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
Vegan Funfetti Cake is super soft, moist and full of colorful sprinkles of course! Made in just 1 bowl with simple ingredients.
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
Serving: 1serving | Calories: 422kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 83mg | Potassium: 124mg | Fiber: 1g | Sugar: 41g | Vitamin A: 47IU | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Can you use lemon juice instead of apple cider vinegar?
Sure!
Hi Nora,
Thank you for the wonderful recipes! Can this recipe be baked with less oil?
I made this for a friend’s birthday today, and everyone loved it. I hope you know, Nora, that your recipes help us create such joy among our friends and families. I always know I can trust your cake recipes to be absolutely stellar. Thank you for your amazing work!
Hi JC. Thank you for sharing your kind comments! They are so encouraging to me! I love that my recipes provide such happiness and joy to you and your families! I’m so glad that everyone loved the cake! Wishing you happy cooking!
I’m excited to try this this weekend! I’ve had great success with your vegan and vegan/GF chocolate cakes. I’m hoping to make this GF as well. Would you substitute 1:1 with GF flour? (I can’t use almond flour unfortunately because of a nut allergy). Thanks so much!
Yes, it should work quite well with a quality gluten-free all-purpose flour. I hope you enjoy it! I would sub 1:1.
Nora you are a life saver, I have been using this recipe now for like 2 years and it’s always a hit wherever I bring it. I don’t know what dark deal you made to get this cake so wonderful but I’m glad you took it and decided to share this gift with the world.
I would like to make this cake for my son’s birthday. How many days in advance can I make the cake? Any tips would be greatly appreciated!!
I wouldn’t make it more than 2 days ahead of time (1 would be better). If you need to, you can make the layers, cool completely, wrap well and freeze. Then thaw, make the frosting and frost the day of serving. Enjoy!
I haven’t made this yet, planning to tomorrow. Can I add walnuts and/or fresh blackberries?
Sure, you can add those if you want. Enjoy!
I made this with some chopped walnuts and fresh blackberries. It is beautiful! Wonderful recipe, thank you!!!
Hey Nora. I tried this recipe with two substitutions. Not sure if it was the combo, but it was not successful. I used coconut milk and cake flour. The cakes are very oily, didn’t really rise much, and the texture is, well, off putting. I’ll make them into cake pops so all is not lost. I’ll try it again when I have “regular” substitute milk available.
This actually happened to me before too. If you’re using cake flour, omit the cornstarch. The cornstarch mimics cake flour when using all purpose flour and does something to break the protein bonds. So if you use both corn starch and cake flour, it turns into oily mush! I’ve made this recipe several times and forgot to omit it once. Alternatively, it turns out really great with the AP flour and cornstarch combo. I’m unsure if the coconut milk contributed to the off texture at all. I always use soy and oat milk, which both work great.
Hi Margaret, from what I’ve heard, soy milk really does make a difference in baking, it’s got more protein and acts similar to animal milk; other plant milks often don’t give good results.
I absolutely love this recipe! I just made cupcakes, exactly 2 dozen. I skipped the sprinkles. I baked these in foil cupcake wrappers at 325 for 22 min and they came out beautiful! I got a nice rise, they are light and have a nice vanilla flavor. Tonight, I filled them with lemon curd. These are definitely my favorite vanilla cupcakes. Thank you!!
You are welcome, Kimberly! Thank you for taking time to share your recipe experience and glowing review! Your cupcakes sound delicious with the addition of lemon curd as a filling! Wishing you lots of happy cooking!
Hi There, how long will this cake stay good store at room temp? and what about store in fridge? Thanks!
Hi Sarah. It will be fine out for a day, however, storing the cake in the refrigerator is best! It’s best served within a couple of days. Enjoy!
Hi Nora,
my cakes turned out fine but broke a little bit. I froze them and hope that the frosting will cover the cracks. Is this because of the corn starch? Could I leave out the starch next time? Also, how much frosting is enough for 2x 8inch rounded cakes and can I make it ahead of time and then thaw? Many thankssssssssssssssss!!!!!
Hi Emma! Cakes that crack or break often is because of overbaking, not from the cornstarch. You may have just baked them a little too long for your oven. The frosting amount depends on what you plan to do. One recipe of my frosting is plenty, unless you want to have tons for piping around and on the cake. Thanks!
I followed the directions exactly but for some reason there is a bitter aftertaste? It tastes like baking soda! Absolutely love everything else I’ve ever made from you but any idea how to fix this? I read online that the ratio of baking soda to vinegar is usually 1:2 in cakes – maybe I need to add more vinegar? Was going to make this for my son’s birthday Saturday – help!!
