Vegan Gluten-Free Funfetti Birthday Cake. This classic birthday cake is a kid’s dream. It is sweet, moist, light, fluffy and is sure to impress both kids and adults at any party. Both vegan and gluten-free so anybody can enjoy it!
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VEGAN GLUTEN-FREE FUNFETTI BIRTHDAY CAKE
Sprinkles are always super fun. This Vegan Gluten-free Funfetti Birthday Cake has got to be one of my favorite cakes I’ve made. Not only because of the classic birthday cake flavor I created, but the texture is fabulous. Gluten-free cakes tend to have nasty textures, but this one is fantastic.
I love a classic vegan vanilla cake but this funfetti cake is so fun and the perfect excuse to break out the sprinkles! I don’t really use sprinkles, maybe once a year, if even that. They are not healthy, but since it is such a rare, rare thing I would use, I don’t stress over those small things in life. Besides, it’s cake, not exactly health food to begin with.
This cake is everything a birthday cake should be. It is perfectly moist, sweet, light, tender, fluffy and doesn’t taste healthy or vegan or gluten-free, period.
It’s also cause for a mini-celebration as I recently hit over 100k followers, a little over 102k as of this morning. I never in a million years thought that many people would be interested in my blog and recipes, so thank you so much for the support.
My daughter helped me decorate some with the sprinkles, so that’s why they are a bit messy, lol. She was going just about insane waiting for me to finish the photos so we could slice it. I tested this cake both in 6 inch pans and 8 inch, which you will see in the photos. The 6 inch of course made the cake layers taller, but they didn’t cook through as well, so 8 inch is better and a more traditional size of layers.
Remember these Fluffy Buttermilk Pancakes? Remember I said I was going to turn it into a cake? Well, when I got that request for a funfetti one around the same time, I knew it would be the perfect time to do it. I can’t even tell you how amazing it turned out! It took some adjusting of the ratios but it all worked out perfectly after a few trials.
VEGAN VANILLA BUTTERCREAM FROSTING
THIS FROSTING. Y’all, this Vegan Vanilla Buttercream Frosting is to-die-for. It’s silky smooth, creamy, buttery, perfectly sweet and so easy to make, without using oil or butter. I used a combo of my Vegan Strawberry Coconut Butter “Buttercream” Frosting and Cashew Vanilla Frosting as inspiration. I’m not a huge fan of the flavor of coconut, yet I LOVE this frosting. The coconut flavor is very mild and it tastes freaking amazing. I rarely use powdered white sugar, but I added a small amount to help lend to that classic buttercream frosting taste and help with the structure. Remember, I want this cake to taste as close to traditional funfetti cake as possible, just healthier.
HOW TO MAKE A VEGAN FUNFETTI CAKE
For this super easy Vegan Gluten-free Funfetti Cake, you will need:
- blanched almond flour
- white rice flour
- potato starch
- baking powder
- lite canned coconut milk
- maple syrup
- vanilla extract
- vegan sprinkles
Since most sprinkles at the stores are not vegan, I found this Etsy shop called Sweetapolita, where this lady makes the MOST beautiful sprinkles I’ve ever seen in my life and she has a ton of vegan options.
EASY VEGAN FUNFETTI CAKE IN 1 BOWL
Seriously, this cake is ridiculously easy. The cake recipe is just 8 ingredients (+ salt) and the Vanilla Buttercream Frosting is just 6 ingredients. The cake is all done in just 1 bowl too! If you have a go-to frosting you typically use for cake, then by all means, use it, but I’d highly encourage to try this one.
OTHER VEGAN GLUTEN-FREE CAKE RECIPES
- Vanilla White Wedding Cake
- Easy Vegan Lemon Cake (6 Ingredients!)
