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Vegan Funfetti Cake + Vanilla Buttercream
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4.91 from 10 votes

Vegan Funfetti Cake + Vanilla Buttercream

This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite---funfetti!. Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together. A definite crowd-pleasing cake for any occasion, especially for Birthdays.
Course Dessert
Keyword birthday, cake, classic, dairy-free, plant-based, vanilla, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 Cake
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 cup organic all purpose flour (I use Bob's Red Mill; See Notes!)
  • 1/2 cup Super fine cake flour (I use Bob's Red Mill; See Notes!))
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup organic pure cane sugar
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 cup vegetable oil (See Notes!)
  • 1 tsp vanilla extract
  • 1/2 cup Vegan rainbow sprinkles

For Vanilla Buttercream:

  • 1/4 cup vegan butter spread (I use Earth's Balance)
  • 1/4 cup organic vegetable shortening (I use Spectrum)
  • 3-4 cups organic powered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp Almond milk (You can use your fave plant-based milk)
  • pinch of sea salt

Other:

  • Vegan rainbow sprinkles, for garnish

Instructions

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper the following cake pans: THREE 8-inch round cake pans or TWO 9-inch cake pans.
  • In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
  • In a large bowl, whisk together the flours, baking soda, baking powder, sugar, and sea salt. Set aside.
  • In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
  • On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
  • Fold in the rainbow sprinkles until well incorporated.
  • Pour batter evenly into prepared pans, spreading everything around for a perfect roundness. **NOTE: If using Bake Even Cake Strips, you would wrap them around your pans at this point.**
  • Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
  • Once done, remove cakes from the oven and let cool completely. **NOTE: I often let my cakes cool for 30 minutes or until them are very cool when touched and then place them in the refrigerator to cool completely for another hour or so; this makes icing easier.**

To Make Vanilla Buttercream:

  • In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes. Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!

Assembly:

  • Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface (**NOTE: Skip this step if you used the Bake Even Cake Strips; not needed).
  • Place first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and evenly cover the top with buttercream. **NOTE: Repeat another step if using 3-layers.**
  • Once fully layered, add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly. **NOTE: Adding a thin layer of buttercream around cake and chilling it for 30 minutes to 1 hour before adding remaining buttercream does the trick for an easier frosting of cake; this called a 'crumb coat'.**
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip and more rainbow sprinkles around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Slice and enjoy!
  • Bon Appetite!

Notes

FLOUR: If you don't have cake flour, you can always just use all-purpose flour entirely instead. 
LAYERS: For THREE 6-inch layer cake, just DOUBLE the ingredient measurements; for THREE 8-inch layer cake or TWO 9-inch layer cake, just TRIPLE the ingredient measurements.
STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for about 1 week.
FUNFETTI CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.