Soy Milk Pan Sheet Cake Recipe

This Soy Milk Pan Sheet Cake recipe is a delightful twist on the classic sheet cake. Made with a base of pancake mix and vanilla soy milk, it's an easy-to-make dessert that's as delicious as it is unique. The addition of fresh fruits like raspberries and bananas provide a subtle sweetness and refreshing flavour, making it a perfect treat for any occasion.

Photos of Soy Milk Pan Sheet Cake Recipe

This recipe calls for vanilla soy milk, which might not be a common ingredient in most households. It's a dairy-free alternative to regular milk, which you can find in any supermarket's dairy section. It's popular for its subtle vanilla flavour that enriches the taste of the cake. Also, a pancake mix is used as a base for the cake. It is a pre-made mixture of flour, baking powder, and sugar that can be found in the baking aisle.

Soy Milk Pan Sheet Cake Ingredients

Pancake mix: Pre-made mixture of flour, baking powder, and sugar used as a base for the cake.

Eggs: Works as a binder and provides structure to the cake.

Vanilla soy milk: Dairy-free alternative to regular milk, enriches the cake with a subtle vanilla flavour.

Raspberries: Fruits that add a refreshing tangy taste and beautiful color to the cake.

Bananas: Sweet fruit that adds moisture and natural sweetness to the cake.

One reader, Kinsley Harvey says:

This soy milk pan sheet cake recipe is a game-changer! The cake turned out moist and fluffy, and the soy milk added a delightful hint of vanilla. The addition of raspberries and bananas gave it a burst of fruity flavor. It's a must-try for anyone looking for a dairy-free dessert option.

Kinsley Harvey

Key Techniques for Making Soy Milk Pan Sheet Cake

How to preheat the oven: Preheat the oven to 425 degrees F.

How to cover the sheet pan: Cover a 14x11-inch sheet pan with parchment paper.

How to mix the batter: Mix together the pancake mix, eggs, and soy milk until combined.

How to add fruit: Add sliced raspberries and bananas to the batter.

How to bake: Pour the mixture onto the sheet pan and bake for 20 minutes.

How to serve: Serve warm and enjoy!

How To Make Soy Milk Pan Sheet Cake

This pan sheet cake is loaded with soy milk and sweet fruits for a more flavorful dessert! Whip this up in just under 30 minutes.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

4cupspancake mix
4eggs
2cupsvanilla soy milk
½cupraspberry
1banana,ripe

Instructions

Preheat the oven to 425 degrees F.
Cover a 14×11-inch sheet pan with parchment paper.
Mix together the pancake mix, egg, and soy milk until combined.
Add sliced raspberries and bananas.
Pour the mixture onto the sheet pan.
Bake for 20 minutes.
Serve warm, and enjoy!

Nutrition

Calories: 321.22kcal
Fat: 4.26g
Saturated Fat: 0.99g
Trans Fat: 0.01g
Monounsaturated Fat: 1.23g
Polyunsaturated Fat: 1.46g
Carbohydrates: 57.89g
Fiber: 1.24g
Sugar: 4.61g
Protein: 13.90g
Cholesterol: 79.98mg
Sodium: 1055.03mg
Calcium: 344.17mg
Potassium: 476.24mg
Iron: 6.34mg
Vitamin A: 36.39µg
Vitamin C: 3.27mg

Helpful Technique for Perfecting Soy Milk Pan Sheet Cake

To ensure even distribution of the fruit throughout your soy milk pan sheet cake, gently fold in the sliced raspberries and bananas into the batter instead of stirring them in. This will also help to maintain the integrity of the fruit pieces, preventing them from breaking apart or becoming mushy.

Time-Saving Tips for Making Soy Milk Pan Sheet Cake Recipe

Prep ahead: Prepare the pancake mix and slice the fruits the night before to save time on the day of baking.

Use a blender: Instead of mixing the ingredients by hand, use a blender to quickly combine the pancake mix, eggs, and soy milk for a smooth batter.

