If you’ve been following me for a while, you’ve probably noticed I’m a big fan of cake. Tall, epic, gorgeous, naked layer cakes to be exact.

I’ve shared several over the last year or so (see here, here, and here!) but this Vegan Funfetti Cake is hands down my absolute favorite.

Why is this cake so special you may ask?

#1- SPRINKLES!

#2- colors!

#3- it is SO FREAKING delicious and each bite is like a tiny happy childhood memory that melts on your tongue.

These types of cakes require a few items of special equipment- namely acetate sheets and a 6″ spring form pan.

But, if you just want to make a deliciously awesome Vegan Funfetti Cake, simply bake the cake into a 9×13 pan, cut the icing in half, and top the cake with frosting, cake crumbs, and freeze dried strawberry sprinkles. (and rainbow sprinkles, because- YUM!)

In other exciting news, Carrots and Flowers is featured in this month’s issue of Thrive Magazine! It’s the leading vegan magazine in the US and we are truly honored to be a part of it! If awesome vegan kitchen hacks and delicious recipes are your thang, we highly suggest picking up a copy. Most grocery stores should have them, including Kroger, Target, Safeway, Whole Foods, and so many more!!

Don’t forget to rate this Vegan Funfetti Cake recipe in the comments and tag a photo #carrotsandflowers on Instagram if you make it!