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my vegan confetti cake


By: Candice Kumai

This delicious “funfetti” cake is a fabulously-updated version: made with real bananas, almond meal and coconut oil. It just happens to be vegan and um… and….absolutely delicious. It certainly wasn’t planned this way, but this is the last recipe in this book, it was the last recipe to be shot for this book, and it was just about everyone’s favorite. Perhaps because it was the “wrap/final” recipe, perhaps it is because it is part of a “fun” celebration.

Whatever way, this cake represents more than just a recipe. It is a recipe that people remember, because it is fun and enjoyable, its feel-good and memorable. It’s comforting and nostalgic. That’s what food is supposed to be. Its never too late to whip up some beautiful memories, to create… + add your fave Belvedere ginger cocktails to pair!?


One 8” or 9” round cake or double recipe to make a two-layer Birthday or celebratory cake

Serves 12  

Wet Ingredients:

1/3 cup unrefined coconut oil, room temperature

3/4 cup organic white sugar

1/2 ripe banana, mashed

3/4 cup water

1 teaspoon organic vanilla extract

Dry Ingredients:

1 3/4 cups gluten free flour

3/4 cup almond meal

1/4 teaspoon sea salt

1 teaspoon baking soda

1 tablespoon apple cider vinegar

2 tablespoons multi-colored rainbow sprinkles


Pre-heat the oven to 350°F. Lightly coat 1 9-inch round cake pans with unrefined coconut oil or baking spray.

In a medium mixing bowl whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract, set aside.

In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, and salt. Gently add the dry ingredients into the wet bowl, mix until combined, but do not over mix.

In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Gently fold in the multi-colored sprinkles.

Pour the batter into the prepared cake pans, place into the 350 degree oven and bake for approximately 33 minutes, or until the top is golden brown.

Remove from the oven and cool completely prior to icing the cake.


For the Coconut Icing & Sprinkles!:

2 1/4 plus 2 tablespoons cups powdered confectioner’s sugar

2 tablespoons unrefined coconut oil

3 tablespoons unsweetened almond milk

2 teaspoons apple cider vinegar

2 tablespoons rainbow sprinkles, to top!

Icing Directions:

In a large mixing bowl, (or in a stand-mixer) add the powdered Confectioner’s sugar, unrefined coconut oil and almond milk, whisk well with a power mixer or hand-held whisk to combine. Add in apple cider vinegar to finish. Make sure icing is stiff.

Gently place your cooled cake on a cake stand or a pretty serving plate. Using a spatula, ice your cake: Top, then sides and sprinkle with final rainbow sprinkles before the frosting hardens! Serve with a bottle of Champagne, some fabulous friends and music. It’s magic!

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