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!
My husband and I made this cake for our first grandchild’s gender reveal party. We used a portion of the buttercream and freeze dried strawberries to make the icing pink and freeze dried blueberries for the blue. Our son and daughter-in-law put the pink filling in and put the top layer on. We frosted the rest of the cake with the vanilla buttercream. It was a wonderful way to find out they are having a girl, and the cake was scrumptious! Everyone loved it! Thank you for all of your recipes, but especially this one.
Hi Marsha. Congratulations to all of you! This sounds like a really fun time! I’m so glad the cake was a scrumptious hit, and that you had so much fun with this cake! Thank you for sharing your really fun story and wonderful feedback! Best of luck!
Are you able to make cupcakes with this? If so, what would the baking temperature and times be at? Thank you!
Yes, 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.
can we replace the cornstarch with baking soda?
No, that will not work. Leave it out if you must or use tapioca starch or arrowroot instead.
Fantastic recipe!! paired this with your buttercream frosting recipe ? so good!!
Wondering if you have any storage tips? Such as in the fridge or sealed on a counter?
Thank you!
Hi Lauren. It will be fine out for a day, however, storing the cake in the refrigerator is best! I’m so glad you love the cake! Thank you for sharing your great feedback!
I need to make a half sheet cake. How do I adjust this recipe to make sure I have enough batter?
You should double the recipe if you’re baking the cake in an 11×7 sheet pan.
i loved this cake, but there’s a few things…my edges are a little hard and my cake didn’t rise very much. Is it the flour I used?? I used a GF flour. It’s also not so fluffy…maybe i mixed it too much, but i didn’t think so. I’ll try this again at some point with some other things. I also used vegetable oil as it’s all i had…any input is greatly appreciated!
It’s hard to tell what exactly went wrong without being there, but it does sound like the batter could have been overmixed or the problems were caused by the gluten free flour. 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.
This is a fantastic cake. I’m not a vegan, but I’ve made this several times now for my sister who is. It’s actually the funfetti recipe I prefer even when I’m baking for myself. It’s fluffy, light and, flavorful.
I’m so happy you are loving the cake! Thanks for taking time to share your great comments and review!
Would this cake hold up to use with a number cake? Like where you use a stencil to cut the number out of the cake and double layer it? If so, any tips so it’s not a fail? I’m taking this task in for my sons party this weekend! ?
I haven’t tried that, but I’m sure the cake would hold up well! You may want to double or triple the batter so there’s enough to make large, double-layered numbers. I hope this helps!
Can I make the cake ahead of time and freeze then thaw and frost?
Hi Beth. 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!
Gahhh!! I tried this recipe twice using a scale, minimal mixing (by hand), and replaced my BP after the first attempt. Both came out with minimal rise in the center. Should I bump up the BP? I’ve been tasked with making my nieces Bday cake and glad I made a few test cakes beforehand. They taste great otherwise!
Have you used arrowroot powder instead of corn starch in this recipe? Making for someone with a corn allergy
Yes, I have and it works just fine. Enjoy!
I used 2 1/2 C coconut milk instead of 1 1/2 C. Did not realize until baked. Had extra liquid flowing on top. Gonna let cool and eat it like a flan. I don’t know anything else I did to cause this outcome. Taste good just thick enough to form layer cake. BETTER LUCK NEXT. will be more careful. ?
We all make mistakes, Sandra! I’m still happy to hear the cake won’t go to waste 🙂 Good luck with your second attempt!
I liked this recipe but my most of sprinkle set on base and it makes sticky on base ☹️☹️It’s not looks like it was equally distributed just like yours. Could you please tell me what will be reason ?? And how can I make cake just like yours and next time I can make cake with sprinkles so that it will distributed equally ? Can you share some tips please.
It’s all about the sprinkles you use, really. Some sink or just dissolve into the cake. These are my absolute favorite sprinkles from Sweetapolita, but I’ve used other brands that work too.
