Vegan Funfetti Cake
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Vegan Funfetti Cake is super soft, moist and full of colorful sprinkles of course! Made in just 1 bowl with simple ingredients.
What’s not to love about a colorful sprinkle-filled cake? I absolutely love Funfetti desserts (see also Funfetti Vegan Cupcakes), and this cake is sure to make all your birthday dreams come true!
The best thing is how easy it is to make, in just 1 bowl with 10 everyday ingredients (+ the frosting). You will have a beautiful, celebratory cake in no time at all! I developed this cake from my Vegan Coconut Cake because I loved it so much.
The sprinkles I used are from Sweetapolita. They have a variety of vegan friendly sprinkles that are adorable. But you can use any vegan rainbow sprinkles you like.
Tips & Substitutions
- I used all purpose flour here, but if you want an even softer cake, use cake flour instead.
- A quality gluten free flour mix would probably work well, but I haven’t tested it.
- I used canola oil in the cake, but you can substitute melted coconut oil if desired, or melted vegan butter. Other neutral oils may work as well.
- It’s fine to use another non-dairy milk in place of soy, such as almond or coconut milk.
Want more vegan cake recipes?
- The Best Vegan Chocolate Cake
- Vegan Vanilla Cake
- Vegan Red Velvet Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- Vegan Strawberry Cake
Vegan Funfetti Cake
Ingredients
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil, *or melted coconut oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/2 cup rainbow sprinkles
- 1 Recipe Vegan Vanilla Frosting
- more sprinkles, for topping (1/4 cup)
Instructions
- Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
- In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
- To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
- Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!
Notes
- If you want the cake to be even more soft, use cake flour in place of all purpose flour.
- I used canola oil, but you can use melted coconut oil or melted vegan butter. Other neutral flavored oils may work as well. If using coconut oil, make sure the soy milk is not too cold or it will make the coconut oil solidify when you are mixing the batter.
- May use almond milk or another non-dairy milk in place of soy.
- I used vegan sprinkles from Sweetapolita. They are my favorite! You can use any vegan friendly rainbow colored sprinkles.
Nutrition
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126 Comments on “Vegan Funfetti Cake”
I made this for a friends birthday! Such a hit!! Thank you!!!
How great you made a cake for your friend’s birthday! I’m glad it was a hit! Thanks for sharing your wonderful review!
Hi,
Is this a white vanilla cake or yellow vanilla cake?
Thank you!
It’s more white I would say.
Hi! I love all of your recipes! This is my go-to cake recipe! I want to make it today but just realized I only have 1/2 cup of sugar left, do you think I can use coconut sugar? I know it will alter the taste but otherwise do you think that would work? Thanks!!
Hi Jerica. Thanks for using my recipes, and I’m thrilled this is your go to cake! You can use coconut sugar, but the cake will be golden instead of more white. Hope that helps!
Have you tried this in cupcake form?
You can make this into cupcakes! It will make about 20-24 cupcakes, and would need to bake for 20-25 minutes. Hope this helps!
Hi Nora –
We made the cake this past week. It looks great and the icing was fantastic, but we found the cake to be dry.
We used vegetable oil and unsweetened vanilla almond milk. Everything else the same. We baked it at convect 325 degrees for 30 minutes. Any reason why this may be or what we could do differently to make it more moist?
Lia
Hi Lia! Oven temperatures can vary, so perhaps the cake got baked too long for your oven. Make sure to check it after 20-25 minutes with a toothpick. As soon as it comes out mostly clean with a few crumbs, take it out. I haven’t baked in a convection oven before, so I’m no expert there! You could also try subbing cake flour for the flour + cornstarch. Hope that helps!
I plan on making this for my daughters bday cake. I want to make 3 8in layers. Do you think adding a half measure of all ingredients to original recipe will work?
Yes, that should work though I haven’t tried it. Or you could make it as is but divide it into 3 pans, making thinner layers. They would need to bake for less time though.
With using the cake flour would I leave out the starch? My cake flour already has wheat starch in it. Or leave as is? Thanks
I would probably just leave out the cornstarch in that case. Thanks!
I want to make a rainbow cake for my grandsons birthday next month. Could use this recipe and add food coloring to the batter to swirl the colors?
Sure, that should work. Sounds fun!
Crest consistency tasted like a non vegan cake, so moist and fluffy!
I’m glad you enjoyed the cake, Frida! Thank you for sharing your review!