Eosinophilic Esophagitis Friendly Vegan Funfetti Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.8

(22)

Eosinophilic Esophagitis Friendly Vegan Funfetti Cake

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
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 fine salt
1 cup granulated sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
½ cup neutral oil (such as canola or sunflower oil)
2 tsp vanilla extract
⅓ cup rainbow sprinkles

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp vanilla extract
⅛ tsp fine salt

For serving

2 tbsp rainbow sprinkles (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 plant-based milk and apple cider vinegar in a large mixing bowl and let sit for 5 minutes until slightly curdled.

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