Indulge in a delicious Vegan Funfetti Cake, perfect for birthdays and celebrations. Gluten and dairy free, this dessert is a must try!
Vegan Funfetti Cake: The Perfect Allergen-Free Dessert for Any Celebration
Today’s recipe is a simple and delicious gluten-free and vegan funfetti cake made from scratch. It’s perfect for summer desserts and is allergy-friendly. If you’re looking for more inspiration, be sure to check out the playlist of allergy-friendly dessert recipes.
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Rainbows and Sprinkles: A Festive Vegan Cake for any Occasion!
Hey friends my name is desire AKA Mama friendly I do all sorts of videos on my channel cooking videos Vlogs hauls Disney content a little bit of everything so if any of that sounds like fun to you I hope that you will subscribe and join me on my YouTube Adventure kiddo is right over there.
Playing on his iPad he’s having a good time so if you hear some background noise that’s what’s going on we’re a real family this is a real household and so some background noise is bound to happen I am back in my kitchen as you can see because today I want to share a recipe with you guys and this is not for any collab or for any particular reason.
Other than like I just kind of want to eat this so I figured I’ve never made this recipe before I might as well record it and share it with you guys in case you’re looking for a similar recipe we can discover this together right today I’m going to be making a fun Fetti cake which is my favorite kind of cake however it’s very very rare that I get.
To eat it in fact it’s been years because I am gluten and dairy free and so there are Funfetti cake mixes that exist that are gluten and dairy free but I thought wouldn’t it be nice to have a from scratch recipe that I can do as well and that way I don’t have to rely on being able to find a mix at a store so I’m embarking on that today this cake.
Is not only going to be gluten and dairyfree it’s actually vegan as well so if you are vegan then you will be able to use this recipe um if you’re not gluten-free you can use regular flour if you aren’t dairy free you can use regular butter and milk but if you are all of the above then you would be following the recipe exactly as I am.
Giving it to you so with all that being said let me show you the ingredients so the first thing we’re going to need is a cup of unsweetened almond milk or oat milk whatever vegan milk you want to use or regular milk if you’re not worried about dairyfree I am as always going to be using my original nut pods this is not milk per se it’s technically coffee.
Creamer but I use it in place of milk whipping cream anything really whenever I’m cooking or baking and I find that it has the best texture it’s got a good flavor that’s not super strong so it’s not going to overpower anything I’m talking about the original in particular so this is my go to for all things dairy replacement next we’ll need A3 of a cup.
Of melted vegan butter this is my first time using their oat milk based butter but I use the moco’s like stick butter for baking and cooking all the time I saw this recently at Sprouts and I thought why not let’s give it a try so I’m going to be using A3 of a cup of this melted we’re going to need 3/4 of a cup of sugar 1 teaspoon of baking soda.
And and a teaspoon and a half of baking powder need 1 teaspoon of vanilla extract I’m using the Dominican style vanilla because it’s my favorite kind but you don’t have to use this you can use whatever you’ve got as we all know around here the one teaspoon of vanilla is just a suggestion I’m going to keep going until my aest just told me to stop.
Next we’re going to need 1 and 3/4 cup of flour so as always I’m using Bob’s Red Mill the one to one this is my favorite flow for baking cooking everything it’s the only one I have found that does not have that funky metallic aftertaste that I’ve noticed with a lot of gluten-free flowers and I’ve tried them all I’ve been.
Gluten-free for several years and this is my favorite one by far so I’m going to be using that today and lastly we’re going to need 1/4 cup of sprinkles now I got these specifically because they have no artificial dyes so those are all of our super simple ingredients I’m going to go ahead and preheat my oven to 375 and we’re going to get started on.
Our cake batter first things first I want to melt my butter and I have to measure my butter first so you don’t have to do this you can eyeball it you can use a actual like measuring spoon but I prefer to do things by weight when I’m baking because I feel like that’s the most accurate way of making sure that.
You’re following the recipe so I just checked and 1/3 of a cup in tablespoons is 5 and A3 so this is is 14 G per tablespoon 14 * 5 and A3 comes to 7462 so I am going to be aiming for 74 75 G of butter and again this might be Overkill you could just use your measuring spoons and get your amount that way or measuring cup even but I.
Prefer specifically when baking cuz when you’re cooking you can riff a little more and you’re going to get the proper result anyways but baking is a lot more of a science and so the more precise you are the better your outcome and that might be why a lot of people find that their baked goods don’t turn out as well as they hope is because a lot of the.
Time they’re just not measuring correctly melting the butter took all of 15 seconds so that’s ready to go I’m going to spray my cake can I probably don’t need to cuz it’s silicone but the recipe says too so just in case my 8 or 9 in cake pan I genuinely don’t know either way the recipe is meant for a loaf pan so we’re we’re just going to.
Guesstimate here as far as baking time Etc so use your loaf pan your 9in loaf pan or your cake pan whatever you’re using spray it down set it aside I’m going to use another like sturdier metal pan underneath this so that it’s easier to take in and out of the oven in a bowl I’m going to put my almond milk my nut pods in this case so.
That’s one cup of that my melted butter meticulously measured 3/4 of a cup of sugar for this I am going to use measuring cups and I’m going to do the same with my flour so that’s going to be one two 3/4 of a cup of sugar I’m going to add in my teaspoon of baking soda right.
There there goes our oven preheated to 375 I’m going to put in my teaspoon and a half of baking powder right there to give us our lift for our cake and lastly our vanilla that looks fine going to use a spoon to get this all mixed up you can obviously use a whisk a spatula whatever you like I might switch to a spatula.
Once I get the flow going in here it’s interesting actually that they had us put the baking soda and baking powder in with the liquid ingredients cuz typically I see in recipes that you’re supposed to mix that in with the flour and get that well dispersed in the flour before you bring all those dry ingredients into the wet I’m actually.
