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Funfetti Sheet Cake

This dairy-free Funfetti Sheet Cake is a healthier option of your classic childhood favorite!

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12
Ingredients

Funfetti Cake:
1 cup Califia Farms Unsweetened Almondmilk
3 cups All-purpose flour
1 tablespoon baking powder
1 1/2 cups organic cane sugar
1/2 teaspoon sea salt
1 tablespoon apple cider vinegar
½ cup vegan butter, melted
1 teaspoon vanilla extract
1 cup vegan sprinkles

Vanilla Buttercream Frosting:
2 tablespoons Califia Farms Unsweetened Almondmilk
4-5 cups powdered sugar
1 cup vegan butter, softened at room temp.
1 teaspoon vanilla extract
Pinch of sea salt

Topping:
Vegan rainbow sprinkles

Directions
01
Begin by preheating your oven to 350ºF.
02
Lightly grease or line with parchment paper an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
03
In a large bowl, add the dry ingredients: flour, baking powder, sugar and sea salt, whisking together until well combined.
04
Add in the Almondmilk, apple cider vinegar, melted butter, and vanilla mixing together using a rubber spatula until well combined and lump-free. Fold in vegan sprinkles.
05
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness. Bake for 15-20 minutes or until the center of the cake comes out clean using a toothpick or butter knife.
06
Once done, remove cake from the oven and let cool completely before frosting.
07
To Make Vanilla Buttercream Frosting: In a large bowl, add the softened vegan butter and beat until light and fluffy, about 1-2 minutes.
08
Add in the powdered sugar, vanilla, sea salt, and Almondmilk together, beating until creamy and fluffy.
09
**NOTE: If buttercream is too 'runny', add additional powdered sugar (1 tablespoon at a time); if too thick, add additional milk (1 tablespoon at a time).
10
**Using a spatula, top cooled cake with buttercream and gently spread over the top until fully coated and even.
11
Top with vegan sprinkles and voilà, slice into squares and enjoy!
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