Indulge in the delightful blend of sweet and tangy flavors with this Blueberry Maple Sheet Cake. Topped with a creamy vegan cream cheese frosting, this moist cake combines the natural sweetness of maple syrup with the vibrant burst of blueberries, creating a dessert that's not only visually appealing but also incredibly satisfying. Whether you're catering to vegan guests or simply looking for a lighter cake option, this recipe ensures you don't compromise on taste or texture.
Why You'll Love This: This cake is perfect for those who enjoy a less overtly sweet dessert. The use of maple syrup provides a subtle sweetness that complements the freshness of the blueberries without overpowering their natural flavor. The vegan cream cheese frosting adds a smooth, creamy finish that perfectly balances the fruitiness of the cake. It's an excellent choice for health-conscious individuals or anyone following a vegan diet.
Perfect Occasion: This Blueberry Maple Sheet Cake is versatile enough for various occasions—from casual brunches to elegant afternoon teas, and even festive gatherings like birthdays or holiday parties. Its ease of preparation and excellent shelf life also make it ideal for potlucks and family dinners, ensuring everyone gets a slice of this delicious treat.
Decoration Tips:
- After frosting, top the cake with a few fresh blueberries and a light drizzle of maple syrup for an added touch of elegance.
- Sprinkle a dusting of powdered sugar or cinnamon over the frosting to enhance its visual appeal.
- Edible flowers or mint leaves can be used as garnishes to add a pop of color and freshness.
Ingredients:
- Cake:
- 1 cup unsweetened oat milk or almond milk (regular milk if not vegan)
- ⅓ cup melted vegan butter (or regular butter if not vegan)
- ½ cup maple syrup (up to ¾ cup for a sweeter cake)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- ¼ teaspoon cinnamon
- 1 ¾ cups regular or gluten-free all-purpose flour
- 1 cup fresh or frozen blueberries
- Vegan Cream Cheese Frosting:
- ¾ cup powdered sugar
- 2 oz vegan cream cheese (or regular cream cheese if not vegan)
- 2 tablespoons melted vegan butter (or regular butter if not vegan)
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper or grease it well with vegan butter or non-stick baking spray.
- Mix Ingredients:
- In a large mixing bowl, combine the milk, melted butter, maple syrup, and vanilla extract. Add baking powder, baking soda, salt, and cinnamon, stirring well.
- Gradually mix in the flour until a thick batter is formed. Carefully fold in the blueberries to distribute evenly.
- Bake:
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake for about 30 minutes, or until the cake is lightly golden around the edges and a toothpick inserted into the center comes out clean.
- Prepare the Frosting:
- While the cake is cooling, prepare the frosting by mixing the powdered sugar, melted vegan butter, and vegan cream cheese until smooth and creamy.
- Frost and Serve:
- Once the cake has completely cooled, spread the frosting evenly over the top.
- Cut into squares and serve. This cake can be enjoyed warm or at room temperature, with additional fresh blueberries and maple syrup if desired.
Enjoy this Blueberry Maple Sheet Cake with its lush frosting and juicy blueberries, a refreshing dessert that's sure to please any crowd with its delightful flavors and vegan-friendly ingredients!