My Easy Vegan Funfetti Layer Cake and Vegan Buttercream {Gluten, Dairy & Egg-Free} are free from the Top 8 allergens. The cake consists of less than ten ingredients and is the perfect cake for birthday parties and family gatherings. Tweak this recipe by adding cocoa powder or other flavorings like lemon or banana. I’ve also included a recipe for my vegan buttercream.
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Emory celebrated her 4th birthday a few weeks ago, and I was determined to ensure she had whatever sweet treats she desired. This year she wanted cake. Specifically, cake with tons of sprinkles. As an allergy mom, I will go to the ends of the earth to ensure that Emory is offered the same experience as other kids, especially on her birthday. This year I decided to make her a 2-layer vegan funfetti cake. I scoured the internet for a recipe that checks all of her allergy boxes. After weeks of searching, I realized that there weren’t many recipes that didn’t include allergens. Emory is sensitive to products made with sunflower, sesame, and oat. The majority of gluten-free flours contain oat flour.
Additionally, most, if not all, plant-based butter includes sunflower oil. I had my work cut out for me. That’s when I decided to come up with my recipe.
I’ve been working with gluten-free flour for a while now. I am teaching myself the best methods to ensure a soft and moist outcome. When I first started making allergen-free cupcakes, cakes, and muffins, they weren’t the best. Often they were dense, gluey, and gummy. Not the best texture, but I was so proud to create something for my then budding toddler. Over time I have learned that gluten-free baked goods need more love and patience. Over mixing and increased baking time are my two pro-tips when working with ingredients that contain little to no fat or binders. Below is my Easy Vegan Funfetti Layer Cake recipe.
Gluten-Free Flour and Sprinkle Suggestions
Before I jump into the recipe, let’s talk about sprinkles and flours. I promise I am working on creating my gluten-free flour mixture, but my time is limited. Therefore I highly recommend the AP flour from Kate’s Safe and Sweet. It’s allergen-free and makes the best cakes and cookies we’ve had. All sprinkles are not created equal. Every variety of sprinkles contains either soy or sunflower oil. Both of which are unsafe for Emory to consume. I’ve found that nonpareil sprinkles, while not as tasty, are one of the few completely allergen-free options out there. Nonpareil sprinkles are great for baking. They add a pop of color to the inside of the cake and make the outside fun and festive. Emory loves these sprinkles.
How to make Vegan Buttercream
Emory’s sunflower allergy is so hard to avoid because sunflower is deemed as the “healthy oil” and is often used to replace canola or palm oil. The buttercream recipe below does include plant-based butter that DOES include sunflower oil. I included this in the recipe because not everyone has this specific allergy! We use this VEGAN MERINGUE POWDER to make our buttercream, royal icing, and meringue. It’s egg-free, and you only need to add water and powdered sugar to the powder.
I hope you enjoy it as much as we do!
Easy Vegan Funfetti Layer Cake and Vegan Buttercream {Gluten, Dairy & Egg-Free}
Ingredients
Cake Ingredients
- ⅓ cup Plant-based butter melted
- 1 tbs Pure vanilla extract substitute 1 vanilla bean pod for more flavor
- 1⅓ Cup Gluten-Free all-purpose flour
- 1 tsp Baking Soda
- 1½ tsp Baking powder
- ¾ Cup Sugar
- ¼ Cup Nonpareil sprinkles More for top of cake
Vegan Buttercream Ingredients
- 1/2 Stick Plant-based butter
- 3 Cups Powdered Sugar
- ¼ Cup Warm water
Instructions
Cake Baking Instructions
- Preheat over to 375°
- Grease (2) 6" cake pans
- In a large mixing bowl add gluten-free all-purpose flour. Whisk together. Set aside.
- In a small bowl add melted butter, vanilla, and sugar. Mix well until sugar is dissolved.
- Slowly mix wet ingredients into the flour mixture using an electric mixer or spoon for 2-3 minutes until the batter is smooth. Ensure all air bubbles are popped.
- Fold in sprinkles.
- Pour half of the mixture into each cake pan.
Vegan Buttercream Instructions
- Add softened butter into a mixing bowl and mix until smooth and creamy.
- Slowly add powdered sugar into butter 1 cup at a time.
- Add 1 tbsp of warm at a time until the consistency of buttercream is smooth, thick, and spreadable.
- Spread over both cakes once the cake is completely cooled. Stack cakes and apply additional sprinkles to the top of the cake.
- Bake cakes for 25 minutes. Test doneness with a toothpick.
- Remove cakes from the oven and allow them to remain in their cake pans for 10 minutes.
- Allow cake pans to cool for 5 minutes on a wire rack.
- Remove cakes from their cake pan and allow them to cool on a wire rack.
Notes
- Buttercream can be refrigerated while the cake cools. Place saran wrap over the mixing bowl and allow to firm up in the refrigerator.
- Buttercream can be stored for up to two weeks.
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