I firmly believe that people fall into one of two categories: cooks or bakers. I’ve always considered myself the latter, because I don’t like following precise instructions and prefer to add and remove ingredients as I cook. This tendency has not served me well in past baking endeavors usually. I have a really hard time following a recipe…which as most people know spells disaster for baked goods. They’re more of a science, while cooking is an art.
But I digress.
My husband’s birthday was this past Tuesday, and his favorite cake in the world is funfetti. And like the good wife that I am, I promised him I’d bake him a birthday cake…making this the first birthday cake I’ve baked him in 6 birthdays together, but that’s besides the point. After searching high and low, I could not for the life of me find a decent vegan funfetti cake recipe. I found cupcakes galore, but they all looked a little sad, droopy, and dry. I finally found this recipe that I tweaked (I couldn’t help it!) to produce the finished product:
My one mistake with this cake? Not evening out the bottom layer, which was every so slightly rounded, but it was delicious nonetheless. Feel free to add as many sprinkles as you see fit to this recipe. As you can see, I was heavy-handed while decorating, but that’s what funfetti cake is supposed to look like! The more sprinkles the merrier, I always say.
TWO LAYER-VEGAN FUNFETTI CAKE WITH NON-BUTTERCREAM FROSTING
Servings: I only have a 9-inch cake pan, but if you have 6-inch, I’d recommend using that. Makes one two-layer cake.
–3 cups all-purpose flour
–1 cup sugar
–2 tsp baking soda
–1 tsp salt
–1/2 tsp cinnamon
–3/4 cup apple sauce
–2 tsp vanilla extract
–2 tsp apple cider vinegar
–1 1/2 cups unsweetened non-dairy milk (I used coconut milk)
–1 cup sprinkles of choice + extra for decorating
1.Preheat oven to 350° F. Lightly grease cake pans and set aside.
2.In the bowl of an electric mixer, mix together all dry ingredients: flour, sugar, baking soda, salt, cinnamon.
3.Add wet ingredients (apple sauce, vanilla, apple cider vinegar, non-dairy milk) one at a time and mix well until combined. Mix sprinkles in and blend until combined.
4.Pour better into cake pans and bake for 35-40 minutes, testing towards the end with either a cake tester or toothpick to ensure it’s baked all the way through.
5.Remove from oven and flip upside down onto cooling rack to flatten the tops out if a bit rounded.
6.Let cool COMPLETELY before icing. I cannot stress this enough! Then go to town on decorating your perfectly frosted cake. If you’re like me, just Google how to frost a two-layer cake.
–1/2 cup Earth Balance Buttery Spread –1 stick Earth Balance Buttery Stick –1 tsp vanilla extract –3 cups powdered sugar –1/3 cup unsweetened non-dairy milk (again, I used coconut milk here)
1.Cream both Earth Balance ingredients and vanilla in mixer, and gradually add powdered sugar one half-cup at a time.
2.Add non-dairy milk and mix on high until you have a smooth and whipped consistency.
3.Store in fridge until ready to ice the cake!