Vegan Funfetti Cake is super soft, moist and full of colorful sprinkles of course! Made in just 1 bowl with simple ingredients.

piece of cake with sprinkles on a white background

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.

looking down on a piece of funfetti cake, white background

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?

a fork cutting into a slice of vegan funfetti cake

square image of cake slice
4.85 stars (53 ratings)

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.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 16 servings



  • 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!


  1. If you want the cake to be even more soft, use cake flour in place of all purpose flour. 
  2. 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.
  3. May use almond milk or another non-dairy milk in place of soy.
  4. I used vegan sprinkles from Sweetapolita. They are my favorite! You can use any vegan friendly rainbow colored sprinkles.


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
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Making this for my little one’s birthday next week. Would love to make several days in advance. How does it do freezing before frosting? Need to defrost fully so it doesn’t sweat after decorating? I live in very hot and balmy SC 🥵

    1. Sounds like such fun, Amy! The cake freezes very well. Wrap the cake layers well before freezing. 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! Wishing you happy baking!

  2. Should I adjust for a high altitude?

    I made this cake but it stuck to my character pan even after oiling and flour dusting. Also, the middle was quite sunken. I bet there’s something I can adjust to make this work, but I’m not sure what. I followed the recipe exactly except for the pan. Tastes great, though!

    1. Hi Cat. You could research about baking in high altitude. I’m not familiar with high altitude baking myself. Sinking in the middle and a dense crumb are usually tell-tale signs of a batter that’s had the air knocked out of it, so it may have been overmixed. It’s difficult to say for sure. I’m glad you loved the flavor!

  3. This cake is AMAZING! I made a ball of yarn cake using the Wilton sphere cake tins and it worked perfectly. Sweet, moist and delicious. I paired it with your vanilla frosting. YUM!

  4. This is perfect every time! I make it with your vanilla frosting recipe. It’s my go-to cake for non-vegans 🙂

    1. We love this fun cake at our house as well! Thanks for sharing your stellar review! Wishing you happy cooking!

  5. Hi!

    I’d like to make this in a 9×13 pan for a birthday party. Do you have recommendations on cooking time? Should the same measurements work for that size, do you think?

    Thank you!!

    1. Yes, you can make this in a 9×13 inch pan. The cake will need to cook for around 40 minutes, so just check it with a toothpick and take it out when done.

  6. I was going to make this for my husband’s birthday celebration tomorrow but we aren’t sweet dessert people. I read a comment that it’s a sweet cake. How sweet is it (if that’s possible to describe)? Can I reduce the amount of sugar to make it less sweet? Or should I look for a different recipe?

    1. It’s like a typical cake, sweet, especially with the frosting. You can probably cut the sugar in half for the cake, I think but I’m not positive the cake will be as fluffy and light. If you really don’t like sweet things, I’d leave out the frosting or find another lower sugar frosting you like. Thanks!

      1. Thank you for your response! I ended up doing 1 cup of sugar and when I made the icing I didn’t use quite the amount of icing sugar and it was perfect for us. I currently have a batch of this as cupcakes in the oven for my son’s birthday tomorrow so he can share with his preschool friends.

        1. I’m so glad it all turned out perfect for you and your family! Happy birthday to your son!

  7. I have made this cake twice in a month and will be making it next weekend again for my daughters first birthday . Wow, I’ve never had a more delicious birthday cake!

    I made it gluten free with Bobs 1:1, used coconut oil (I only used 100ml weighed), and coconut sugar (it was the only granulated sugar I had)

    1. Happy birthday to your daughter! I love envisioning her eyes light up when she sees her happy confetti cake! Thank you for sharing your wonderful review and encouraging feedback!

  8. Hello, recipe looks wonderful. I am planning on doubling or tripling the recipe. Can I use the same amount of cake tins?

    1. I’m not quite sure what you mean about the same amount of cake tins if you double or triple the recipe. You can’t use 2 cake tins if you double or triple it, the cake will overflow and not bake right. I would suggest making the cake batter 1 recipe at a time. It doesn’t usually go well just doubling or tripling a cake recipe. Then bake as directed until you have the amount of cakes you want. Hope that helps!

  9. This looks great and allergy friendly for my baby’s birthday, can it be done in 7 inch pans? Any tips on amending the recipe, temp or cooking time?

    1. Yes, that should be fine! You’ll need either 2 or 3 7-inch pans. Keep the temp the same but bake the cakes for 20 to 30 minutes instead, or until a toothpick inserted in the middle comes out clean. Hope this helps!

  10. Hi Nora! I make your funfetti cake for my husband’s birthday every year, and 2024 will be no exception. This time around I’m feeding a larger crowd and am hoping to bake your recipe with two half sheet pans (12″ x 18″). Any recommendations on adjusting the ingredients and bake time? Thank you so much for making cooking and baking fun, compassionate, and delicious!

    1. That’s wonderful to hear, Kelly! 🙂 For two 12×18 sheet pans, double the recipe and bake for 20 to 25 minutes or so, or until a toothpick inserted comes out clean. Happy baking!

      1. I just made this recipe as a double batch in a 12 x 18 pan, and it took 45 minutes to bake through. I only used 1/2 cup of sprinkles.

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