VEGAN FUNFETTI CAKE

My bestie Logan just turned 28 and we got together to celebrate her birthday! If you know me, Mel and Logan are the reason I got into vegan baking. They're my vegan besties who also love to eat all my sweet treats but obviously were vegan. So whenever I can I try to find vegan recipes, and I have quite a few on my blog. I got the recipe from Nora Cooks, the queen of vegan baking!

The cake I ended up making is a silly goose rainbow sprinkle cake. I think it perfectly represents Logan at her core. She reminds me to be a kid whenever possible and that life really is fun.

INGREDIENTS

2 ½ cups Cake Flour

2 tbs. Cornstarch

1 tbs. Baking Powder

½ tsp. Salt

1 cup Granulated Sugar

¾ cup Coconut Oil, melted

1½ cups Oat Milk, full-fat, unsweetened or vanilla

2 tsp. Apple Cider Vinegar

1 tbs. Vanilla Extract

½ cup Rainbow Sprinkles

Vegan Buttercream Frosting

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.

2. In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.

3. To the same bowl, pour in the oil, oat milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.

4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

5. Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.

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Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.

In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.

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To the same bowl, pour in the oil, oat milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.

Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

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Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.

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This is how I decorated mine this time around! Its a really dense cake but perfectly sweet and balanced with my salty buttercream recipe.

If you tried this recipe please tag me on Instagram, I would love to see it!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

A video is up on my Pinterest and Instagram as well.