Dairy-Free
White Sheet Cake

Cake Ingredients:

White Sheet Cake:

• 6 egg whites
• 1 cup vegan butter or solid coconut oil
• 1/4 cup lemon juice
• 1/4 cup water
• 1 tsp pure vanilla extract
• 2 cups powdered sugar
• 3 cups Hockley Valley Light Spelt Flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda

Frosting:

• 1 1/2 cups vegan butter or solid coconut oil
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 cup lemon juice
• 3 cups powdered sugar
• Toppings: 1/2 pint raspberries, 1 pint blueberries, several roughly chopped mint leaves

 

Instructions:

  • Whip the egg whites to medium peaks and set aside.

  • Add the fat, lemon juice, water, and vanilla extract to a large mixing bowl and beat until creamy. Add the powdered sugar and beat until smooth.

  • Add the egg whites, half at a time, and beat well after each addition.

  • Add the Hockley Valley spelt flour, salt, baking powder, and baking soda to the bowl and beat for 2 minutes, scraping the sides of the bowl halfway through.

  • Pour the batter into a sheet cake pan that is either greased, or lined with parchment. Smooth out the cake batter.

  • Place into a preheated 375F oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

  • For the frosting, add the fat, vanilla, salt, and lemon juice to a large mixing bowl and beat until smooth. Add the powdered sugar a bit at a time, beating until fluffy and smooth after each addition. If you add it all at once you will end up covered in sugar! Store in the fridge until ready to use.

  • Allow the cake to come to room temperature before frosting. Frost it however you like; I prefer to keep the top wavy with lots of soft peaks. Add your choice of decor on top – I used a half pint of raspberries and a full pint of blueberries, as well as several roughly chopped mint leaves.

  • Cut into squares and serve.

Makes: 1 Cake / 12 people

 

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