Funfetti Cake! A 2-layer vegan funfetti cake with rainbow sprinkles, and a vanilla buttercream frosting!
Ingredients for the cakes
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 200g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60g of vegetable oil
- 2 teaspoons of vanilla extract
- 20g of vegan rainbow sprinkles
Ingredients for the buttercream
- 200g of dairy-free block butter*
- 200g of icing sugar
- 2 tablespoons of dairy-free milk
- 1 teaspoon of vanilla extract
- 10g of vegan rainbow sprinkles
- Strawberry jam(for the middle-optional)
- Preheat your oven to 180℃ fan and line two, 6 inch loose base / push up cake tins with grease-proof paper.
- 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’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil and vanilla extract in to the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Add the sprinkles into the tins and gently stir in. Don’t over-mix or the colours will bleed.
- Before the colour starts to bleed into the batter, place the cakes into the centre of the pre-heated oven and bake for around 25-30 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.
- Place the cakes on a cooling rack and allow to cool fully. Once cool, remove from the tins then pop them into a sealed container to keep them fresh before frosting.
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and pour dairy-free milk and vanilla extract, whip on high speed for a couple of minutes to incorporate it.
- Fold in the sprinkles, being careful not to over mix.
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Make a well in the middle of the buttercream and fill with 2 – 3 heaped tablespoons of strawberry jam (optional).
- Place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the the fridge to set for 10-15 minutes.
- Remove the cake from the fridge and apply a second coat, this time thicker.
- Transfer any left over buttercream into a piping bag fitted with a large round tip nozzle. Pipe a swirl of buttercream around the top edge of the cake.
- Decorate the cake with more rainbow sprinkles.
- Slice and enjoy!
To store: Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making.
Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
What vegan butter to use? My favourite vegan / dairy-free butters are the Naturli Vegan Block and Flora Plant Based Butter Alternative.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Keywords: funfetti cake, birthday cake, vegan funfetti cake, rainbow cake