Vegan Sprinkle Cake
This festive layer cake is the kind of showstopper that makes people do a double-take when you tell them it's completely plant-based. The secret is a simple vegan buttermilk made by letting plant-based milk and apple cider vinegar sit together for just five minutes — it gives the crumb a tender, fluffy lift that rivals any conventional recipe. Neutral oil keeps the layers moist and light, while rainbow sprinkles folded right into the batter mean every single slice has that confetti-cake magic baked in. The frosting is whipped vegan butter beaten until pale and fluffy, then smoothed over both layers for a finish that looks bakery-worthy without requiring any special skills. It makes 12 generous servings, so it's perfectly sized for birthdays, celebrations, or any occasion that deserves a little extra color. No eggs, no dairy, no compromises — just a genuinely delicious cake that everyone at the table can enjoy.
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 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 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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