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5 from 1 vote

Soft and Moist Funfetti Vegan Birthday Cake

Soft and moist funfetti vegan birthday with layers of rich vegan buttercream frosting and loaded with vegan sprinkles making a perfect dessert for any occasion.
Prep Time30 mins
Bake Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, vegan
Keyword: birthday cake, funfetti cake, sprinkles, vegan cake
Servings: 10 people

Ingredients

  • 2 cups all purpose flour or gluten free all purpose flour
  • 2 tbsp tapioca flour or corn starch
  • 1 cup organic cane sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • cup multi colored sprinkles vegan
  • 1 cup almond milk or plant milk of choice
  • ½ cup unsweetened applesauce
  • ¼ cup vegetable oil or coconut oil* see notes
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 tsp white distilled vinegar

Frosting

  • 1 ½ cups vegan butter room temperature
  • 3-4 cups organic powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • ½ cup almond milk room temperature
  • multi colored sprinkles for topping vegan

Instructions

  • Preheat the oven to 350F (180C) and prepare two 6" round pans with non-stick baking spray and parchment paper at the bottom for easy removal of the cakes.
  • In a mixing bowl, add the flours, cane sugar, baking powder, baking soda, salt and sprinkles and stir until combined. Add in the almond milk, applesauce, vegetable oil, vinegar and vanilla paste or extract.
  • Stir just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients. Distribute the batter evenly between the two pans and bake for 30-40 minutes and the cake is cooked through. Let the cakes cool for 15 minutes before removing them from the pans.
  • For the forsting, use a handheld mixer to cream the vegan butter until light and fluffy. Add in 1 cup of the powdered sugar and mix until combined. Add in the vanilla and almond milk and continue mixing until smooth. Add in the remaining powdered sugar until you reach a smooth and pliable consistency.
  • Decorate your cake and enjoy!

Notes

This cake is best if stored in the refrigerator and consumed within 3 days. 
If using coconut oil, be sure your almond milk is at room temperature or the coconut oil with harden as you mix.
Most natural vegan sprinkles will melt in the cake as you see above. That's normal.