By: Lizzie Zehr

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Vegan Vanilla Funfetti Cake:

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Ingredients:

Cake

• 227 grams (1 cup + 2 tbsp) granulated sugar

• 113 grams (½ cup) softened vegan butter

• 1 tsp salt

• 2 ¼ tsp vanilla extract

• ½ tbsp vanilla extract

• 227 grams (1 ¾ cup) all purpose flour

• 1 ½ tbsp egg replacer mixed with 4 ½ tbsp water

• 227 grams (1 cup - 1 tbsp) almond milk 

• ⅓ - ½ cup sprinkles

 

Icing

• 113 grams (½ cup) softened vegan butter

• 490 grams (4 cups) powdered sugar

• ½ tbsp vanilla extract

• 2 tbsp almond milk (plus more as needed)

• ¼ tsp salt (to taste)

• food dye (optional)

 

Method:

1. preheat oven to 350℉. Grease a 6 inch cake pan then line the bottom with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer if needed) cream together the granulated sugar, vegan butter, salt, and baking powder until light and fluffy, scraping down the sides as necessary. This is an important step and will take longer than you might think. Beat the butter and sugar for at least 8 minutes, you will notice a significant difference in consistency from when you first started creaming. 

3. Add in your egg replacement mixture as well as the vanilla extract and beat until all combined with the butter and sugar mixture.

4. Now switch between adding in the flour and the almond milk. Start by sprinkling in about ⅓ of the measured out flour and beat until just combined. Then drizzle in about ⅓ of the almond milk and again, beat until just combined. Continue alternating between the flour and the almond milk until everything has been incorporated. Beat until fully combined then add in your sprinkles and mix until evenly dispersed. 

5. Dump the cake batter into your prepared pan, scraping down the sides of the bowl to get all of the remaining batter. Use your spatula to gently even out the cake batter in the pan.

6. Bake in the preheated oven for about 65-75 minutes (If you ended up using a larger cake pan you will need less time). This will depend on your oven. The cake may become golden on the top but it is not overbaked. You want to make sure the cake is thoroughly cooked through and set before you take it out to ensure that it does not fall while cooling. Making sure the cake is fully baked is what will help you achieve a lighter, fluffier texture in the cake. Check the doneness of the cake with a wooden skewer.

7. Take the cake out of the oven and set the cake, in the pan, on a cooling rack. Run a knife along the sides of the pan to loosen up the cake but wait about 5-10 minutes before removing the cake from the pan. When you take the cake out of the pan, place it back on the cooling rack and allow it to cool for at least an hour and a half. 

8. While the cake is cooling, make your icing. In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer if necessary) begin creaming your softened butter along with the vanilla, salt, almond milk, and food dye (if used). Start adding in your powdered sugar in batches, about ¼ of the sugar at a time. After each addition, pulse the mixture until the sugar begins to just start combining in order to prevent the sugar from flying up. As you add in the powdered sugar, you can add splashes of almond milk to loosen the icing as needed. Once all the sugar has been added, continue beating the icing for about 5 more minutes. This will ensure the icing has a lighter consistency and it will give the icing a better flavor. 

9. When the cake has cooled, use a serrated knife to cut the cake in half creating two shorter layers. After you’ve done this, feel the temperature of the cake to make sure it is exactly at room temperature. If it is not at room temperature, allow it to cool for a bit longer otherwise the icing will melt when you add it on. 

10. Frost the top of the first layer of cake (you can also add in a layer of jam or chopped berries with the icing). Place the second layer on top and frost the top layer as well as the sides. Smooth out your icing and add any designs as desired. Finish up the cake by adding any desired toppings such as additional sprinkles, diced strawberries, or any other small berries. 

11. Enjoy!