This Berry Caramel Sheet Cake is a light and fluffy vanilla sheet cake laced with sticky caramel and fresh berries all topped with vegan whipped oat cream and more berries. This cake is also vegan, gluten-free and nut-free, made with wholesome ingredients.
If you love all things berries and don’t want to the summer produce to end, this is the cake for you. Celebrating what’s best of the season, you can use whatever berries you have to hand: raspberries, strawberries, blueberries, blackberries and even redcurrants are great in this cake. This cake is also one for the caramel lovers as it’s naturally sweet, sticky and so gooey thanks to a caramel swirl in the batter and on top of the whipped cream.
Why will I love this Berry Caramel Sheet Cake?
You are going to fall in love with this berry caramel cake for a few reasons. It’s:
Light, fluffy, tender and moist
Packed with good-for-you ingredients
Loaded with colourful, juicy berries
Easy to make in one bowl
Naturally vegan, gluten-free and nut-free
Naturally sweetened with banana or applesauce and coconut sugar
Great for impressing friends and family
If you already love the sound of this Berry Caramel Sheet Cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
Mixed berries: I used a mix of strawberries, raspberries and blueberries but you can use other berries too. Fresh is best for this cake, but if you only have frozen berries, allow them to defrost thoroughly and drain away all the excess water before adding into the cake batter.
Thick dairy-free yoghurt: I always use the Cocos Organic coconut yoghurt in either natural, vanilla or light for this cake. The yoghurt needs to be thick and Greek-style.
Mashed banana or applesauce: for binding the batter, adding moisture and sweetness.
Coconut or caster sugar: for sweetness. I like the richer flavour and colour of coconut sugar but light brown, golden or regular caster sugar will also work well.
Maple syrup: just a little for texture and sweetness. You can use other syrups like agave, rice syrup or vegan honey.
Smooth peanut butter: or another smooth, runny nut or seed butter like cashew, almond, sunflower seed or tahini.
Evaporated oat milk: this is from Natures Charm is so thick and creamy, it adds a wonderful texture to the cake. I really recommend giving it a try or their evaporated coconut milk too, but failing that, use regular plant-based milk (the creamier the better).
Lemon juice: for binding the batter. This acidity reacts with the milk to create a buttermilk which in turns binds the batter and makes for a light and moist cake.
Vanilla essence: for flavour.
Ground chia or flaxseed: this replaces the need for any egg in the batter as when mixed with the liquid in the batter, both ground chia and flaxseeds will form a gloopy gel and bind the cake. I always buy chia seeds whole and grind them in my blender to a fine powder and keep for 2 months in a sealed container.
Plain or GF plain flour: to keep this Berry Caramel Sheet Cake light and airy. If using a gluten-free flour blend, make sure it’s a 1:1 baking blend with xanthan gum to prevent crumbly cakes. You could also try wholemeal or spelt flour, too.
Oat flour: adds fibre and goodness and a lovely texture to this cake. Buy your own oats (gluten-free where needed) and blend them in your blender to a fine flour texture and store for 1-2 months in a sealed jar.
Bicarbonate of soda and salt: for rise and flavour.
Coconut caramel sauce: this is also from Natures Charm and is so gooey, sticky and delicious. You can use other vegan caramel sauces or make your own, using my recipe here.
As for decorating and frosting the cake:
Oat whipping cream: this is amazing and is also from Natures Charm. It is made from oat milk, coconut oil, coconut sugar and a stabilizer to help with the fluffiest cream. Chill the tin overnight so it thickens and then add the whole tin to a bowl and whip till super fluffy. If you cannot find this, they have an amazing coconut whipping cream or use another dairy-free whipping cream.
Vanilla essence: for adding into the whipped cream.
Fresh berries: as many or as few as your heart desires to decorate the cake. I have raspberries, strawberries, blueberries and redcurrants.
Extra caramel sauce: as above, use what you have.
Desiccated coconut: for texture on top although this is optional.
How do I make this cake?
This cake is ready in a few steps:
Prepare the berries and toss in flour: this prevents them all sinking to the bottom.
