Easy Vegan Funfetti Loaf Cake
This easy Vegan Funfetti Loaf Cake is a soft, tender, dairy-free and egg-free loaf cake packed with colourful sprinkles. Perfect for birthdays, celebrations, or an everyday treat, this allergy-friendly cake delivers classic funfetti flavour with simple pantry ingredients.
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)
Instructions
Preparation
- 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. TopTip: Use clips on the parchment paper to keep it in place. Add 2 tsp White Vinegar to 120 ml Plant Based Milk in a small cup and allow it to sit for 5 minutes to make buttermilk.
Making the Cake
- Add 225 grams Plant Based Butter (unsalted) and 200 grams White Sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes.
- Mix in 100 grams Apple Sauce, 1 tsp Vanilla Extract and 1 tsp Almond Extract.
- In a separate bowl stir together 120 grams All Purpose Flour, 110 grams Cake Flour, 1 tsp Baking Powder and 1/2 tsp Salt. We'll then alternate between adding the flour mixture and buttermilk to the cake mix, half of each at a time.
- Fold in 50 grams Sprinkles then add the cake batter to the prepared loaf pan.
- Bake at 325F for 50 - 60 minutes. Cake is done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. It will also be well-risen and slightly golden on top. Remove from the oven and allow to cool in the pan for 15 minutes.
- 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!
Video
Notes
- Yield: This Funfetti loaf cake yields approximately 10 generous slices, depending on the thickness of the slices. I usually cut each slice into smaller pieces for our kids' lunchboxes.
- Cake Flour: to make your own cake flour, combine 100 grams of all-purpose flour with 2 tsp cornstarch (cornflour). Sift twice to ensure the cornstarch is evenly distributed. Check out my detailed post for more info on Cake Flour.
- Gluten-Free: swap the all-purpose and cake flours with your preferred 1:1 gluten-free blend.
- Serving Tips: Serve slightly warm or at room temperature. For clean slices, use a serrated knife and wipe between cuts.
- Storage: Cover the loaf with foil and store it in an airtight container at room temperature for up to 5 days.
- Freezer: You can also individually wrap and freeze the slices for up to 3 months in an airtight container or freezer-safe bag. Defrost at room temperature before unwrapping the slices.
- Optional Topping: Mix 1 cup of powdered sugar with 2-3 tablespoons of plant-based 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.
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