Tuesday, November 11, 2014

Milk-Free and Egg-Free Cake



Original Post:  10/31/10

We often get many of our first time visitors at this page, the Milk and Egg Free Cake recipe.  Thanks for all the kind comments letting us know that you found us.  

We would also love to have you join us on Facebook to meet many other milk and/or egg allergy friends.  We have a fast growing community there!  


Now onto the recipe...


This is a basic ingredient recipe that is also dairy and egg free.  It's yummy and moist and tastes like "normal" cake!  

This is also known as 4-H cake, depression cake, crazy cake, and wacky cake in other circles.

This recipe is for 12 cupcakes, a 9x9 cake, or an 8x8 cake.

Double the ingredients for 24 cupcakes, a double layer round cake, or 9x13" cake.

Heat oven to 350.

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and or dairy-free margarine also works.  

This recipe is for chocolate cake, but see other cake flavor options below.

DAIRY-FREE & EGG-FREE CHOCOLATE CAKE

1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients by hand or with a mixer.  We use our KitchenAid Stand Mixer because it gets out all the flour lumps well.  Pour batter into greased pan or muffin cups. 

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly.



DAIRY-FREE & EGG-FREE HOMEMADE FROSTING

1/4 cup chilled dairy-free margarine
1/4 cup chilled shortening
1-3/4 cup powdered sugar
1 tsp. vanilla

Mix chilled margarine and chilled shortening with a mixer, in a chilled bowl.  Add vanilla.  Slowly add powdered sugar.  Put in frig to chill before icing, if necessary.  

You can make this soy-free by using soy-free margarine like Earth Balance.  They make a soy margarine, too, so make sure you get the right one.

If you want frosting from a tub, Pillsbury Creamy Supreme has been dairy-free but does contain soy.  It comes in flavors of Chocolate Fudge, Classic White, and Cream Cheese. Be sure to check labels because ingredients can change!




Cake Substitutions:

Vanilla CakeOmit cocoa. Double the vanilla. Add 1/4 more cup flour.

Confetti Vanilla Cake:  Add chunky sprinkles to the batter.  

Spice Cake: Omit cocoa. Add 1 Tb pumpkin spice. Add 1/4 more cup flour.

Orange Cake. Omit cocoa & vinegar. Use orange juice for the water. Add 1/4 more cup flour.

Lemon Cake: Omit cocoa. Use lemon juice for vinegar. Add 1/4 more cup flour.




If your family ends up wanting these cupcakes regularly like mine does, you may want to think about picking up some of these 100% silicone, food-grade cupcake liners...no plastic fillers like most brands. We love ours!


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198 comments:

Anonymous said...

I did a science project with my 2nd grader's class to test the hypothesis "If I replace the egg in a cake recipe with something else, then the cake will not come out the same."

Using Duncan Hines spice cake mix (no dairy) we tried applesauce, apricot preserves, baking powder, and powdered egg substitute. The conclusion was true, changing the egg did change the cake. But, the kids liked the cake made with applesauce (1/4 cup for each egg) and apricot preserves (1/4 cup for each egg) much better than the original recipe!

So, if you prefer to use a boxed mix but can't have egg or milk, try applesauce and you'll probably be happy! :-)

Magsmom

Jamie Kaufmann said...

What a fun experiment! When Miles was allergic to egg, we did the applesauce too. I didn't know that it changed the cake much, though. I guess I never made two at the same time to compare. I had heard that trick on Martha Stewart. Actually, all my friends heard it and I got about 3 messages that day about it. I have good friends! I used applesauce in many other baked goods too. Never did try the egg replacer. The egg measurement we used was 3 Tb applesauce per egg. Thanks for stopping in!

Alisa said...

Pumpkin works great too!

Tara said...

What a blessing to find your site (found it through bethrifylikeus)...my 5 month old is milk sensitive--causes him pain/gas, etc (no true allergy as far as we know), and I am nursing. Your site will expand my food options! I appreciate it.

Christine said...

Thank you thank you thank you!! I've been looking for an easy, quick cake recipe for my son's 2nd birthday. He has a milk and egg allergy. I can't wait to make this for his party!

Anonymous said...

