Name: Vegan Funfetti Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3/4 cup plant-based butter; 1/2 cups organic cane sugar; 1 1/2 cups oat milk; 2 tsp. lemon juice; 1 Tbsp. vanilla extract; 2-3/4 cups organic all-purpose flour; 1 Tbsp. baking powder; 1/2 tsp. Himalayan pink salt; 1/2 cup rainbow sprinkles (plus more for topping); 2 tubs vegan frosting; 1 small lemon (zested, optional); Blue spirulina (for coloring frosting)

Birthdays, graduations or just a Tuesday – there’s always a reason to celebrate with cake! And this vegan funfetti layered cake is the perfect centerpiece for any occasion. With its vibrant colors and playful sprinkles, it’s guaranteed to bring smiles and joy to every guest. Plus, it’s completely plant-based, so everyone can enjoy a slice.

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Vegan Funfetti Cake

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 13

Calories 168 kcal

Ingredients

3/4 cup plant-based butter
1/2 cups organic cane sugar
1 1/2 cups oat milk
2 tsp. lemon juice
1 Tbsp. vanilla extract
2-3/4 cups organic all-purpose flour
1 Tbsp. baking powder
1/2 tsp. Himalayan pink salt
1/2 cup rainbow sprinkles plus more for topping
2 tubs vegan frosting
1 small lemon zested, optional
Blue spirulina for coloring frosting

Instructions

Preheat oven to 350 degrees F. Prepare two 8-inch cake pans by lining them with parchment paper.
Using stand mixer or large bowl, combine butter and sugar and beat together for 2 minutes. Add oat milk, lemon juice, vanilla extract and lemon zest and whisk until combined.
In small bowl, sift together flour and baking powder into wet ingredients and add salt. Mix until well combined. Stir in sprinkles.
Evenly distribute cake mix into both cake pans and bake for 30 minutes, or until toothpick comes out clean.
Remove cake from oven and allow to cool completely before frosting.
Add frosting to top layer of one cake in an even layer and add the other cake on top. Frost entire cake with remaining frosting and add sprinkles as desired.