- Cinnamon Caramel Bundt Cake
- Vegan Lemon Cake
- Chocolate Peppermint Cake
- Gluten-free Vanilla Cake
- Vanilla Chocolate Chip Cake
- Gluten-free Vegan Cranberry Bundt Cake
- Cinnamon Cream Cheese Bundt Cakes
- Best Vegan Vanilla Cupcakes (not gluten-free)
Update: I’ve recently just made these as cupcakes and they are SO GOOD and fast. Listed in the directions now. I did a mini version of the frosting, but added yogurt too and turned it into a glaze more than a frosting. So good!
Vegan Gluten-Free Funfetti Birthday Cake
Ingredients
For the Cake
- 1 1/2 cups (168g) blanched almond flour (See below NOTE)
- 1 1/2 cups (240g) white rice flour, I use Bob's Red Mill (brown rice flour does not work here, the white is crucial for structure and taste)
- 3/4 cup (120g) potato starch, not potato flour (THIS CANNOT BE SUBBED or the texture will be ruined)
- 4 teaspoons double-acting baking powder
- 1 teaspoon fine sea salt
- 1 1/4 cups (400g) pure maple syrup
- 1 1/4 cups (300g) canned "lite" coconut milk, shaken first (highly recommend Thai Kitchen for best results, it's 100% creamy and never chunky)
- 2 tablespoons (30g) vanilla extract
- 8 tablespoons (80g) vegan sprinkles
VANILLA BUTTERCREAM (This has a slight coconut taste. Use my regular buttercream below if you want it traditional.)
- 2 cups (460g) melted liquid coconut butter (this is simply pureed coconut)I highly recommend buying this instead of making your own, as it is much smoother. I recommend Maranatha brand or Dastony from Whole Foods. Make sure the only ingredient is coconut.
- 1 cup (240g) plant milk (I used "lite" coconut milk)
- 1 cup (320g) pure grade A maple syrup (grade B will make the frosting darker)
- 6 tablespoons (96g) RAW cashew butter (NO added oil)
- 8 tablespoons (60g) vegan powdered sugar
- 2 teaspoons vanilla powder (I use this white powder instead of extract to keep the frosting whiter.)
- Use this frosting if you prefer a traditional style buttercream
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- This cake is best made the day of the party so it is moist and has the best structure, but will still be delicious if made the night before, just leave covered well at room temperature. The frosting can be made the day before, just remove it from the fridge an hour or so before needing to frost the cake.
- Preheat your oven to 350°F and lightly spray two 8 inch round cake pans (with 2 inch tall sides) and line with a round piece of parchment paper just on the bottoms. I used coconut oil nonstick spray. OR, to make as cupcakes, line 20 paper liners in a muffin pan.
- To a very large bowl, weigh each flour (zeroing out in between) and add to the bowl the almond flour, rice flour and potato starch. If you absolutely must use measuring cups, scoop the flours out with the cup and lightly pat down each flour making sure there are no gaps, then level off. Add the baking powder and salt and whisk really well.
- To the same bowl, add the syrup, milk and vanilla. Whisk again for at least a minute until it becomes completely smooth and thickens a bit. It is a thin batter, not a thick one. Stir in the sprinkles. Pour the batter evenly among the 2 pans. Give it a jiggle to smooth out.
- Bake both cakes on the same rack with a couple inches in between them for best results for 25 minutes or until a toothpick comes out totally clean. For cupcakes, they are done in 20-22 minutes. You don't want any wet batter. Should be clean, a couple of DRY crumbs are ok. Leave in the pan for 30 minutes (10 for cupcakes), no exceptions, or it can crack if removed too early. Place a piece of parchment paper on a cooling rack and invert it over the cake pan and flip the cake over and release. Leave to fully cool 1 hour.
FOR THE FROSTING
- Make sure all the ingredients are at room temperature. Otherwise, the coconut butter can harden if your other ingredients are cold. If your coconut butter is hardened, melt it to a complete runny liquid, like an oil consistency. Heat it in the microwave for 15-30 seconds and stir to get it thoroughly mixed and smooth, be very careful not to burn it.
