Description
Celebrate your next occasion with this delicious gluten-free, vegan funfetti cake! The "buttercream" frosting only requires three ingredients and the cake is so moist and delicious!
Ingredients
- 3 cup gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut oil (melted)
- 2 tsp apple cider vinegar
- 2 cups almond milk
- 2 tsp pure vanilla extract
- 1 + 1/3 cup sugar
- pinch salt
- 1/2 cup sprinkles, (plus more for garnishing)
“Buttercream” Frosting
- 1 cup vegan butter
- 4 cups organic powdered sugar
- 2 tsp pure vanilla extract
- 1/4 tsp dragonfruit powder, (optional to make the frosting pink)
Instructions
Preheat your oven to 350 degrees. In a medium bowl, whisk together the almond milk and the apple cider vinegar and allow it to sit for about 10 minutes.
In a large bowl, whisk together all your dry ingredients (except the sprinkles). After the almond milk mixture sits, pour that into the dry cake bowl and mix to combine. Stir in the melted coconut oil and lastly, fold in the sprinkles.
**NOTE: be delicate when folding them in to avoid the colors bleeding into the batter.
If making a triple layer cake (as shown) pour your batter into 3- 6 inch cake pans sprayed with coconut oil. Alternatively, you can use 2- 8 inch or 1- 9×13. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let your cake(s) cool completely on a cooling rack before frosting.
“Buttercream” Frosting
Beat the softened butter and vanilla extract on low with your hand mixer. Add the powdered sugar 1 cup at a time until you add all 4 cups. Finally, beat in the dragonfruit powder if using. Frost your cake and add more sprinkles if desired.
Notes
** Recipe adapted and inspired by The Little Blog of Vegan.
** No need to refrigerate leftover cake, just make sure you cover it.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 Servings