dessert that showcases the versatility of vegetables in baking. This unique cake features a tender, moist crumb that comes from a well-balanced mix of all-purpose flour, vegan refined sugar, and a combination of baking soda and baking powder. The spices – cinnamon and nutmeg – infuse the cake with warm, aromatic flavors that perfectly complement the natural sweetness of the ingredients.
The inclusion of plain or vanilla soy milk, mixed with fresh squeezed lemon juice, adds a subtle tanginess akin to buttermilk, enhancing the overall flavor profile of the cake. The use of grape seed oil and soy yogurt contributes to the cake’s moist texture, ensuring it remains soft and palatable. The vanilla extract adds a layer of sweet fragrance, further enriching the cake’s taste.
What truly sets this cake apart is the addition of shredded carrots and red cabbage. The carrots add a familiar sweetness and a slight crunch, while the red cabbage introduces an unexpected but delightful texture and a hint of earthiness, complemented by its vibrant hue. Chopped pecans are interspersed throughout the batter, providing a nutty crunch that contrasts beautifully with the softness of the cake.
The cake is topped with a creamy, smooth frosting made from vegan cream cheese, vegan butter substitute, and confectioners’ sugar, flavored with vanilla extract. This frosting is rich and luscious, perfectly balancing the flavors of the cake. For an added touch of elegance and texture, more chopped pecans can be sprinkled on top, adding to the cake’s visual appeal and giving each bite a delightful crunch. The Vegan Red Cabbage Sheet Cake is a testament to the beauty of plant-based baking, offering a unique and delicious experience that challenges traditional dessert norms.
Recipe
Vegan Red Cabbage Sheet Cake
Ingredients
- Cake ingredients:
- 3/4 cups plain or vanilla soy milk
- 1 tablespoon fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1 cup vegan refined sugar
- 2 teaspoons baking soda
- 1 tsp. baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 cup grape seed oil
- 3/4 cup plain or vanilla soy yogurt
- 2 teaspoons vanilla extract
- 1/2 cup shredded carrots
- 3/4 cup shredded, then chopped, red cabbage
- 1/2 cup chopped pecans
- Frosting ingredients:
- 3 cups confectioners’ sugar
- 2/3 cup vegan cream cheese, softened (I used Trader Joe’s This is Not a Tub of Cream Cheese)
- 1/3 cup vegan butter substitute, softened (I used Earth Balance)
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans (optional, for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Stir together the soy milk and lemon juice. Set aside.
- In a large bowl, whisk together the flour, refined sugar, baking soda, baking powder, cinnamon, nutmeg and sea salt.
- In a separate bowl, stir together the grape seed oil, soy yogurt and vanilla.
- Stir in the milk + lemon juice combo.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the carrots, red cabbage and 1/2 cup of chopped pecans.
- Prepare a 9 x 13” baking pan (I coat the bottom and sides with Earth Balance).
- Pour the batter into the pan and use a spoon or spatula to spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.
- Allow the cake to cool completely.
- To make the frosting, mix together the confectioners’ sugar, vegan cream cheese, vegan butter substitute and vanilla extract over low-medium speed until fully combined.
- Spread the frosting over the cake.
- Top with the optional pecans if you’re totally in love with pecans like I am.
Directions:
Preheat your oven to 350 degrees Fahrenheit.
Stir together the soy milk and lemon juice. Set aside.
In a large bowl, whisk together the flour, refined sugar, baking soda, baking powder, cinnamon, nutmeg and sea salt.
In a separate bowl, stir together the grape seed oil, soy yogurt and vanilla.
Stir in the milk + lemon juice combo.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Fold in the carrots, red cabbage and 1/2 cup of chopped pecans.
Prepare a 9 x 13” baking pan (I coat the bottom and sides with Earth Balance).
Pour the batter into the pan and use a spoon or spatula to spread it out evenly.
Bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.
Allow the cake to cool completely.
To make the frosting, mix together the confectioners’ sugar, vegan cream cheese, vegan butter substitute and vanilla extract over low-medium speed until fully combined.
Spread the frosting over the cake.
Top with the optional pecans if you’re totally in love with pecans like I am.
