I made this vegan funfetti cake for my niece’s birthday last month. The sprinkles made the layers colorful, and she said it was the prettiest cake she had ever seen.
Delicious Vegan Funfetti Cake for Every Occasion
This funfetti cake features a light and airy texture, infused with vanilla and enriched by the added joy of colorful sprinkles. It takes about an hour to prepare and bake, and yields about 8 servings, making it ideal for birthdays or any special event.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles (vegan-friendly)
- Vegan frosting of choice for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Batter: Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the rainbow sprinkles.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Down: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost the Cake: Once the cakes are completely cool, top with your favorite vegan frosting and additional sprinkles if desired. Slice and serve!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 220kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 37g
I keep the cake covered at room temperature for up to two days, or in the fridge for up to four days. The sprinkles hold their color, and I let chilled slices sit out for ten minutes before serving.
