Confetti Vanilla Cake
Prep. Time
10 minutes
Cook Time
30 minutes
Servings
9'' round cake pan
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
Oven
Cooking required:
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Allergens:
Before my daughter's 5th birthday, I was curious to try a new recipe for a birthday cake. We always lean towards the traditional chocolate cake, that's fantastic, of course, but as my daughter is unusually excited about rainbow and unicorns, I decided I must try to re-invent the concept of birthday cakes, or at least add an option to the menu :) So here it is! A sprinkle vanilla cake that's festive and truly comes together beautifully. It holds together really well, and can be decorated with frosting that's plain vanilla or with a touch of more sprinkle. Although the cake was well received by all tasters, my daughter still went for the chocolate cake for her party (alas!). Do your kids prefer chocolate or vanilla?
Ingredients
Dry
7.8 oz (220g) all purpose flour
5.3 oz (150g) granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tbsps rainbow sprinkles
Wet
8fl.oz (1 cup) plant based milk
2 tsp vanilla extract
2.7 fl.oz (80 mL) melted coconut oil (2.7 fl oz)
1 tbsp apple vinegar
Instructions
Preheat oven to 360°F (180°C) and line or lightly grease a 9'' springform cake pan.
In a large bowl, mix all dry ingredients until consistent.
In a separate bowl, whisk all wet ingredients until the blend is consistent as well.
Pour the wet mix into the dry bowl, and mix just until combined (do not overmix).
Transfer the batter to the prepared pan and level the top as possible.
Bake for 30 minutes, or until a toothpick comes out clean.
Let it cool before slicing or frosting.
Notes
For a nut-free and soy-free recipe, make sure all store-bought ingredients are labeled as free of these allergens.
After the cake has cooled, keep it refrigerated in an air-tight container for up to 3 days.