I assume that the reason this didn’t work for me is British ingredients. However as an experienced Baker this is the first time I have ever made a cake that had to go in the bin. Used tesco Sprinkles and they completely dissolved in the cake leaving no colour and a disgusting sugary cake that was so sweet the outside caramelised setting rock hard when cool. I can only assume American Sprinkles are different some how. Be warned if you are trying take this in the UK!
Hi Nora!
I loved this recipe, it was so yummy! But for some reason, my cake did not rise as much. I used 8 inch pans and It ended up being thin, probably just half of what your layer looks like in the pic. Could there be anything that I possibly did wrong? Should I double the recipe?
Sorry to hear that, Pia! If your cakes didn’t rise, it could mean your baking powder was expired, the air was knocked out of the batter by overmixing, or the measurements for the dry ingredients were off (AKA there was too much flour or sugar). Be careful not to overmix the batter next time and make sure your baking powder isn’t expired! A kitchen scale will also help you accurately measure the ingredients. I hope this helps!
Thank you so much! Will definitely keep these in mind as I try again. By any chance could it be because I substituted the sugar with splenda? I forgot to mention that. Or should splenda work just as fine? Thank you ❤️
Hi, I want to make this for my birthday but with 4″ pans. How high should I fill them and how long should they bake for?
Only fill the cake pans about 2/3 full and bake for 25 to 30 minutes. Happy baking!
My kids love this cake! I had to make it twice in a row! My youngest has a lot of food allergies and my 2nd can’t have much salt. My only changes were no salt, sodium free baking powder and halved the recipe. Thank you so much for sharing such a great recipe!!
You are very welcome! It’s great to hear the cake is a hit with your family! Thank you for sharing your wonderful feedback!
Hi, I was wondering if I can omit the cornstarch or if there is something else I can add? I realized last minute thati was out. Thanks!
You can leave it out if needed. Hope you enjoy it!
Really great recipe, but dough was too thick so added some more liquid.
Hi Nora,
How long should I bake this recipe for if I’m doing cupcakes?
Hi Saveena, you can bake the cupcakes for about 20-24 minutes. For more clear instructions, use my Vegan Funfetti Cupcakes recipe!
Hi Nora,
Can I substitute corn starch with arrowroot starch?
– Jen
It should work just fine, yes.
hello! if i wanted to make this in one batch with one 8/9 inch pan, how long should i bake it for? double the time?
I haven’t tried it so I’m not sure if it will work or how long it would take. Sorry!
If I wanted to make this cake into 3 6” layers instead, how would I adjust the baking time? Also, if I plan to use cake flour, should I omit the cornstarch?
They would need less baking time. I’d say start checking them after about 25 minutes, however, do keep a close eye on them prior to that. Yes, omit the cornstarch if using cake flour. I hope this helps! Enjoy!
Hi Nora! Thank you for sharing such a wonderful vegan recipe. I’ve made this cake twice and turned out perfectly on both occasions. In my last attempt I substituted regular milk instead of soy and worked well. I added chocolate frosting between layers as that’s how my fiancé likes it (btw it was his birthday cake lol). I’m keeping this recipe for sure. I doing another run as cupcakes and see some positive comments! Will let you know how it turns out. Thank you again!
I’m so glad you are enjoying this cake! It is a fun one around our house, for sure, and is great for birthdays! Thank you for sharing your wonderful feedback! Enjoy your cupcakes and yes, let me know how they turn out for you!
Hi! SOS please. I plan to bake this this weekend, but hoping to make it into a 3 layer 6in cake. I was looking at a conversion chart, but I need to know if this recipe is for an 8in or 9in cake. Thanks so much!
Hi Regina. I use 8 inch pans when I make this cake. The recipe will work for either 8 or 9 inch pans
Hi Nora
Will the 9 inch work for the size one measurement
Will it rise well enough or should I double the recipie
Thanks
I use 8 inch pans when I make this cake. The recipe will work for either 8 or 9 inch pans. Hope this helps!