This Vegan Funfetti Cake is super soft and moist and is completely dairy-free and eggless. It is surprisingly easy to make and is the perfect cake recipe for any celebration!
If there is one thing you should know about me, it's that I love cake. I love baking them, decorating them, and eating them. I have so many delicious recipes for all occasions, from my super popular Vegan Strawberry Shortcake Cake, to my decadent Vegan Chocolate Cake, to my classic Vegan Vanilla Cake.
But this Vegan Funfetti Cake is the most fun of the bunch! The cake layers are tender, moist, and speckled with rainbow sprinkles. The frosting is light, fluffy, and creamy, and the entire cake is covered with rainbow sprinkles for a fun and delicious layer cake!
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it is surprisingly easy to make!
- This Funfetti Cake recipe is vegan and dairy-free, so anyone can enjoy it.
- It is tender and moist and is the perfect layer cake for any celebration.
- And most importantly, it is absolutely delicious!
Ingredients
Flour: Regular all-purpose flour here. My favorite brand is King Arthur.
Vegan Butter: My favorite non-dairy butter for baking is Country Crock Plant Butter.
Leaveners: I use a combination of baking powder and baking soda for an even and higher rise.
Non-Dairy Milk: I used oatmilk, but any non-dairy milk, from soy milk to almond milk, will work.
White Vinegar: This activates the baking soda for a high, even rise. You will not taste it in the final cake.
Sprinkles: This wouldn't be a Vegan Funfetti Cake without sprinkles! My favorite brand is Sweetapolita. Do not use natural sprinkles for this recipe. They will oxidize and turn yellow and orange when baked instead of staying multicolored.
What to Frost the Cake With
I used my Vegan Vanilla Frosting recipe for my Vegan Funfetti Cake. It is light, fluffy, and delicious.
But my Vegan Chocolate Buttercream Frosting would be delicious if you are a chocolate lover.
Or if you don't want to make frosting, buy two cans of store-bought frosting.
How to Make the Cake Layers
Step 1. In a large bowl, combine sugar, non-dairy milk, melted non-dairy butter, vanilla extract, and vinegar. Whisk well to combine.
Step 2. Then, add flour, baking powder, baking soda, and salt. Whisk to form the batter.
Next, add rainbow sprinkles and use a spatula to fold the sprinkles into the cake batter.
Step 3. Portion the batter evenly between two 8-inch round cake pans that have been greased with shortening or non-stick spray and have parchment circles in the bottoms.
Step 4. Bake the Vegan Funfetti Cake layers in a 350°F oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 30 minutes, then turn the cakes out onto a parchment-lined baking sheet.
Place the cake layers in the freezer for at least 1 hour.
How to Make the Frosting and Stack the Cake
Step 5. Once the cake layers are cold, make the vanilla frosting by creaming non-dairy butter in a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
Then, add powdered sugar and mix on low until combined.
Finally, add non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Step 6. To stack the Vegan Funfetti Layer Cake, place a cake layer upside down on a cake stand or cake board that is on a turntable.
Then, scoop about a cup of vanilla frosting on top of the cake. Use a mini offset spatula or a butter knife to evenly spread the frosting to the edge of the cake.
Step 7. Place the second cake layer on top, upside down again.
Use the same mini offset spatula or butter knife to frost the outside of the cake.
Step 8. Then, hold the cake over a large sheetpan with one hand and press sprinkles into the side of the cake and onto the top of the cake with the other hand.
The sheetpan should catch any falling sprinkles.
Top with more frosting if desired and serve!
Recipe FAQs
Place the cake in a cake box or other large container and store it in the refrigerator for up to 4 days.
You can bake the cake layers up to a week ahead of time! When you turn them out of their pans and onto a lined baking sheet, place them into the freezer for 1 hour, then remove them and wrap them tightly with plastic wrap and return them to the freezer for up to a week.
Most sprinkles are not vegan because of confectioners' glaze or the use of red 40. But there are plenty of vegan sprinkles on the market!
My favorite brand of sprinkles is Sweetapolita.
Funfetti cake tastes like a vanilla cake.
The texture of the cake batter needs to be thick enough to keep the sprinkles distributed through baking. And if you're having trouble with your sprinkles oxidizing or turning yellow and orange, be sure that you do not use natural sprinkles.
Expert Recipe Tips
To make the cake stacking process easier, I recommend freezing the Vegan Funfetti Cake layers for 1 hour. This will make the cake layers firm, which will give your cake more stability when stacking.
