Vegan Funfetti Cake is super soft, moist and full of colorful sprinkles of course! Made in just 1 bowl with simple ingredients.
What’s not to love about a colorful sprinkle-filled cake? I absolutely love Funfetti desserts (see also Funfetti Vegan Cupcakes), and this cake is sure to make all your birthday dreams come true!
The best thing is how easy it is to make, in just 1 bowl with 10 everyday ingredients (+ the frosting). You will have a beautiful, celebratory cake in no time at all! I developed this cake from my Vegan Coconut Cake because I loved it so much.
The sprinkles I used are from Sweetapolita. They have a variety of vegan friendly sprinkles that are adorable. But you can use any vegan rainbow sprinkles you like.
Tips & Substitutions
- I used all purpose flour here, but if you want an even softer cake, use cake flour instead.
- A quality gluten free flour mix would probably work well, but I haven’t tested it.
- I used canola oil in the cake, but you can substitute melted coconut oil if desired, or melted vegan butter. Other neutral oils may work as well.
- It’s fine to use another non-dairy milk in place of soy, such as almond or coconut milk.
Want more vegan cake recipes?
- The Best Vegan Chocolate Cake
- Vegan Vanilla Cake
- Vegan Red Velvet Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- Vegan Strawberry Cake
Vegan Funfetti Cake
Vegan Funfetti Cake is super soft, moist and full of colorful sprinkles of course! Made in just 1 bowl with simple ingredients.
Ingredients
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil *or melted coconut oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/2 cup rainbow sprinkles
- 1 Recipe Vegan Vanilla Frosting
- more sprinkles, for topping (1/4 cup)
Instructions
- Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
- In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
- To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
- Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!
Notes
- If you want the cake to be even more soft, use cake flour in place of all purpose flour.
- I used canola oil, but you can use melted coconut oil or melted vegan butter. Other neutral flavored oils may work as well. If using coconut oil, make sure the soy milk is not too cold or it will make the coconut oil solidify when you are mixing the batter.
- May use almond milk or another non-dairy milk in place of soy.
- I used vegan sprinkles from Sweetapolita. They are my favorite! You can use any vegan friendly rainbow colored sprinkles.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 83mg | Potassium: 124mg | Fiber: 1g | Sugar: 41g | Vitamin A: 47IU | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
This is the best cake I’ve ever made or tasted. I have never had luck with made from scratch cakes. This was the easiest recipe, the cake rose beautifully and the flavour amazing. Non-vegan family members were super impressed. Definitely will be the only cake recipe I ever use. Would love to try it with other flavours.
I was wondering what the difference was between this and the vegan vanilla cake recipe? For my boyfriends birthday he is requesting a vanilla funfetti cake, and I want to make the best thing for him even if it takes a little more time. Would it be a better idea to make the vanilla cake and just add the sprinkles?
They are both super good in my opinion, the funfetti cake is easier to make which I really like. But I wouldn’t say it is less delicious, so either one should be a winner!
Having read the funfetti cupcake recipe as well, I’m wondering what difference leaving out the aquafaba would make. I can imagine the difference between vegan butter and canola oil is that buttery taste, but I’m curious about the aquafaba. I will be making one of these recipes for my son’s bday. One child is allergic to eggs. Thank you for posting these recipes!
Either recipe is really great, but for this cake recipe I wanted to make it as simple as possible, without the need to whip aquafaba or even soften/mix vegan butter. My daughter just made this recipe yesterday into mini cupcakes and they were so good! Moist, buttery and just delicious. Either one is great. 🙂 I hope you enjoy them!
I made this today with these subs: avocado oil, tapioca starch, milkadamia milk, 1 vanilla bean pod, lakanto monkfruit sweetener. The cakes didn’t rise or was as fluffy as I hoped BUT the flavor was there and everyone loved it. I made a vegan vanilla mousse for the middle and top instead of frosting and put fresh raspberries in the mddle and top and fresh blueberries too. SO good. The fruit and the vegan mousse made this cake not as sweet and heavy. (The vegan mousse was vanilla pudding mix, milkadamia milk and plant based frozen whipped topping in a tub).
