Vegan Funfetti Cake Recipe for a Colorful Celebration

There’s something about funfetti cake that immediately brings out the child in all of us. The colorful sprinkles, the tender crumb, and the sweet vanilla aroma are perfect for birthdays, celebrations, or any day that needs a little extra joy.

But what if you’re vegan or baking for someone who avoids dairy and eggs? No worries—this vegan funfetti cake recipe delivers all the nostalgia and delight, minus any animal products.

This cake is soft, fluffy, and studded with rainbow sprinkles, topped with a creamy vegan buttercream that’s as dreamy as any classic bakery treat. Whether you’re planning a party or simply want to indulge your sweet tooth, this recipe is easy to follow and uses accessible pantry staples.

Get ready to create a show-stopping dessert that everyone can enjoy, no matter their dietary preferences!

Why You’ll Love This Recipe

• Bright, Festive, and Kid-Approved: With its vibrant sprinkles and classic vanilla flavor, this cake is always a hit at parties and gatherings.
• Completely Vegan: No dairy, no eggs, and no animal products—just 100% plant-based goodness.
• Easy to Make: This recipe uses simple techniques and ingredients you probably already have at home.
• Moist and Tender: Thanks to the magic combination of non-dairy milk, oil, and apple cider vinegar, the cake crumb is soft and fluffy every time.
• Customizable: Swap in your favorite plant-based milk, try different sprinkle colors, or add a touch of almond extract for a flavor twist.

“You won’t believe there are no eggs or dairy in this funfetti cake—the crumb is light, the sprinkles are cheery, and every slice is pure happiness!”

Ingredients

Here’s a handy table for the cake and frosting ingredients. For best results, use high-quality vegan sprinkles and unsweetened plant-based milk.

Note: Always check that your sprinkles are vegan—some brands use confectioner’s glaze or animal-derived food colors.

Equipment

• Two 8-inch round cake pans (or one 9×13-inch sheet pan)
• Mixing bowls (medium and large)
• Whisk and spatula
• Electric hand mixer or stand mixer (for frosting)
• Measuring cups and spoons
• Parchment paper (for lining pans)
• Cooling rack
• Cake turntable (optional, for frosting)

Instructions

1. Preheat and Prepare:

   Preheat your oven to 350°F (175°C). Lightly grease the cake pans and line the bottoms with parchment paper for easy removal.

2. Mix the Wet Ingredients:

   In a large bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle into vegan “buttermilk.”

   Add the oil, applesauce, vanilla extract, and almond extract (if using). Whisk until smooth and fully combined.

3. Combine the Dry Ingredients:

   In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Mix well to distribute the leaveners evenly.

4. Mix Wet and Dry:

   Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula. Mix just until no dry spots remain—do not overmix, or your cake may become dense.

5. Fold in the Sprinkles:

   Gently fold in the vegan sprinkles until distributed. Avoid over-stirring, as the colors may bleed into the batter.

6. Bake:

   Divide the batter evenly between your prepared pans. Smooth the tops with a spatula.

   Bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so check at the 25-minute mark.

7. Cool:

   Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely before frosting.

8. Make the Vegan Buttercream:

   In a large bowl, beat the vegan butter with an electric mixer on medium speed until creamy (about 2 minutes).

   Add the powdered sugar 1 cup at a time, along with the vanilla and salt. Beat until fluffy, adding non-dairy milk as needed to reach your desired consistency.

9. Assemble and Frost:

   If your cakes have domed tops, level them with a serrated knife. Place one cake layer on a plate.

   Spread a thick layer of frosting on top, then add the second layer. Cover the cake with the remaining frosting.

   Decorate with extra sprinkles, pressing them gently into the frosting.

10. Serve and Enjoy:

    Slice, serve, and watch as everyone falls in love with your homemade vegan funfetti cake!

Pro Tip: For a neater finish, chill the cake for 20 minutes after the crumb coat (first thin layer of frosting), then apply the final layer of frosting.

Tips & Variations

• Make it Gluten-Free: Substitute a 1:1 gluten-free baking flour for the all-purpose flour. Check that your sprinkles are gluten-free, too.
• Flavor Boost: Try adding an extra teaspoon of almond extract or a little lemon zest for a fresh twist.
• Birthday Cupcakes: This batter makes about 20-22 cupcakes. Bake at 350°F for 18-20 minutes.
• Sheet Cake Option: Pour the batter into a 9×13-inch pan and bake for 28-32 minutes.
• Frosting Variations: Swap vanilla for strawberry or lemon extract, or stir in a little vegan cream cheese for tangy flavor.
• Sprinkle Choices: Use naturally colored sprinkles or seasonal mixes for different occasions.
• Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

“Did you know? This recipe also works beautifully as a layer in vegan birthday trifles or cake jars!”

If you’re interested in more creative plant-based baking, try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore savory bakes with my Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Nutrition Facts

Here’s an approximate nutrition breakdown per slice (based on 12 slices, with frosting):

Values are approximate and may vary based on specific brands of ingredients and frosting thickness.

Tip: For a lighter treat, use less frosting or serve with fresh fruit on the side.

Serving Suggestions

• Classic Birthday Cake: Add candles and extra sprinkles for the ultimate vegan birthday celebration.
• Vegan Sundae: Serve slices with a scoop of vegan vanilla or strawberry ice cream.
• Picnic or Potluck: Pack up squares of funfetti cake for outdoor gatherings—they’re easy to transport and always a hit.
• Holiday Brunch: Pair with vegan coffee or a festive mimosa for a celebratory brunch spread.
• Decorating Party: Let kids decorate their own mini slices with frosting and sprinkles for a fun activity.

Pair this cake with savory vegan mains, like those found in my Peruvian Vegetable Recipes for Flavorful Healthy Meals, for a well-rounded plant-based feast!

Conclusion

Baking a vegan funfetti cake is a joyful experience, from mixing the rainbow-splashed batter to watching faces light up at every slice. This recipe is proof that you don’t need eggs or dairy to create a celebration-worthy cake that’s moist, fluffy, and full of flavor.

The best part? It’s simple enough for beginner bakers yet impressive enough for special occasions.

Whether you’re marking a birthday, graduation, or just craving a sprinkle-studded treat, this vegan funfetti cake will quickly become a favorite in your kitchen. Don’t forget to experiment with flavors and frostings—you can easily adapt this recipe to suit any event or season.

Looking for more vegan treats and meal inspiration? Check out my Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless plant-based cooking.

Happy baking, and may your days be as colorful as your cake!

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