Vegan Funfetti Cake – How To Hack A Cake Mix

Finding a dessert that pleases everyone can be difficult - especially with today's increasing amount of dietary restrictions. It can also be daunting and time consuming to attempt a new recipe when you're in a pinch for time. With this in mind, I began thinking of ways to simplify a vegan cake recipe... The idea to hack a cake mix came to mind after discussing favourite childhood recipes with a friend. She was shocked to learn that I had never baked or tasted the classic 'funfetti' cake mix that topped her favourites list! Shortly after our conversation, she delivered a funfetti cake mix hoping that I would try it. I decided to take the classic cake mix one step further by making it into a simple vegan recipe. So the experimenting began! The cake mix I used called for eggs, milk and vegetable oil. Successfully, I was able to substitute both the eggs and milk for vegan options. I also chose to use equal parts of melted coconut oil instead of vegetable oil to give the cake a natural coconut flavour! I finished the cake with a coconut frosting and some sprinkles to complete the true 'funfetti' look!
  • Difficulty: Easy
  • Category:
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 3 tbsp Ground Flax Seed
  • 9 tbsp Water
  • 1 cup Almond Milk (or preferred non dairy milk)
  • 1/2 cup Coconut Oil (optional)
  1. Mix ground flax seeds with water and let stand until thick, 10 mins. This will act as your vegan egg replacement!
  2. Follow the steps on your cake mix!