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    Home » Cakes and Cupcakes

    Vegan Funfetti Cake

    Published: Oct 30, 2018 Updated: Jul 24, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Funfetti Cake

    The best vegan funfetti cake is soft, fluffy, moist and loaded with colorful sprinkles! Perfect for birthdays and celebrations.

    Vegan funfetti cake topped with sprinkles on a white cake stand.

    I always think of a funfetti cake as such a great celebratory cake.

    It’s the perfect kind of cake to have for a birthday party, and while all the bright and cheery colorful stuff is super kid-friendly, adults tend to love it just as much!

    And if you love funfetti then you’ll also love our vegan funfetti cupcakes.

    Vegan funfetti cake with one slice pulled out on a white cake stand.

    How To Make Vegan Funfetti Cake

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
    • Add soy milk, canola oil, white vinegar and vanilla extract and mix into a batter. Don’t overmix.
    Cake batter in a mixing bowl.
    • Add the rainbow sprinkles.
    Rainbow sprinkles added to cake batter.
    • Fold them gently into the batter.
    Funfetti cake batter in a mixing bowl.
    • Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms).
    Funfetti cake batter in 8-inch cake pans.
    • Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    Baked funfetti cakes in 8 inch cake pans.
    • Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
    Funfetti cake layers cooling on a wire cooling rack.

    Frosting & Decorating

    I’m not one for cake decorating (I just don’t have the skills!) but I decided to complement the colorfulnesss of the cake with some colorful frosting too.

    So I frosted the cake and put a little of the frosting aside, divided that into two bowls and then added a couple of drops of pink food coloring to one bowl, and couple of drops of green food coloring to the other bowl. And then I piped alternating colors along the edges of the cake.

    Added loads of sprinkles to the middle for decoration and suddenly it was a very pretty cake!

    Vegan funfetti cake topped with sprinkles on a white cake stand.

    Baker’s Tips

    Rainbow Sprinkles – the right kind of sprinkles are essential when baking a funfetti cake. If you use the wrong kind of sprinkles then they can tend to simply melt and run and you end up with a cake that is too wet and doesn’t have the little dashes of color going through it because they all just melted away. The best sprinkles are rainbow sprinkles (also called jimmies)!

    Fold the sprinkles in last. Add the rainbow sprinkles in last, once you have already mixed your batter, and just gently fold them in. This prevents the color streaking in the batter.

    Vegan funfetti cake with one slice pulled out on a white cake stand.

    Storing Instructions

    Keep it covered at room temperature and enjoy within a few days or keep it covered in the fridge and enjoy within a week.

    It’s freezer friendly for up to 3 months.

    A slice of vegan funfetti cake on a white plate.

    More Vegan Cake Recipes

    1. Vegan Lemon Cake
    2. Most Amazing Vegan Chocolate Cake
    3. Vegan White Cake
    4. Vegan Coconut Cake
    5. Vegan Vanilla Cake
    6. Vegan Vanilla Sheet Cake
    A slice of vegan funfetti cake on a white plate with a cake fork and sprinkles.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan funfetti cake on a white cake stand.

    Vegan Funfetti Cake

    The best vegan funfetti cake is soft, fluffy, moist and loaded with colorful sprinkles! Perfect for birthdays and celebrations.
    5 from 16 votes
    Print Pin Rate
    Course: Cakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 558kcal
    Author: Alison Andrews

    Ingredients

    Funfetti Cake:

    • 2 ⅔ cups All Purpose Flour (330g)
    • 1 ½ cups White Granulated Sugar (300g)
    • 1 ½ teaspoons Baking Soda
    • ¾ teaspoon Salt
    • 1 ½ cups Soy Milk (360ml) or other non-dairy milk
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 1 Tablespoon Distilled White Vinegar
    • 3 teaspoons Vanilla Extract
    • ½ cup Rainbow Sprinkles (95g)

    Vanilla Buttercream Frosting:

    • 4 ½ cups Powdered Sugar (540g)
    • ½ cup Vegan Butter (112g)
    • 2 teaspoons Vanilla Extract
    • 3-4 Tablespoons Soy Milk
    • Pink and Green Food Coloring Optional

    Decoration:

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    Funfetti Cake:

    • Preheat the oven to 350°F (180°C) and spray two 8-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.
    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
    • Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
    • Add the sprinkles and fold in gently.
    • Divide the batter evenly between the two prepared cake pans.
    • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Transfer the cakes to a wire cooling rack and allow to cool completely before frosting.

    Frosting:

    • Add powdered sugar, vegan butter, vanilla extract and 3 Tablespoons of soy milk to the bowl of your stand mixer. Beginning at slow speed, gradually increase speed until thick and smooth. If it's too thick, add in the extra tablespoon of soy milk but add it in slowly as you might not need all of it.
    • If you don’t want to do the pink and green frosting decoration then just use all the frosting to frost the cake. But if you would like to do it, then leave a little frosting behind after frosting the cake. Take the remaining frosting and divide it into two bowls. Place a couple of drops of pink food coloring into one bowl and a couple of drops of green food coloring into the other and mix it in. Then pipe on alternating pink and green around the edges of the cake.
    • Decorate the top of the cake with sprinkles.

