This vegan birthday cake is so moist and fluffy, it's the perfect cake for holidays and parties! A yellow cake mix with sprinkles folded through and topped with a vanilla frosting. No milk, no eggs, and no butter!
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
* White sugar, brown sugar, coconut sugar, or a sugar free substitute, like monk fruit sweetener or erythritol can be used. 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.