How about a delicious cake made only with plant-based ingredients? Sounds good? Well… I guess I got something for you in that case. An easy peasy Vegan Funfetti Cake with Vegan German Buttercream. I know, the name is a mouthful… but what you should actually do, is getting a large piece of the cake so your mouth is full. Does this make any sense in English? I assume, some of you already noticed that English is not my first language ;P Anyway. Great vegan cake with sprinkles. That’s all you need to know right now! That’s all I said.
January and February are usually the two months of the year people try to eat more healthy. After a month full of Christmas celebrations and loads of food, the first months of the year are full of regret and people are trying to embrace a healthier lifestyle. In March normally all is forgotten already ;P But there are also people out there, that try to eat healthy all year round. For those people, Andrea from Zimtkeks & Apfeltarte and I created the “Vegan Bake Together” last year. A whole week full of (mostly) healthy and (always) vegan recipes – everything from breakfast to dinner and everything in between. And Oops… this year we did it again ;)
It seems you liked the desserts and sweet stuff from the vegan week a lot, so we decided to give you some more. I made this Funfetti Cake and Andrea made… who knows! As usual, we are not telling each other what kind of recipe we do and surprise each other with the results…
This Funfetti cake here is really delicious and quite easy to prepare – even for someone who does not cook or bake vegan recipes a lot. Baking vegan is in general not very difficult. Nowadays it is quite easy to replace dairy products with plant-based alternatives – there is so much our there you can use. Same for eggs – they can be substituted just as easily.
This cake here uses aquafaba instead of eggs. Most of you probably heard of it already. Aquafaba is the slightly viscous liquid you can find in a can of chickpeas. The liquid contains starch and protein from the legumes and can be whisked and used like beaten egg whites – and that’s exactly what we use in this recipe here… so make sure that can of chickpeas is on your shopping list as well when organizing the ingredients for the cake. Don’t worry – there are many things you can do with the chickpeas – delicious hummus or maybe some Chickpea Tikka Masala. No need to throw anything away. All can be used here ;)
The buttercream I use in this recipe is a vegan German buttercream, by the way. It is “German” because it’s made with pudding instead of just butter and confectioner’s sugar. If you are looking for a creamy buttercream that is not too sweet and can be made with less (or even without) sugar, this German buttercream will be your new best friend ;)
One more thing… the sprinkles are the one ingredient here, that can be a bit tricky. The ones from the supermarket are normally not vegan. I always order them online (there is an example link in the recipe). Especially, red sprinkles can be a bit tricky, because the non-vegan ones are often made with carmine – not gonna explain that. If you want to know the nasty details, you can google it. All I say is “bugs” ;P Anyway. There are some shops that sell vegan sprinkles and actually have some nice mixes so I am pretty sure you will find something if you need it… everything else is normally available in a regular supermarket.
Well… enough said. Here is the recipe for that delicious vegan Funfetti (Party) Cake. Have fun baking! ;)
INGREDIENTS / ZUTATEN
For the cake layers:
1 1/4 cups (300ml) oats milk
2 tsp. apple cider vinegar
1/2 cup (120ml) aquafaba (from a can chickpeas)
1/2 cup (120g) vegan butter, at room temperature
1 cup (200g) sugar
1/2 cup (120ml) sunflower oil
1 tbsp. vanilla extract
3 cups (390g) all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup (30g) vegan rainbow sprinkles*
For the vegan vanilla buttercream:
2 1/8 cups (500ml) oats milk
1/3 cup (40g) cornstarch
2 tbsp. sugar
1 tsp. vanilla extract
8.8 oz. (250g) vegan butter, at room temperature
1/2 cup (60g) confectioners’ sugar
vegan sprinkles* for decorations
Für die Kuchenschichten:
300ml Haferdrink
2 TL Apfelessig
120ml Aquafaba (von einer Dose Kichererbsen)
120g weiche vegane Butter
200g Zucker
120ml Sonnenblumenöl
1 EL Vanille Extrakt
390g Mehl (Type 550)
1 EL Backpulver
1/4 TL Salz
30g vegane Regenbogenstreusel*
Für die vegane Vanille Buttercreme:
500ml Haferdrink
40g Speisestärke
2 EL Zucker
1 TL Vanille Extrakt
250g weiche vegane Butter
60g Puderzucker
vegane Streusel* für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (175°C). Line two 8 inches (20cm) springform tins with baking parchment and grease lightly with vegan butter or oil. Set aside. Mix the oats milk with the apple cider vinegar and set aside for 5-8 minutes so it can curdle a bit. Measure a cup (120ml) of the liquid (aquafaba) of a can of chickpeas and add to a bowl. Mix with a handheld mixer for 2 minutes until you get a thick foam almost like whisked egg whites. Set aside until needed.
