Vegan Funfetti Cake

This has been a long-time favorite cake - it's basically the cake of all cakes, isn't it? It's perfect for really any occasion, but we wanted to see how it went with lifestyle changes (because cake should always be available). This time, we're making this just in time for Easter! But we'll be making it again and again throughout the year for just about every birthday (and weekend? is that okay?)

Are you making it too?! Take photos, and share them with us! We're always happy to see our recipes in use! on Instagram & Facebook @Elsterware and #Elsterware

Elsterware Vegan Homemade Easter Birthday Funfetti Confetti Cake with a Springform Pan.JPG

Ingredients

CAKE:

  • 1 1/2 cups non-dairy milk (coconut or almond are wonderful) + 2 tsp apple cider vinegar

  • 3/4 cup (1 1/2 sticks) vegan butter (such as Earth Balance), softened

  • 1 cup granulated sugar

  • 1 tsp pure vanilla extract

  • 2 cups unbleached all-purpose flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup rainbow sprinkles* + more for topping
    not all sprinkles are vegan, so make sure you know what you're getting

FROSTING:

  • 3/4 cup (1 1/2 sticks) vegan butter, softened

  • 3 cups powdered sugar

  • 1/2 tsp vanilla extract

  • Splash non-dairy milk (coconut or almond are wonderful)

 

Instructions

  1. Preheat oven to 350 degrees F (176 C) and grease two of your Elsterware 10-Inch Springform Pan with coconut oil.

  2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.

  3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.

  4. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.

  5. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.

  6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.

  7. Divide evenly among 2 Springform Pans.

  8. Bake on a center rack for 30 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.

  9. Let cool completely on a cooling rack. In the meantime, 

    PREPARE FROSTING
     

  10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.

  11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin.

  12. If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more non-dairy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.

  13. When your cake is completely cool, add frosting to the top of one of the layers.

  14. Add the second layer of cake on top and frost it completely, using your Elsterware Spatula to carefully frost the sides of the cake.

    Decorate your cake as you'd like from here, with more sprinkles on time, icing around the edges, fresh fruit, et cetera. 

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