Vegan Funfetti Cake (Gluten Free and Sugar Free options)
This Vegan Funfetti Cake recipe is the most perfect one out there, and it will quickly become your new go-to birthday party treat! It’s SO easy to make, and can be done in one bowl. The cake is moist and fluffy, filled with your favorite sprinkles, and topped with a rich vanilla buttercream frosting. It’s got everything you could want in a cake, while being undetectably vegan and gluten free!
Ingredients
Cake Ingredients – this makes THREE layers, adjust accordingly if you want more layers or fewer layers.
- 11 tbsp vegan butter softened to room temperature
- 3 tbsp neutral oil
- 1¾ cups granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 cups non-dairy milk at room temperature
- 2 tbsp vanilla extract
- 3½ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 4 tsp baking powder
- 1 tsp salt
- 2/3 cups sprinkles
Frosting Ingredients
- 2 cups vegan butter cold, straight from the fridge
- 7-8 cups powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease 3 8-inch cake tins plus line with parchment rounds. Note – this recipe has amounts for THREE layers of cake. If you are doing more layers or fewer layers, adjust the amounts accordingly!
- In a large bowl, cream together the vegan butter, neutral oil, and granulated sugar. Make sure you do this for a few minutes, whether it is by hand or with a mixer, as you want it to be light in color and fluffy. Then add in the non-dairy milk and vanilla extract and mix again. This time the mixture will separate. Photos of both of these steps can be found above in the How To Make It section.
- Add in the gluten free flour, baking powder, and salt, and mix until combined. Finally add in the sprinkles and mix one last time. Pour the batter evenly into your cake tins and put in the oven for 25-28 minutes, checking for doneness by inserting a toothpick into the center of the cake and removing from the oven when the toothpick comes out with just crumbs, not wet batter.
- Let the cakes cool in the pans for about 15 minutes before inverting onto cooling racks to cool entirely before frosting. You can also stick in the fridge for a little bit once they are at room temperature, I find it easier to frost cake layers when they are cold.
- To make the frosting, take cold butter from the fridge and mix with a hand mixer. Add in the vanilla, and add the powdered sugar one cup at a time, mixing until smooth each time. The amounts here will give you enough frosting to very generously frost the cake, and have leftover to pipe into designs on the top. Add some additional sprinkles while decorating for extra fun!
- Eat and enjoy!
Tried this recipe?Let us know how it was!