Dessert
Confetti Cake
You don’t need an excuse to make this colourful Confetti Cake! And guess what? It's vegan! This recipe featuring Violife Creamy will brighten up yourday!
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Cooking time30 minutes
Prep time30 minutes
DifficultyEasy
Servings12 portions
FOR THE CAKE :
- 1 tbsp baking powder
- 1 1/4 cup almond milk
- 2/3 cup coconut oil
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 3/4 cup aquafaba
- 1/3 cup vegan confetti sprinkles (plus one more for topping)
- 1 tsp salt
FOR THE FROSTING :
- 2 packs Violife creamy original
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3 - 4 tbsp almond milk
- Preheat oven to 180°C. Lightly grease two 20cm baking pans and line with baking paper.
- In a large bowl, whisk together the flour, white sugar, baking powder and salt. Add the almond milk, coconut oil and vanilla, and stir.
- In another large bowl, use a hand mixer to beat aquafaba until it forms stiff peaks.
- Fold the aquafaba into the batter and combine.
- Add the sprinkles and gently fold with a spatula.
- Divide the batter evenly among the two pans.
- Bake for 30-40 minutes.
- Let cool completely, before frosting.
- To make the frosting beat the Violife Creamy Original in a bowl with the sugar, vanilla extract and almond milk until fluffy.
- Decorate the cake with the frosting and sprinkle with confetti sprinkles.
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