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 my go-to recipe and a fan favorite! Wondering if you could make them into cookie form and what you would need to change? Thanks so much!
Sorry, I’ve never tried that, I don’t think you could transform a cake recipe into cookies easily! So glad you enjoy the recipe.
This cake is PERFECT! It has become my go-to for birthdays and any other time I want to impress someone with vegan cake.
Hi Monica. I’m so thrilled this is your go to birthday cake! Thank you so much for taking time to share your great review and comments! Happy cooking!
I’ve made this cake twice and its perfect every time. The best vegan cake I’ve ever made. And I’ve made my fair share.
Thank you for sharing your terrific review and comments! I’m so glad you are loving the cake!
I have made this cake probably 10 times now without the sprinkles, and it’s always wonderful! Nice and sturdy for frosting, but still light and delicious (I’ve found that sometimes vegan cakes just fall apart).
I use water instead of soy milk, and I reduce the sugar to one cup (instead of 1.5 cups). With those swaps, I’ve found that it only makes about 12-15 cupcakes, depending on how full you make the tins.
Hi Kat. I’m glad you are enjoying the cake! Thanks for taking time to share you great review and comments!
I made this recipe twice, once as a cake and once as cupcakes. Turned out perfectly both times, and pleased the vegans and non-vegans alike. I will definitely be making again!!!
I’m thrilled that you loved the funfetti cake recipe! Thanks for sharing your wonderful review!
I’m so excited to make this! Vegan’s the only way to go ?! Thanks Nora!!!
The Sprinkles of the picture aren’t vegan. Contains Buttermilk and beeswax.
Hi there, the sprinkles I use are from Sweetapolita, and they are in fact vegan.
This is one of the best cakes I’ve ever made! I had to make some adjustments baking at high altitude, but it turned out perfectly and is so delicious. Also made the icing and it’s awesome!
Hi Daryl! I’m so happy to hear your great success with the cake and that it turned out delicious for you! Thanks for taking your time to share your wonderful review and comments!
Can I ask what you did differently? I’m in Denver and new to vegan baking (vegan because my nursing almost 1 year old has egg and dairy allergies!).
This sounds soooo good! Granulated sugar is not vegan, though. I am going to try with a substitute, maybe coconut sugar?
If you buy organic, granulated sugar is vegan. In some parts of the world, all sugar is vegan, it just depends. Coconut sugar will make the cake brown, but it might work.
Hi there. What is the difference between the funfetti cake/ cupcakes and the vanilla cake and cupcakes?
They are just different recipes/methods. Both delicious vanilla cakes. 🙂 The funfetti cake is much easier to make, and I probably like the overall texture of the vanilla cake a little better, but they are pretty close to me.
I want to try this cake, but in a bundt pan. What should I change?
Thx
That should work though I’ve never tried it. It will likely take 50 minutes or a bit longer to bake, so check with a toothpick to make sure it gets cooked through but not overcooked. Hope you enjoy it.
The cake is so easy to make and so delicious!
Thank you for sharing!
Hi Nora!
I made this yesterday and my family loved it! I want to make it for my sons birthday party next week (he has a few food allergies). I made this with gluten-free flour in 6” cake pans and the cake was super dense and hard to cut. I baked for 55 minutes which I think was too long. Any suggestions for how I can lighten it up with the GF flour (which is pretty heavy anyway)? Thanks in advance!!
Hi Carissa! I’m not totally sure how to fix the denseness using gluten free flour. Maybe try a different brand? Sorry I can’t be more helpful! Make sure you aren’t over baking the cakes as well, it sounds like you cooked them for far too long.
Hi Carissa, I’ve never baked with gluten free flour before but “Chelsweets” on YouTube, has said before to make sure you actually DO over mix your batter if it has GF flour. Give that a try next time, hopefully will be less dense ?
Regular all purpose flour weighs about 120g per 1 cup, and gluten free flour is closer to 145g-150g per 1 cup. When I convert a recipe to gf, I weigh my flour instead of measuring it, and typically use like 125-130g for a “cup” of gf flour. That helps with the density!
I haven’t actually made this recipe yet… I’m doing it today, but I came across your issue in the comments and thought maybe I could help. Good luck! ?
Can you freeze this cake? Also if so how long should you defrost it for? My daughters birthday party is 4 days away and I’d like to get an early start on the cake. Thank you!
Sure, you can freeze the cake layers. I guess you could frost it and freeze the whole cake, but it would be best to frost it the day of or the day before you serve it. The cakes will need to thaw for a few hours at room temperature.
Daughter requested this type of cake for her birthday. I knew I could veganize the store bought box mix but why when Nora had provided me with a homemade vegan recipe. It was the very best confetti/funfetti cake we have had! This includes the mix made the traditional way before we became vegans! This was perfect and sadly now all gone 🙁
I used all purpose flour because that is what I had on hand. The cake was dense but this did not comprimise it in any way. The frosting was delicous as well. I did have to refridgerate the cake as frosting had a tendency to melt. It has been warm and I am trying to NOT turn on the AC.
Thank you Nora
Thanks for sharing your review, Lonnie! I’m glad you guys loved the cake, and happy birthday to your daughter!
What is the difference between your funfetti cake recipe, and your vanilla cake recipe?
They are just made differently. The funfetti cake is easier to make. The vanilla may be slightly more moist, but they both yield great results.
I made this for a friends birthday! Such a hit!! Thank you!!!
How great you made a cake for your friend’s birthday! I’m glad it was a hit! Thanks for sharing your wonderful review!
Hi,
Is this a white vanilla cake or yellow vanilla cake?
Thank you!
It’s more white I would say.
Hi! I love all of your recipes! This is my go-to cake recipe! I want to make it today but just realized I only have 1/2 cup of sugar left, do you think I can use coconut sugar? I know it will alter the taste but otherwise do you think that would work? Thanks!!
Hi Jerica. Thanks for using my recipes, and I’m thrilled this is your go to cake! You can use coconut sugar, but the cake will be golden instead of more white. Hope that helps!
Have you tried this in cupcake form?
You can make this into cupcakes! It will make about 20-24 cupcakes, and would need to bake for 20-25 minutes. Hope this helps!
Hi Nora –
We made the cake this past week. It looks great and the icing was fantastic, but we found the cake to be dry.
We used vegetable oil and unsweetened vanilla almond milk. Everything else the same. We baked it at convect 325 degrees for 30 minutes. Any reason why this may be or what we could do differently to make it more moist?
Lia
Hi Lia! Oven temperatures can vary, so perhaps the cake got baked too long for your oven. Make sure to check it after 20-25 minutes with a toothpick. As soon as it comes out mostly clean with a few crumbs, take it out. I haven’t baked in a convection oven before, so I’m no expert there! You could also try subbing cake flour for the flour + cornstarch. Hope that helps!
I plan on making this for my daughters bday cake. I want to make 3 8in layers. Do you think adding a half measure of all ingredients to original recipe will work?
Yes, that should work though I haven’t tried it. Or you could make it as is but divide it into 3 pans, making thinner layers. They would need to bake for less time though.
With using the cake flour would I leave out the starch? My cake flour already has wheat starch in it. Or leave as is? Thanks
I would probably just leave out the cornstarch in that case. Thanks!
I want to make a rainbow cake for my grandsons birthday next month. Could use this recipe and add food coloring to the batter to swirl the colors?
Sure, that should work. Sounds fun!
Crest consistency tasted like a non vegan cake, so moist and fluffy!
I’m glad you enjoyed the cake, Frida! Thank you for sharing your review!