Pressing sprinkles into the cake is much easier if you make the cake on a cake board as opposed to a cake stand. It is possible on a cake stand, but it will be heavy!
Looking For More Simple Vegan Cake Recipes?
If you tried this Vegan Funfetti Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Funfetti Cake
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 2 8 Inch Round Cake Pans
- 1 Hand Mixer or Stand Mixer with paddle attachment
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 ⅔ Cups All Purpose Flour
- 2 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt halve this amount if using table salt
- 1 ½ Cup Granulated Sugar
- 1 ½ Cup Non-Dairy Milk
- 9 tablespoon Non-Dairy Butter, melted and cooled
- 1 tablespoon Vanilla Extract
- 2 teaspoon White Vinegar
- ½ Cup Vegan Rainbow Sprinkles see note
To Make the Vegan Vanilla Frosting
- 1 ½ Cups Vegan Butter, room temperature
- 6 Cups Powdered Sugar, sifted
- 1 tablespoon Vanilla Extract
- 3 tablespoon Non-Dairy Milk
To Decorate the Cake
- 1 Cup Vegan Rainbow Sprinkles
Instructions
- Preheat oven to 350*F. Grease two 8-inch round cake pans and place parchment circles at the bottom of each pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.2 ⅔ Cups All Purpose Flour, 2 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt, ¼ teaspoon Baking Soda
- In a large mixing bowl, combine sugar, non-dairy milk, melted non-dairy butter, vanilla, and white vinegar. Whisk well, then add the dry ingredients and whisk to form the batter.1 ½ Cup Granulated Sugar, 1 ½ Cup Non-Dairy Milk, 9 tablespoon Non-Dairy Butter, melted and cooled, 1 tablespoon Vanilla Extract, 2 teaspoon White Vinegar
- Add the rainbow sprinkles and use a rubber spatula to gently fold them into the batter.½ Cup Vegan Rainbow Sprinkles
- Divide batter evenly between the prepared cake pans. If you are using a scale it will be about 22 ounces per 8-inch cake pan.
- Bake in a 350*F oven for 28-32 minutes or until a toothpick inserted into the center of a cake layer comes out clean.
- Allow the cakes to cool in their pans for 30 minutes, then turn the cake layers onto a parchment-lined baking sheet and place the cakes in the freezer for at least 1 hour. (See note)
Make the Vanilla Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter until completely smooth. Add the powdered sugar and mix on low until combined. Then add the vanilla and non-dairy milk and mix until light and fluffy.1 ½ Cups Vegan Butter, room temperature, 6 Cups Powdered Sugar, sifted, 1 tablespoon Vanilla Extract, 3 tablespoon Non-Dairy Milk
Stack and Decorate The Cake
- Place one cake layer upside down on a cake plate or cake board. Add about 1 cup of vanilla frosting on top and spread it to the edges using a knife or offset spatula. Top with another cake layer (side down again) and repeat.
- Frost the outside of the cake with vanilla frosting using the same offset spatula or butter knife.
- Hold the cake over a large baking sheet with one hand and use the other hand to press sprinkles into the side and the top of the cake. The baking sheet should catch any falling sprinkles.1 Cup Vegan Rainbow Sprinkles
- Add any additional decoration that you desire to the cake and serve!
Rayna says
This was the best vegan cake I’ve ever baked. Vegan chocolate cakes are easy, but white or vanilla based cakes always turn out too dense or dry. This cake was indistinguishable from non vegan white cakes. It was fluffy and moist. I’m not even a typical funfetti fan and I’m dying to make this cake again. I used soy milk instead of coconut and made 1.5 batches of batter to fill three 8 inch cake rounds. Perfect recipe and I’m saving it for always.
Megan Calipari says
I'm so happy you loved the cake!
Katie says
I love this recipe and make it all the time for bdays now! I just caught that the measurement for the milk is off when you double the recipe . It should be 1 3/4 cup not 3/4 and 2 tbsp
Megan Calipari says
Thank you so much! I just added the feature where it will automatically double the recipe for you, so I will check them all to make sure they are correct. I really appreciate you catching this!
Jen says
When trying a vegan egg replacer for box funfetti when awry, I remembered Earthly Provisions had this vegan recipe. I had all the ingredients on hand thankfully. It’s so easy to follow and the end result is fantastic. Also the BEST vegan buttercream right here! Thank you! Also discovered the Wilton Rainbow sprinkles I had in my pantry were vegan too.