Whisk together all the wet ingredients for the cake: till smooth, thick and creamy.
Add in the dry ingredients: and whisk again to a thick batter.
Fold in the berries: and pour into a lined 8-inch square tin.
Swirl the caramel on top of the cake: and smooth over the top.
Bake for 22 minutes or until risen and golden: an inserted skewer will come out clean.
Cool for 10 minutes then lift out the tin to cool fully: on a wire rack.
Whip up the cream till fluffy: and light, adding the vanilla.
Spread the cream over the cooled cake with the caramel: and make swirl patterns.
Decorate the cake with berries and coconut: and I added some edible flowers I had leftover.
Slice the cake into 9 larger or 16 smaller squares: and enjoy.
How long will this last?
This Berry Caramel Sheet Cake will keep for 3-5 days in a sealed container in the fridge. You can also freeze the cake, before it is frosting, for 1 month, wrapped well. Allow to defrost then decorate as instructed.
Is this cake nut-free and gluten-free?
Yes, this cake is easily nut-free if you swap the peanut butter for tahini or sunflower seed butter and make sure that your yoghurt, milk, caramel and cream are all nut-free. To keep this Berry Caramel Sheet Cake gluten-free, use 1:1 gluten-free flour and check that your oats/oat flour are gluten-free, too.
Can I make this into a round cake?
Yes, you can use this recipe into a round cake, it would make two thinner 8-inch round cake tins or one thicker 8-inch cake (the baking time will be less for two cakes and more for one 8-inch cake). You can then decorate the cake in the same way with whipped cream, caramel and berries.
I love this berry cake, what else can I make?
I hope you are going to love making and eating this Berry Caramel Sheet Cake and for more ideas, how about my:
This Berry Caramel Sheet Cake is a light and fluffy vanilla sheet cake laced with sticky caramel and fresh berries all topped with vegan whipped oat cream and more berries.
For the Cake:
150g mixed fresh berries (strawberries, raspberries and blueberries)
100g thick dairy-free yoghurt e.g. coconut
60g mashed banana or applesauce
60g coconut or caster sugar
2 tbsp maple syrup
60g smooth peanut butter
60ml Evaporated Oat Milk
1 tbsp lemon juice
1 tsp vanilla essence
1 tbsp ground chia or flaxseed
150g + 1 tsp plain or GF plain flour, sifted and divided
100g oat flour
½ tsp bicarbonate of soda
A pinch of salt
2 tbsp Coconut Caramel Sauce
For the Frosting:
300ml Oat Whipping Cream, chilled overnight
½ tsp vanilla essence
2 tbsp Coconut Caramel Sauce
Preheat the oven to 160Fan/180*C and line an 8-inch square tin with parchment paper.
Slice the strawberries in ½ or ¼ and add to a bowl with the other berries. Toss with 1 tsp flour and leave to one side.
To a large mixing bowl, add the yoghurt, banana, sugar, syrup, peanut butter, Evaporated Oat Milk, lemon juice, vanilla essence and ground chia/flaxseed. Whisk till smooth.
Add in both the flours, bicarbonate of soda and salt and whisk to a thick, smooth batter with almost no specks of flour.
Fold in the berries and pour into the tin. Smooth over the top and drizzle over the Coconut Caramel Sauce.
Bake for 22 minutes or until golden and risen and an inserted skewer comes out clean. Allow to cool for 10 minutes then lift out the tin to cool fully on a wire rack.
Pour/spoon the Oat Whipping Cream into a bowl and beat till light and fluffy (about 2-3 minutes) then beat in the vanilla.
Spread the whipped cream over the cake and swirl over more caramel sauce before decorating with fresh berries and coconut. Slice into 9 squares.
Enjoy straight away or keep the cake in the fridge in a sealed container for 3-5 days. You can also freeze the unfrosted cake for 1 month in the freezer, wrapped well. Allow to defrost at room temperature before decorating.
*Keep this cake gluten-free, by using GF certified flour and check that your oats are gluten-free.
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I look forward to hearing what you think of this Berry Caramel Sheet Cake so please let me know in the comments below. If you do make this cake, I’d love to see so please tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!