Something else I just tried for people looking for dairy/egg free desserts --

Chocolate Pudding Pie

Get shoprite brand chocolate graham crackers. Crush one packet with a tablespoon of melted Fleishmans' Unsalted margarine. Press into an 8" pie tin.

Make My T Fine brand (this is the only brand that works well; Jello doesn't set as firm) chocolate pudding replacing cow's milk with Rice Milk. Follow directions, letting pudding come to full rolling boil for a few moments before cooling. Then pour into pie shell.

Chill & serve! It holds the texture as well as regular cows milk pudding pie.

Enjoy --
Magsmom

Mommy to TWO Girls said...

Hi....I am so glad that I found this site. We found out about three months ago that our 11 month old has many allergies one being Milk. I was glad to find this receipe since I will attempt to make her birthday cake in two weeks. I do however, have a question....what about the icing?
Thanks

Jamie Kaufmann said...

Hi Two Girls Mommy,

I'm glad you found us. I'm hoping your baby isn't allergic to soy....we use Pilsbury or Duncan Hines tubs of icing that only contain soy. You have to check ingredients, though, because not all of those brands are milk free....especially not the "whipped" kind. I hope that works for you!

Mommy to TWO Girls said...

I have a question......the oil listed as an ingrediant in the cake receipe, is it regular vegetable oil???? Thanks

Jamie Kaufmann said...

yes, vegetable, canola, whichever you prefer.

Mommy to TWO Girls said...

As you can tell I don't bake much...or at least from scratch I never do. Plus I am paranoid about venturing away from the safe zone ( baby food) the simple stuff. Thank you very much for getting right back to me.

Mommy to TWO Girls said...

Oy my gosh....I am reading through all of this and catching so many of my mispelled words. Please forgive me...I truly know how to spell just always in a hurry. I have very little time with a 3 yr old and an 11 month old......WWWWWOOOOOOOOWWWWWWW!!!!
lol
just to prove to you all RECIPE...
lol

Vicki said...

Another version of the Duncan hines cake... use a can of pop. Any pop will work. I just made one this past weekend an it turned out great.

Jamie Kaufmann said...

oooo, thanks for the tip vicki!

Anonymous said...

Thanks so much! When I asked my son (who is allergic to milk and egg) what he wanted for his second birthday, all he said was cake! thank you for helping us grant his wish!!!

Jamie Kaufmann said...

awwwwww, happy birthday little guy!!! we have a second bday this friday too and this cake is definitely on the menu....with some pillsbury white icing, yum!

Cathy said...

I used a version of this for my son's 1st birthday a couple of weeks ago. He's allergic to soy and dairy, so no frosting for us... I just wanted to pass along our solution: stencil something on the top with confectioner's sugar. Just make sure you do it soon before you're going to eat the cake - otherwise, the sugar just gets dissolved by the cake. Or be prepared to re-stencil (which is what we did, since I found out the hard way...).

For my own birthday coming up (because my son is still nursing), I plan on replacing 1/2 the liquid with espresso! None of that cake for the little guy, of course!

Jen said...

Thank you! Thank you! I've been going crazy trying to figure out what to do for my 2 yr. olds birthday this weekend. He's allergic to milk, egg, and almond. He didn't understand why he couldn't have cake last weekend at a friend's party so I knew I couldn't bear to see him disappointed when he wasn't given any for his own! Thanks so much!

Alyson said...

Thanks so much for the cake recipe! I am looking for a recipe for my son's upcoming 2nd birthday. He is allergic to milk, soy, wheat, eggs, and peanuts. Your recipe should work so thank you!!!

Anonymous said...

Thanks for posting this cake recipe!
I found your page through a google search for an "egg-free cake" because made a basic preparation error today. Embarrassingly, I made the appetizers, salads, soups, main course and was pulling out the ingredients for a typical base white cake when I realized I was both out of time and out of eggs. Oops! Thanks for coming to my rescue by providing a great egg-free cake recipe. Dinner was a success due to your efforts. Again, thank you!

Jamie Kaufmann said...

Thanks guys for letting me know this recipe is helpful! It is by no means my own but it's a great cake nonetheless. Just made cupcakes last night for a birthday we went to. So far my milk and egg allergy boys are perfectly happy with their "own" cake. Thanks again for taking the time to leave feedback. :)

Laura Kattner said...

