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.Â
- 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!
Hey! I’m excited to try this recipe for my son’s birthday but I was hoping to make cupcakes. How long should I bake them?
You can make cupcakes! It will make about 20-24 cupcakes, and would need to bake for 20-25 minutes. Hope this helps! Happy birthday to your son! Thanks for using my Funfetti Cake recipe!
Hi Nora! Did you use 8 or 9 inch pans for your cake in the photos?
8 inch pans.
Hi, my cakes didn’t rise, they are about 1 inches thick. Any idea vas to why this happened? I followed the recipe and directions!
Oh no! They should be much thicker than that, and fluffy. Maybe try again with new baking powder, as perhaps yours was not good for some reason. Are you positive you didn’t leave anything out or make a substitution? Also, make sure you don’t over mix the cake batter, as that can lead to a dense cake. Did you make it in the same size pans as me?
Hey,
I wanna bake this cake tomorrow, I hope my family is gonna like it 😉
Is the cake very sweet/should I use not that much sugar?
Love from germany
It’s a sweet cake, yes. I haven’t tried it with less sugar, I would use the written amounts for best results. It may throw off the whole recipe to reduce sugar. Hope your family loves it!
Hi Nora, I want to make this in a 20cm/8″ deep cake pan for my daughters birthday. What quantity mixture should I make (2x, 3x), and how long would it take to cook do you think?
I made this cake in two 8-inch cake pans, so the original ingredient amounts should make enough for one 20 cm pan. It will likely need an extra 10-15 minutes in the oven. Check to see where it’s at after 40 minutes!
Hi! I made this cake before and it was  SO good. I need to make it again but am wondering if I can make it in a 9×13 Pyrex? I need it to be a sheet for decorating purposes.Â
Hi Marina. It can be baked in a 9×13 inch dish, it will take about 45 minutes in the oven. When a toothpick comes out clean in the middle it’s done.
Has anyone baked this cake in a 13×9 pan and can suggest baking times?  It’s just easier to store.  Thank youÂ
It can be baked in a 9×13 inch dish, it will take about 45 minutes in the oven. When a toothpick comes out clean in the middle it’s done.
Another absolutely amazing recipe that was so easy to make!!! I followed the recipe exactly as is & it came out perfectly! Loved by my entire non-vegan family for my Mom’s birthday. A million thanks to Nora for always allowing me to show my family how delicious a vegan lifestyle truly is!Â
Happy birthday to your mom! I’m so glad the cake was a hit and loved by all! Thank you for using my recipes, Carly! I appreciate you taking your time to share your great and fun review!
Can you use coconut sugar instead of sugar? My child has a sugar and fruit combination intolerance  within 4 hours of each. so to makes things easier I try to not use sugar in my baking so then he can have it when he wants instead of having to eat fruit on a schedule.Â
Solos ca I use oat milk or almond milk instead of soy? Kid has soy intolerance as well.Â
Yes that is fine.
You could use coconut sugar, but the cake will be golden instead of more white. Hope that helps!
Any suggestions for dividing this into three 6″ cake pans?
It should work, but the cakes will probably need less time in the oven, so make sure not to over bake them.
Hi Nora!
I noticed that the cupcake recipe uses aquafaba but the cake recipe doesn’t.  I’m making the cake!  Making sure I don’t make a mistake. Â
Also I plan on using cake flour so I assume I shouldn’t use cornstarch?
Tha is!
Hi Stacy! They are just two different recipes, I made the cake recipe as simple as possible, but I love it! If you want to make the cupcake recipe into a cake, I’m sure that would work too but I haven’t tried it. Yes, omit the cornstarch if using cake flour. Enjoy!
Hi there – would it be possible to sub brown sugar for the granulated sugar?
I wouldn’t, the cake will turn out more brown instead of white, and I’m not sure you would get the same fluffy results.
Hi do you have any suggestions for making the cakes in advance and freezing them?
The cake freezes very well. Another option is to freeze the cakes, wrapped well, then make the frosting fresh on the day you plan on serving it. I hope this helps!
