Vegan Funfetti Cake Recipe

Name: Vegan Funfetti Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 1 cup almond milk; 1/3 cup vegetable oil; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1/2 cup rainbow sprinkles

Author: Tessa

Published: July 6, 2025

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Oh my gosh, you guys – wait until you try this Vegan Funfetti Cake! It’s like pure happiness in cake form, with all those colorful sprinkles bursting through every slice. I’ve been obsessed with funfetti since I was a kid, but when I went vegan, I thought my days of enjoying this party-perfect dessert were over. Well, guess what? After tons of trial and error (and maybe a few rainbow-sprinkled kitchen disasters), I’ve cracked the code for the most delicious, foolproof vegan version. This cake has become my go-to for birthdays, potlucks, or honestly just those days when you need a little extra joy in your life. And the best part? It’s so easy that even my baking-challenged cousin can make it!

Why You’ll Love This Vegan Funfetti Cake

This cake isn’t just delicious – it’s pure magic in dessert form! Here’s why it’s become my absolute favorite:

Rainbow happiness: Those colorful sprinkles make every slice look like a party!
Super easy: No fancy techniques – just mix, pour, and bake. Even beginners nail this one.
Perfect for celebrations: Birthdays, anniversaries, or just “Yay, it’s Tuesday!” moments.
Everyone can enjoy it: Vegan? Check. Dairy-free? Check. Just plain delicious? Double check!

Trust me, this cake disappears faster than you can say “seconds please!” The texture is perfectly moist, the vanilla flavor shines through, and those sprinkles? Pure joy in every bite.

Vegan Funfetti Cake - detail 1

Ingredients for Vegan Funfetti Cake

Here’s everything you’ll need to create this rainbow magic:

2 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar (packed tight!)
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk (shake the carton first!)
⅓ cup vegetable oil (I usually use canola)
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
½ cup rainbow sprinkles (must be vegan – check the label!)

That’s it! Simple pantry staples that come together to create something truly special. Pro tip: Measure your flour correctly – too much and your cake will be dense. I like to spoon it into the measuring cup and level it off.

Equipment Needed

You really don’t need anything fancy for this cake – just the basics! Grab a large mixing bowl, a smaller bowl for wet ingredients, a good whisk (or a fork in a pinch), and an 8-inch round or square cake pan. That’s it – you’re ready to make some rainbow magic!

How to Make Vegan Funfetti Cake

Alright, let’s make some magic happen! This cake comes together so easily – just follow these simple steps and you’ll be biting into rainbow goodness before you know it.

Preheat your oven to 350°F (175°C). This gives your oven time to get nice and toasty while you prepare the batter.
Whisk dry ingredients together in your large bowl – that’s the flour, sugar, baking soda, and salt. Make sure there are no little clumps!
Combine wet ingredients in your smaller bowl. Pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla. Give it a good whisk until it looks smooth and creamy.
The magic moment! Pour the wet ingredients into the dry ingredients and stir gently. You want it just combined – a few small lumps are okay! Overmixing makes tough cake, and we don’t want that.
Fold in sprinkles gently with a spatula. Save a few for the top if you want extra color!
Pour into prepared pan and smooth the top. If you saved sprinkles, scatter them over now – they’ll make the top extra pretty.
Bake for 30 minutes until golden and a toothpick comes out clean. Your kitchen will smell amazing!
Cool completely before slicing. I know it’s hard to wait, but this prevents crumbly slices.

Tips for Perfect Vegan Funfetti Cake

Here are my tried-and-true tips for cake success:

Use room temperature almond milk – it mixes better with the other ingredients.
Don’t open the oven door until at least 25 minutes in – the temperature drop can make your cake fall.
Double check your sprinkles are vegan! Some contain gelatin or dairy.
For extra moist cake, brush the top with simple syrup when it comes out of the oven.

Vegan Funfetti Cake - detail 2

Ingredient Substitutions

Out of something? No worries – here are my favorite swaps that still give great results:

Milk: Any plant milk works! Coconut milk makes it extra rich, while oat milk keeps it neutral.
Sugar: Maple syrup or coconut sugar work, but reduce other liquids slightly.
Oil: Melted coconut oil substitutes perfectly – just make sure your other ingredients aren’t cold!

One warning: Don’t skip the apple cider vinegar – it reacts with the baking soda to help the cake rise beautifully. And those sprinkles? Must be vegan – regular ones often contain sneaky animal products!

Serving Suggestions

This cake shines all on its own, but oh boy does it love to dress up! My favorite way? A simple vegan buttercream frosting piped on top – the creamy sweetness pairs perfectly with those crunchy sprinkles. For a lighter option, fresh berries add a lovely contrast. And honestly? Sometimes I just grab a fork and dig right in – no embellishments needed!

Storage & Reheating

This cake stays wonderfully moist for days! Just pop any leftovers in an airtight container at room temperature for up to 3 days – if it lasts that long! For longer storage, wrap slices tightly and freeze for up to 2 months. To reheat, 10 seconds in the microwave brings back that fresh-baked warmth.

Vegan Funfetti Cake Nutritional Information

Each delicious slice of this rainbow celebration cake contains approximately:

280 calories
10g fat (1g saturated)
45g carbs
3g protein

Values are estimates and may vary based on specific ingredients used. But let’s be real – when something tastes this good, who’s counting? (Okay, okay – I know some of us are!)

Frequently Asked Questions

Got questions about this vegan funfetti cake? I’ve got answers! Here are the most common things people ask me:

Can I use gluten-free flour?
Absolutely! A 1:1 gluten-free baking blend works great. Just make sure it contains xanthan gum for structure. The texture might be slightly denser, but still delicious.

How long does this cake last?
At room temp in an airtight container, it stays fresh for 3 days. But let’s be honest – it rarely lasts that long in my house! You can also freeze slices for up to 2 months.

Can I make cupcakes instead?
Yes! This batter makes about 12 perfect cupcakes. Just reduce baking time to 18-20 minutes. They’re adorable with a swirl of vegan frosting!

Why apple cider vinegar?
It reacts with the baking soda to create lift. White vinegar works too, but I prefer ACV’s milder flavor. Don’t worry – you won’t taste it in the final cake!

My sprinkles bled – help!
Some cheaper sprinkles do this. Look for “confetti sprinkles” – they hold color better in batter. Or fold them in right before baking to minimize bleeding.