Monday, July 29, 2013

Vegan Funfetti Cake

I made this cake for my friend Vanly's bachlorette party weekend. It was in Ocean City Maryland. We spent all day at the beach and then went out later that night. It was a perfect balance of relaxing and debauchery. This recipe is originally from the cookbook, vegan cupcakes take over the world. I found it via the blog girl who bakes. I have to say this recipe is so much better than boxed funfetti cake. It has a lot more flavor and depth from the vanilla and almond extracts. Plus you can make the cake as colorful as you want. I went overboard on the sprinkles which was awesome!


2 cups vanilla almond milk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour
4 tablespoons cornstarch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup sunflower seed oil
1 1/2 cups cane sugar
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1 small container large, rainbow sprinkles (about 4-5 tablespoons)

Stir the vinegar into the almond and let sit to curdle while getting the rest of the ingredients together. Mix the dry ingredients together and set aside. In a large mixing bowl, mix the vegetable oil, sugar, and extracts together. Then stir in the curdled almond milk. Fold in the dry ingredients. Then fold in the sprinkles until evenly distributed.

Bake at 350 degrees for about half and hour in a bundt pan. The times will be less for cupcakes and more for a normal cake pan. Just bake until lightly golden brown and a toothpick can be removed cleanly from the center. Let cool and then frost. (I used my usual coconut vanilla frosting by blending coconut oil, vanilla paste, powdered sugar, and coconut milk together until I got a good consistency.

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