Nora Taylor’s Funfetti Cake is a Colorful Vegan Delight

By
Amanda C
-
Photo by Sharon McCutcheon on Unsplash

Funfettti desserts are experiencing a huge boom right now—and Nora Taylor is the latest food blogger to embrace this trend. She recently shared a recipe for a colorful vegan cake that owes its confetti-inspired design to the colorful sprinkles it’s filled with.

Taylor shared the recipe for this sweet treat on her blog Nora Cooks, and it’s the most delightful cake you could possibly ask for. Just like with the rest of funfettti desserts, all you have to do to accomplish the colorful look is to fold in some colorful sprinkles in your cake batter.

Ingredients

Funfettti Cake

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup canola oil
  • 1 1/2 cups unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup rainbow sprinkles
  • more sprinkles for topping

Vegan Vanilla Frosting

  • 1 cup vegan butter, softened to room temperature
  • 3 cups powdered sugar
  • 2-3 tablespoons unsweetened non-dairy milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. While preheating the oven to 350 degrees F, spray two cake pans with oil and place a round parchment paper at the bottom to prevent the cake from sticking.
  2. Add the flour, cornstarch, baking powder, salt, and sugar in a large mixing bowl and whisk them together until well combined.
  3. Add the oil, soy milk, apple cider vinegar, and vanilla extract to the bowl, and mix them with the dry ingredients. Avoid over-mixing so the cake wouldn’t be too firm, and fold in the sprinkles once all the ingredients are well-combined.
  4. Pour the batter in your cake pans, and bake each one for approximately 30-35 minutes.
  5. After taking the pans out of the oven, let them properly cool down for at least 10 minutes before carefully popping them out.
  6. Make the vegan vanilla frosting by beating the vegan butter with an electric mixer, and gradually add powdered sugar, non-dairy milk, and vanilla extract until light and fluffy.
  7. After the cakes have cooled down, top them with vegan vanilla frosting and more sprinkles.