The Best Vegan Funfetti Sheet Cake made with all gluten-free and dairy-free ingredients. A healthier version of an absolute dessert classic.
It is about damn time that I have a homemade funfetti sheet cake here on the blog!
You guys know I love my funfetti themed foods like 6-ingredient Chocolate Chip Funfetti Cookies and my GF Birthday Cake Banana Bread, but this is the first original homemade funfetti sheet cake here on the blog.
We can thank Jordan and his birthday for making this cake possible. I had asked him what type of cake he wanted for his birthday, and at first he said vanilla chocolate chip. Then we realized my parents were going to be away on his actual birthday, so he got to pick two cakes. One for his actual birthday and one for the early celebrations with my family.
And that is why we are making this funfetti sheet cake today! I love how easy this is and it comes together in under 30 minutes. The only annoying part, which is the same with all cakes – is letting it cool after. I have zero patience to let a cake cool but if you don’t, it will fall apart.
I have a feeling you guys will love this cake as much as we do, and I can’t wait to hear what you think.
What ingredients you need to bake this healthy homemade funfetti cake:
- Non-dairy milk – any variety works well like oat, almond, etc.
- Liquid coconut oil or avocado oil – you can also melt butter or ghee
- Apple cider vinegar
- Vanilla extract
- Gluten-free oat flour – I haven’t tested subs but spelt flour would work well
- Coconut sugar
- Almond flour – I haven’t tested a sub here but please see this post!
- Coconut flour -I haven’t tested a sub!
- Sprinkles + frosting of choice
How to make vegan funfetti sheet cake:
- Preheat oven to 350 degrees and grease an 8×8 baking dish
- Whisk together milk, oil, vinegar and vanilla
- Mix in flours, coconut sugar and baking powder until smooth and there are no clumps of flour
- Mix in desired amount of sprinkles then pour cake batter to baking dish and bake in oven for 25-30 minutes (or until you stick a toothpick in and it comes out clean)
- Allow the cake to cool a bit then frost and enjoy!
A few of my other funfetti-ish favorite recipes:
Gluten-free Birthday Cake Banana Bread
6-ingredient Chocolate Chip Funfetti Cookies (vegan)
Healthy Cake Batter Blondies (gluten-free + grain-free)
Fluffy Vegan Birthday Cake Pancakes (gluten-free)
The Best Vegan Funfetti Sheet Cake (gluten-free)
The Best Vegan Funfetti Sheet Cake made with all gluten-free and dairy-free ingredients. A healthier version of an absolute dessert classic.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Yield: 9 slices 1x
Ingredients
- 3/4 cup non-dairy milk
- 1/2 cup liquid coconut oil or avocado oil
- 1 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup gluten-free oat flour*
- 3/4 cup coconut sugar
- 1 cup almond flour*
- 1/4 cup coconut flour*
- 2 teaspoons baking powder
- Sprinkles + frosting of choice
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking dish
- Whisk together milk, oil, vinegar and vanilla
- Mix in flours, coconut sugar and baking powder until smooth and there are no clumps of flour
- Mix in desired amount of sprinkles then pour cake batter to baking dish and bake in oven for 25-30 minutes (or until you stick a toothpick in and it comes out clean)
- Allow the cake to cool a bit then frost and enjoy!
Notes
*I haven’t tested subs
**Store leftovers in airtight container for 5 days
Share this recipe
Niki
This is literally the best cake I’ve ever had!!! I made for my mom’s bday and everyone loved it including my husband who is not usually a fan of healthy desserts. My new go-to bday cake!
Kimberley
Hi, can I use canola or sunflower oil? And normal white vinegar instead of apple cider vinegar?
Rachel
i personally don’t usually use canola or sunflower oil as much as im not a huge fan. avocado or melted coconut would be best. and the ACV acts as a yeast of sorts to help the cake rise.
Simone
Is the batter supposed to be pourable? Mine is super thick.
Rachel
it should be!! not thick like a cookie dough – more like banana bread ish
Simone
It still turned out delicious! I was baking with my four year old so who knows what went wrong. Thanks for your reply!
Sydney
Hi! Could this be adapted for cupcakes and if so what changes should be made? Trying to make a covid-friendly single serving version 🙂
Rachel
i haven’t tried that yet! if you do let me know 😉 the obvious is it adjust bake time.