Gluten Free Vegan Confetti Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This bright, celebratory layer cake gets its tender crumb from a simple vegan buttermilk trick — dairy free milk soured with a splash of apple cider vinegar — whisked together with cane sugar, neutral oil, and vanilla for a moist, fluffy base studded with rainbow sprinkles throughout. Two rounds bake up soft and golden, cool completely, then get layered and coated in a silky, whipped frosting made from vegan butter and sifted powdered sugar until it holds soft, spreadable peaks. A final scatter of sprinkles on top gives it that classic confetti-cake look before slicing. The crumb coat step keeps the layers clean and the finish smooth, so even home bakers get that bakery-style edge. It's a festive, fully shareable cake that fits neatly into a gluten free celebration spread, no matter the occasion.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups dairy free milk
1 tbsp apple cider vinegar
1 cup organic cane sugar
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract
⅓ cup rainbow sprinkles (vegan, jimmies-style)

For the frosting

1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp dairy free milk
1 ½ tsp vanilla extract
1 pinch salt

For serving

2 tbsp rainbow sprinkles, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Combine the dairy free milk and apple cider vinegar in a large bowl or measuring cup and stir briefly. Let stand for 5 minutes until slightly curdled — this is your vegan buttermilk.

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