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Close up of one piece of cake on a plate with a bite taken out of it

Vegan Lemon Sheet Cake with Cream Cheese Frosting (Sugar Free and Gluten Free options)

If you are on the hunt for a quick & easy summertime dessert to bring to your next barbeque, then look no further than this deliciously sunny cake!  The cake itself is soft and fluffy, and bursting with lemon flavor.  The topping is a tangy, velvety smooth cream cheese frosting.  The whole thing can be made in one bowl, is fully vegan, and easily made gluten free AND sugar free!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Birthday Party, Dessert, tea party
Servings 24 pieces

Ingredients
  

Lemon Cake Ingredients

  • ½ cup vegan butter softened to room temperature
  • ¼ cup neutral oil
  • heaping cups granulated sugar *see notes for more specifics on"heaping", and also if you want a sugar free option, again, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
  • 2 packed tbsp lemon zest this will take around 3 lemons
  • cups non-dairy milk room temperature
  • tbsp vanilla extract
  • 3 cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
  • tsp baking powder
  • 1 tsp salt

Lemon Cream Cheese Frosting Ingredients

  • ¼ cup vegan butter
  • 4oz vegan cream cheese
  • 2 – 2½ cups powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 1-2 tbsp lemon juice optional to taste
  • 1 tbsp lemon zest optional to taste

Instructions
 

  • Preheat the oven to 350°F and grease and/or use parchment paper to line a 9x13 sheet pan.
  • In a large bowl, cream together your vegan butter, neutral oil, lemon zest, and granulated sugar.  Whether you are using a stand mixer, hand mixer, or even your hands, make sure you mix it together for a solid few minutes until it is light and fluffy.  Then add in the non-dairy milk and vanilla extract, at which point the mixture will appear separated.  Finally add in the gluten free flour, baking powder, and salt, and mix again until combined, but do not overmix. 
  • Pour the batter into the pan and bake for 30 minutes, turning the pan halfway through.  When the cake is done, place directly onto a cooling rack to come to room temperature before frosting.
  • Once the cake is at room temperature and ready to be put together, it’s time to make the frosting.  Add the vegan butter and vegan cream cheese to a large bowl.  Mix with a stand mixer or hand mixer until soft and fluffy, then slowly add the vanilla extract, pinch of salt, and the powdered sugar a little at a time until the frosting is at your desired consistency.  Optionally add in some lemon juice and/or zest to add to the lemon flavor of the whole cake.  Spread the completed frosting on the cake.
  • Eat and enjoy!

Notes

Confused by the phrase “heaping” cup of sugar?  Basically this means – when you scoop the sugar from the container, instead of leveling it off at the top of the measuring cup, you can leave that little pile of excess sugar on top.  
Keyword cream cheese, cream cheese frosting, lemon cake, sheet cake
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