I’ll defo make it again…took me about 2 hours including frosting and decorating.
Love these! They were easy and perfect consistency. Is the nutrition information for a cupcake or only the frosting?
It’s actually for a slice of cake, if you cut 16 slices.
Can you use water instead of the soy milk? Would I need to add something if I use water instead?
It would really lose a lot of richness if you use water I’m afraid. You can use another non dairy milk, but I would not use just water.
I’m planning on baking this cake tomorrow for a birthday. This may be a silly question but I was wondering if it would be okay to substitute non-dairy milk with whole milk instead (I only need the cake to be eggless)? Would I need to change the amount I would add in if that is a suitable substitution? Thanks!
I don’t think it will make a difference, just replace it 1:1. Hope everyone enjoys the cake!
Making using the metric measurements and the grams of sugar is more than the grams of flour? I converted back to US and used those measurements, and cake is almost done so I think I’ll be ok.
I’ll make sure to double check the numbers on metric; it is an automatic conversion tool I use. Sorry about that and I hope it turns out good!
That‘s because the metric system measures by weight instead of volume. One cup of flour is just much lighter than one cup of granulated sugar. Mine turnend out fine with the metric measurements 😉
Can I make this cake 1 day ahead of time and frost it the day of serving? If so, should I store the cake at room temp or fridge?
Yes, you can. You can store it at room temperature for a day, but the refrigerator is fine if you like.
Kids loved it.tasty and delicious
That’s wonderful! Thanks!
This has become my go to cake. It is by far the best cake I’ve ever eaten. Thank you so much for sharing your amazing recipes
You’re so welcome!! So glad you liked it!
My son is allergic to cornstarch. Any substitutions?
Sure! You could leave it out if needed, or sub arrowroot or tapioca starch.
I made the funfetti cake for my son’s birthday with the vegan icing. I used cake flour and everyone was shocked that it was vegan. It was a huge hit for every even the non-vegans.
It was the first cake I have ever made from scratch and it was easy!
That’s so great to hear!! Thanks for the comment!
Made cake today…layers are not as thick as pictures but it is a good cake
Just ran out of apple cider vinegar! Could I use white vinegar instead? If so, in what proportion?
Thanks,
Jane
You can sub white vinegar 1 to 1 for apple cider, no problem!
Can I use vegetable oil instead?
Yes.
Can you make this in a 9 x13 sheet cake pan?
Yes, you can. Simply bake it for longer, more like 40-50 minutes.
This looks so amazing!! I can’t wait to make for an upcoming birthday. Do you think this recipe will work well with Bob’s Red Mill 1:1 GF flour instead of regular flour??
It would probably work quite well with Bob’s 1:1 flour. I hope you enjoy it!
Making this today! I’ll let you know how it turns out! Again thank you for the amazing recipes!
You’re welcome!!
I’m hoping to make this today as it looks wonderful.
I only have 100&1000s. Would this still work with them?
Thankyou.
Lynsey
Yes, that should work just fine. Hope you enjoy the cake!
can i make this into a cupcake because I don’t have aquafaba for the funfetti cupcakes?
Yes, you can. Bake the cupcakes for about 20 minutes until done.
This was amazing! So festive and so delicious and so easy to make! Thanks!!
If I make this in three 4in round springform pans, would you adjust down the cooking time?
Probably yes, though I’ve never tested it. The cakes are done when a toothpick comes out clean in the middle of each cake. I would watch them closely after 15-20 minutes.
Made this yesterday. It tasted amazing and was so easy to make. Best vegan cake ever..
Thanks so much! So great to hear!
I am in love with your funfetti cupcakes. I have made them several times. Is the cake similar to the cupcakes? Thank you so much for all your amazing recipes!
It’s a bit similar, but the recipe is much easier. 🙂 Hope you enjoy, and thank you so much!
Your vegan dessert recipes are the BEST! I’m going to make this for father’s day next weekend because my dad loves sprinkles on EVERYTHING.
That’s so great to hear! Thanks!!