Vegan Birthday Cake is a fluffy yellow cake filled with sprinkles and topped with a simple white frosting. Also known as a funfetti cake, this vegan cake is made in one bowl and is PERFECT to serve at events, parties, or even a fancy dessert!
It’s no secret that I love a good vegan cake recipe. My favorites include a classic chocolate cake, strawberry cake, and this easy birthday cake.
When I think of what defines a classic birthday cake, it has to be one that is NOT chocolate. To me, a classic birthday cake is a yellow cake with or without sprinkles in it. Covered with vanilla frosting, this is a classic cake to serve at birthdays or parties!
I wanted to do a vegan birthday cake after rave reviews for my keto birthday cake.
This cake has no butter, no milk, and no eggs, but you’d never tell. It’s so fluffy, moist, and with a light crumb! I volunteered to make this cake for a vegan friend’s birthday and NO one could tell- even non-vegans loved it!
Ingredients for a vegan birthday cake
Here are the ingredients you’ll need to make a vegan funfetti cake. You can use either water or milk as both work well. For such a fancy looking cake, you’ll be surprised that no fancy kitchen mixers needed, and just ONE bowl.
- All purpose flour– Sift the flour first, to ensure there are no clumps. You can also use gluten free all purpose flour.
- Sugar of choice– White sugar is preferred, but you can also use brown sugar or coconut sugar. The latter two will yield a slightly darker cake.
- Baking soda– Leavens the cake, and gives some rise.
- Salt– Brings out the sweetness of the cake.
- White vinegar– Works with the baking soda to give the cake the fluffy texture and rise.
- Vanilla extract– A must for any cake or dessert recipe.
- Oil– Any neutral flavored oil can be used. I recommend vegetable oil or canola oil.
- Water– To mix it all together. For extra flavor, you can use a plant. based milk instead.
- Funfetti Sprinkles– Optional, especially if you’d like a vegan confetti cake. Use vegan-friendly sprinkles, but be wary that they are likely to dissipate into the batter or stain it.
- Vanilla Frosting– I used a vanilla buttercream (dairy free) but if you have a preferred frosting, you can use that instead.
How do you make a vegan birthday cake
Start by preparing your cake. For a layer cake, prepare two 8-inch pans and set aside. In a large mixing bowl, add your dry ingredients and mix well. Add your vinegar, oil, and vanilla extract, followed by your plant based milk, and mix until well combined. If using sprinkles, fold them through. Divide the cake batter between the two prepared pans. Bake the cakes for 30-35 minutes at 180C/350F. Remove from the oven and let cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely. Once cooled, frost and layer them.
Can I make this an oil free vegan cake?
Like my healthy chocolate cake, you can make this a fat free and oil free cake.
Substitute the oil for unsweetened applesauce, and check up on the cake at the 25-minute mark.
Can I make this cake sugar free?
Yes, if you’d like to make this a sugar free cake, you can replace the sugar with a sugar free substitute, like monk fruit sweetener or erythritol.
If you use another calorie free sweetener, be sure it is suitable for baking (e.g. cup for cup baking stevia).
What gluten free flour can I use?
I’ve only tried this with Bob’s Gluten Free 1:1 Flour. I cannot vouch for homemade gluten free flour or other brands.
Tips for the best vegan birthday cake
- If you’d like an even softer cake, you can use cake flour.
- The cake must be cooled before frosting. If the cake is even remotely warm, there is a risk for the frosting to melt.
- Do not overbake the cakes, as they continue to cook in the pans as they cool down.
- If possible, use springform baking pans, for the easy removal of the cakes.
Storing and Freezing Birthday Cake
- To store: Leftover cake must be stored in the refrigerator, covered, for up to 1 week.
- To freeze: You can freeze leftover birthday cake. Place in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
More Vegan Cake Recipes to try
Vegan Birthday Cake (Yellow cake!)
Ingredients
- 3 cups all purpose flour gluten free, if needed
- 2 cups sugar * See notes
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons oil canola, vegetables, etc.
- 2 cups water can use a plant based milk
- 1/2 cup vegan sprinkles Optional
- 1 batch keto vanilla frosting
Instructions
- Preheat the oven to 180C/350F. Line the bottoms of two 8-inch pans with parchment paper and set aside.
- In a large mixing bowl, add your flour, sugar, baking soda, salt, and mix well. Add your vinegar, vanilla, and oil, then your water (or milk), and mix until fully incorporated. If using sprinkles, fold them through at the end.
- Evenly distribute the batter amongst two the two cake pans. Bake the cakes for 35-40 minutes, or until a skewer comes out just clean.
- Let the cakes cool in the pan for 20 minutes, before transferring to a rack to cool completely.
- Once cool, frost and layer the cakes.
Notes
Nutrition
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Gorgeous! Your work is impressive. I’m going to check out your keto birthday cake and chocolate chip cookies!
Thank you for all you do!
Oh this recipe is a DREAM! I’ve struggled for years to find a vegan plain cake recipe that wasn’t funny tasting or textured – this one has the most gorgeous crumb and is beautifully balanced in flavor – it’s absolutely perfect!
Thank you SO much for sharing!!
I made this cake today and it turned out beautifully! Perfect texture! It was easy to frost and didn’t crumble. My go to recipe for cake now!
So glad to hear that 🙂
I made this cake
Thank you for giving such a beautiful description.The Information you have given is very useful.
With all of the “Can I make with gluten free flour, sugar free,” questions, one might have it easier if they just print out the recipe and eat the paper that the picture is on. LOL
Made this today for Valentine’s Day . We stayed home because here in Dallas,Tx we are going thru a winter storm . This cake hit the spot for me sweet Valentine’s Day cravings. My kids loved it . I been looking for the best vanilla cake recipe for YEARS & I finally found my “go to” vanilla cake recipe. I am so glad I stumbled upon it. It had the most perfect crumb texture. It was so moist, yum! My absolute favorite thank you for sharing!
How long if I want to make cupcakes
I haven’t tried, try for 15-20 minutes, and keep an eye on it.
Hi, do you have the measurements in metric, please?
I haven’t calculated it 🙂 You can google conversions 🙂
This cake recipe is delicious! I bake all the time & this is by far one of the best I’ve made. Thank you!! I will definitely make this again.
🙂 Thank you, Heather!
Does anyone have the UK conversion for this? any thanks
Haven’t worked it out, you are welcome to google the conversions 🙂
I made this cake for my 4yo birthday and it turned out PERFECTLY moist, fluffy, and delicious. All guests (non-vegans) were impressed and asked for the recipe. Thank you for creating my new go-to birthday cake!
So glad to hear that, Rebekah!
Best cake I’ve ever tasted. Used unsweetened almond milk and vegan buttercream. Wow, everyone loved it. Moist and delicious.
I have made dozens of cupcakes using this recipe and they are an absolute hit every time! I absolutely love the way they turn out. I bake them for 20-25 minutes and get perfect cupcakes every time!
This cake was so simple to make and surprisingly moist and delicious!!! I used coconut sugar (a bit less than called for) and coconut milk. Can’t stress enough, SO good.