Vegan Funfetti Cake

Few things bring as much pure joy to a table as a confetti-speckled celebration cake, and this one proves you don't need eggs or dairy to nail that classic bakery-style result. The trick is a simple combination of plant-based milk and apple cider vinegar, which curdles into a quick buttermilk substitute that keeps the crumb tender and light. Neutral oil stands in for butter in the batter itself, giving each layer a moist, even texture that holds up beautifully once stacked. The fluffy frosting is whipped from softened vegan butter and powdered sugar, beaten until pale and cloud-like — it spreads like a dream and tastes every bit as rich as the original. Rainbow sprinkles go into the batter and back on top for that signature funfetti look that makes everyone at the table a little giddy. With 12 generous slices, this is the kind of cake that's built for birthdays, potlucks, or any occasion that deserves a little extra color.

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