Description
A moist and tender vegan vanilla cake loaded with colorful sprinkles, topped with a creamy vegan vanilla buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened plant-based milk (such as almond or soy)
- ½ cup neutral oil (such as vegetable or canola)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup vegan sprinkles
- For the Buttercream:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ¼ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the apple cider vinegar. The batter will become slightly frothy.
- Gently fold in the vegan sprinkles.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the buttercream. In a large bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar, alternating with the plant-based milk, beating until smooth and fluffy.
- Stir in the vanilla extract.
- Once the cake is completely cool, frost it with the vegan vanilla buttercream.
Notes
- Ensure your vegan butter is at room temperature for the buttercream to whip up properly.
- You can add more or fewer sprinkles to your preference.
- For a richer flavor, use a good quality vanilla extract.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cake, funfetti cake, vanilla cake, vegan buttercream, dairy-free cake, egg-free cake, sprinkle cake