Easy Vegan Funfetti Loaf Cake

Name: Easy Vegan Funfetti Loaf Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 120 ml Plant Based Milk ((1/2 US Cup)); 2 tsp White Vinegar; 225 grams Plant Based Butter (unsalted) ((1 US Cup)); 200 grams White Sugar ((1 US Cup)); 100 grams Apple Sauce ((1/2 US Cup)); 1 tsp Vanilla Extract; 1 tsp Almond Extract; 120 grams All Purpose Flour ((1 US Cup)); 110 grams Cake Flour ((3/4 US Cup * see note)); 1 tsp Baking Powder; 1/2 tsp Salt; 50 grams Sprinkles ((1/3 US Cup))

If you’re in the mood for a fun, colourful treat that’s as delicious as it is easy to make, look no further! This delightful Vegan Funfetti Loaf Cake is perfect for any celebration, or just to brighten up your day with its cheerful sprinkles and moist, tender crumb.

Jump to Recipe Jump to Video Print Recipe Pin Recipe

4 mini slices of vegan funfetti loaf cake on a white surface.

Table of Contents

Why I Made This Recipe

I love a colourful dessert and this vegan loaf cake is no exception. The flavours transport me back to my childhood and sprinkles always make me smile so combining them with a delicate crumb cake is a match made in heaven. This is a staple bake in our home and I know you’ll love it as much as we do.

Why You Should Make This

With simple ingredients and straightforward steps, this funfetti loaf cake is perfect for bakers of all skill levels. And whether you are baking for a birthday, a celebration, or just a regular day in need of some extra cheer, this recipe will not disappoint. Plus, this is a plant-based recipe that accommodates most food allergies.

Ingredients and Substitutions

This is a vegan recipe with easy gluten-free and nut-free alternatives. Check out the FAQ for more recipe tips.

Ingredients measured out in to containers to make funfetti cake, includes butter, flour, extracts, buttermilk, white sguar, apple sauce and sprinkles.

Plant-Based Butter: I recommend using room-temperature unsalted butter. Sub with dairy butter if you are not dairy-free or following a vegan lifestyle.

White Sugar: a must to add sweetness and lightness to the cake.

Apple Sauce: sub with 2 eggs if you are not following an egg-free or vegan diet.

Flavouring: the combination of vanilla and almond extracts creates the familiar funfetti / confetti cake flavour. If you have an almond allergy, use imitation extract.

Flour Blend: for this recipe, we are making a custom flour blend that helps create a softer crumb for the cake. A mix of all-purpose, cake flour, baking powder and salt. If you do not have cake flour, you can easily make your own by combining 100 grams of all-purpose flour with 2 tsp cornstarch (cornflour). Sift twice to ensure the cornstarch is evenly distributed. More details on my ‘how-to‘ post.

Vegan Buttermilk: I love using buttermilk in vegan cakes as it helps with the moisture and the tender consistency of the cake. Use your own by adding white vinegar to plant-based milk. Learn more about my Homemade Vegan Buttermilk.

Sprinkles: check the ingredients of your sprinkles to ensure they suit your dietary requirements. Many sprinkles contain dairy and/or other animal-derived ingredients.

How to Make Funfetti Loaf Cake

Take the butter and milk out of the fridge then gather the remaining ingredients and supplies. We want the milk and butter to start to come to room temperature before starting the cake batter.

Grease and line a loaf pan with parchment paper and preheat your oven to 325F / 160C. I like to use clips on the parchment paper to keep it in place.

To create the buttermilk, combine the white vinegar and plant-based milk in a small cup and allow it to sit for 5 minutes.

A loaf pan lined with parchment paper with two binder clips securing the edges of the paper.

Add the butter and white sugar to a mixing bowl and mix until just combined. I always recommend stopping as soon as they start to incorporate as we don’t want to overmix the batter.

Butter and white sugar being mixed in a glass mixing bowl.

Mix in the apple sauce, vanilla and almond extracts. Top Tip: if you have a nut allergy, use imitation almond extract.

Creamed butter and sugar, apple sauce and flavourings in a glass mixing bowl.

In a separate bowl stir together the all-purpose flour, cake flour, baking powder and salt. We’ll then alternate between adding the flour mixture and buttermilk to the cake mix, half of each at a time.

A flour blend on top of creamed butter and sugar in a glass mixing bowl.

The cake batter is fairly thick at this stage but as you can see, it doesn’t look overly whipped as we didn’t overmix it.

Funfetti cake batter in a glass mixing bowl, before adding sprinkles.

Fold in the sprinkles with a wooden spoon or spatula. I just love seeing all the pops of colour in the batter.

Stirring spinkles into cake batter with a wooden spoon.

Finally, scoop the cake batter into the prepared loaf pan. I usually use a spatula to scrape down the mixing bowl to ensure that no batter is left behind.

Raw funfetti cake better in a loaf pan, prior to baking.

Bake at 325F for 50 – 60 minutes. The cake should be well-risen and slightly golden once baked. It will also be slightly removed from the sides of the pan.

Remove from the oven and cool in the pan for 15 minutes.

A freshly baked funfetti loaf cake in the pan on a cooling rack.

Remove the clips and loosen the parchment by pulling gently on the overhanging edges. Using the parchment paper edges, lift out the cake and transfer it onto a cooling rack to cool completely before serving. Slice and enjoy!

Close up of a slice of funfetti loaf cake.

Storage Tips

This cake is best enjoyed on the day of baking. However, if you can resist eating it all the same day, cover the cake with foil and store it in an airtight container at room temperature for up to 5 days.

If you want to keep some for a later date, this cake also freezes well. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or airtight container. It can be frozen for up to 3 months. Defrost the slices at room temperature then unwrap them before serving.

Funfetti Cake FAQs

Can I use any type of milk substitute?

Yes, you can use any plant-based milk, such as almond milk, oat milk, soy milk, or coconut milk. Just make sure it’s unsweetened for the best flavour.

Are the sprinkles vegan?

Check the ingredients list on the sprinkles package. Look for brands that state they are vegan, as some may contain gelatin or other animal-derived ingredients.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with your preferred gluten-free all-purpose flour blend. To make gluten-free cake flour, check out my detailed post for more info.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed in the center.

How can I jazz up this cake even more?

Mix 1 cup of powdered sugar with 2-3 tablespoons of almond milk and a few drops of vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed. Drizzle over the cooled cake and add extra sprinkles for decoration.

More Colourful Recipes

If you love smile-inducing desserts, check out these colourful kid-approved recipes:

The Final Slice

This vegan Funfetti Loaf Cake is a feast for both the eyes and the taste buds. I hope this recipe has inspired you to create your own slice of happiness. Happy Baking!