5 from 15 votes
Vegan Funfetti Cake
The Vegan Funfetti Cake is a colorful, dairy-free dessert that uses a combination of flour, cornstarch, baking powders, and plant-based ingredients like soy milk, applesauce, and neutral cooking oil. Sprinkles mixed into the batter create a festive, confetti-like appearance. A vegan butter-based frosting with powdered sugar and vanilla complements the cake, topped with additional rainbow sprinkles for decoration.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
967 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 967
% 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.