Photo of Vegan, gluten-free funfetti snack cake by WW

Vegan, gluten-free funfetti snack cake

PersonalPoints™ per serving
Total Time
1 hr 30 min
15 min
30 min
This colorful snack cake couldn’t be simpler to prepare: Stir the batter together in one bowl (no need for an electric mixer), and it comes out moist and tender. Be sure to choose gluten-free flour made specifically for baking, which provides better results here than all-purpose gluten-free flour. And check to make sure your sprinkles are vegan; some might contain gelatin or an ingredient called confectioners glaze, neither of which is vegan. Because the sprinkles might bleed and discolor the batter, work quickly to fold them in gently.


Gluten-free baking flour

1½ cup(s)



Baking powder

2 tsp

Table salt

½ tsp

Unsweetened vanilla almond milk

1 cup(s)

Coconut oil

2½ Tbsp, melted and divided

Fresh lemon juice

1 Tbsp

Vanilla extract

2 tsp, divided

Rainbow sprinkles

¼ cup(s), vegan, divided

Confectioners' sugar

¾ cup(s)

Plain unsweetened almond milk

3½ tsp, or up to 4 tsp


  1. Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper.
  2. In large bowl, whisk flour, granulated sugar, baking powder, and salt. Make well in center of dry ingredients. Add 1 cup milk, 2 tbsp coconut oil, lemon juice, and 1½ tsp vanilla and stir until well combined. Gently fold in 3½ tbsp sprinkles.
  3. Spoon batter into prepared pan and spread in even layer. Bake until tester inserted into center comes out clean, 25 to 30minutes. Let cake cool completely in pan on wire rack, about 45 minutes. Invert cake onto rack and peel off paper. Place cake, top-side up, on plate.
  4. In medium bowl, stir powdered sugar and remaining 3½ to 4 tsp milk, ½ tbsp coconut oil, and ½ tsp vanilla until frosting is smooth and spreadable. Spread frosting evenly over cake and top with remaining ½ tbsp sprinkles. Slice cake into 12 pieces and top with remaining 1½ tsp sprinkles. Slice into 12 even pieces.
  5. Serving size: 1 piece