Vegan Funfetti Cake

2020 is coming to an end (finally) and even without a party, this New Years Eve will be an exciting one. This Vegan Funfetti Cake (or Cupcakes) is the perfect festive recipe to ring in 2021!

What You Need:

For the Funfetti Cake:

1 ¼ cup of non dairy milk (I used almond milk)

2 tsp. of apple cider vinegar

½ cup of aquafaba

½ cup of vegan butter, room temperature

½ cup of vegetable oil

1 ½ cup of sugar

1 Tbs. of vanilla

3 cups of all purpose flour

1 Tbs. of baking powder

½ tsp. of salt

⅓ cup of sprinkles (do not use all natural sprinkles – the color will fade out)

For the Vanilla Frosting:

1 cup of vegan butter

3 cups of powdered sugar

2 tsp. of non dairy milk

1 tsp. of vanilla


To Make the Funfetti Cake:

Preheat oven to 350 F. Grease 2 round 8 inch cake pans.

Combine the milk and apple cider vinegar. Set aside.

Whisk the aquafaba until foamy and light.

Beat the butter, oil, and sugar until well combined.

Add the aquafaba and vanilla, and beat again. 

Mix the flour, baking powder, and salt together.

With mixer on a low speed, alternate adding the flour mixture and the milk mixture. Mix until smooth.

Add the sprinkles and mix just until combined. 

Pour the batter evenly into the pans and bake for 30-35 minutes, until the tops are golden brown.

Cool the cake layers for 15 minutes and then invert them onto a cooling rack.

Let cool completely and then frost. 

    To Make the Vanilla Frosting:

    Beat the butter, ½ cup powdered sugar, non dairy milk, and vanilla together until smooth.

    Add the rest of the sugar and continue to beat until well combined. 

    Note: If you wish to make cupcakes instead, bake them for about 20-25 minutes.

    Tag us on Instagram @tuck.ins or Facebook @TuckInsFoods to show us your Vegan Funfetti Cake and other vegan treats you are baking this Holiday!
    By Carol Levy

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