My Vegan Funfetti Cake is a moist sponge made with colourful sprinkles and decorated with vanilla buttercream. Get the recipe below.
Nothing says ‘celebration’ quite like a slice of Funfetti Cake. The colourful sprinkles throughout the soft, fluffy sponge cake instantly brings out the kids in all of us! I’ve decorated mine with candles, buttercream swirls and yet more sprinkles but you can decorate yours however you choose.
My Vegan Funfetti Cake proves that you don’t need eggs or dairy to create a delicious cake that is party-worthy. Perfect for birthdays, anniversaries, baby showers or any other celebration, this cake is designed to suit anyone with egg and dairy allergies or who follows a plant based diet.
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Ingredients
You can make this delicious Vegan Funfetti Cake with just 10 ingredients! Despite not using egg or dairy you don’t need any specialist ingredients. You can buy everything you need in the average supermarket. Here’s your shopping list:
- Soy milk
- Apple cider vinegar
- Self raising flour
- Caster sugar
- Vegetable oil
- Vanilla paste
- Sprinkles
- Raspberry Jam
- Vegan butter
- Icing sugar
Step-by-step Instructions
I’ve not included detailed instructions on how to decorate the cake as I want to leave that up to you – you can decorate this cake however you choose! You can, however, find step-by-step instructions for baking the cake below. Spoiler alert: it’s a lot easier than you might think!
- Step 1: Mix together the apple cider vinegar and soy milk and leave to curdle before mixing in the oil and vanilla paste.
- Step 2: Add the flour and sugar to a large bowl then pour over the milk/ vinegar mix, oil and vanilla paste, mixing until a smooth batter has formed before stirring in the sprinkles.
- Step 3: Pour the batter into lined tins and then bake until golden and springy to the touch. Leave to cool completely before decorating.
- Step 4: To make the icing, beat the icing sugar and vegan butter together until smooth.
- Step 5: Stack the cake layers together with a ring of buttercream and raspberry jam between each layer.
- Step 6: Finally decorate with the remaining icing however you wish.
Hint: insert a clean skewer into the centre of the cake once baked. If it comes out clean the cake is ready, if not it will require a longer baking time.
Substitutions
I have been quite specific with the ingredients I’ve listed but you can make some substitutions. They are as follows:
- Soy milk: I like soy milk as it’s the closest thing to cows milk but you could use any plant/nut milk you wish.
- Apple cider vinegar: if you don’t have apple cider vinegar to hand you could also use lemon juice.
- Self raising flour: self raising flour is flour that has had a raising agent added. Substitute this with plain flour and baking powder.
- Vegetable oil: although I’ve specified vegetable oil you can use any neutral flavoured oil in this recipe.
- Raspberry jam: I think raspberry jam is the most classic filling but you could use strawberry jam or another jam of your choosing instead.
Variations
Want to mix things up a little bit? Then why not try one of these variations:
- Citrus: swap the jam for lemon curd and add lemon zest and juice to the cake batter and buttercream.
- Chocolate: replace the sprinkles with vegan chocolate chips and replace the jam with vegan chocolate spread.
Equipment
You will need a few pieces of equipment for this recipe. Make sure you’ve got the following to hand before you begin:
- 2 x 6 inch round cake tins
- Baking paper
- Jug
- Mixing bowls
- Whisk
- Spatula
- Wire cooling rack
- Piping bag
- Piping nozzles (optional)
Storage
This cake will last up to 3 days in the fridge before being cut. Once cut, store in an airtight container in a cool dark place for up to a further 3 days.
Frequently asked questions
Not all sprinkles are “bake stable”. Look out for this term on packets. These sprinkles will hold their colour when baked.
You may have opened the oven door and let out the hot air before the cake had cooked enough to hold its shape or their may have been too much raising agent (if you made your own self raising flour).
The recipe
Vegan Funfetti Cake
This Vegan Funfetti Cake is a fun and colourful celebration cake that’s perfect for any special occassion.
Equipment
-
1 measuring jug
-
2 mixing bowls
-
1 Spatula
-
2 Cake tins
-
baking paper
-
1 Wire rack
-
1 Electric whisk
-
1 piping bag
Ingredients
For the cake
- 350 ml soy milk
- 2 teaspoon apple cider vinegar or lemon juice
- 400 g self raising flour
- 100 g caster sugar
- 125 ml vegetable oil or other unflavoured oil
- 0.5 teaspoon vanilla paste
- 6 tablespoon sprinkles
For the filling
- 4 tablespoon raspberry jam
For the buttercream
- 300 g vegan butter
- 600 g icing sugar
- food colouring optional
- 4 tablespoon sprinkles optional
Instructions
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Pre-heat your oven to 180 C / 35 F / gas mark 4.
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Mix together the apple cider vinegar and soy milk and leave to curdle before stirring in the oil and vanilla paste.
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Add the flour and sugar to a large bowl then pour over the milk/ vinegar mix, oil and vanilla paste.
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Using a spatula, mix well until a batter has formed then add the sprinkles and stir until evenly distributed.
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Pour the batter into your lined tins then place into the oven for 30 minutes.
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Remove the cakes from the oven once a skewer comes out clean.
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Leave the cakes to cool on a wire rack.
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Only once the cakes are completely cool, beat together the icing sugar and vegan butter until smooth using an electric whisk.
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Stack the cake layers by piping a ring of buttercream round the outside of the bottom layer and then filling that ring with the raspberry jam. Add the other cake layer on top.
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Once the cake is stacked, colour the remaining buttercream as you wish and frost with your own design and top with the remaining sprinkles if using.
Nutrition
Calories: 561.8kcalCarbohydrates: 96.01gProtein: 4.91gFat: 17.73gSaturated Fat: 4.71gPolyunsaturated Fat: 5.04gMonounsaturated Fat: 6.72gTrans Fat: 0.11gSodium: 179.89mgPotassium: 88.1mgFiber: 0.99gSugar: 69.02gVitamin A: 1069.76IUVitamin C: 2.68mgCalcium: 47.62mgIron: 0.51mg
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