Thank you so much for posting this recipe. I swear you could be my clone. I have two boys, 4 and 2, love scrapbooking and am finding myself pulling out my hair over my youngest's allergy to milk, eggs & peanuts. I am going to make a sample cake to see if I can pull this off again for his birthday. Thank you again! You have saved the day!

Jacqui Zacks said...

I'm not a baker but my 1 year old daughter is allergic to dairy and egg so I have to attempt this cake myself. I just don't know what flour to use, cake flour or self-raising flour??

Please help someone. Got a party tomorrow and no cake.

Jamie Kaufmann said...

if she's not allergic to wheat, all purpose white flour works fine. it can be bleached or unbleached. hope that helps!

Erykah said...

I just made this cake... I did mini bundt cakes but I added 4 tsp coconut milk, 1/2 cup coconut, subbed lemon juice for the vinegar and tripled the vanilla. It is super yummy and I didn't make the coconut icing yet!

My littlest one is dairy and egg free and we are attempting to find things to feed him (and me) as he gets older. I'm following you and will link back to your recipe.

Linda said...

Vicki:
I know it was a long time ago that you posted your soda pop comment, but I need to know what the soda pop is replacing. This whole message thread talks about dairy or egg or soy allergies, but your post doesn't specify what the soda pop is supposed to replace.

So, I use Duncan Hines cake Mix, one can of soda. Anything else??

Thanks!!!

Anonymous said...

is it 2 cups of water one cold and one not or only one cup of water?

Jamie Kaufmann said...

i'm sorry, just one cup of cold water. will fix that.

Adelas said...

I'm lucky enough not to have milk/egg allergies at my house, BUT I had to chime in:

Since others have said that the Duncan Hines Spice Cake is "safe" - try one box of that spice cake mix with one regular-size (15oz?) can of pure pumpkin (NOT pumpkin pie filling). That's it - easiest cupcakes you ever made (they take a bit longer to bake than normal - you'll know they're done when a fingerprint pops back up).

Moist, delicious, has lots of vitamin a, and is yummy with or without frosting. We call them pumpkin muffins most of the time, but use them as birthday cupcakes.

Anonymous said...

Thank you so much for your very informative blog!!! We tried out your cake recipe it was a big hit! My son loved it, and I thought it tasted really good! I tried another allergy-free cake recipe before and it was awful. This one was terrific...cake came out moist and fluffy. So happy with it! THANK YOU! Keep up the great work...I always look forward to your blog posts! =)

Jamie Kaufmann said...

Thank you for the feedback! I just figured out how to read the stats for my blog hits and I had no idea the cake recipe was looked at so much everyday! I'm so glad I cleaned up the post, added a pretty picture, and hope everyone finds it as yummy as we do! Did you make the chocolate version? The white is almost my new favorite! :)

Anonymous said...

Thank you for posting this cake recipe. I also have some 1st birthdays coming up for my twin boys and one seems to be allergic to eggs. I was worried we'd end up with a very sad little cake for him to dig into on his birthday, but you've given me hope!
Thanks!

Anonymous said...

My daughter has severe allergies to dairy and egg.. I have made her several cakes and she liked them but this recipe she LOVED ! We have now made it 6 or 7 times. Thank you!

Jamie Kaufmann said...

that is so fantastic to hear. thanks for sharing! which flavors is she loving? :) i used to be partial to the chocolate but now the white is super good to me too...with chocolate icing of course. ;)

hobby baker said...

Thanks for all the variations! I actually made Wacky Cake for a 4-H fair demonstration... many, many years ago. ☺ That was the original chocolate but my egg/dairy sensitive daughter usually prefers vanilla. Tonight she chose lemon for her "special" cupcake to take for a school birthday tomorrow. I LOVE how quickly this comes together, and it's easier to divide than with a one egg recipe. Thanks!

Anonymous said...

I am just wondering if all of the directions stay
the same for the cupcakes? I am so excited to have
come across this recipe, as my almost 1 year
old has milk allergy, and we just failed a trial
with yogurt! Thanks so much.

Anonymous said...

How do you mix all of these ingredients together? With a wooden spoon or whisk?

