Gluten-Free Vegan Funfetti Cake

This past summer, one random day, our youngest asked if she could make a cake. She wanted it to be fun and something she could make all on her own. I helped her brainstorm and we decided a gluten-free vegan funfetti cake would be fun. She is very capable in the kitchen so I let her loose and let her make the cake from scratch from start to finish including all of the photos! Our girl has a bright future ahead of her and you get to benefit from her hard work. Give her some love in the comments below.

My sister used to love funfetti cakes for every birthday and celebration for her family. There's just something extra fun about sprinkles inside of a cake. It adds color, texture, and pizzaz. We couldn't eat these cakes she made so it was time we made a safe gluten-free vegan funfetti cake that we could all enjoy. The one our daughter made was a one hit wonder and she keeps asking to make it again. We think you will make this on repeat for any special occasion too. Head on over to grab our Rustic Scoop Pancake Mix so you can make this!

Rustic Scoop™ Gluten-Free Vegan Funfetti Cake

Gluten-Free Vegan Funfetti Cake


1 Rustic Scoop™ Pancake Mix

1 ½ Cups Granulated sugar of choice, we love coconut sugar

¾ Cups Light tasting oil

1 ¼ Cups Milk of choice

¾ Cups Egg whites, 9 Tablespoons Aquafaba (garbanzo bean water), OR powdered egg replacer for 3 eggs

2 teaspoons White Vinegar

1 Tablespoon Vanilla extract

3-4 Tablespoons Rainbow Sprinkles (choose a safe brand for you)

Rustic Scoop™ Gluten-Free Vegan Funfetti Cake


Preheat your oven to 350° F.  Grease your cupcake pans with papers for 18 cupcakes, round pans, or 9x13” pan.  Avocado oil/spray does not work for non-stick.

In a mixing bowl, place the Rustic Scoop™ Pancake Mix along with your granulated sugar of choice. Realize if you choose to use coconut sugar your cake will be dark tan in color and hard to see the sprinkles.  Mix on medium speed until well combined.  Next, add the shortening and blend on medium until well combined and the shortening is in small pea sized chunks.  Now add the rest of the liquid ingredients and mix on medium until well combined.  Using a spatula add the sprinkles and gently fold them into the batter until they are evenly distributed.

Place an even amount of batter into your greased pan/s.  For cupcakes, you will put about ⅓ cup in each greased cupcake paper.  If you are making two 8’ rounds, fill each pan evenly.  Weigh each pan to be sure the batter is even between both pans.  Adjust until they are even.  If you are making a 9x13” cake, spread the batter evenly in the pan.

Bake cupcakes for 18-22 minutes or until a toothpick comes out clean.

Bake 2 8” rounds for 25 minutes or until a toothpick comes out clean.

Bake a 9x13” pan for 25-30 minutes or until a toothpick comes out clean.

If you would like our well loved vanilla (and other flavors) frosting, you can get it here.  Enjoy!

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