vegan funfetti cake

You won't believe how amazing this vegan funfetti cake is!! Super moist, tender, and "buttery" sweet, full of rainbow sprinkles, and secretly vegan, eggless, and dairy free with a gluten free option! Absolutely no one will know this funfetti cake is vegan!

The ULTIMATE Vegan Funfetti Cake

(300 mL) vegan buttermilk, room temperature

(450 g) all purpose flour

tsp baking powder

tsp baking soda

(250 g) granulated sugar

(170 g) salted vegan butter, room temperature

(190 g) unsweetened applesauce, room temperature

vanilla extract

vegan sprinkles

More sprinkles to decorate

Prep: 

Preheat the oven to 350 F. Grease three 6&#8243;  or 8&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside. You can also use 8&#8243; if desired. Just be aware that the cakes will bake differently (if you&#8217;re doing two 8&#8243; cakes, it will bake longer, if you&#8217;re doing three, it will bake quicker). Measure out all ingredients. 

Make the vegan buttermilk: 

Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.

Make the batter: 

In a medium bowl, whisk together the flour, baking powder, and baking soda (add in 1/8 tsp salt if you&#8217;re using unsalted vegan butter). In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Remove the bowl from the stand mixer (if using a stand mixer) and fold in the sprinkles just until they are evenly distributed throughout the batter.

Bake: 

Divide the batter between the cake pans evenly, and bake for 27-30 minutes, or until the toothpick comes out clean.

Cool: 

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your chocolate buttercream.

Prepare the buttercream

 make the vegan buttercream according to the directions in the post. 

Assemble the cake

 on a cake stand or a cake turntable, spoon about 1/3-1/2 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!

Storage

 store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.

This actually tasted like funfetti cake and it was so easy to make. I used oat milk instead of coconut milk because I don't like the coconut taste. Worked amazingly. Will be making again!!

We loved this recipe. Made if for my boyfriend's birthday, and his entire family didn't believe me when I said it was vegan. I can't wait for my birthday now!! I want this cake again!!!

This cake has such nice flavour. I was pleasantly surprised. It’s the first vegan cake that I’ve made and it was delicious. I also made it gluten free. Turned out really well!

This cake was DELICIOUS! I made it for my son's 12th birthday and we all gobbled it up. Even as leftovers it was super moist and delicious. I will definitely be making this again!

I just finished baking these.  They came out gorgeous.
I used gluten free pastry flour.

I made them into cupcakes - my daughter's request, her birthday is tomorrow.
So happy the cupcakes didn't fall.
Super fluffy, nice and puffy!

Thank you for the wonderful recipe.

A delicious vanilla cake with sprinkles stirred into the batter to make spots of bright color throughout. Perfect for a vegan birthday cake! Deliciously moist and sweet, this rainbow cake is perfect for a birthday party.

Vegan Confetti Cake

all-purpose flour

white sugar

baking powder

salt

plant-based milk ((such as soy

light oil ((such as canola or vegetable))

aquafaba ((the liquid

cream of tartar

vegan sprinkles ((plus more for decoration))

vegan butter

vegetable shortening

sugar

Aquafaba

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

sprinkle

Preheat oven to 350F (180C). Lightly grease two 8" baking pans and line the bottoms of the pans with a circle of parchment paper.

In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt. Now add the plant-based milk, light oil, and vanilla extract and stir to combine. It will make for a very thick batter, almost like cookie dough.

In another large bowl, use a stand mixer or hand beater to combine the aquafaba&nbsp;and cream of tartar until it forms stiff peaks. This will take about 3 to 6 minutes.&nbsp;

Now fold the aquafaba&nbsp;into the batter. The batter is thick and it will take a bit of time to combine the two, so be patient. When the batter is combined you can lastly add the sprinkles. Depending on the kind of sprinkles you have they may bleed, so working quickly, scatter the sprinkles over the surface of the batter and then quickly give it 2 to 4 stirs to combine.&nbsp;It’s ok if the sprinkles aren’t mixed in perfectly, they will do their thing in the oven, it’s more important that they don’t bleed.

Divide the batter evenly among the two pans. Bake for 35 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make the vegan confetti cakes:

In a large bowl, use a stand mixer or hand beater to mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Add 1 - 4 tablespoons of plant-based milk as needed to reach desired frosting consistency.