Jamie Kaufmann said...

for cupcakes, just put batter into muffin tin lined with cupcake liners. or make sure you spray a cupcake pan if not using liners. cook time is usually longer with cupcakes than cake. i would go 20 minutes and check them. ovens vary on how hot they get so it just depends. when toothpick comes out clean, they are done. hope that helps.

Jamie Kaufmann said...

For mixing, a whisk is good because the cocoa or flour can tend to clump up a tiny bit. I've even mixed it with my electric mixer to get out any lumps better.

Anonymous said...

Thank you SO much for this recipe! All the local bakeries thought I was crazy when I asked for an egg-free/dairy-free cake for my daughter who is allergic, and I was getting very discouraged. I'll be using this recipe and can relax knowing she'll enjoy the same birthday cake as everyone else. I also can't wait to try some of your other recipes - this opens up a whole new world for her meals. Thank you :)

mom of 2 girls said...

Thank you so much for this recipe. Can't wait to try this for Christmas. After months of not knowing what my 9 month old is allergic to we thought it was milk, we now know she is definitely allergic to eggs, soy, and nuts (still not sure on the milk) I'm still nursing so I have to stay away from these foods too. I will have to see what kind of frosting I can come up with that's soy free as well...I will let you know if I find.

Jamie Kaufmann said...

aw, thanks for stopping in. well, there's almond milk. we just started using that and like it better than soy. how about a frosting with almond milk and powdered sugar mixed together...with vanilla extract? of course, if your baby tested allergic to tree nuts almond milk is out but it's a thought. best wishes and merry christmas!

Mom of 2 girls said...

Thanks. We still don't want to chance tree nuts since she is allergic to peanuts. I have tried rice milk but it is pretty watery. I found a mix called Pamela's products vanilla frosting mix in the health and allergy free section at my local market. Its pretty good. For Christmas I ended up using a typical buttercream recipe and used a "buttery spread" substitute instead of the butter. I used Earths Best red package. Basically I used about 1/2 cup of the spread, 3 cups powdered sugar, 1 tsp of vanilla, and a tsp of water (or milk substitute) to thin it out a bit. The homemade
"butter"cream was really good. All the kids loved the cupcakes and no one guessed they were egg, milk, and soy free. Hope the reciped might help someone else. Merry Christmas to you too!

Kathleen said...

thank goodness for google! my 11 mo. old is allergic to milk, eggs, soy and corn so finding a safe recipe for her first birthday is a must! i can't wait to try this (w/the almond milk frosting--yummers!)!

btw: can you substitute applesauce for the oil??

Jamie Kaufmann said...

oooo, good question. i used to substitute applesauce for oil all the time before allergies. then i started having to substitute EGGS with applesauce and had to keep the oil. don't think you could do applesauce for both in the same recipe. ;)

with that said though, this recipe doesn't call for egg at all. but i havent tried applesauce for egg. it would surely be worth a try i would think!

Kathleen said...

thanks! i've subbed applesauce for oil before and was just wondering if, in your experience w/this recipe, it would work since our vegetable oil is soybean. anyhow, i'll give it a whirl and let you know! thanks again!

Savita said...

Thank you for posting the recipe!! Will let you know how it goes.

Salli said...

I'm so happy to find this recipe! My son wants to bring cupcakes to school for a birthday treat but has 2 little girls in the class with milk and egg allergies. He is ADAMANT that everyone get the same treat because "It's not fair when M and G have to have fruit mom". I'm pretty proud of him for recognizing this and wanting something that everyone can have but it left me scrambling for an egg and dairy free cake recipe! THANK YOU!

Jamie Kaufmann said...

aw, what a sweet boy you have. happy birthday to him!

4 hungry kids said...

I'm going to try this recipe because we're too lazy to run out and get eggs!! I'll let you know how it turns out.

Anonymous said...

Hi, I am anxious to try this cake mix! I am vegan and have been looking for a mix that actually tasted good and is moist. Question: what is the purpose of the vinegar in the recipe? Lastly, does this rise like a regular cake or is it flatter and denser? Thanks!

Zae'sMom said...

I am so glad to find this site...my littlest one is allergic to peanuts, eggs, and soy (not milk though) and her 2nd Birthday is coming up. I will be trying a soy-free icing, and will be sure to post our outcome here for all the other soy-free mommies! Thanks so much for this resource...

