Gluten Free Vegan Funfetti Cake

Total time2 hr

Prep time25 min

Cook time35 min

This bright, festive layer cake is packed with rainbow sprinkles in every bite, giving it that classic celebration-cake look and confetti crunch in the crumb. The batter comes together with plant-based milk soured with a touch of apple cider vinegar for lift and tenderness, plus neutral oil that keeps each layer soft and moist well past the first day. Once baked into two golden rounds and cooled, the layers get stacked with a fluffy, whipped frosting swirled on with an offset spatula for that bakery-style finish. A final scatter of sprinkles on top makes it look just as playful as it tastes. It's an easy party centerpiece to bring out for birthdays or any excuse to celebrate, and it's a solid pick to keep in your gluten free baking rotation.

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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 fine salt
1 cup granulated sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
½ cup neutral oil (such as canola oil 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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