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Vegan Funfetti Cake

This cake is dense, moist, easy to put together, and has so much more flavor than a box mix. Plus, making a cake from scratch allows you to tweak and play with flavors! This cake recipe also works great as a standard vanilla cake if you omit the sprinkles. But, who doesn't love sprinkles?!?
Prep Time - 20 mins
Cook Time - 40 mins
Servings - 12 Large slices

Equipment

  • Two 9" round cake pans

Ingredients

The Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan butter, room temp (I used Earth Balance)
  • 1 3/4 cups granulated sugar (Check if it's vegan)
  • 1 1/4 cups soft silken tofu (I used Mori-Nu)
  • 1 1/2 cups non-dairy milk, unsweetened/unflavored (I prefer oatmilk for baking)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon clear vanilla (can use standard vanilla)
  • 3/4 cup sprinkles (can omit)

The Frosting

  • 1 1/2 cups vegan butter, room temp
  • pinch salt
  • 5-6 cups powered sugar (Check if it's vegan)
  • 5 tablespoons coconut cream (not coconut milk)
  • 1 tablespoon clear vanilla (can use standard vanilla)
  • gel coloring of your choice

Instructions

The Cake

  • Preheat the oven to 350 F.
  • Spray or oil the inside of both 9" pans. Line the bottom with a cut round of parchment paper. Spray or oil the parchment paper.
  • In a blender, process the milk, tofu, and apple cider vinegar until the tofu is fully incorporated. Set aside. (Alternatively, you can whisk the tofu into the milk, but you need to make sure there are no clumps of any kind.)
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside. You can run the dry ingredients through a sifter or fine mesh sieve; however, if you whisk well you can skip that step.
  • Using a hand mixer or stand mixer beat the butter and sugar until fully incorporated. Scrape sides as needed to ensure all butter and sugar have been incorporate.
  • Add milk and tofu mix to the sugar and butter, mix well. Add in the vanilla.
  • Pour the wet mix into the dry and fold the dry mix in until the batter is smooth inconsistency but not over worked. Never use an electric mixer for this stage, because it overworks the batter and forms too much gluten which makes your cake overly dense and slightly chewy. Ew.
  • Fold the sprinkles in until equally distributed.
  • Divide the batter between the two prepared cake pans. Bake for 40 minutes on the middle rack. An inserted toothpick or cake tester should come out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack.
  • To remove the cake from the pan it is always best to run a knife or cake tester around the inside edge of the pan to remove any sticking. It is also helpful to spray a light layer of oil on the wire racks so that the cake removes better when transferring to the cake stand or freezer preparation. (See notes below for freezing) Allow cake layers to completely cool to room temperature prior to frosting.

The Frosting

  • In a large bowl, whisk together the room temperature butter and coconut cream. Add in the vanilla and pinch of salt. Whisk in the powdered sugar 1 cup at a time. At 5 cups the frosting will be very smooth and easy to use, but potentially too wet. Add 1/2 cup of sugar at a time until desired consistency is achieved. You don't have to worry about over-mixing frosting, so whisk away!
  • If using colors it is best to use a gel food coloring versus a liquid because the gel is more potent and does not add liquid which can offset your consistency. A little bit of gel goes a long way so start with just a toothpick dipped into the container, rather than pour it in.

How to Frost the Cake

  • I prefer to make the cake layers a day or two ahead, wrap them in Saran Wrap, and then freeze them. A frozen cake is much easier to frost because it isn't as crumbly. If you take the layers out in the morning, frost the cake, then serve at least 4 hours later it will have had time to thaw. The one trick to freezing layers is to wrap them then place the individual layers on baking sheets to freeze. You want them to freeze flat.
  • Let's get to the frosting method.
  • Place 2-3 Tbl of frosting onto the center of your cake stand then put the first layer down with the flat side down. That dollop of frosting helps to "glue" the cake to the stand. Spoon out roughly 3 cups of frosting on the layer and spread it out in an even layer but allow it to go off the edge by about 1/2". Spoon about 1/4" high and 1" wide frosting on the outermost rim of the layer, you'll see why next, but don't spread it out. Place the next layer on top of the frosted layer, but flip it! You want that even, flat bottom as the top of the cake. Often you'll see recipes where they cut the cake "top" off, the dome, but that's a waste of cake.
  • Use a frosting spatula and start spooning and spreading an even layer around the outside of the cake. Try to not dig into the cake to create crumbs though. This first layer can be fairly thin, it's called the crumb coat, because you'll be adding more in a bit.
  • Spoon out 2 cups of frosting onto the top of the cake and spread it evenly across the top. Spread it so that it goes off the edge by about 1/2".
  • Use the remaining frosting to coat the sides of the cake and add more to the top as needed.
  • To get a smoother look pour boiling water into a bowl or drinking glass then tip your metal frosting spatula into the water and use the "Hot Knife" to smooth the frosting.
  • If you want the flower frosting recipe head back to the blog and look under this recipe.