Easy One-Bowl Vegan Funfetti Cake (Soft, Moist & Sprinkle-Packed!)
Nothing says celebration like a cake dotted with rainbow sprinkles, and this vegan funfetti cake delivers on every level. It’s the kind of dessert that brings joy to birthdays, parties, or just-because moments, all while being completely plant-based.
As someone who’s passionate about making vegan baking accessible and delicious, I created this recipe starting from my beloved vegan coconut cake. The result?
A tender, fluffy cake that’s easy to whip up in one bowl with just 10 simple ingredients (plus frosting), much like my popular one-bowl vegan banana bread. No special equipment needed, and it’s customizable for any occasion.
Whether you’re new to vegan baking or a seasoned pro, this funfetti cake will exceed your expectations. Let’s dive into why it works and how to make it!
Why You’ll Love This Vegan Funfetti Cake
This recipe stands out because it’s designed for real-life baking without the hassle. First, the one-bowl method means minimal cleanup—perfect for busy home bakers.
The cake bakes up super soft and moist thanks to a clever combo of ingredients that mimic traditional butter cakes without any animal products. Imagine biting into a slice where the sprinkles add pops of color and subtle crunch against the velvety crumb.
It’s also versatile: great for birthdays, but equally at home as a base for other flavors. 85 stars), you can trust it’ll turn out right the first time.
Plus, it’s egg-free and dairy-free, making it inclusive for vegan diets or allergies. For instance, studies in the Journal of Food Science show that acidic elements like vinegar can create lift similar to eggs, which is exactly what we use here for that fluffy texture.
Key Ingredients and Their Roles
Let’s break down what makes this cake tick. Each ingredient is chosen for its ability to create structure, moisture, and flavor in a vegan format.
- For the Cake:
- All-Purpose Flour (2 1/2 cups) and Cornstarch (2 tablespoons): Flour provides the base structure, while cornstarch tenderizes the crumb for extra softness. Swap for cake flour if you want it even lighter.
- Baking Powder (1 tablespoon): The leavening agent that gives the cake its rise—essential in egg-free baking.
- Salt (1/2 teaspoon): Enhances flavors without overpowering.
- Granulated Sugar (1 1/2 cups): Sweetens and helps with browning and moisture retention.
- Canola Oil (3/4 cup): A neutral oil that keeps the cake moist; coconut oil works too for a subtle tropical note.
- Unsweetened Soy Milk (1 1/2 cups) + Apple Cider Vinegar (2 teaspoons): The vinegar curdles the milk to create a buttermilk-like effect, adding tenderness and lift. Research from baking experts at King Arthur Baking confirms this method’s effectiveness in vegan recipes.
- Pure Vanilla Extract (1 tablespoon): For that classic cake aroma.
- Rainbow Sprinkles (1/2 cup): Vegan-friendly ones like those from Sweetapolita add the funfetti magic—ensure they’re dye-free to avoid color bleeding.
- For the Frosting: One batch of vegan vanilla frosting. It’s creamy and pipes beautifully.
These simple pantry staples ensure the cake is accessible and reliable.
Step-by-Step Instructions
Making this cake is straightforward—follow these steps for success.
- Preheat and Prep: Heat your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment circles to prevent sticking. This step is crucial for easy release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar. This ensures even distribution and prevents lumps.
- Add Wet Ingredients: Pour in the oil, soy milk, vinegar, and vanilla. Stir gently with a spoon or spatula until just combined—overmixing can toughen the batter. The mixture should be smooth but slightly lumpy.
- Fold in Sprinkles: Gently fold in 1/2 cup of rainbow sprinkles. This preserves their color and distribution.
- Divide and Bake: Split the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly golden.
- Cool Completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Cooling fully (about 1 hour) prevents soggy frosting.
- Frost and Decorate: Prepare the vegan vanilla frosting. Stack and frost the layers, then top with extra sprinkles (about 1/4 cup). For a pro look, crumb coat first.
Pro tip: If your kitchen is humid, baking time might vary by 5 minutes—check early to avoid overbaking.
