Gluten Free Vegan Sprinkle Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This funfetti-style layer cake is all about that soft, tender crumb studded with rainbow sprinkles in every slice. The batter comes together with a simple vegan buttermilk trick — plant-based milk soured with a splash of apple cider vinegar — which keeps the layers moist and gives them a nice, even rise. Once cooled, the layers get stacked and coated in a fluffy, whipped frosting made from sifted powdered sugar and vanilla, then finished with a generous press of sprinkles along the sides for that classic birthday-cake look. It's a fun, celebratory bake with a soft texture and just the right amount of sweetness, and it's a great pick for a gluten free dessert table. Whether it's for a birthday or just a craving for something colorful, this one delivers on nostalgia without skipping on flavor.

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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 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.

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