Even distribution: Ensure an even distribution of the batter on the sheet pan to promote uniform baking and save time on adjusting unevenly baked areas.

Quick clean-up: Line the sheet pan with parchment paper for easy cleanup, saving time on scrubbing the pan after baking.

Efficient slicing: Slice the bananas and raspberries efficiently to save time during the preparation process.

Substitute Ingredients For Soy Milk Pan Sheet Cake Recipe

pancake mix - Substitute with gluten-free pancake mix: This substitution is suitable for those who have gluten sensitivities or allergies. It will provide a similar texture and flavor to the original recipe.
eggs - Substitute with flax eggs: Flax eggs are a suitable vegan alternative that can bind the ingredients together, similar to regular eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens.
vanilla soy milk - Substitute with almond milk: Almond milk can be used as a substitute for soy milk in this recipe, providing a nutty flavor and similar consistency.
raspberry - Substitute with strawberry: Strawberries can be used as a substitute for raspberries, providing a similar tartness and sweetness to the dish.
banana - Substitute with applesauce: Applesauce can be used as a substitute for banana to add moisture and natural sweetness to the cake.

Presentation Ideas for a Delightful Soy Milk Pan Sheet Cake

Elevate the plating: When presenting the sheet cake, ensure that the plating is immaculate. Use precision and attention to detail to create a visually stunning presentation that showcases the beauty of the cake.
Garnish with fresh fruits: Add a touch of elegance by garnishing the sheet cake with fresh raspberries and sliced bananas. This not only enhances the visual appeal but also adds a pop of color and freshness to the dish.
Incorporate artistic drizzling: Create an artistic drizzle using a vanilla soy milk reduction to add a touch of sophistication to the presentation. The drizzle should be delicate and precise, enhancing the overall aesthetic of the dish.
Utilize edible flowers: Introduce a touch of refinement by incorporating edible flowers as a decorative element. The vibrant colors and delicate nature of the flowers will elevate the visual appeal of the sheet cake.
Emphasize symmetry and balance: Pay attention to the placement of each component on the plate, ensuring symmetry and balance in the presentation. This meticulous approach demonstrates a high level of culinary expertise.
Consider the negative space: Utilize the concept of negative space to create a visually striking presentation. The strategic use of empty space on the plate can enhance the overall aesthetic and draw attention to the focal point of the dish.
Add a dusting of elegance: Finish the presentation with a light dusting of powdered sugar to add a touch of elegance and sophistication. The subtle sweetness and visual appeal of the powdered sugar will elevate the overall presentation of the sheet cake.

Essential Tools for Making a Perfect Soy Milk Pan Sheet Cake

Pancake mix: A pre-made mix of flour, leavening agents, salt, and sometimes sugar, used to make pancakes quickly and easily.
Eggs: Used for binding and adding moisture to the cake batter.
Vanilla soy milk: A dairy-free alternative to regular milk, providing a subtle vanilla flavor to the cake.
Raspberry: A tart and sweet fruit that adds a burst of flavor and color to the cake.
Banana: Adds natural sweetness and moisture to the cake batter.

Storage and Freezing Instructions for Soy Milk Pan Sheet Cake

Allow the soy milk pan sheet cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in an airtight container to prevent it from drying out. The cake can be stored at room temperature for up to 3 days.
If you want to keep the cake fresh for longer, you can store it in the refrigerator. Wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. The cake will stay fresh in the refrigerator for up to 1 week.
To freeze the soy milk pan sheet cake, wrap it tightly in plastic wrap or aluminum foil. Then, place the wrapped cake in a freezer-safe container or freezer bag. Label the container or bag with the date and contents. The cake can be frozen for up to 3 months.
When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw at room temperature for several hours or overnight in the refrigerator. Once thawed, you can serve the cake as is or warm it up slightly in the oven or microwave.
If you want to freeze individual slices of the cake, wrap each slice tightly in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe container or freezer bag. This way, you can easily grab a slice of cake whenever you want without having to thaw the entire cake.

