Eggless Vegan Sprinkle Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This funfetti-style layer cake is built entirely on a plant-based buttermilk of dairy-free milk and apple cider vinegar, whisked with oil, sugar, and vanilla into a smooth, uniform batter — no eggs anywhere in sight. Rainbow sprinkles get folded straight into the crumb, so every slice is speckled through and through, then more get pressed onto the frosted sides for that classic bakery-case look. The two layers bake up soft and springy, cool completely, and get sandwiched and coated in a fluffy vanilla frosting beaten to a pale, cloud-like finish. It's an easy one-bowl-batter kind of bake, forgiving for beginners but festive enough for a birthday centerpiece. Since the whole recipe skips eggs from the start of the batter through the frosting, it's a naturally solid pick for an egg free kitchen. Bright, sweet, and covered in sprinkles inside and out, it's the kind of cake that makes any occasion feel like a party.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup organic cane 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, plus more for decorating

For the frosting

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

For serving

2–3 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 plant-based milk and apple cider vinegar in a large mixing bowl and let sit for 5 minutes until slightly curdled. This is your vegan buttermilk.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!