    Notes

    1. Measure the flour correctly using the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale for complete accuracy.
    2. Check your sprinkles for vegan friendliness or try these from Sweetapolita.
    3. Keep the cake covered at room temperature where it will stay fresh for a few days or covered in the fridge where it will last up to a week. It’s freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Slice | Calories: 558kcal | Carbohydrates: 99g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 361mg | Potassium: 83mg | Fiber: 1g | Sugar: 76g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tahira Akhtar says

      October 24, 2021 at 11:12 am

      Can’t wait to try out this recipe. Been wanting to make my own sprinkles as well.

      Reply
    2. Rosa Beagle says

      October 06, 2021 at 5:30 pm

      Made this just now, so fantastic! Quick and easy to make, and fills the house with a lovely smell! Tastes amazing. Thank you, will definitely be making again.5 stars

      Reply
      • Alison Andrews says

        October 07, 2021 at 10:12 am

        Awesome! Thanks so much Rosa!

        Reply
    3. gabriella says

      May 02, 2021 at 7:03 pm

      Made this cake for my daughter’s birthday.it was super delicious!5 stars

      Reply
      • Alison Andrews says

        May 04, 2021 at 10:26 am

        Wonderful! Thanks so much Gabriella!

        Reply
    4. Elaine says

      February 25, 2021 at 12:18 am

      This was my first vegan dessert ever, and it turned out really well! It was moist, dense, and flavorful. Very popular with the crowd. Thank you 🙂5 stars

      Reply
      • Alison Andrews says

        February 25, 2021 at 9:53 am

        Thanks Elaine!

        Reply
    5. Marta says

      January 15, 2021 at 1:25 am

      This is my go to cake recipe! I have modified it with whatever plant milk i have on hand, cocoa powder, made cupcakes, etc. and it never fails me. Thanks!5 stars

      Reply
      • Alison Andrews says

        January 15, 2021 at 8:49 am

        Yay! Thanks so much Marta!

        Reply
    6. Arik says

      December 07, 2020 at 12:25 am

      This recipe is DANK as fuq!
      Used almond milk and coconut oil.
      Son rated it 75 stars.5 stars

      Reply
      • Alison Andrews says

        December 07, 2020 at 11:50 am

        Hahaha, awesome! Thanks Arik!

        Reply
    7. Sophie says

      November 22, 2020 at 11:41 pm

      Can I use Gluten Free Flour instead of regular AP flour?

      Reply
      • Alison Andrews says

        November 23, 2020 at 11:12 am

        Yes that should be fine so long as it’s a gluten free all purpose blend.

        Reply
    8. Amanda says

      July 25, 2020 at 1:26 am

      I just have to share that this is the best cake I’ve ever made and honestly, one if the best cakes I’ve had ever, period. YUM.

      Reply
      • Alison Andrews says

        July 25, 2020 at 2:22 pm

        Wonderful! Thanks so much Amanda!

        Reply
    9. Sara says

      July 12, 2020 at 11:19 pm

      Hi! How could I modify this for cupcakes?

      Reply
      • Alison Andrews says

        July 13, 2020 at 10:21 am

        Hi Sara, we do have a funfetti cupcakes recipe as well. Otherwise this one would adapt to around 18-24 cupcakes depending on how high you fill the liners. Baking time would be 20-25 minutes.

        Reply
    10. Veronica says

      February 03, 2020 at 3:22 am

      Can oat milk be used in place of soy, in cake and frosting?

      Reply
      • Alison Andrews says

        February 03, 2020 at 1:39 pm

        Hi Veronica, yes as long as it’s a brand that can heat well (generally not a homemade oat milk) then it will be fine! 🙂

        Reply
    11. Amanda says

      January 24, 2020 at 9:48 pm

      Hello! I’ve tried this cake a couple of times an it never seems to turn out right .. the first time I think I cooked it on a too high temp but this time I put the temp lower and it seems to be better but I can’t see the sprinkles? Any ideas why this would be?

      Reply
      • Alison Andrews says

        January 27, 2020 at 10:39 am

        Hi Amanda, the kind of sprinkles is very important, you need to use jimmy sprinkles since a lot of other types of sprinkles will just bake into the cake and you won’t see them.

        Reply
    12. Mandy says

      October 03, 2019 at 10:51 pm

      Do u think like those powder milk will work?5 stars

      Reply
      • Alison Andrews says

        October 04, 2019 at 9:42 am

        Hi Mandy, if you mix it up with water so that it’s the same consistency as milk then I think it would work but I haven’t tried it! 🙂

        Reply
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