Hi, Nora 🙂
I’m looking forward to making this cake for my birthday!!! But before I do, I was wondering if it was possible to make the cake a few days in advance and then freeze?  Or would you recommend just making the cake the day you want to serve it?
Thanks in advance!
Happy early birthday! I hope you enjoy the cake! You could freeze the cake if you wanted to, no problem it freezes very well. Another option is to freeze the cakes, wrapped well, then make the frosting fresh on the day you plan on serving it.
I made this Funfetti cake into cupcakes and it turned out AMAZING! I halved the entire recipe and made 6 full-sized cupcakes. Same with the frosting. My husband said it was probably the best cupcake he’s ever eaten. My daughter said it tastes like it was bought from a bakery, and didn’t taste vegan, meaning it was very decadent. Followed recipe exactly except baked it as cupcakes. I think I could have baked it a minute or two less. Thank you for the wonderful and festive recipe!
I forgot to mention, I used the melted coconut oil option you provided for the oil.
What fun, Mimi! I’m so glad they turned out so good and that your family loved them! Thank you for taking your time to share your review!
If I am making this recipe into cupcakes would the cook time be the same.
No, you would only want to bake cupcakes for 20-25 minutes. Thanks!
Hello Nora – if I substitute cake flour in, would I still need to add in the cornstarch?
No, I would leave out the cornstarch if using cake flour. Hope that helps!
Can this be done in 6-inch cake pans? Thank you!!
Yes, I think it would work in 3 6-inch cake pans. I’m afraid it would be too much batter for only two pans.
Can you please share tips for storing the cake so it does not become dry. Should it be stored in an airtight container? Do you add sugar water or some liquid to the cake layers?
If the cake is frosted, it will be fine at room temperature for a few days. Once cut, cover the cut parts with cling wrap so it doesn’t dry out. I don’t add any sugar water to the layers, the frosting protects it on the outside. Hope that helps!
I’m curious – I’ve not come across a vegan cake recipe that asks for cornstarch. Am I right to assume it acts as a binder?Â
More than a binder, it helps the cake be lighter and fluffier when not using cake flour.
Hi, quick question – I made the cake with the cake flour substitution but my cake is way way way too soft and crumbly so do you not use the same ratio of flour when substituting the cake flour?
I have substituted the same exact amount of cake flour for all purpose flour without issues. Make sure you aren’t packing down your cake flour, just spoon it into the measuring cup and level it off with a knife. You may have accidentally added too much.
I love this cake.
Im not a biker, I bake once a year for my partner’s birthday. I tried your cake this weekend and it was easy and delicious! Still enjoying the left overs, it stayed moist and soft! It was a lot nicer than ordering something online! Thank you!!
You’re welcome!
Can I use 2% milk?
You could but the cake won’t be vegan then.
this cake was perfect for my son’s 5th birthday celebration. i used grapeseed oil – turned out great. thanks!
Hi the inside of my cake just looked a pinkish colour as if all the sprinkles had dissolved into the cake batter when in the oven. Â Any ideas where I went wrong please? Â I now realise I should have split between 2 cake tins but I baked it in one then cut through it, but there is still no trace of the sprinkles in the cake. Â Thank you as I would love to make it again with success. Â
That’s a problem with the sprinkles. Some sprinkles just melt instead of keeping their structure when baked. I love love love Sweetapolia sprinkles. I order them online and have them forever. They’re vegan and so pretty, and pretty much all I use anymore.
Hi! If I removed the sugar from this to do a smash cake for my daughter do you think it could work??Â
It might but I’m not sure. It will change the texture somewhat, and obviously it won’t be sweet at all.
Will this work oil free by substituting applesauce for the oil?
It might work okay in the cake batter but not for the frosting.
I made this cake and its pretty good but tasted a bit metalic. Is that from the baking powder?
It should not taste metallic, if it does, try it again with different baking powder. When that happens to me it’s almost always that I have a bad batch of baking powder, and it will taste awful.
How many cupcakes will this make?
It will make quite a few cupcakes, probably about 20-24.