Ingredients

270g

plain flour

240g

light brown/coconut sugar

1 tsp

baking powder

1/2 tsp

bicarbonate of soda

1/4 tsp

sea salt

50g

soft unsalted butter or vegan block

200ml

almond milk

eggs

150ml

olive oil

small handful

dried fruit (soaked in 1 tbsp vanilla extract)

1 tbsp

vanilla extract

200g

vanilla buttercream

to garnish

sprinkles

This vanilla sprinkle sheet cake is delicious, easy and has a special twist to it. The flavours are rich and developed from the addition of dried fruit to the sponge which has been soaked in vanilla extract. A real winner of a cake, perfect for any celebration.

Thanks to Nikibakes for this delicious recipe.

Method

Preheat the oven to 180°C, grease and line your baking sheet with greaseproof paper, set aside.
Whisk the flour, sugar, baking powder, bicarb, and sea salt together in a large mixing bowl.
Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy like texture, set aside.
In a separate medium-sized bowl whisk the milk, oil, eggs, and vanilla extract together until the ingredients are thoroughly combined and homogeneous.
Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula and add in your soaked vanilla dried fruits.
Pour the batter into the prepared pan and bake the cake for 25-30 minutes until the top of the cake springs back to the touch.
Remove from the oven and cool completely on a rack before turning out and/or frosting. Finish with a generous flourish of sprinkles. Enjoy!