Vegan Funfetti Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
967 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Funfetti Cake
Description
This cake starts with a dry mix of flour, cornstarch, baking powder and soda, and salt. Wet ingredients include sugar, neutral oil, applesauce, vanilla, and a blend of soy milk with apple cider vinegar to create a vegan buttermilk effect that helps the cake rise and stay moist. Colorful sprinkles folded into the batter give the cake its signature fun appearance.
The batter is divided between two greased 8-inch cake pans and baked until a toothpick comes out clean, then cooled before frosting. The frosting is made by beating vegan butter with powdered sugar and almond milk until light and fluffy, then flavored with vanilla. The finished cake is decorated with rainbow sprinkles for a celebratory look.
This vegan version is suitable for those avoiding animal products, offering a moist, flavorful base with a creamy frosting and playful sprinkle accents. It’s ideal for celebrations or any occasion needing a bright, cheerful cake.
Ingredients
Cake:
- 2 ¾ cups flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup neutral cooking oil generic cooking oil
- 1 ½ cups sugar
- ½ cup applesauce
- 2 teaspoons vanilla
- 1 ½ cups soy milk vanilla
- 1 tablespoon apple cider vinegar
- ½ cup Sprinkles
Frosting:
- 1 cup vegan butter softened
- 4 cups powdered sugar
- 3 tablespoons almond milk vanilla
- 1 teaspoon vanilla
- Rainbow sprinkles
Instructions
Cake:
- 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
Frosting:
- 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
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 967 kcal
% Daily Value*
| Calories | 967kcal | 48% |
| Carbohydrates | 145g | 48% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Sodium | 656mg | 27% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 108g | 216% |
| Vitamin A | 1257IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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