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!

Cooking time30 minutes
Prep time30 minutes
Servings12 portions

INGREDIENTS
DIRECTIONS

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.