I’ve never had a problem with a bitter taste for this recipe, but I have gotten a bad batch of baking soda before which makes everything I bake taste bitter. Perhaps get new baking soda and make sure that isn’t the issue. Are you substituting any ingredients at all? I do not think more vinegar will help.
There’s no baking soda in the recipe – has this been replaced/substituted? Just making sure it’s all correct before I make it! 🙂
There is no baking soda; there is baking powder.
You’ve done it again, Nora! This recipe was a hit! My cake turned out absolutely perfect. I baked it in a 9×13″ dish on 350 for 30 mins. The only thing I changed was substituting lemon juice for ACV.
I can’t wait to try this as cupcakes!!
Did you ever make cupcakes? I’m curious how they came out.
You can make cupcakes using this recipe or using my Funfetti Vegan Cupcakes recipe. The cupcakes will need to bake for about 20-24 minutes. Happy baking!
Yes and they turned out amazing!
I’ve made this recipe five or six times now. It’s great! Also, a super versatile base. I’ve made it with both AP flour and GF flour (mine contains xanthan). Great results with both flours. I have added different extracts to give different flavor profiles. I’ve made mini Bundt cakes, cupcakes, and a layered cake. It’s wonderful! This is my go-to recipe when I need an eggless cake and it never disappoints!
Hi Rachel. I love reading about all the different ways you are making this cake! I’m so glad that you are enjoying it! Thank you for sharing your stellar review and fun recipe experiences. Wishing you lots of happy baking!
Hi Rachel,
I’m curious what brand of GF flour you used. If you don’t mind sharing. Thank you!
How long did you bake the cupcakes?
I followed this recipe exactly. Made 2 separate batches for (2) 7-inch layers stacked with (2) 5-inch layers. I am a very seasoned home baker for 55 years! Cakes are my specialty! New to Vegan for my son and his wife. There was absolutely nothing “light & fluffy” about this cake. On the contrary, like a few others, I found it to be dense and oily! And I had to bake it 17 minutes extra to get the middles cooked. It tasted good but…any ideas or suggestions how to fix this recipe? The finished cake with buttercream icing was beautiful.
I have made quite a few of your recipes and had great success
Sorry to hear that Brenda! Part of the issue might be the size of pans you are using. The recipe as written makes two 8 (or 9 inch) cake layers. 7-inch layers are a bit small and would take longer to bake, and the 5-inch cakes would take far longer and probably end up dense because the proportions are off. I would suggest using less cake batter in the pans. You can also substitute cake flour for the all-purpose; it really makes cakes light and wonderful. Or perhaps try my Vanilla Cake recipe instead, it’s amazing.
Are the sprinkles you used nonpareil from sweetapolita?
No, I used the birthday cake sprinkles, the vegan ones from Sweetapolita.
This cake was delicious! I made for my son’s birthday and everyone LOVED it! The only thing was the sprinkles did not show at all in the sponge. The colour completely disappeared. Any idea how to avoid this next time?
I’m glad you enjoyed it! That was an issue with your sprinkles, so try a different kind. Some of the more “natural” ones really just disintegrate easily. I always use Sweetapolita vegan sprinkles because they are vegan and beautiful!
Mine turned out super oily? I’m an experienced baker and followed directions- not sure what went wrong!
I kinda felt the same and I followed directions and measurements to a T.
Hello, can I use white vinegar in place of the ACV? It’s all I have right now.
Sure, no problem!
I didn’t have aquafaba to make the funfetti cupcake recipe, so I made this one and made it into cupcakes – they turned out great! I got about 18 cupcakes; 350 for about 25 mins. They rose perfectly fine, if anything, I overfilled a bit.
Is the cake supposed to rise in the 2 pans?
I followed all instructions closely but they stayed the same way after baking as the way I poured them in.
Hi Nora
When using gluten free flour, should I omit the cornstarch?
Thank you for all your recipes!
Yes, you can omit the cornstarch if using gluten free flour. Enjoy!
This cake is a family favorite and I’m making it again for my son’s birthday next week! 🙂
Would it be possible to make and store the cake ahead of time safely and then frosting it day-of?
Hi Eve. I’m glad your family is loving the cake! It’s a fun one! The cake freezes very well. Wrap the cakes well, then make the frosting fresh on the day you plan on serving it. Ensure the cakes are room temperature prior to frosting! I hope this helps! Happy birthday to your son!