16
CRACKD FUNFETTI CAKE
Recipe by
Easy
About 60 minutes
INGREDIENTS:
For the cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 tablespoons Crackd The No-Egg-Egg
- 3/4 cup neutral oil, such as canola oil, or softened plant-based butter
- 1 1/2 cups unsweetened soy, coconut or almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/2 cup rainbow sprinkles
For the vegan buttercream
- 2 sticks vegan butter, softened
- 2 1/2 cups powdered sugar
- 3 tablespoons non-dairy milk
- 2 tablespoons pure vanilla extract
For decorating
- 1/4 cup extra sprinkles
METHOD:
- Preheat the oven to 350 F. Grease 2 round 8- to 9-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt and sugar.
- Add the oil, milk, apple cider vinegar, Crackd and vanilla. Stir until just combined. Do not overmix.
- Fold in the sprinkles.
- Divide the batter evenly between the pans.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about **15 minutes**, then remove and transfer to a wire rack to cool completely.
- To make the frosting, beat the softened vegan butter until smooth.
- Add the powdered sugar, non-dairy milk and vanilla, then beat until light and creamy.
- Frost the cooled cake layers and top with more sprinkles.
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