Mini Vegan Funfetti Cake with Rainbow Sprinkles and Strawberry Jam Recipe

Introduction

These Mini Funfetti Cakes are light, colorful, and perfect for any celebration. Made with dairy-free ingredients, they offer a delightful vegan twist on a classic treat. Whether for a party or just a fun baking project, these cakes are sure to bring smiles.

Ingredients

• 240ml of dairy-free milk
• 1 teaspoon of apple cider vinegar
• 210g of self-raising flour
• 200g of caster sugar
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of bicarbonate of soda
• 60g of vegetable oil
• 2 teaspoons of vanilla extract
• 20g of vegan rainbow sprinkles
• 200g of dairy-free block butter*
• 200g of icing sugar
• 2 tablespoons of dairy-free milk
• 1 teaspoon of vanilla extract
• 10g of vegan rainbow sprinkles
• Strawberry jam (for the middle – optional)

Instructions

1. Step 1: Preheat your oven to 180℃ fan and line two 6-inch loose base or push-up cake tins with grease-proof paper.
2. Step 2: In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
3. Step 3: In a large mixing bowl, sift the flour, caster sugar, baking powder, and bicarbonate of soda. Mix well to combine.
4. Step 4: Add the vegetable oil and vanilla extract into the ‘buttermilk’ and whisk to combine.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently.
6. Step 6: Divide the batter equally between the lined cake tins. Tap the tins gently on the work surface to release any air bubbles.
7. Step 7: Sprinkle the vegan rainbow sprinkles into the batter and gently fold in, being careful not to over-mix to avoid color bleeding.
8. Step 8: Place the cakes in the center of the preheated oven and bake for 25–30 minutes. They are done when a knife or skewer inserted comes out clean and the cakes feel springy to the touch.
9. Step 9: Transfer the cakes to a cooling rack and let them cool completely. Once cool, remove from tins and store in a sealed container until ready to frost.
10. Step 10: To make the buttercream, whip the dairy-free block butter in a large bowl until creamy, using a stand mixer or hand mixer.
11. Step 11: Sift in the icing sugar, add the dairy-free milk and vanilla extract, then whip on high speed for a couple of minutes until smooth and fluffy.
12. Step 12: Gently fold in the remaining 10g of vegan rainbow sprinkles without over-mixing.
13. Step 13: Place one cake layer on a serving plate. Pipe or spoon some buttercream on top and spread evenly with an offset spatula or palette knife.
14. Step 14: Optionally, make a well in the buttercream center and fill it with 2–3 heaped tablespoons of strawberry jam.
15. Step 15: Place the second cake layer on top and press gently to adhere. Cover the entire cake with a thin layer of buttercream to create a crumb coat.
16. Step 16: Refrigerate the cake for 10–15 minutes to set the crumb coat.
17. Step 17: Remove from the fridge and apply a thicker second coat of buttercream.
18. Step 18: Transfer any remaining buttercream into a piping bag fitted with a large round tip and pipe swirls around the top edge of the cake.
19. Step 19: Decorate the cake with extra vegan rainbow sprinkles.
20. Step 20: Slice and enjoy your colorful mini funfetti cake!

Tips & Variations

• For a richer flavor, swap vegetable oil for melted coconut oil.
• Use different flavored jams like raspberry or apricot for a twist.
• Make cupcakes instead by dividing the batter into a lined muffin tray and baking for about 18–20 minutes.
• To keep the sprinkles vibrant, fold them in at the last moment before baking.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Leftover buttercream can be kept in the fridge for up to one week and whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not avoiding dairy. The recipe may not be vegan but the texture and taste will remain delicious.

What if I don’t have apple cider vinegar?

You can replace apple cider vinegar with lemon juice or white vinegar to create the vegan ‘buttermilk’ needed for the recipe.

