bite shot of vegan funfetti cake on a white plate

Vegan Gluten Free Funfetti Cake

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This easy small batch gluten free vegan funfetti cake recipe is ultra moist and fluffy with the perfect soft crumb. Just 1-bowl and a handful of pantry staple ingredients required. 



Funfetti Cake

Whipped Cream Frosting


  1. Preheat oven to 350 F (180 C). Grease or line a 9×5 inch loaf pan with parchment paper (see notes below for other options).
  2. Into a mixing bowl, add in the coconut milk, coconut yogurt, apple cider vinegar, vanilla extract, almond extract and whisk until combined. Add in the sugar, oat flour, rice flour, potato starch, baking powder and baking soda and whisk until just combined. Then fold in 2 1/2 tbsp of vegan sprinkles.
  3. Pour the batter into the prepared loaf pan. Top with the remaining 1/2 tbsp of sprinkles. Bake for 28-34 minutes or until the top is springy to the touch and toothpick comes out clean when inserted in the middle. Cool in the pan for no more than 3 minutes. Then carefully transfer to a wire rack and cool completely before frosting. 
  4. To make the whipped cream frosting, scoop the coconut cream into a bowl and use a electric hand mixer to whip for a few seconds. Sift in the powdered sugar and continue to beat until light and fluffy. 
  5. Once cake has fully cooled, spread the frosting on top. Slice and enjoy!


  • Category: dessert
  • Method: baking
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 slice
  • Calories: 261
  • Sugar: 23.4g
  • Sodium: 309mg
  • Fat: 7.1g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 45.7g
  • Fiber: 1.7g
  • Protein: 3g
  • Cholesterol: 0

Keywords: vegan funfetti cake, gluten free funfetti cake, small batch cake, healthy cake, sheet pan vanilla cake