- Add it to the food processor and quickly add the remaining ingredients. Process until completely smooth. It will be VERY runny at this step, but will firm up in the freezer. Pour into a bowl and place in the freezer for 20-30 mins until it's firm enough to whip.
- If it gets too hard, just let it sit at room temperature until it softens back up. Whip just a few minutes until fluffy. Spread a thick layer onto the top of the bottom cake, place the next cake on top and frost the top and sides as desired.
Notes
- It's crucial to use a superfine blanched almond flour because it is what makes the cake so moist and light and fluffy.
- I tested this cake both in 6 inch pans and 8 inch, which you will see in the photos. The 6 inch of course made the cake layers taller, but they didn't cook through as well, so 8 inch pans yield a much better texture and a more traditional size of layers.
- Nutrition stats do not include frosting since different frostings are suggested. Nutrition based off of 12 slices. per cake slice (without frosting) based off 12 slices.
Hello . I finally gathered all the ingredients for this but just realized the coconut butter destonay brand I bought will not be enough in one jar for the recipe. Is it OK if I use the second cup of coconut butter vanilla flavored? I can not locate plain coconut butter locally and do not have time to order another one. Ugh….
Hi Molly! Oh yes, definitely vanilla will work, in fact, that sounds really delicious! I have never seen vanilla-flavored coconut butter before, wow that sounds good! Can’t wait to hear what you think!
Where do I begin?! This cake is INSANELY delicious!! I made two in a matter of days! So moist, flavor that goes on for days, and completely addicting!! I honestly don’t know how you come up with these recipes but I’m so glad that you do!! This makes the best breakfast with a cup of coffee! The second one I made I skipped the sprinkles and used soy milk instead of coconut milk for the frosting and used 1/2 soy milk 1/2 coconut milk in the cake–still turned out amazing!
Thank you, Brandi!!
Thank you so much Brooke! So darn excited you loved this cake so much and wow, 2 already?! Ha! Thank you so much for the wonderful feedback!
Finally made this today!!! Cake was amazing!!! But my icing wasn’t right. I followed the recipe but it was very dark (I used white vanilla powder) and super duper runny. Wouldn’t even stay on the cake. One thing was my weight measurements seemed off. Like the cashew butter weight equaled only 3T when it called for 6. I was confused what to do. Did you use a light maple syrup??? I just can’t figure it out! Will definitely try again!
Hi Angie! Yay, so glad you loved the cake, such great news! Oh no, that’s the first I’ve heard that about the icing, but Yes, the icing is very running until you freeze it and it firms up a ton, because coconut butter when melted is a complete liquid, but once it firms up, then it becomes thick like a buttercream frosting. Did you freeze it until it got really firm? As far as the cashew butter, 96 g is correct, so you can’t go wrong as long as you always go by the weights I have listed since we may all measure a bit differently when using cups or spoons. Did you do the 96 g? I just used a regular grade A maple syrup and the icing is light like in the photo. Are you sure you used coconut butter and not a vegan butter made from coconut oil? I’ve had some readers get those 2 confused. Lastly, I would ask if you added all the powdered sugar? That helps it a ton to thicken up as well and turn the icing a lighter color. I hope all that helps, let me know!
This is the most heavenly birthday cake! I love how classic it looks. It reminds me of my childhood birthday cakes, but a much healthier version. Those sprinkles are insane, too! I must order some 🙂
Thank you so much Melissa, you are so sweet!
This cake is beautiful!!! I would like to leave out the sprinkles and add strawberry flavor and top with strawberries and chocolate drizzle. What would you recommend to add to the cake batter as a sub for the sprinkles? Would strawberry jam work?
