VEGAN FUNFETTI CAKE

DELICIOUS

INGREDIENTS

CAKE ▢ 2 ¼ cups All-purpose Flour  ▢ 3 tsp Baking Powder ▢ ½ tsp Salt ▢ 1 ½ cup Almond Milk ▢ ½ cup Canola Oil ▢ 1 tbsp Vanilla Extract ▢ 2 tsp Apple Cider Vinegar ▢ ¾ cup Rainbow Sprinkles FROSTING ▢ 1 batch Vegan Buttercream Frosting

Mix Wet Ingredients

In a medium mixing bowl, combine apple cider vinegar, almond milk, canola oil, and vanilla extract. Set aside 10 minutes to curdle.

1

Sift Flour

In another large mixing bowl, sift the All Purpose flour.

2

Combine Dry Ingredients

Whisk in caster sugar, salt, and baking powder. Set aside.

3

Combine Dry and Wet

Pour the dry ingredients into the wet, give a quick whisk to incorporate until ingredients are combined.

4

Add Sprinkles

Stir in rainbow sprinkle to incorporate, again don't over mix, or the cake will be dense and gummy.

5

Pour into Pans

Divide the batter evenly in half to fill the two round pans.

6

Bake

Bake both pans on the center rack of your oven for 30-35 minutes. Swap them halfway to bake evenly.

7

Make Frosting

Prepare your vegan buttercream frosting

8

Decorate the Cake

Use a spatula to spread the frosting all around the cake. Decorate with more rainbow sprinkles and refrigerate the cake for one hour.

9

Prep Time: 15 minutes Cook Time: 30 minutes Makes: 16 Slices  Calories: 236 kcal per Slice

VEGAN FUNFETTI CAKE

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