To make the vegan vanilla frosting:

This vegan funfetti cake is beautiful, super delicious and so easy to make. This makes a wonderful vegan birthday cake or an easy dessert for a special occasion.

Vegan Funfetti Cake

flour

cornstarch

baking soda

applesauce

vanilla

vanilla soy milk

apple cider vinegar

sprinkles

vegan butter (softened)

vanilla almond milk

Rainbow sprinkles

Preheat oven to 350 F, grease two 8” cake pans and set aside

In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt; set aside

In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and sugar on high until well combined, add the applesauce and mix well; stir in the vanilla extract

Mix together the almond milk and vinegar; set aside

Add half the flour mixture to the butter mixture

Followed by half the almond milk mixture

Fold in the sprinkles until evenly distributed

Divide the batter between the two prepared pans

Bake in preheated oven 30 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool in pan for 5 minutes before removing from pan onto a wire rack and cooling completely

Cake:

In a stand mixer fitted with the paddle attachment add the butter and the sugar and beat on high until light and fluffy

Add the milk until desired consistency is reached the add vanilla and beat again

Depending on the brand of vegan butter you may need to chill the frosting to firm it up

Frost the cooled cakes with the prepared frosting, then add rainbow sprinkles

Store cake in the fridge

Frosting:

This classic funfetti cake is both vegan and gluten-free, but out-of-this-world delicious. It is lacking in nothing and full of everything we love in a party cake. Sweet, moist, light, delicious and topped with a wonderful sweet frosting. This one kids, and adults, will love!

Vegan Gluten-Free Funfetti Birthday Cake

(240 grams) white rice

fine sea salt

(400 grams) pure maple syrup

(80 grams) vegan sprinkles

(460 grams) melted liquid coconut butter

(240 grams) plant milk (I used "lite" coconut milk)

(96 grams) RAW cashew butter (NO added oil)

(60 grams) vegan powdered sugar

vanilla powder

Use this frosting if you prefer a traditional style buttercream

Always use a scale

scale.

This cake is best made the day of the party so it is moist and has the best structure, but will still be delicious if made the night before, just leave covered well at room temperature. The frosting can be made the day before, just remove it from the fridge an hour or so before needing to frost the cake.&nbsp;

Preheat your oven to 350°F and lightly spray two 8 inch round cake pans (with 2 inch tall sides) and line with a round piece of parchment paper just on the bottoms. I used coconut oil nonstick spray. OR, to make as cupcakes, line 20 paper liners in a muffin pan.

To a very large bowl, weigh each flour (zeroing out in between) and add to the bowl the almond flour, rice flour and potato starch. If you absolutely must use measuring cups, scoop the flours out with the cup and lightly pat down each flour making sure there are no gaps, then level off. Add the baking powder and salt and whisk really well.

To the same bowl, add the syrup, milk and vanilla. Whisk again for at least a minute until it becomes completely smooth and thickens a bit. It is a thin batter, not a thick one. Stir in the sprinkles. Pour the batter evenly among the 2 pans. Give it a jiggle to smooth out.

Bake both cakes on the same rack with a couple inches in between them for best results for 25 minutes or until a toothpick comes out totally clean. For cupcakes, they are done in 20-22 minutes. You don't want any wet batter. Should be clean, a couple of DRY crumbs are ok. Leave in the pan for 30 minutes (10 for cupcakes), no exceptions, or it can crack if removed too early. Place a piece of parchment paper on a cooling rack and invert it over the cake pan and flip the cake over and release. Leave to fully cool 1 hour.

Make sure all the ingredients are at room temperature. Otherwise, the coconut butter can harden if your other ingredients are cold. If your coconut butter is hardened, melt it to a complete runny liquid, like an oil consistency. Heat it in the microwave for 15-30 seconds and stir to get it thoroughly mixed and smooth, be very careful not to burn it.&nbsp;

Add it to the food processor and quickly add the remaining ingredients. Process until completely smooth. It will be VERY runny at this step, but will firm up in the freezer. Pour into a bowl and place in the freezer for 20-30 mins until it's firm enough to whip.

If it gets too hard, just let it sit at room temperature until it softens back up. Whip just a few minutes until fluffy. Spread a thick layer onto the top of the bottom cake, place the next cake on top and frost the top and sides as desired.

FOR THE FROSTING

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