2. Add the soft vegan butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the oil and vanilla extract and mix until well combined. Add the aquafaba to the bowl and mix on high speed until everything is light and fluffy and well combined. Mix the flour with baking powder, and salt. Add in three batches to the bowl, alternating with the curdled oats milk, and mix on low speed until just combined. Add the rainbow sprinkles and fold in. Divide the batter between the two springform tins, smooth out the top and bake for 30-35 minutes or until a wooden skewer inserted into the center of a cake comes out clean. Take out of the oven and let cool down on a wire rack.
3. For the buttercream add the oats milk to a saucepan. Take 3-4 tbsp. of that milk and mix with the cornstarch, sugar, and vanilla extract in a small bowl until well combined. Heat up the remaining milk in the saucepan until almost cooking, then add the cornstarch mixture and stir to combine. Continue stirring until the oats milk starts to thicken and look like a pudding. Remove from the heat, place a piece of plastic wrap on the surface of the pudding and let cool down completely. While the pudding cools down, take the vegan butter out of the fridge and let come to room temperature. As soon as the pudding has cooled down completely, add the vegan butter and confectioners’ sugar to a large bowl and mix for several minutes until light and fluffy. Gradually add the cooled pudding to the bowl and mix well after each addition. If you go too fast, the butter might curdle a bit – in that case, continue mixing until the cream is smooth again. When all of the pudding is added, continue mixing on high speed for another 2-3 minutes until the buttercream looks very light and creamy.
4. To assemble the cake, remove the cakes from the tins, place the first layer on a serving plate, add a good amount of the buttercream on top and spread evenly on the cake. Place the second cake layer on top and crumb coat the whole cake with a thin layer of buttercream. Place in the fridge for about 20 minutes. Take out of the fridge and coat the cake completely with the remaining buttercream. Decorate with some vegan sprinkles and place once more in the fridge for at least 30 minutes before serving.
1. Den Ofen auf 175°C (350°F) Ober-/Unterhitze vorheizen. Zwei 20cm (8 inches) Springformen mit Backpapier auslegen und leicht mit veganer Butter oder Öl einfetten. Zur Seite stellen. Haferdrink mit Essig vermischen und für etwa 5-8 Minuten zur Seite stellen, damit der Haferdrink etwas andicken kann. Von der Flüssigkeit (Aquafaba) aus einer Dose Kichererbsen etwa 120ml abmessen und in eine Schüssel geben. Mit dem Handrührgerät für etwa 2 Minuten schaumig aufschlagen – die Masse sollte in etwa die Konsistenz von Eischnee bekommen. Bis zur weiteren Verwendung zur Seite stellen.
2. Die weiche vegane Butter und den Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Öl und Vanille Extrakt dazugeben und gut verrühren. Die Tasse Aquafaba zur Schüssel dazugeben und alles auf höchster Stufe aufschlagen, bis die Masse schön luftig aussieht. Mehl mit Backpulver und Salz vermischen und dann abwechselnd mit dem angedickten Haferdrink in 3 Portionen zur Schüssel dazugeben und auf niedrigster Stufe gut verrühren. Die Streusel dazugeben und unterheben. Den Teig auf die beiden Backformen aufteilen, glatt streichen und dann für 30-35 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und die Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
3. Für die vegane Buttercreme den Haferdrink in einen Topf geben. Etwa 3-4 EL des Haferdrinks mit der Stärke, dem Zucker und Vanille Extrakt in einer kleinen Schüssel verrühren. Die restliche Milch im Topf erhitzen, bis sie fast kocht, dann die Stärkemischung einrühren. Die Mischung weiterrühren, bis sie zu einem Pudding andickt. Vom Herd ziehen und sofort ein Stück Klarsichtfolie auf die Oberfläche des Puddings legen, damit sich keine Haut bildet. Komplett abkühlen lassen. Während der Pudding abkühlt, die vegane Butter aus dem Kühlschrank holen und auf Zimmertemperatur kommen lassen. Sobald der Pudding komplett abgekühlt ist, die vegane Butter mit dem Puderzucker in einer großen Schüssel auf höchster Stufe einige Minuten hell und luftig aufschlagen. Den Pudding dann nach und nach dazugeben und gut unterrühren. Nicht zu viel Pudding auf einmal dazugeben, sonst flockt die Butter aus – in dem Fall einfach weiterrühren, bis sich die Mischung wieder verbindet. Wenn der komplette Pudding untergerührt ist, noch etwa 2-3 Minuten weiterrühren, bis die Buttercreme schön luftig und cremig ist.
