Vegan Confetti Cake
Brighten up any celebration with this show-stopping Vegan Confetti Cake, a plant-based twist on a classic party favorite! Bursting with colorful rainbow sprinkles and a tender, fluffy crumb, this cake is completely dairy-free and egg-free, yet rich in flavor and irresistibly moist. The secret lies in the homemade vegan "buttermilk," created by mixing almond milk with apple cider vinegar, which ensures a perfectly light texture. Easy to whip up in just 20 minutes of prep time, this festive dessert bakes to perfection in under 30 minutes, making it ideal for birthdays, special occasions, or just because! Frost it with your favorite vegan frosting, add an extra sprinkle of confetti on top, and you’ve got a gorgeous, crowd-pleasing treat that’s as fun to eat as it is to look at. Perfect for vegans and non-vegans alike, this recipe is guaranteed to bring smiles all around.
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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
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line them with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3
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'.
Step 4
Add the canola oil, vanilla extract, and almond extract to the 'buttermilk' mixture. Mix well until combined.
Step 5
Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring there are no large lumps remaining.
Step 6
Gently fold in the vegan rainbow sprinkles, being careful not to overmix to prevent the colors from bleeding.
Step 7
Divide the batter evenly between the prepared cake pans.
Step 8
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
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.
Step 10
Once cooled, frost, and assemble the cake with your favorite vegan frosting. Decorate with extra rainbow sprinkles if desired.
Nutrition Facts
| Serving size | (1241.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3844.4 |
| Total Fat 119.0g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 29.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3381.6mg | 0% |
| Total Carbohydrate 671.3g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 444.5g | |
| Protein 27.0g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 668.1mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 414.3mg | 0% |
Source of Calories