Home » Vegan Funfetti Sheet Cake recipe

Vegan Funfetti Sheet Cake recipe

A delicious, light vanilla sponge with sprinkles, with a light and fluffy pink vanilla buttercream topped with even more sprinkles. This Vegan Funfetti Sheet Cake will have you swooning!

Say goodbye to the boring plain vanilla cake and hello to this bright, colourful and magical funfetti cake!

     Why I love Funfetti?

  • It reminds me of my childhood
  • It makes any bake fun
  • I love the crunch sprinkles give desserts

I’m sure a lot of people would associate funfetti cake with a kid’s birthday party but it’s perfect for any occasion whether your a kid or big kid- haha! 

If you’re looking for the perfect cake for a birthday or special occasion, funfetti is always the perfect choice!

This cake is easy to make and perfect for sharing! 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
downview of pink vegan funfetti sheet cake, topped with multi coloured sprinkles

Vegan Funfetti Sheet Cake recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


The most epic Vegan Funfetti Sheet Cake, perfect for a birthday party for fun occasion!


Units Scale

Ingredients for the cake

  • 480ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour
  • 200g of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120g of vegetable oil / melted coconut oil
  • 40g of vegan sprinkles

Ingredients for the frosting

  • 140g of dairy-free butter
  • 1 teaspoon of vanilla extract
  • 400g of icing sugar
  • Pink food gel (optional)
  • Vegan sprinkles for decoration


Method (cake)

  1. Preheat your oven to 180 degrees c and line a 9X13 inch deep rectangular cake pan with grease-proof paper.
  2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
  3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
  4. Add the oil into the ‘buttermilk’ and whisk to combine.
  5. Add the wet ingredients into the dry ingredients and mix.
  6. Gently fold in the sprinkles. Don’t over mix them or they will bleed their colour.
  7. Pour the batter into the lined cake pan. Make sure to tap the tin on the worktop to remove any air bubbles.
  8. Place the cake into the center of the preheated oven and bake for around 28-30 minutes or until golden brown.You will know it is done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
  9. Place the cake on a cooling rack and allow to cool fully.
  10. Once cool, pop it into a sealed container to keep fresh before frosting.

Method (buttercream)

  1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and vanilla extract.
  2. Add a drop of pink food gel to make the buttercream a light pink colour (optional).
  3. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.
  4. Scatter sprinkles all over the top of the frosting.
  5. Cut into squares to serve.
  6. Serve fresh or store in a sealed container in the fridge.


To store: Store the cake in a sealed container in the fridge. Allow to come to room temperature before serving.

Best enjoyed 3 days of making.

  • Cook Time: 28-30 minutes
  • Category: Cakes and layer cakes
  • Method: Baking
  • Cuisine: American


  1. Helen
    April 11, 2021 / 10:50 am

    Hi Holly, Thanks for this recipe, I’m going to try it for my daughter’s birthday coming up, can I check if you’ve found any certain type of dairy free milk to work best? Oat , Almond, Soy? Thanks a mil 😀

    • March 24, 2022 / 12:02 am

      Hello lovely, Aw i hope you thoroughly enjoyed! I love all dairy-free milks, but soya milk does tend to make for the best buttermilk! 🙂 Hope this helps xx

  2. Brianna
    May 2, 2021 / 7:27 pm

    Will this work with gluten free flour?

  3. Xah17
    May 3, 2021 / 8:35 am

    Hiya, thank you for this recipe. I've asked my partner to make it for me for my 40th birthday! Super excited 😄

  4. Unknown
    October 23, 2021 / 12:43 pm

    I wonder how this will do if I freeze I for next week?

    • March 24, 2022 / 12:01 am

      Hello, If you freeze the cake separately, allow it to fully come back to rom temperature, then frost, it will be perfect 🙂 x

  5. Kris
    March 27, 2022 / 8:08 pm

    Hi! I’m curious why you have both self rising flour as well as other leaveners? And I noticed there’s no vanilla in the cake at all? Was that intentional?

    • March 27, 2022 / 8:20 pm

      Hello, Using both SRF along with the other raising agents makes for a really light and airy cake! I didn’t use vanilla as it simply wasn’t needed, but you are more than welcome to add in a splash if you like 🙂 Hope that helps x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

As seen in