How To Reheat Leftover Soy Milk Pan Sheet Cake

Preheat your oven to 350°F (175°C). Place the leftover soy milk pan sheet cake on a baking sheet and cover it with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through. This method helps to retain the cake's moisture and prevent it from drying out.
If you prefer a slightly crispy top, remove the aluminum foil during the last 5 minutes of reheating. This will allow the top of the cake to brown and develop a subtle crunch.
For a quicker reheating option, use your microwave. Place a single slice of the soy milk pan sheet cake on a microwave-safe plate and heat it for 30-45 seconds on high power. If the cake is not heated to your liking, continue microwaving in 10-second intervals until it reaches the desired temperature.
To add a touch of indulgence, top the reheated soy milk pan sheet cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm cake and the cool, creamy topping will elevate your leftover dessert experience.
For a fruit-forward twist, serve the reheated cake with a fresh berry compote. In a saucepan, simmer your choice of berries (such as strawberries, raspberries, or blueberries) with a tablespoon of sugar and a squeeze of lemon juice until the berries break down and form a syrupy consistency. Drizzle the compote over the warm cake for a burst of fresh flavor.

Interesting Trivia About Soy Milk Pan Sheet Cake

Soy milk is a great alternative to dairy milk for those who are lactose intolerant or have a dairy allergy. It is also a good source of protein and can be used in various recipes as a substitute for regular milk.

Budgeting for Homemade Soy Milk Pan Sheet Cake

This soy milk pan sheet cake recipe is quite cost-effective for a household. The main ingredients, such as pancake mix and soy milk, are affordable and commonly found in most kitchens. The addition of raspberries and bananas may slightly increase the cost, but they provide essential nutrients and flavor. Overall, this recipe is budget-friendly and offers a delightful dessert option. On a scale of 1-10, I would rate it an 8 for its affordability and delicious outcome. The approximate cost for a household of 4 people would be around $10-$15, making it a reasonable choice for a homemade treat.

Is This Soy Milk Cake Recipe Healthy or Not?

The soy milk pan sheet cake recipe, while tasty, may not be the healthiest option. Here's why:

The main ingredient, pancake mix, is often high in refined flour and added sugars, which can contribute to blood sugar spikes and weight gain.
The recipe calls for 4 eggs, which can add significant cholesterol to the dish.
Vanilla soy milk, depending on the brand, may contain added sugars and preservatives.
The recipe lacks a significant source of fiber, which is essential for maintaining a healthy digestive system and promoting feelings of fullness.

On the positive side, the inclusion of raspberries and bananas does provide some nutritional benefits, such as:

Raspberries are high in antioxidants and vitamin C, which support a healthy immune system.
Bananas are a good source of potassium, which aids in maintaining healthy blood pressure levels.

To make this recipe healthier, consider the following suggestions:

Replace the pancake mix with a whole grain alternative, such as whole wheat flour or oat flour, to increase the fiber content and reduce the amount of refined carbohydrates.
Reduce the number of eggs used, or replace some of them with an egg substitute like mashed bananas or applesauce to lower the cholesterol content.
Opt for unsweetened vanilla soy milk to minimize added sugars and preservatives.
Increase the amount of fresh fruit in the recipe, such as adding more raspberries, sliced strawberries, or blueberries, to boost the nutritional value and fiber content.
Consider adding a handful of chopped nuts, like almonds or walnuts, to provide healthy fats and additional protein.

By making these adjustments, you can transform this soy milk pan sheet cake into a more nutritious treat that still satisfies your sweet tooth.

Editor's Opinion: Thoughts on This Soy Milk Cake Recipe

This soy milk pan sheet cake recipe is a delightful twist on a classic dessert. The use of vanilla soy milk adds a subtle sweetness and richness to the cake, while the addition of fresh raspberries and bananas brings a burst of fruity flavor. The simplicity of using pancake mix makes this recipe quick and easy to prepare. The resulting cake is moist, tender, and perfect for any occasion. It's a versatile recipe that can be enjoyed for breakfast, brunch, or as a sweet treat. Overall, this recipe offers a delightful and unique take on traditional sheet cake, and is sure to be a crowd-pleaser.

