Funfetti Wacky Cake

Just another day in quarantine! This recipe for Funfetti Wacky Cake is perfect for celebrating Easter withouot dipping into your dairy rations!

While things have been getting better as far as grocery availability lately (at least in my neck of the woods), some ingredients are still scarce out there. My son had a "virtual learning" assignment for an egg drop challenge this week, and the teacher had to send an email to parents saying they didn't have to do it because everyone freaked out about using/wasting eggs!

I was keeping this in mind, and thinking of Easter coming up, and I decided another wacky cake was definitely the way to go! (You can find my chocolate Wacky Cake recipe [here].)

This Funfetti Wacky Cake uses no milk, eggs, or butter. The result is so moist and flavorful! I used coconut sugar, which is why my cake has a golden color to it. You can use regular granulated sugar if you'd like, the cake will be lighter in color (but it will actually be easier to see all the sprinkles that way). You will have to part with one stick of butter if you want to make the vanilla buttercream. If you'd rather not, the cake is still delicious with a dusting of powdered sugar!

The vanilla is the only flavor to this cake and the buttercream, so I went for the added flavor punch of using vanilla bean paste. Plus you know it's my fave ingredient. If you're looking to get some for yourself, you can find it [here]. You can also substitute an equal measure of vanilla extract.

I hope that you are all healthy and safe! I look forward to the day that I don't have to tailor my recipes to quarantines and food shortages. For now, I hope that these recipes are helping brighten your days and find a sense of normalcy!!

Other posts you may like:

Wacky Cake

Flourless Peanut Butter Chocolate Chip Cookies

Funfetti Cinnamon Rolls

Vanilla Bean Blondie Cheesecake

Recipe adapted from Wife Mama Foodie (link here).

Funfetti Wacky Cake

Amee

This Funfetti Wacky Cake has all the fun and none of the dairy! With no milk, eggs, or butter, this cake uses a minimum of ingredients with maximum flavor! If you don't want to use the butter for buttercream, this cake would also be delicious with just a dusting of powdered sugar!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine Cakes

Servings 9 slices cake

Cook ModePrevent your screen from going dark while you bake!

Ingredients

  

1x2x3x

Funfetti Cake:

• ▢ 2 cups flour
• ▢ ¾ cup sugar or coconut sugar (I used coconut sugar, hence the golden color of the cake!)
• ▢ 1½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup water
• ▢ ½ cup vegetable oil
• ▢ 1 tablespoon apple cider vinegar (or white vinegar)
• ▢ 2 teaspoon vanilla bean paste (see note)
• ▢ ⅓ cup rainbow sprinkles (optional, but why not?)

Vanilla Bean Buttercream (see note):

• ▢ ½ cup unsalted butter, at room temperature (one stick)
• ▢ 1½ cups powdered sugar, sifted
• ▢ 1 teaspoon vanilla bean paste (see note)
• ▢ 1-3 teaspoon milk or water, as needed

Instructions

 

For Cake:

• Preheat oven to 350° F. Grease an 8" x 8" pan and set aside.
• In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Add the water, oil, vinegar, and vanilla bean paste (see note). Mix until just combined. Fold in sprinkles.
• Pour batter into prepared pan and bake 30-35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Place on a wire rack to cool completely.

For Buttercream (see note):

• Cream the butter and sugar in the bowl of a stand mixer until smooth. Add vanilla bean paste (see note) and mix to combine. Add milk or water one teaspoon at a time until you reach the desired consistency.
• Frost the cooled cake with the buttercream, topping with more sprinkles, if desired.

  Enjoy!

Notes

Note on vanilla bean paste: The vanilla is the only flavor to this cake and the buttercream, so I went for the added flavor punch of using vanilla bean paste. Plus you know it's my fave ingredient. If you're looking to get some for yourself, you can find it [here]. You can also substitute an equal measure of vanilla extract.

Note on buttercream: If you don't want to use butter for the buttercream, the cake is still delicious with just a dusting of powdered sugar!

Nutrition information is provided as a courtesy and is only an estimate.

Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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