The best vegan funfetti cake is soft, fluffy, moist and loaded with colorful sprinkles! Perfect for birthdays and celebrations.
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.
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.
- Add the rainbow sprinkles.
- Fold them gently into the batter.
- Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- 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.
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!
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.
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.
More Vegan Cake Recipes
- Vegan Lemon Cake
- Most Amazing Vegan Chocolate Cake
- Vegan White Cake
- Vegan Coconut Cake
- Vegan Vanilla Cake
- Vegan Vanilla Sheet Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Funfetti Cake
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
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
- 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.
- Check your sprinkles for vegan friendliness or try these from Sweetapolita.
- 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.
Is it possible to reduce the amount of white sugar?
Hi Kelly, you could try using less sugar if you like, but I’m not sure how it would affect the outcome. 🙂
Could I use a 13×9 pan for this recipe? If so, how would it impact the baking time?
Hi Naomi, yes you should be fine with that, the baking time would be different, I would check it from about the 22 minute mark with the toothpick test. I would estimate it would take 22-25 minutes but I’m not entirely sure of that. Just keep a check on it. All the best! 🙂
I made this cake and it was delicious. Now I want to alter it to make cupcakes. Any tips?
Hi Alison! So happy you enjoyed it! This recipe would make around 18 cupcakes. You can also check out our vegan funfetti cupcakes recipe, which is for a perfect 12 cupcakes. 🙂
Hi. The recipe sounds so good. And I’m planning to make this cake for a bachelorette party.
Can you tell me, which brand you used for the sprinkles? It probably wont even be available here, but all vegan sprinkles that i tried to bake melted 🙁 so maybe there is a chance that I find the one you used.
Thank you so much !
Hi Melissa! I got mine on Amazon and they are Rainbow sprinkles, also called Jimmies. The one I used doesn’t seem to be available any longer, but you can use any brand as long as they are called rainbow sprinkles they will work fine. 🙂
My cake came out delicious! I made one layer instead of two because I didn’t have two pans, but regardless the cake came out very moist and perfect. I used a canned frosting instead of the frosting listed just out of laziness…
Hi Jamie! So happy to hear it came out great! Thanks so much for the awesome review. xo
This cake was so flavorful and delicious. I’m not a baker and was so happy with how easy it was to make and how much flavor there was. I even made it in a sheet pan because it was my first try. Also, this is a great recipe for children with an egg allergy (my son).
Hi Lauren! So glad it came out great. Thanks so much for posting! 🙂
Hi Allison,
I just tried your Gluten Free carrot cake and loved it. I will love to do the funfetti cake for my son’s birthday, what are your tips to make this cake gluten free? And can I replace the almond milk with coconut milk (he is allergic to almond & soy)
Hi Ardis, yes you can use coconut milk instead of almond. For gluten-free I would first try a straight swap of the regular flour for a gluten-free all purpose blend and then see from there. If it’s a bit dry then add more oil/non-dairy milk. All the best!
Just made this recipe for my grown daughter whose pre-vegan favorite was confettI cake. It was fabulous! Great taste and texture. Added sprinkles as recommended and got wonderful results in terms of bursts of color well distributed. The non-vegans in the family loved it too. Used vanilla flavored soy milk thinking it would boost the flavor too: Probably wasn’t needed, but certainly didn’t hurt at all. Can’t wait to try the lemon…
So glad to hear it was a success! Thanks so much for the wonderful review. xo
Super colorful and great taste!!
Does the white vinegar affect the taste at all? I’m a bit worried about using it in a cake
No, it doesn’t do anything to the flavor, it reacts with the baking soda to make the cake rise.
Can I use coconut milk instead of Soy/Almond milk?
I think it should be fine. 🙂
Hiya! Just checking in if canola oil is necessary, as it is not available in shops near me.
If yes, what oil would be an ideal replacement?
You can really use any vegetable oil at all, including olive oil or melted coconut oil. All the best! 🙂
Hi!
My cake didn’t rise and also cracked at the top while baking. Any idea what I could have done wrong? It tasted delicious though :]
Hi Kemi, cracking at the top usually indicates that the oven is a bit on the hot side. It depends on how badly it cracks, sometimes it’s not really a big issue. In terms of rising though, that can be the result of a few things, if you overmix the batter, if the batter sits for too long before being baked, or if your baking soda has lost its power (might have sat too long if you don’t bake often). Also make sure you did use baking soda and not baking powder. Glad to hear it was still delicious though! 🙂
Can I use GF flour in place of regular flour?
You can use a gluten-free all purpose flour blend, but since gluten-free flours absorb more moisture you will likely need to increase the oil a bit as well, and maybe add in additional moisture with some applesauce. Off the top of my head I would increase the oil by 1/4 cup and maybe add 3 Tbsp applesauce. 🙂
Thanks so much! I’m going to try this recipe tomorrow!
Another question, instead of butter could I use coconut oil?
Some people have used it in frostings and find it okay, but I find it gets too soft at room temperature and too firm in the fridge, so it’s really not my favorite in frostings but you can use it if you don’t have another option.
How can I convert this recipe into a sheet cake?
You can follow the baking instructions for our vegan vanilla sheet cake, this cake is the same size so it would work out the same.
Amazing texture and so colourful!
Yes, the colorfulness is my favorite part of a funfetti cake. 🙂