Funfetti Cake (Vegan) (Edit recipe)

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What’s better than a Funfetti cake? They are fun, adorable, incredibly easy and perfect any time of year. This 6-inch, two-layer cake features a moist, tender crumb, is packed with pastel-colored vegan and dye-free sprinkles and is wrapped in a luscious vanilla buttercream. Hidden between the cake layers is a little strawberry jam for a pop of sweet fruit flavor. If you’re looking for a simple, dairy-, egg-, and dye-free Funfetti cake, this is it—the ultimate layer cake for birthdays, gatherings, celebrations, or just a fun weekend bake.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

40 minutes

INGREDIENTS

20

Serves: 8

Ingredients

Funfetti Cake

2.25 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
.75 cup Cane Sugar
4 Tbsp Plant-Based Butter, - room temperature
4 Tbsp Olive Oil, (light olive oil)
.75 cup Oat Milk, Organic, - room temperature (any plant-based milk will work)
.5 cup Almond Milk Yogurt, - room temperature (any plant-based yogurt will work)
2 Tbsp Vanilla Extract
2 tsp Apple Cider Vinegar
6 Tbsp Sprinkles, (Pure Food by Estee Soft Rainbow Sprinkles)

Vanilla Buttercream

4 cups Powdered Sugar
12 Tbsp Plant-Based Butter, - room temperature
3 Tbsp Dairy-Free Whipping Cream, - cold
2.5 Tbsp Vanilla Extract

Assembly

4 Tbsp strawberry jam, (Stonewall Kitchen Strawberry Jam)
1 Tbsp Sprinkles, -for decorating the top of the cake

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Funfetti Cake - Preheat the oven to 350F and prepare 2 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.
To a small bowl, add the flour, baking powder, baking soda and sprinkles. Whisk to combine and set the bowl aside.
To a 2-cup measuring cup, add the milk, yogurt, vanilla extract, and apple cider vinegar. Whisk to combine and set aside.
To a medium bowl, add the butter, oil and sugar. With a handheld mixer, blend the ingredients at medium-high speed for 2 minutes.
Add half of the liquid mixture to the butter mixture and blend at medium speed for 15 seconds. Add half of the flour mixture to the bowl and blend at medium speed for 15 seconds.
Add the rest of the liquid mixture to the bowl and blend at medium speed for 15 seconds, add the rest of the flour mixture and blend at medium speed until no more flour can be seen.
Give the batter a few good stirs with a spatula and then divide the batter evenly between the two pans.
Bake the cakes for 40 minutes or until set – edges are pulling away from the pan and a toothpick inserted comes out clean.
Let the cakes rest in the pans for 10 minutes and then turn them out onto a cooling rack and remove the parchment paper. Make sure the cakes have cooled to room temperature before frosting them.
Vanilla Buttercream - To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, whip the butter for 2 minutes at high speed, scrape the sides and whip for 1 more minute.
Add the powdered sugar and blend at medium-to-medium high speed for 1 to 2 minutes or until it all comes together.
Add the heavy cream and vanilla extract and blend at high speed for 3 minutes.
Assembly - Set the first cake layer on a plate or serving dish and generously frost the top, spreading it evenly.
Add the strawberry jam to the top of the buttercream layer, evenly spreading it out.
Place the second cake layer over the top of the jam layer. Cover the top with another thick layer of buttercream, spreading it across the top and down the sides.
Add more frosting as needed to ensure the entire cake is fully coated.
Smooth the buttercream out on the top and sides of the cake with a cake scraper or off set spatula.
Place some of the buttercream in a piping bag, fitted with the piping tip of your choice and decoratively pipe buttercream on top of the cake.
Decorate with some of the Funfetti sprinkles.
Store the cake in an airtight container at room temperature or in the refrigerator.

Notes

A link to the sprinkles that I used - Amazon.com: Pure Food By Estee Natural Soft Rainbow Color Sprinkles, 5oz | Vegan | Dye Free Rainbow Jimmies for Baking | Natural Colors | Soy Free, Gluten Free, Dairy Free, Nut Free : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	820
Fat:	33 g
Carbohydrates:	121 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	221 mg
Fiber:	1 g
Sugars:	84 g
Sugar Alcohol:	0 g
Calculated per serving.