Easy Vegan Yellow and White Cake with Funfetti Sprinkles
Ingredients
For the Yellow/White Cake
- 1 cup plant-based milk
- 1/4 cup thick dairy-free yogurt (e.g., daiya)
- 5 tablespoons apple sauce
- 2 1/4 cups flour
- 1 cup sugar (half coconut sugar, half refined)
- 2 tsp baking powder
- 1 tsp baking soda
- 12 tablespoons vegan butter
- 1 cup funfetti sprinkles
For the Buttercream Frosting
- 1 cup vegan butter
- 3 cups icing sugar
Preparation
Prepare the Cake
In a bowl, mix together plant-based milk, dairy-free yogurt, and apple sauce.
Add sugar to the wet mixture and beat until the mixture becomes fluffy.
In a separate bowl, combine flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until well combined.
Fold in the funfetti sprinkles.
Pour the batter into prepared cake pan(s).
Bake at 350°F (175°C) for about 50 minutes (or 30-35 minutes for thinner layers) or until the middle is cooked. Baking times can vary, so keep an eye on it.
Prepare the Buttercream Frosting
In a mixing bowl, beat vegan butter until smooth.
Gradually add the icing sugar and continue to mix until the frosting is smooth and well combined.
Frost and Decorate
Once the cake has cooled, frost the layers with the prepared buttercream frosting.
You can layer the cake if desired.
Decorate the cake as you like, using additional funfetti sprinkles or other toppings.
Serve and Enjoy
Slice and serve this delicious vegan yellow and white cake with funfetti sprinkles.
