Vegan Birthday Cake [Funfetti Cake]
User Reviews
5
Vegan Birthday Cake [Funfetti Cake]
Description
This vegan funfetti cake combines all-purpose flour, sugar, baking powder, soda, and salt with plant-based milk curdled by apple cider vinegar to mimic buttermilk. Applesauce and oil add moisture, while vanilla extract brings flavor. Sprinkles folded into the batter create bursts of color throughout the cake.
Baked in two 8-inch pans, the cake layers rise tenderly with a soft crumb. Once cooled, the layers are frosted with vegan vanilla frosting and decorated with additional sprinkles, making it suitable for celebrations.
Using room temperature ingredients helps maintain proper texture and avoids dense batter. Measuring flour correctly and not over-mixing preserves a light rise and soft crumb.
Ingredients
- 2 teaspoons apple cider vinegar
- 2 cups plant-based milk soy works best for buttermilk
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ cup applesauce unsweetened
- ⅔ cup of oil
- ½ cup Sprinkles vegan birthday
- 1 batch frosting or storebought, vegan vanilla
Instructions
- Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch pans with oil and parchment paper and set aside.
- In a small bowl, add the plant-based milk and apple cider vinegar. Mix well and set aside for 5 minutes until it curdles and becomes like buttermilk.
- In a large bowl, add the flour, sugar, baking soda, baking powder, salt, and mix well. Add the buttermilk, vanilla, applesauce, and oil. Mix until fully incorporated. Fold the sprinkles, but do not overmix.
- Evenly distribute the batter into the two prepared cake pans.
- Bake for 20-25 minutes, or until a knife or toothpick comes out just clean.
- When ready, remove the cakes from the oven and let them cool for 5 minutes. Carefully remove them from the pans and place them on a cooling rack.
- Once completely cool, frost, and layer the cakes. Add more sprinkles on the top to decorate and serve!
Notes
- Use room temperature plant-based milk and dairy-free butter to ease mixing and improve texture.
- Measure flour using spoon-and-level method to avoid dense or dry cake.
- Mix batter just until combined; slight lumps are acceptable to prevent overworking gluten and preserve cake rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 892 kcal
% Daily Value*
| Calories | 892kcal | 45% |
| Carbohydrates | 126g | 42% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Sodium | 1400mg | 58% |
| Potassium | 129mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 225mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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