Mini Vegan Funfetti Cake with Rainbow Sprinkles and Strawberry Jam Recipe

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★★★★★

4.8 from 104 reviews

• Author: Lana
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This delightful Mini Funfetti Cake is a vegan, dairy-free treat bursting with colorful rainbow sprinkles baked right into a light, fluffy cake. Topped with creamy dairy-free buttercream and optional strawberry jam, it’s perfect for celebrations or a fun dessert for any occasion.

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Ingredients

Scale 1x2x3x

Cake Batter

• 240ml dairy-free milk
• 1 teaspoon apple cider vinegar
• 210g self-raising flour
• 200g caster sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 60g vegetable oil
• 2 teaspoons vanilla extract
• 20g vegan rainbow sprinkles

Buttercream Frosting

• 200g dairy-free block butter
• 200g icing sugar
• 2 tablespoons dairy-free milk
• 1 teaspoon vanilla extract
• 10g vegan rainbow sprinkles
• Strawberry jam (for middle, optional)

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Instructions

1. Preheat Oven: Preheat your oven to 180℃ fan and line two 6-inch loose base or push-up cake tins with grease-proof paper to prepare for baking.
2. Create Vegan Buttermilk: Combine the dairy-free milk with apple cider vinegar in a bowl and whisk thoroughly. Let it sit for 10 minutes to curdle, forming a vegan buttermilk base.
3. Mix Dry Ingredients: Sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large bowl. Mix to combine evenly.
4. Combine Wet Ingredients: Add vegetable oil and vanilla extract to the vegan buttermilk and whisk it to blend.
5. Form the Batter: Pour the wet ingredients into the dry ingredients bowl and mix until just combined.
6. Prepare Cake Tins: Divide the batter equally between the two lined tins. Tap the tins gently on the countertop to eliminate air bubbles.
7. Add Sprinkles: Gently fold 20g vegan rainbow sprinkles into the batter without overmixing to avoid the colors bleeding.
8. Bake the Cakes: Quickly place the tins into the preheated oven. Bake for 25-30 minutes or until a skewer inserted comes out clean and cakes feel springy.
9. Cool Cakes: Remove the cakes from the oven and set on a cooling rack to cool completely. Once cool, remove from the tins and store in a sealed container if not frosting immediately.
10. Make Buttercream: In a mixing bowl, whip the dairy-free block butter until creamy, using a stand mixer or hand mixer with a whisk attachment.
11. Add Icing Sugar and Flavorings: Sift in the icing sugar, add dairy-free milk and vanilla extract, then whip on high speed until smooth and fluffy.
12. Fold in Sprinkles: Gently fold 10g vegan rainbow sprinkles into the buttercream, careful not to overmix.
13. Assemble Cake – First Layer: Place one cake layer on a serving plate. Dollop or pipe some buttercream on top and spread evenly with an offset spatula.
14. Optional Jam Filling: Create a well in the buttercream and fill with 2-3 heaped tablespoons of strawberry jam if desired.
15. Add Second Layer: Place the second cake on top and gently press down to adhere.
16. Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs.
17. Chill: Refrigerate the cake for 10-15 minutes to set the crumb coat.
18. Final Frosting: Remove from fridge and apply a thicker second layer of buttercream evenly around the cake.
19. Pipe Decoration: Transfer leftover buttercream to a piping bag fitted with a large round nozzle and pipe swirls around the cake’s top edge.
20. Decorate: Sprinkle extra vegan rainbow sprinkles over the cake for a fun finish.
21. Serve: Slice the cake and enjoy your colorful, vegan-friendly funfetti cake!

Notes

• Ensure not to over-mix the batter after adding sprinkles to prevent color bleed.
• Using dairy-free milk and butter makes this cake suitable for a vegan diet.
• Optional strawberry jam adds a fruity surprise in the middle but can be omitted for a simpler cake.
• Make sure cakes are fully cooled before frosting to avoid melting the buttercream.
• The use of a fan oven at 180℃ provides even baking and a light texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mini Funfetti Cake, Vegan Cake, Dairy-free Cake, Rainbow Sprinkles Cake, Vegan Buttercream, Funfetti Birthday Cake