Enhance Your Soy Milk Pan Sheet Cake Recipe with These Unique Side Dishes:

Grilled Asparagus: Try serving the soy milk pan sheet cake with a side of grilled asparagus drizzled with balsamic glaze for a savory and tangy contrast.

Honey Glazed Carrots: For a touch of sweetness, pair the dessert with honey glazed carrots, adding a pop of color and natural sweetness to the meal.

Balsamic Roasted Brussels Sprouts: Roast some Brussels sprouts with balsamic vinegar for a flavorful and slightly tangy side dish that complements the richness of the cake.

Mango Salsa: Create a refreshing mango salsa to serve alongside the cake, adding a tropical twist to the meal with a burst of fruity flavors.

Similar Recipes to Try If You Like Soy Milk Pan Sheet Cake

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a chilly evening. The combination of ripe tomatoes, fresh basil, and cream creates a rich and flavorful soup that will warm you up from the inside out.

Grilled Lemon Herb Chicken: Grilled lemon herb chicken is a simple and delicious dish that is perfect for a summer barbecue. The tangy marinade of lemon, garlic, and herbs infuses the chicken with flavor, and grilling it adds a smoky char that is irresistible.

Mixed Berry Cobbler: Mixed berry cobbler is a classic dessert that is bursting with juicy, sweet berries and topped with a golden, buttery crust. This recipe is perfect for showcasing the best of summer's bounty and is best served warm with a scoop of vanilla ice cream.

Appetizers and Entrées to Complement Soy Milk Pan Sheet Cake

Appetizers:

Stuffed Mushrooms: Savory mushrooms stuffed with a flavorful mixture of cream cheese, garlic, and herbs, then baked to perfection. These stuffed mushrooms are the perfect bite-sized appetizer for any occasion.

Spinach and Artichoke Dip: A creamy and indulgent dip made with a blend of spinach, artichokes, and cheese. Served warm with crispy bread or crunchy tortilla chips, this dip is sure to be a hit at any gathering.

Main Courses:

Grilled Salmon: Marinate the salmon in a zesty citrus and herb mixture before grilling to perfection. Serve with a side of roasted vegetables for a healthy and flavorful meal.

Stuffed Bell Peppers: Create a savory filling with ground meat, rice, and a variety of spices. Stuff the mixture into bell peppers and bake until tender. Top with melted cheese for an extra indulgent touch.

Why trust this Soy Milk Pan Sheet Cake Recipe:

This recipe offers a delightful twist on a classic sheet cake, incorporating the wholesome goodness of soy milk for a rich, creamy texture. The addition of fresh raspberries and ripe bananas infuses the cake with bursts of natural sweetness and vibrant flavors. The use of high-quality pancake mix ensures a convenient and reliable base for the cake, while the inclusion of eggs adds richness and structure. With its simple preparation and delightful combination of ingredients, this recipe promises a delightful treat that's both comforting and satisfying.

Share your thoughts on the Soy Milk Pan Sheet Cake Recipe in the Baking and Desserts forum and let us know how it turned out for you!

FAQ:

Can I use a different type of milk instead of soy milk?

Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or regular dairy milk.

Can I use fresh fruit instead of frozen fruit?

Absolutely! Fresh fruit can be used instead of frozen fruit. Just make sure to slice or chop the fruit into small pieces before adding it to the batter.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free pancake mix. Just ensure that all the ingredients you use are certified gluten-free.

Can I add other ingredients to the batter?

Certainly! You can customize the recipe by adding chocolate chips, nuts, or other fruits to the batter to suit your taste preferences.

Can I store the leftovers?

Yes, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat the cake in the microwave or oven before serving.