This Vegan Funfetti Cake recipe is completely eggless and bakes up super soft and moist. It makes the best egg and dairy-free vegan birthday cake recipe for anyone! And I cover where to get my favorite vegan sprinkles.
If there is one thing you should know about me, its that I love cake. I love baking them, decorating them and eating them. And I have so many delicious recipes for all occasions from my Vegan Strawberry Shortcake Cake, to my Vegan Oreo Cake and even a classic Vegan Vanilla Cake.
But this Vegan Funfetti Cake recipe is the most fun vegan birthday cake option. Its full of big vanilla flavor and plenty of sprinkles and is the ultimate crowd-pleaser.
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Ingredients
Some of you may be really surprised at how basic the ingredients in this egg and dairy free cake recipe are. Here is what you will need:
Flour: Regular old all purpose flour here. My favorite brand is King Arthur.
Leaveners: I like to use a combination of baking powder and baking soda for an even and higher rise.
Salt: I always use kosher salt in baking. If using table salt, halve the amount.
Non Dairy Milk: This adds moisture and helps the vegan funfetti cake stay moist. My top pick for all baking is So Delicious Coconut Milk, but any non-dairy milk will work.
Lemon Juice or Vinegar: To activate the baking soda.
Canola Oil: Using oil instead of a butter substitute lets this cake rise higher and stay softer.
Vanilla: This egg and dairy free cake gets its flavor from a BIG hit of vanilla.
Sprinkles: This wouldn't be a Vegan Funfetti Cake without sprinkles! My favorite brand is Sweetapolita.
Method
These Vegan Funfetti Cake layers are super easy to make.
First, combine the flour, baking powder baking soda and salt in a medium bowl. Whisk to combine and set aside.
Then, combine sugar, non-dairy milk, oil, lemon juice and vanilla in a bowl with a whisk.
Next, add the dry ingredients into the wet ingredients and whisk.
Now, add the rainbow sprinkles and fold them into the batter to distribute.
Then divide the cake into cake pans and bake!
Cake Size Options
I baked this eggless and dairy-free funfetti cake in 3 6" cake pans.
Or, you can divide the cake batter into 2 8" cake pans.
Or if you don't want to stack cake layers, bake it in a 8x8 square pan.
What to Frost the Cake With
I have my Vegan Vanilla Frosting recipe in the recipe card. Its simple and delicious.
But, you can use any frosting you like. My Vegan Chocolate Buttercream Frosting would be delicious, too!
Or if you don’t want to make frosting, buy two cans of store-bought frosting.
How to Stack a Layer Cake
Stacking a layer cake might sound intimidating but you can do it in a few easy steps.
First, place a cake layer upside down on a cake board or a cake stand.
Then, top the layer with about ½ cup of frosting. Use a knife or an offset spatula to spread the frosting to the edge of the layer.
Next, top with another cake layer and repeat!
Finally, once the final layer is in place, use the same knife or offset spatula to frost the outside of the Vegan Funfetti Cake and add as many sprinkles as you want!
Are Sprinkles Vegan?
Speaking of sprinkles, not all sprinkles are vegan! Most brands make a few vegan varieties, though. But typically rainbow sprinkles are NOT vegan.
My favorite brand of sprinkles is Sweetapolita.
They have a whole page that will show you only their certified vegan products so you have to do no guesswork or investigative work.
Expert Tips
To make the cake stacking process easier, I recommend freezing the cake layers for 1 hour.
This will make the cake layers firm which will give your cake more stability when stacked.
Storage
To store, cover the Vegan Funfetti Birthday Cake and store it in the refrigerator for up to 4 days.
I recommend allowing the cake to come to room temperature before serving.
I do not recommend freezing this cake.
Looking For More Vegan Cake Recipes?
Vegan Pear Cake with Ginger and Maple Glaze
Vegan Blackberry Chantilly Cake
📖 Recipe
Vegan Funfetti Cake
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 3 6" Cake Pans or 2 8" Cake Pans
- Parchment Paper
- Measuring Cups and Spoons
- 1 Hand Mixer for frosting
Ingredients
- 1 ¾ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt halve this amount if using table salt
- 1 Cup Granulated Sugar
- 1 Cup Non-Dairy Milk
- 6 tablespoon Non-Dairy Butter, melted
- 1 tablespoon Vanilla Extract
- 1 ½ teaspoon Lemon Juice or Vinegar
- ¼ Cup Vegan Rainbow Sprinkles see note
Make the Frosting
- 1 ½ Cups Vegan Butter, room temperature
- 6 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 3 tablespoon Non-Dairy Milk
To Decorate
- 1 Cup Vegan Rainbow Sprinkles
Instructions
- Preheat oven to 350* F. Grease three 6" round cake pans and place the parchment circles at the bottom of each pan.
- Into a medium bowl, combine flour, baking powder and salt. Whisk to combine.1 ¾ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large mixing bowl combine sugar, non-dairy milk, melted non-dairy butter, lemon juice or vinegar and vanilla. Whisk well.1 Cup Granulated Sugar, 1 Cup Non-Dairy Milk, 6 tablespoon Non-Dairy Butter, melted, 1 tablespoon Vanilla Extract, 1 ½ teaspoon Lemon Juice or Vinegar
- Add the dry ingredients into the wet ingredients and whisk to combine.
- Add the sprinkles and use a rubber spatula to gently fold them into the batter.¼ Cup Vegan Rainbow Sprinkles
- Divide batter between the prepared cake pans.
- Bake in a 350* F oven for 19-21 minutes or until a toothpick inserted into the center of a cake layer comes out clean.
- Allow to cool completely before decorating.
Make the Vanilla Frosting
- In a large bowl using a hand mixer, 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, 2 teaspoon Vanilla Extract, 3 tablespoon Non-Dairy Milk
To Decorate
- Place one cake layer upside down on a cake plate or cake board. Add ½ cup of vanilla frosting on top and spread it to the edges using a knife or offset spatula. Top with another cake layer and repeat.
- Frost the outside of the cake with vanilla frosting.
- Add as many rainbow sprinkles to the outside of the cake as you like and serve!1 Cup Vegan Rainbow Sprinkles
Rayna
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
I'm so happy you loved the cake!
Katie
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
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
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.