Finding that that the baking powder is clumping a little bit so I’m trying to make sure to break up those clumps so that everything is nice and evenly mixed that looks good now so now we can move on to our flour and that was going to be a cup and 3/4 so seven of these 1/4 cup measurements all right I thought for a.
Minute we weren’t going to have enough but we just made it now I will switch to a spatula just to make this a little bit easier bring that all together okay so that’s the situation right now it’s looking pretty good very much cake battery now our last addition is going to be the 1/4 cup of sprinkles.
I don’t want to over mix these because I don’t want the sprinkles to start kind of melting into the batter before they run into the oven so I’m just going to give it a quick little flick of the wrist here just to disperse the sprinkles throughout all of the batter and that’s it leave it alone actually let me make sure that all these.
Sprinkles come off of the spatula here and that’s it we’re leaving her alone we’re going to wash our hands we’re going to grab our cake pan that’s been waiting so patiently for us this whole time and we’re just going to get everything loaded up so as I said this recipe is original Al intended for a loaf pan so if you’re using a loaf pan.
You’re going to bake for about 45 minutes or until the cake is golden but we’re using a round pan so I’m going to bake it for less time I’m going to start checking at about 30 minutes and I’ll give it more time if I need to but basically I’m looking for the same thing I’m looking for a golden cake and I want the middle to be clean when I do the.
Toothpick test I don’t want anything to be obviously wet looking because obviously that means we need more time so we’re going to start at 30 minutes and we’ll check after that while we’re waiting for the cake to bake let’s talk about icing so I’m looking at my phone here so I can give you guys ingredients if you want to do a vegan vanilla icing.
And you can do this whether the cake is warm or cool if you do it while the cake is warm you’re going to get more of like a translucent drizzly effect if you wait until the Cake’s cool then it might be more opaque so more white looking and it will sit at the top of the cake rather than just sink into or drizzle down so the icing you could use 1 and 1/2 cups.
Of powdered sugar 2 tbspoon of softened vegan butter so not quite melted not quite cold from the fridge somewhere in the middle 1 tbspoon of unsweetened almond milk oat milk what have you and a teaspoon of vanilla so you would mix that up until it’s uniform in consistency and like I said drizzle it over the top of a warm cake if you want.
More of a well drizzle or you can wait until the cake is cool and it will set up more like a firm icing if you wanted to make your own vegan cream cheese frosting you could use 1 and 1/2 cups of powdered sugar 2 tablespoons again of the softened vegan butter and 2 oz or 1/4 cup of vegan cream cheese my favorite brand is the kite Hill brand.
But there’s a ton of varieties out there everybody’s got their favorite so try some out see what you like I was thinking about opting for this right here which is a pre-made dairyfree vegan cream cheese frosting the brand is Miss Jones Baking Company and I use this brand all the time I really really like their cream cheese.
Frosting in particular but I’m feeling like maybe I might just have the cake on its own today if I were putting a topping on it though it would be this and I might follow it up with some of these fun little tiny sprinkles or non perals these are definitely gluten-free they may or may not be vegan though so make sure you check your.
Labels so here’s our cake after 30 minutes it is looking very golden and pretty and the edges feel cooked but the middle still feels a bit squishy and where it’s cracked you can actually see that the batter is a tiny bit wet so I’m going to put it back into the oven I think I’m going to give it maybe five more minutes and hopefully since the.
Outside is already pretty much cooked the carry over meaning the rest of the time that it spends cooking even when it’s out of the oven most foods do that hopefully the carryover will be enough to get it completely cooked cuz I feel like if I give it too much more than the extra 5 minutes in the 375 degree oven yeah the inside will be cooked but the.
Outside is going to start to burn and we don’t want that either okay it’s now been 45 minutes since I took the cake out of the oven as you can see I removed the metal pan that it was cooking on and I put it on a cooling rack to kind of help it along it’s looking quite nice and golden as you can see so I’m going to take a plate.
And it should flip right out between the oil spray and the fact that it’s a silicone pan hopefully I don’t eat my words right now oh that’s perfect look how pretty so there’s our cake and so now I’m going to give it a little slice it feels very nice definitely.
Feels cooked go ahead and pre- slice it into the eight portions that it should render this right here will be my piece that is very nice very well done so all that’s left to do is give it a tast taste and like I said I’m leaving mine bare but you can feel free to use icing or homemade cream cheese frosting.
Store bought cream cheese frosting anything you like really whatever you would typically want to have on a Funfetti cake feel free to enjoy here okay here we go that looks very nice it’s sweet it’s dense it’s got a perfect vanilla flavor this is just a really nice cake the sprinkles are not super super obvious in the cake.
You can see the spots throughout but not those bright bright colors if you don’t mind artificial dyes a conventional sprinkle is going to hold up much better than the ones I used but I think that they’re just fine they’re adding all of The Whimsy that I hoped for and honestly it’s just a really yummy cake all right friends I’m excited to finish my slice.
Of cake I really hope that you guys will try this recipe I’m planning to wrap whatever I don’t share today with friends and family in some plastic wrap and stick it in the freezer so that whenever I want a nice sweet treat I can defrost it overnight or I can stick it in a cold oven and warm it up that way and reconstitute it.
To its current Glory but it turned out really really nice I’ll definitely keep this recipe for whenever the next birthday or like celebratory event rolls around and if you guys try it I really hope that you’ll come back back and let me know how you liked it I want to thank you so much for being here and watching this video I really hope you enjoyed it.
And if you did I hope you’ll please give it a big thumbs up I’d also love it if you would subscribe and click the notification Bell because I post at least three times a week and I wouldn’t want you to miss a minute thanks so much again for watching bye
