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Vegan funfetti cake on a white cake stand.
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5 from 18 votes

Vegan Funfetti Cake

The best vegan funfetti cake is soft, fluffy, moist and loaded with colorful sprinkles! Perfect for birthdays and celebrations.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 558kcal

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

  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