Sometimes you just feel like having some sprinkles in your life, right?
Chef Candice Kumai is here to share her vegan funfetti cake to scratch that itch.
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Quarantine party for one, anyone?
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To make the cake:
1.
Preheat the oven to 350F.
Lightly coat one 9-inch round cake pan with unrefined coconut oil or baking spray.
Gently add the dry ingredients into the wet bowl and mix until combined, but do not over mix.
In a small bowl, combine the baking soda and apple cider vinegar.
Allow the mixture to fizz and fold into the cake.
Gently fold in the multi-colored sprinkles until combined.
Remove from the oven and cool completely prior to icing the cake.
To make the icing:
1.
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Whisk well with a power mixer or hand-held whisk to combine.
Add in apple cider vinegar to finish and whisk again.
confirm the icing is stiff.
Gently place your cooled cake on a cake stand or a pretty serving plate.
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