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Funfetti Nice Cream Cake (Dairy-Free & Vegan!)

There’s something magical about Funfetti cake. Maybe it reminds you of childhood birthdays, celebrations with family, or simply the joy of colorful sprinkles baked into a soft vanilla cake. This vegan Funfetti Nice Cream Cake brings all of that nostalgia together in a dairy-free dessert that feels festive, comforting, and fun.



We’re combining fluffy vegan vanilla funfetti cake with creamy homemade coconut nice cream for a dessert that feels like cake and ice cream all in one. The best part? It’s completely plant-based and surprisingly simple to make.

Perfect for birthdays, summer celebrations, or anytime you want a dessert that feels extra special.


Why You’ll Love This Recipe

  • Completely vegan and dairy-free

  • Fun, nostalgic birthday cake flavor

  • Creamy coconut nice cream filling

  • Perfect for celebrations and warm weather

  • Kid-friendly and colorful




Prep Time 30 mins (plus freezing time) | Cook Time: 25-30 minutes | Chill/Freeze Time: 4-6 hours | Servings: 8–10


Kitchen Tools Needed

  • 2 round cake pans (7-inch recommended)

  • Mixing bowls

  • Whisk or hand mixer

  • Blender or food processor

  • Ice cube tray or silicone mold

  • Parchment paper

  • Cooling rack

  • Spatula


Ingredients

For the Vegan Funfetti Cake

  • 1 ¾ cups all-purpose flour (220g)

  • 1 cup granulated sugar (200g)

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup soy milk (or other non-dairy milk)

  • 2 tsp vanilla extract

  • â…“ cup canola oil or vegetable oil

  • 1 Tbsp distilled white vinegar or apple cider vinegar

  • â…“ cup vegan rainbow sprinkles

  • 1 Tbsp flour (to coat sprinkles)


For the Coconut Nice Cream

  • 2 cans full-fat coconut milk

  • â…“ cup maple syrup (adjust to taste)

  • 1 tsp vanilla extract


Vanilla Frosting

  • 3 ¾ cups powdered sugar (450g)

  • 3 Tbsp vegan butter

  • 2–4 Tbsp soy milk

  • 2 tsp vanilla extract


Optional Toppings

  • Extra vegan sprinkles

  • Crushed cookies

  • Fresh fruit


Instructions

Step 1: Prepare the Coconut Nice Cream

  1. In a bowl or measuring cup, whisk together:

    • Coconut milk

    • Maple syrup

    • Vanilla extract

  2. Pour the mixture into ice cube trays or silicone molds.

  3. Freeze for at least 4–6 hours or overnight until completely solid.


Step 2: Prepare the Cake Pans

  1. Preheat oven to 350°F (180°C).

  2. Spray two 7-inch round cake pans with non-stick spray and line the bottoms with parchment paper circles.


Step 3: Make the Funfetti Cake Batter

  1. In a large bowl, sift together:

    • Flour

    • Sugar

    • Baking soda

    • Salt

  2. Mix to combine.

  3. Add:

    • Soy milk

    • Vanilla extract

    • Oil

    • Vinegar

  4. Whisk until just combined.


Sprinkle Tip (Important!)

  1. In a small bowl, toss the vegan sprinkles with 1 tablespoon of flour before folding them into the batter.

  2. This helps prevent the sprinkles from sinking to the bottom of the cake while baking.

  3. Gently fold the sprinkles into the batter.


Step 4: Bake the Cakes

  1. Divide batter evenly between cake pans.

  2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  3. Let cakes cool in the pan for several minutes before transferring to a cooling rack.

  4. Allow cakes to cool completely.


Step 5: Blend the Nice Cream

  1. Once frozen solid, add coconut ice cubes to a blender or food processor.

  2. Blend until smooth and creamy.

  3. If needed, stop to scrape down sides or allow cubes to sit for 2–3 minutes to soften slightly before blending.

  4. The consistency should resemble soft-serve ice cream.


Step 6: Assemble the Funfetti Nice Cream Cake

  1. Once cakes are completely cool:

  2. Place one cake layer onto a plate or cake stand.

  3. Spread a thick layer of coconut nice cream over the cake.

  4. Add the second cake layer.

  5. You can either:

    • Add more nice cream on top for an ice cream cake feelOR

    • Frost the outside using the optional vanilla frosting for a classic celebration cake look.

  6. Finish with extra vegan sprinkles.


Step 7: Freeze Before Serving

  1. Place assembled cake into the freezer for 30–60 minutes before slicing to help everything firm up.

  2. Allow cake to sit at room temperature for about 5–10 minutes before serving for easier slicing.


Storage

  1. Store covered in the freezer for up to 1 week.

  2. Let soften slightly before serving.



A Sweet Reminder

Dessert can absolutely be joyful, colorful, and plant-based. Whether you’re celebrating a birthday, hosting family, or simply making an ordinary day feel special, this Funfetti Nice Cream Cake proves that vegan treats can still feel nostalgic, festive, and full of fun. Enjoy every sprinkle 💚


 
 
 
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