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
In a medium mixing bowl, combine apple cider vinegar, almond milk, canola oil, and vanilla extract. Set aside 10 minutes to curdle.
1
In another large mixing bowl, sift the all-purpose flour for the Vegan Funfetti Cake.
2
Whisk caster sugar, salt, and baking powder in the sifted flour. Set the mixture aside.
3
Pour the dry ingredients into the wet, give a quick whisk to incorporate until ingredients are combined.
4
Stir in rainbow sprinkle to incorporate, again don't over mix, or the cake will be dense and gummy.
5
Divide the Vegan Funfetti Cake batter evenly in half to fill the two round springform pans.
6
Bake both pans on the center rack of your oven for 30-35 minutes. Swap them halfway to bake evenly.
7
Prepare your vegan buttercream frosting with Vegan Butter, Sugar, Vanilla Extract and Plant-based Milk.
8
Use a spatula to spread the frosting all around the Vegan Funfetti 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