Pescatarian Vegan Confetti Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.8(15)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 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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