Vegan Sugar-Based Vegan Confetti Cake

Vegan Confetti Cake

Vegan confetti cake is a great new take on the traditional confectionery treat. With it’s rather stunning red and white colours, and the sprinkles of tiny marshmallows it creates, this cake will surely delight any vegans or vegetarians who are trying to eat healthier, friendlier foods. The only problem with these vegan confetti cakes is that they tend not to taste very good. They lack the creamy taste of a traditional cake, and also lack the rich chocolate taste we’re used to finding in traditional confecteries.

That being said, there is a way around this. You can make vegan confetti cake, using the same ingredients as a standard cake, but which have been spiced up so that they have a much richer, fuller taste. This is done by adding different flavourings to the batter. We’ll be talking about vanilla extract, maple syrup, beetroot, carrot puree, and almond extract, to name just a few. By varying the spices used, you can create a delicious sounding vegan confetti cake, without the need for animal products.

Another great thing about these cakes is that they can be made in advance and stored in the fridge for up to a couple of days. This means that, should you want to surprise someone on their birthday, and have an extra cake, you won’t have to worry about whether they’re going to like it, or even bother to come and get it! Vegan cakes are also quite easy to make yourself. Just buying the ingredients may be a bit expensive, but if you buy the cheapest available items, you should still be able to get a decent result. If you’re not too confident at baking or simply don’t have the time, there are many cookbooks that contain some very interesting and delicious recipes for Vegan cakes.

To create Vegan confetti cakes, first you must always grease, flour, and salt the nonstick pan, before placing your finished cake in the oven. The goal of baking a cake is to ensure it will rise, which requires mixing the cake batter before placing it in the pre-heated oven. It may bleed a little, but this is perfectly normal, and by placing the pan in the oven a few minutes before it’s ready, you can avoid this.

Next, choose your favorite flavor of cake mix. I like to use vegan chocolate chip cookie dough for my classic chocolate chip cookie recipe, but you can use whatever you prefer. Then it’s time to begin rolling out the cake batter. Slicing it thinly, and rolling in large circles is key, as the cake will spring back up once you start to turn the pan and pop it into the preheated oven.

When your vegan cake comes out, you may find that it has lost some of its appeal, especially if you’ve eaten too much dairy and refined white sugar. In order to rectify this, I often recommend making a super thick frosting with vegan buttercream, which can be found at any health food store or online. By lining the three layers of the cake with vegan buttercream, and filling it with faux meringue, the cake will have a thick, smooth center, while the outside edges will be covered with faux fondant, giving you the appearance there are three layers of cake.

For a beautiful effect, I like to top my vegan confetti with vegan gum paste, which comes in many colors. To make the gum, simply mix equal parts of white vinegar and lemon juice, then set aside. Once your prepared mixture is ready, you simply spoon it over the batter, or sprinkle it with nuts or raisins if you prefer. Sprinkle the top with your favorite vegan sprinkles, then let it sit for about 15 minutes so the sprinkles start to dry. When you’re ready to serve, simply remove the gum from its package, cut the sprinkles into your desired sizes, and place on your baked sweet.

Baked with fresh strawberries and cream cheese, this delicious cake also makes a great dessert. It can easily be doubled or even tripled, depending on how you prepare it. For the cheesecake, substitute brown rice syrup for the heavy cream, and add one tablespoon almond milk for the creamy consistency. You can alter the proportions by using canned or homemade strawberries instead of the fresh ones and/or using vegan powdered sugar instead of heavy cream. Store any leftover pops in an airtight container and enjoy!

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