The Best Dairy Free White Sheet Cake - With Spelt Flour!

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Once you start baking and cooking with spelt flour, you’ll likely stick with it for life. I know this may sounds dramatic but it’s no exaggeration! Spelt flour gives baked goods a light and fluffy consistency, it has a rich flavor that doesn’t overpower, and it has less gluten and more fiber than traditional white all purpose wheat flour. If you are unfamiliar with what spelt flour is, it is an ancient grain form of wheat, called farro. Yes farro, that grain that kind of looks like rice and is popular in Italian cooking! I personally find that this flour is gentler and easier on my stomach than the common brands of all purpose white flour, and this is a common sentiment among those who love and use spelt flour. Hockley Valley specializes in creating the highest quality, pure spelt flour, so you know it’s the best.

If you are looking for more delicious spelt flour recipes, head over to Hockley Valley’s recipe page where you can find all of my recipe creations, and more!

My dairy free white sheet cake recipe would make a fantastic birthday cake or celebratory dessert! It can serve up to 12 people, and is not overly sweet. Adding fruit or berries on top makes it a little extra special, and is a great way to tie in the flavors of summer. If blueberries and raspberries aren’t your thing, you can add chopped strawberries, sliced kiwi, blackberries, or even your favorite jam or compote. if you prefer your cake without frosting, drizzle the top with honey and lemon juice for an exceptionally flavorful pound cake-ish dessert.

To serve this cake, simply slice and scoop. It doesn’t require anything more than that. My recipe for the best dairy free white sheet cake is sure to become a regular occurence in your home!

Is this recipe for the best dairy free white sheet cake, made with spelt flour, good for beginner bakers?
The answer is of course, a resounding yes! If you can beat egg whites with an electric beater then you are good to go!

Looking for more sweet recipes? Be sure to check out this YouTube video for dairy free frosting made with surprising ingredients… I now know why this frosting went viral!

What to bake next? How about my Dairy Free Strawberry Summer Cake!

Ingredients for The Best Dairy Free White Sheet Cake - With Spelt Flour!

• 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

How to make The Best Dairy Free White Sheet Cake - With Spelt Flour!

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

2. 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.

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

4. 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.

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

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

7. 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.

8. 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.

9. Cut into squares and serve.

Serves 12.