Tips for Perfect Results Every Time
To ensure your cake turns out as dreamy as mine, keep these in mind:
- Flour Choice: All-purpose works great, but cake flour yields an even softer texture by reducing gluten development.
- Oil Temperature: If using coconut oil, warm your soy milk slightly to prevent it from solidifying the oil during mixing.
- Sprinkle Selection: Opt for vegan, color-stable sprinkles to avoid bleeding into the batter. Sweetapolita’s are top-notch and widely available online.
- Measuring Accuracy: Use the spoon-and-level method for flour to avoid packing it down, which can make the cake dense.
- Oven Hot Spots: Rotate pans halfway through baking if your oven bakes unevenly.
Baking science backs these: According to the American Chemical Society, proper aeration from baking powder and acid (vinegar) is key to lift in vegan cakes.
Common Substitutions and Variations
This recipe is forgiving, so feel free to tweak it:
- Gluten-Free: Use a 1:1 gluten-free flour blend like Bob’s Red Mill. It works well, though the texture might be slightly denser—add 1/4 teaspoon xanthan gum if needed.
- Milk Alternatives: Almond or oat milk swaps seamlessly for soy; just ensure it’s unsweetened.
- Oil Options: Melted vegan butter adds richness, or try avocado oil for a healthier twist.
- Flavor Twists: Add lemon zest for a citrusy funfetti, or mix in chocolate chips alongside sprinkles.
- Cupcakes: Divide into 24 liners and bake 18-22 minutes—perfect for parties, alongside savory appetizers like our cheesy vegan stuffed mushrooms.
For gluten-free baking tips, the Celiac Disease Foundation recommends quality blends to maintain structure.
Storage and Freezing Instructions
This cake stays fresh and moist for days:
- Room Temperature: Store frosted cake in an airtight container for up to 3 days. Unfrosted layers last 5 days.
- Refrigeration: For longer storage (up to 1 week), wrap tightly and chill—bring to room temp before serving to restore softness.
- Freezing: Freeze unfrosted layers wrapped in plastic and foil for up to 3 months.
Thaw overnight in the fridge, then frost. Frosted cake freezes well too, sliced into portions for easy grab-and-go.
The USDA guidelines on food storage emphasize airtight sealing to prevent drying out, which is especially important for oil-based cakes like this.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! A quality gluten-free flour mix works beautifully, as noted in the substitutions section.
Why use apple cider vinegar?
It reacts with the soy milk to create a vegan buttermilk, providing acidity for better rise and tenderness. This technique is supported by baking resources like Serious Eats.
What if my cake is dense?
Common culprits: overmixing, inaccurate measurements, or expired baking powder. Test your baking powder’s freshness by mixing with hot water—it should bubble vigorously.
Can I bake in a 9×13 pan?
Absolutely—adjust bake time to 35-40 minutes and frost as a sheet cake for casual gatherings.
Are the sprinkles necessary?
They’re the funfetti star, but you can omit or use naturally colored ones for a healthier vibe.
Serving Suggestions and Pairings
Elevate your funfetti cake with these ideas:
- Party Style: Serve with vegan ice cream scoops or fresh berries for a birthday sundae vibe.
- Casual Twist: Pair with coffee or plant-based milk for an afternoon treat.
- Themed Events: Decorate with extra sprinkles or edible flowers for holidays like Pride or New Year’s.
For more inspiration, check my other vegan cakes, cookies like our soft and chewy vegan snickerdoodles, and other desserts.
This funfetti version pairs perfectly with the vegan vanilla frosting recipe.
Conclusion
There you have it—the ultimate vegan funfetti cake that’s as easy to make as it is delightful to eat. With its soft texture, vibrant sprinkles, and one-bowl simplicity, it’s bound to become your go-to for celebrations.
Baking it not only satisfies your sweet tooth but also introduces sustainable, inclusive desserts into your routine. Gather your ingredients, preheat that oven, and create some magic today.
Share your results with #NoraCooks— I’d love to see your colorful creations!