The best vegan funfetti cake is soft, fluffy, moist and loaded with colorful sprinkles! Perfect for birthdays and celebrations.
I always think of a funfetti cake as such a great celebratory cake.
It’s the perfect kind of cake to have for a birthday party, and while all the bright and cheery colorful stuff is super kid-friendly, adults tend to love it just as much!
And if you love funfetti then you’ll also love our vegan funfetti cupcakes.
How To Make Vegan Funfetti Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add soy milk, canola oil, white vinegar and vanilla extract and mix into a batter. Don’t overmix.
- Add the rainbow sprinkles.
- Fold them gently into the batter.
- Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
Frosting & Decorating
I’m not one for cake decorating (I just don’t have the skills!) but I decided to complement the colorfulnesss of the cake with some colorful frosting too.
So I frosted the cake and put a little of the frosting aside, divided that into two bowls and then added a couple of drops of pink food coloring to one bowl, and couple of drops of green food coloring to the other bowl. And then I piped alternating colors along the edges of the cake.
Added loads of sprinkles to the middle for decoration and suddenly it was a very pretty cake!
Baker’s Tips
Rainbow Sprinkles – the right kind of sprinkles are essential when baking a funfetti cake. If you use the wrong kind of sprinkles then they can tend to simply melt and run and you end up with a cake that is too wet and doesn’t have the little dashes of color going through it because they all just melted away. The best sprinkles are rainbow sprinkles (also called jimmies)!
Fold the sprinkles in last. Add the rainbow sprinkles in last, once you have already mixed your batter, and just gently fold them in. This prevents the color streaking in the batter.
Storing Instructions
Keep it covered at room temperature and enjoy within a few days or keep it covered in the fridge and enjoy within a week.
It’s freezer friendly for up to 3 months.
More Vegan Cake Recipes
- Vegan Lemon Cake
- Most Amazing Vegan Chocolate Cake
- Vegan White Cake
- Vegan Coconut Cake
- Vegan Vanilla Cake
- Vegan Vanilla Sheet Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Funfetti Cake
Ingredients
Funfetti Cake:
- 2 ⅔ cups All Purpose Flour (330g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar
- 3 teaspoons Vanilla Extract
- ½ cup Rainbow Sprinkles (95g)
Vanilla Buttercream Frosting:
- 4 ½ cups Powdered Sugar (540g)
- ½ cup Vegan Butter (112g)
- 2 teaspoons Vanilla Extract
- 3-4 Tablespoons Soy Milk
- Pink and Green Food Coloring Optional
Decoration:
- Sprinkles
Instructions
Funfetti Cake:
- Preheat the oven to 350°F (180°C) and spray two 8-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
- Add the sprinkles and fold in gently.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Transfer the cakes to a wire cooling rack and allow to cool completely before frosting.
Frosting:
- Add powdered sugar, vegan butter, vanilla extract and 3 Tablespoons of soy milk to the bowl of your stand mixer. Beginning at slow speed, gradually increase speed until thick and smooth. If it's too thick, add in the extra tablespoon of soy milk but add it in slowly as you might not need all of it.
- If you don’t want to do the pink and green frosting decoration then just use all the frosting to frost the cake. But if you would like to do it, then leave a little frosting behind after frosting the cake. Take the remaining frosting and divide it into two bowls. Place a couple of drops of pink food coloring into one bowl and a couple of drops of green food coloring into the other and mix it in. Then pipe on alternating pink and green around the edges of the cake.
- Decorate the top of the cake with sprinkles.
Notes
- Measure the flour correctly using the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale for complete accuracy.
- Check your sprinkles for vegan friendliness or try these from Sweetapolita.
- Keep the cake covered at room temperature where it will stay fresh for a few days or covered in the fridge where it will last up to a week. It’s freezer friendly for up to 3 months.
Can’t wait to try out this recipe. Been wanting to make my own sprinkles as well.
Made this just now, so fantastic! Quick and easy to make, and fills the house with a lovely smell! Tastes amazing. Thank you, will definitely be making again.
Awesome! Thanks so much Rosa!
Made this cake for my daughter’s birthday.it was super delicious!
Wonderful! Thanks so much Gabriella!
This was my first vegan dessert ever, and it turned out really well! It was moist, dense, and flavorful. Very popular with the crowd. Thank you 🙂
Thanks Elaine!
This is my go to cake recipe! I have modified it with whatever plant milk i have on hand, cocoa powder, made cupcakes, etc. and it never fails me. Thanks!
Yay! Thanks so much Marta!
This recipe is DANK as fuq!
Used almond milk and coconut oil.
Son rated it 75 stars.
Hahaha, awesome! Thanks Arik!
Can I use Gluten Free Flour instead of regular AP flour?
Yes that should be fine so long as it’s a gluten free all purpose blend.
I just have to share that this is the best cake I’ve ever made and honestly, one if the best cakes I’ve had ever, period. YUM.
Wonderful! Thanks so much Amanda!
Hi! How could I modify this for cupcakes?
Hi Sara, we do have a funfetti cupcakes recipe as well. Otherwise this one would adapt to around 18-24 cupcakes depending on how high you fill the liners. Baking time would be 20-25 minutes.
Can oat milk be used in place of soy, in cake and frosting?
Hi Veronica, yes as long as it’s a brand that can heat well (generally not a homemade oat milk) then it will be fine! 🙂
Hello! I’ve tried this cake a couple of times an it never seems to turn out right .. the first time I think I cooked it on a too high temp but this time I put the temp lower and it seems to be better but I can’t see the sprinkles? Any ideas why this would be?
Hi Amanda, the kind of sprinkles is very important, you need to use jimmy sprinkles since a lot of other types of sprinkles will just bake into the cake and you won’t see them.
Do u think like those powder milk will work?
Hi Mandy, if you mix it up with water so that it’s the same consistency as milk then I think it would work but I haven’t tried it! 🙂