Hi Molly! That is a tough question because adding strawberry jam will be adding more liquid/moisture to the cake and the cake does not need that and it could make the cake too heavy and dense. The sprinkles are just an add-in so removing them won’t alter the cake texture in any way, so they aren’t replaceable with something like a jam. I have never put a jam in a cake before so it’s really hard to tell you what to try without testing something like that myself. My best suggestion (without having tested it) would be to puree some strawberries into a complete liquid in a food processor and sub part of the coconut milk with that. I would suggest no more than 1/2 cup, as I think too much fruit puree may make the cake too moist. You could also add some strawberry extract to increase the strawberry flavor and maybe a pinch of beetroot powder to make it more pink. Those are some suggestions to try. That is what I would try. Just do a trial run before your needed cake event. Just make sure the toothpick is clean before removing from the oven.
Then you can top extra strawberries on top of the cake or if you want a really strawberry cake, I have a Strawberry Buttercream Recipe here: https://thevegan8.com/2015/10/26/vegan-strawberry-buttercream-frosting/
And I find this so funny you are asking, because my daughter’s birthday is in October and she specifically asked for a strawberry cake with chocolate frosting, haha! So my plan is to turn either this cake or my other vanilla cake into a strawberry one, but I just haven’t tested it yet. I will be posting it once it’s done but I’m sure you need it before I get around to that. Let me know what you try!
WOW!!!!! These were soooooo delicious!!!!!!! My husband and son gave thumbs up (son was eating the batter). 😉 I’m personally a cake-a-holic, so a vegan recipe is right up my alley. Thank you!
FYI, I cut the recipe in half and made cupcakes. Half of the recipe produced exactly 12 cupcakes.
Yay!! So so happy to hear that Courtney, thank you so much for the wonderful feedback!!
I’m making this tonight for my daughters birthday. For the coconut milk are you using canned or boxed?
Thanks!
Yay!! I can’t wait to hear! Yes, just use “lite” canned coconut milk and shake the can well first. 🙂
This cake is just gorgeous! The cake of my dreams, can’t believe it is vegan!
You are so sweet Bethany! Thank you so much! Yup, vegan AND gluten-free!
Girl, bring on the sprinkles!! I’ve never had funfetti cake, I’m really not a huge cake person, but this cake is gorgeous and SO fun looking!! My kids would love it. Totally have to try it for a party or something! And in your honor I’ll just eat a handful of sprinkles every week just to prove that I won’t die if I indulge 😉
Bahahaha, thank you for taking one for the team, lol! This is definitely a kids birthday cake, well, and mine too, haha! Thanks lady!
Oh, wow! This looks like an amazing birthday cake, Brandi!! 🙂
Thank you so much Sina!
This cake is calling out my name. “Aimeeeeeeeeeeee. Aimeeeeeee!” I can’t take it, I just want to eat it all right NOW! <3
Thank you Aimee! Haha!
Just look at that tender crumb! I can’t believe this beautiful cake is gluten-free and vegan. And 100K readers is definitely reason to celebrate! Though I’d take a slice any day 🙂
Thank you so much Alisa! 5 trials to get that tender perfect crumb, haha! But oh boy, I’ve eaten this cake more than any other cake I’ve ever created, it is just that darn delicious!
Congratulations on 100k Brandi!!! How amazing is that?!? And this cake!!! Oh holly smoke!!! Looks just prefect, everything that I would want from a birthday cake! I would also be on Olivia’s and Natalie’s side, waiting to stuff my face with some of this heavenly cake (and probably, if it was me, it would not even make it to the photo shoot! 😀 ) xxx
Aww thank you so much Anna! That many people want to eat vegan food, what is there not to celebrate? Ha! You are so sweet, so glad you like this cake! Olivia really loves this cake, but I’ve had to give her small pieces so she’s not overindulging too much, lol.
This is so gorgeous, and literally the cake of my dreams! I ask for a funfetti cake every year for my birthday because to me birthdays are dull without sprinkles :). Also, congrats!
