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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix Dry Ingredients: Sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large bowl. Mix to combine evenly.
- Combine Wet Ingredients: Add vegetable oil and vanilla extract to the vegan buttermilk and whisk it to blend.
- Form the Batter: Pour the wet ingredients into the dry ingredients bowl and mix until just combined.
- Prepare Cake Tins: Divide the batter equally between the two lined tins. Tap the tins gently on the countertop to eliminate air bubbles.
- Add Sprinkles: Gently fold 20g vegan rainbow sprinkles into the batter without overmixing to avoid the colors bleeding.
- 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.
- 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.
- 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.
- 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.
- Fold in Sprinkles: Gently fold 10g vegan rainbow sprinkles into the buttercream, careful not to overmix.
- 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.
- Optional Jam Filling: Create a well in the buttercream and fill with 2-3 heaped tablespoons of strawberry jam if desired.
- Add Second Layer: Place the second cake on top and gently press down to adhere.
- Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs.
- Chill: Refrigerate the cake for 10-15 minutes to set the crumb coat.
- Final Frosting: Remove from fridge and apply a thicker second layer of buttercream evenly around the cake.
- Pipe Decoration: Transfer leftover buttercream to a piping bag fitted with a large round nozzle and pipe swirls around the cake’s top edge.
- Decorate: Sprinkle extra vegan rainbow sprinkles over the cake for a fun finish.
- 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
