Vegan Confetti Cake
Celebrate any occasion with this delightful Vegan Confetti Cake, a plant-based twist on the classic party favorite! Featuring a moist and fluffy vanilla cake, this recipe is studded with vibrant vegan rainbow sprinkles that add a playful pop of color to every slice. Made with simple pantry staples like almond milk and apple cider vinegar to create a rich, dairy-free "buttermilk," this cake is both egg-free and lactose-free, catering to vegan diets without sacrificing flavor or texture. With just 20 minutes of prep time and easy-to-follow steps, it’s the perfect dessert for birthdays, celebrations, or any time you’re craving a touch of whimsy. Frost it with your favorite vegan frosting and finish with an extra sprinkle of joy—this cake is sure to be the star of the party!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup canola oil
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup vegan rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, stir together the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan 'buttermilk'.
Add the canola oil, vanilla extract, and almond extract to the 'buttermilk' mixture. Mix well until combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring there are no large lumps remaining.
Gently fold in the vegan rainbow sprinkles, being careful not to overmix to prevent the colors from bleeding.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Once cooled, frost, and assemble the cake with your favorite vegan frosting. Decorate with extra rainbow sprinkles if desired.
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 671.3 g | 244% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 444.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 668 mg | 51% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
