Dairy-Free Funfetti Sheet Cake

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This recipe was created by Orchids + Sweet Tea.

Servings: 12
Cook Time: 20
Prep Time: 20
Total Time: 40 minutes

 

This Dairy-Free Funfetti Sheet Cake is a healthier option to your classic childhood favorite—funfetti! Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream and then topped with more sprinkles, they all work amazingly together. A definite crowd-pleasing cake for any occasion, especially for the Spring season, Easter, and birthdays.


INGREDIENTS

Funfetti Cake:

1 cup Califia Farms Unsweetened Almondmilk 
3 cups All-purpose flour  
1 Tablespoon baking powder
1 1/2 cups organic cane sugar
1/2 teaspoon sea salt
1 Tablespoon apple cider vinegar
½ cup vegan butter, melted
1 teaspoon vanilla extract
1 cup vegan sprinkles


Vanilla Buttercream Frosting:

2 Tablespoons Califia Farms Unsweetened Almondmilk 
4-5 cups powdered sugar
1 cup vegan butter, softened at room temp. 
1 teaspoon vanilla extract
pinch of sea salt

Topping:

Vegan rainbow sprinkles


METHOD

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease OR line with parchment paper an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.

In a large bowl, add the dry ingredients: flour, baking powder, sugar and sea salt, whisking together until well combined.

Add in the Almondmilk, apple cider vinegar, melted butter, and vanilla, mixing together using a rubber spatula until well combined and lump-free. Fold in vegan sprinkles.

Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.

Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.

Once done, remove cake from the oven and let cool completely before frosting.

To Make Vanilla Buttercream Frosting:

In a large bowl, add the softened vegan butter and beat until light and fluffy, about 1-2 minutes. Add in the powdered sugar, vanilla, sea salt, and Almondmilk together, beating until creamy and fluffy.

**NOTE: If buttercream is too 'runny', add additional powdered sugar (1 Tablespoon at a time); if too thick, add additional milk (1 Tablespoon at a time).**

Using a spatula, top cooled cake with buttercream and gently spread over the top until fully coated and even. Top with vegan sprinkles and wallah!

Slice into squares and enjoy!