Funfetti Cake

We Can Always Find a Reason to Celebrate Right?

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I am a big fan of Funfetti cake so I wanted to make it for my birthday this year. However, don’t wait until your birthday to make this. We can always find a reason to celebrate right? This recipe is easy and can be paleo and vegan with a few tweaks. I cannot find paleo sprinkles, so unfortunately those have refined sugar but they are dye free. Also, if you are vegan, just use vegan butter instead of grass-fed. If possible use a stick butter and not the spreadable kind. Enjoy!




  • 2 tablespoons ground flaxseed
  • 5 tablespoons boiling water
  • ¼ cup apple sauce
  • 1/3 cup melted coconut oil
  • 1/3 cup water
  • 1 tablespoon vanilla extract
  • 1 Simple Mills vanilla cake mix
  • Sprinkles


  • 6 Tablespoons grass-fed butter softened (can also use vegan butter)
  • ½ cup + 2 tablespoons vegan cashew cream cheese
  • ½ cup + 3 tablespoons paleo powdered sugar
  • Sprinkles

Instructions Cake:

  1. Preheat the oven to 325F and grease 2 round 8 x 8 pans.
  2. Add 2 tablespoons ground flaxseed and 5 tablespoons cup boiling water and let sit for 15- 20 minutes.
  3. Add flax eggs, apple sauce, melted coconut oil, water, and vanilla to a bowl and stir until it is mixed together.
  4. Add in the cake mix and mix until combined.
  5. Fold in the sprinkles (add as many or as little as you want).
  6. Place batter in prepared pans and spread evenly in both.
  7. Bake for 30-35 minutes (baking instructions on the box).
  8. Let cool completely for 10 minutes and then transfer to a cooling rack.
  9. Wait until the cake is completely cooled before icing.


  1. Add butter, cashew cream cheese, and powdered sugar into a bowl and mix until combined (I used a hand mixer).
  2. Fold in sprinkles. Enjoy!
recipes   gluten-free   egg-free   vegan   easy   desserts  

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