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Easy Vegan Funfetti Layer Cake and Vegan Buttercream {Gluten, Dairy & Egg-Free}

Black Allergy Mama
This simple recipe consists of less than 10 ingredients and is the perfect cake for birthday parties and family gatherings. My Easy Easy Vegan Funfetti Layer Cake and Vegan Buttercream {Gluten, Dairy & Egg-Free} is free from the Top 8 allergens. The simple recipe lends itself to be easily tweaked by adding cocoa powder or other flavorings like lemon or banana.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
20 minute cooling time 20 minutes
Total Time 45 minutes
Course Dessert
Servings 12 slices

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. 
 
Keyword allergen free cake, allergen-free coconut cream pie, allergy free birthday cake, dairy-free cake, egg-free cake, gluten-free cake, top 8 free cake