You are the sweetest! Cake of your dreams? Awesome, then run and go make it! Can’t wait to hear what you think Hannah!
I’m so excited to learn that there are vegan sprinkles in the universe! So exciting!
This cake looks delicious, Brandi!
Ha! Yes, and amazing ones at that…some vegan brands are so muted and ugly and I can’t have ugly sprinkles in my cake, lol! Thank you, Linda!
Brandi, you’ve outdone yourself! This is such a beautiful cake to celebrate! Now I’m totally craving funfetti cake, deal! Big congrats to you to reach the over 100 K followers so happy and excited for you! You do an amazing job my friend, love seeing all your new and fantastic creations!
Thank you so much Florian, I’m so glad you like it! Thank you so much for your kind words!!
Fabulously bright and cheery! I love how th e sprinkles look on the white icing and I’m sure they taste as good as they look!
Thank you Angela! I love thow they look too, sprinkles are just too much fun and make you feel like a kid again!
OMG!!!!!! Over 100k?!?! Congratulations, girl!! ❤️❤️❤️ I am SO proud of you and love your outlook – followers is such an icky word to me, so it’s nice to hear how you view the number. But this cake…it’s GORGEOUS!!! And tell Olivia that we think she did an awesome job with those beautiful sprinkles 😀 I remember during all of the trials for Willow’s birthday cake and gaining weight from all the calories! Haha!! I absolutely cannot wait to try this recipe! Oh! I just recently found King Arthur’s almond flour and it’s become my favorite!!! Congrats, again, my friend!!! Definitely something to be proud of. Your blog is beautiful and this cake is just amazing!! XO
Thank you so much my sweet friend!! You are so kind! Yes, I hate the word followers too, prefer to call them readers and even friends, and yes, it’s totally about the overall picture of how many more people are transitioning to eating more vegan/cruelty-free food! Thank you so much Mandy! I love King Arthur almond flour, so good!
What a gorgeous cake, Brandi! And I love the video.
Thank you Becky!
Awww, you made me a birthday cake – how sweet! 🙂 My birthday is next week (the big 4-0) and I think this will be just perfect! Haha! Seriously, looks amazing, Brandi!
Haha! Oooh happy early birthday girl!! Perfect way to celebrate, thank you Jenn 😉
Any kid would go wild for that cake, Brandi! It just says “celebrate” and “eat me” :-)!! Love the bright splashes of color in the cake.
Thank you so much Annie!
You don’t even know how excitedly I’ve been waiting to see a sprinkle-filled email in my inbox from you. It is absolutely perfect! I would’ve been right there with Olivia–can we cut it yet pleassseeeee!?!? Plus the inside is so pretty and colorful, just like the funfetti from a box. If only the pancake batter had worked, that would be the most versatile batter ever ha. But I can still see many similarities in ingredients and definitely a similarity in big time fluff factor. And this frosting. Oh man, I know I could gain five pounds off that! I really love the way you decorated it too. And that fork is taunting me. I want to fork, you have no idea how much I really want to!!! lol 😀 Beautiful creation, you are on a cake roll!
Thank you so much Natalie!! You are so sweet! Cakes are my favorite to make of course, lol. Yes, that frosting is super fattening, but oh boy is it incredibly delicious!!
Can you make your funfetti cake into cup cakes?
Where did you find the fork? I love it/ I gotta have it
Hi Leta! Here is where I ordered it 🙂 You can customize anything you want. I have many pieces and love them. http://forsuchatimedesigns.com/
Love this recipe! I’ll definitely have to try it for a friend who is allergic to gluten.
Do you have any recipes that are nut free, in addition to vegan and/or gluten free?
Hi Maddie! As far as cakes or desserts in general? I have many! But, here is my other really popular nut-free cake!
https://thevegan8.com/2016/06/29/vegan-gluten-free-vanilla-chocolate-chip-cake/
O but didn’t you know? Funfetti calories don’t count…EVER! 😉