4. Für den Zusammenbau der Torte die Kuchenschichten aus den Formen lösen und eine erste Kuchenschicht auf eine Servierplatte setzen. Eine gute Portion Buttercreme darauf verteilen und die zweite Schicht auflegen, dann die komplette Torte dünn mit Creme einstreichen. Für etwa 20 Minuten in den Kühlschrank stellen. Wenn alles gut durchgekühlt ist, die Torte mit der restlichen Buttercreme einstreichen. Nach Belieben mit veganen Streuseln dekorieren und noch einmal für etwa 30 Minuten bis zum Servieren in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
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Easy Vegan Funfetti Cake with Vegan German “Buttercream”
- Prep Time: 00:40
- Cook Time: 00:35
- Total Time: 03:00
- Yield: 12 1x
- Category: Cakes
- Cuisine: American
- Diet: Vegan
Description
A classic cake turned vegan: simple and easy vegan Funfetti Cake with vegan “buttercream”
Ingredients
For the cake layers:
1 1/4 cups (300ml) oats milk
2 tsp. apple cider vinegar
1/2 cup (120ml) aquafaba (from a can chickpeas)
1/2 cup (120g) vegan butter, at room temperature
1 cup (200g) sugar
1/2 cup (120ml) sunflower oil
1 tbsp. vanilla extract
3 cups (390g) all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup (30g) vegan rainbow sprinkles*
For the vegan vanilla buttercream:
2 1/8 cups (500ml) oats milk
1/3 cup (40g) cornstarch
2 tbsp. sugar
1 tsp. vanilla extract
8.8 oz. (250g) vegan butter, at room temperature
1/2 cup (60g) confectioners’ sugar
vegan sprinkles* for decorations
Instructions
1. Preheat the oven to 350°F (175°C). Line two 8 inches (20cm) springform tins with baking parchment and grease lightly with vegan butter or oil. Set aside. Mix the oats milk with the apple cider vinegar and set aside for 5-8 minutes so it can curdle a bit. Measure a cup (120ml) of the liquid (aquafaba) of a can of chickpeas and add to a bowl. Mix with a handheld mixer for 2 minutes until you get a thick foam almost like whisked egg whites. Set aside until needed.
2. Add the soft vegan butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the oil and vanilla extract and mix until well combined. Add the aquafaba to the bowl and mix on high speed until everything is light and fluffy and well combined. Mix the flour with baking powder, and salt. Add in three batches to the bowl, alternating with the curdled oats milk, and mix on low speed until just combined. Add the rainbow sprinkles and fold in. Divide the batter between the two springform tins, smooth out the top and bake for 30-35 minutes or until a wooden skewer inserted into the center of a cake comes out clean. Take out of the oven and let cool down on a wire rack.
3. For the buttercream add the oats milk to a saucepan. Take 3-4 tbsp. of that milk and mix with the cornstarch, sugar, and vanilla extract in a small bowl until well combined. Heat up the remaining milk in the saucepan until almost cooking, then add the cornstarch mixture and stir to combine. Continue stirring until the oats milk starts to thicken and look like a pudding. Remove from the heat, place a piece of plastic wrap on the surface of the pudding and let cool down completely. While the pudding cools down, take the vegan butter out of the fridge and let come to room temperature. As soon as the pudding has cooled down completely, add the vegan butter and confectioners’ sugar to a large bowl and mix for several minutes until light and fluffy. Gradually add the cooled pudding to the bowl and mix well after each addition. If you go too fast, the butter might curdle a bit – in that case, continue mixing until the cream is smooth again. When all of the pudding is added, continue mixing on high speed for another 2-3 minutes until the buttercream looks very light and creamy.
4. To assemble the cake, remove the cakes from the tins, place the first layer on a serving plate, add a good amount of the buttercream on top and spread evenly on the cake. Place the second cake layer on top and crumb coat the whole cake with a thin layer of buttercream. Place in the fridge for about 20 minutes. Take out of the fridge and coat the cake completely with the remaining buttercream. Decorate with some vegan sprinkles and place once more in the fridge for at least 30 minutes before serving.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
The cake was so delicious and moist, surprisingly not too sweet. Thank you for this fun recipe! :)