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Monday, 17 August 2020

Vegan Chocolate Funfetti Cake recipe


Are you after a rich, moist and delicious vegan cake...well, you're in the right place!

3 layers of delicious vegan chocolate sponge with whipped chocolate buttercream, topped with vegan sprinkles.

This is the most delicious and rich chocolate cake, great for birthdays, or special occasions. 

This is the kind of cake you could just eat, and eat! It's ultra-rich and chocolaty. The buttercream adds to the overall richness and decadence of this cake!

   Why I love this cake so much:
  • The cake is beautifully moist.
  • The cake has a hint of coffee which ups the richness from 99-100!!
  • The buttercream is very fudgey and whippy
  • The funfetti sprinkles add a touch of fun, great for a kids birthday
  • Chocolate on chocolate....everyone will love it!

Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Level: Medium

Ingredients for the cake
-480ml of dairy-free milk 
 -2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-1/2 tablespoon of coffee powder
-470g of caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of vegetable oil / melted coconut oil 

Ingredients for the chocolate frosting
-250g of dairy-free butter
-500g of icing sugar
-5 tablespoons of cocoa powder
-1 teaspoon of vanilla extract
-1 tablespoon of dairy-free milk (optional)
-Vegan funfetti sprinkles

Method (cakes)
1. Preheat your oven to 180 degrees c and line three 6 inch cake tins 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, cocoa powder, ground coffee, 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. Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

7. Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

9. Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (chocolate buttercream)
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar, cocoa powder, and vanilla extract.
Add a splash of dairy-free milk if the buttercream is too thick. If its too runny, add more icing sugar until its a nice and creamy consistency. 

2. Stack and fill the cakes with chocolate buttercream, then crumb coat the whole cake and pop into the fridge to set. 
This will take 10-15 minutes.

3. Add a layer of the chocolate buttercream and using a spoon or spatula, swirl the buttercream around to create texture.

Decorate with vegan funfetti sprinkles (optional).

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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  1. so yummy!! i love it! i ll definitely try it!!

  2. What can I use instead of self raising flour? I can’t get it where I live but I’d still like to make the cake


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