Jamie Kaufmann said...

i think the vinegar and baking soda work together to activate and raise the cake? it does raise. but it's also dense. some comment on how they like the density. hope you like it!

Christy said...

I think you may have just saved my daughter's second birthday! with so many food allergies, and a recent new one just developing that prevents me from making the cake she had last year, I have been searching high and low for a cake recipe that she can have. This cake looks delicious, allergy free for her, and so easy to make! Thank you

Christy said...

Also, for the ladies who have talked about frosting and dairy/soy allergies. If you are willing to make your own, there is a great soy free, non-hydrogenated shortening out there (Spectrum brand) that works well in frosting recipes!

Ingrid said...

hi, is this cake tough enough to stand fondant on top of it? thanks

Jamie Kaufmann said...

Christy, I am so glad you found our recipe. Have a wonderful birthday with your daughter!

Ingrid, this cake is similar texture to any other birthday cake...or maybe a bit denser. I think you should be fine. Let us know if you try it!

shbrooks said...

Hi Jamie -

I am so thankful to have found your site. I saw in one of your comments in this long thread that as long as your child is not allergice to wheat that regular all-purpose flour is fine. I know your kids do not have wheat allergies but you seem quite knowledgable. I am dealing with a wheat allergy (in addition to egg and dairy and more!) and was wondering if you have a substitution recommendation for the all-purpose flour. Thanks so much!

Jamie Kaufmann said...

funny you ask, i just got a wheat-free flour recommendation last week. a gluten-free friend of mine likes "pamela's baking mix". i know nothing about it but i'm currently trying to cut out wheat for myself. so i will be trying this flour too. she said she made cupcakes with it the other day so i would love to try it in my cake recipe! i hope that helps!

shbrooks said...

Jamie -

Thanks for your response. I just looked up Pamela's baking bix and, believe it or not, it has Buttermilk and Almond Meal in it. Just thought you might want to know.

Thanks again!

Jamie Kaufmann said...

i did look it up too and the buttermilk obviously won't work for us. bummer. :(

Aliesha said...

Thank you for sharing this recipe! I'm hosting a party this week and want to make this as the dessert. Have you ever made it in a loaf pan (or two?) and cut it like a pound cake?

Jamie Kaufmann said...

Hi Aliesha,

I've not made this in a loaf pan, but I bet it would work. Maybe a lower temperature and a longer bake? Let us know if it works!

Anonymous said...

Hello, I'm wondering if you've tried to make this recipe as a chocolate cake and what the measure changes were. Thank you,

Jamie Kaufmann said...

The recipe is actually for the chocolate version because it has the cocoa in it. If you omit the cocoa, it will be white. At the bottom of the recipe, we recommend cutting some flour if you do white. But if you do the cocoa, it will be chocolate and that's our favorite! :) I guess I should use a chocolate picture instead of a white since the recipe is chocolate! ;)

Anonymous said...

Oops, sorry. I guess I should have read the recipe instead of only looking at the picture!

Anonymous said...

Fantasitc recipe. I have been desperately trying to make a milk free, egg free cake for my daughter's birthday. Mine turned out a little soft in the centre at the bottom, but that could be as I didn't use the full 1/4 cup of cocoa (had run out!)

Does the recipe work well as cupcakes? Is there anything that should be changed?

Thanks again.
Liz

Jamie Kaufmann said...

this recipe works GREAT for cupcakes! we make them often. :)

Jamie Kaufmann said...

and ooops for me, i meant that you ADD flour for white cake (to replace the missing cocoa). that measurement of extra flour for white cake is noted after the recipe.

Christine said...

ok let me preface this by saying that i dont know ANYTHING aboutallergies because my son has none. I am attempting to make a cake for a buy ong his soccer team who has allergies to dairy, eggs, and nuts. I just want to know if he would be able to have this, and then to find out what kind of icing we should use? i think im going to do the white cake. thanks for your help! i would hate to leave him out :(

Jamie Kaufmann said...

Hi Christine. You are a sweet mom to want to accommodate your son's teammate. Yes, my recipe is egg, milk, and nut free. The icing we like to use is Pillsbury Chocolate Fudge or Vanilla...even the kind with sprinkles int the lid. Make sure the ingredients at the bottom say "contains soy". SOME Pillsbury will say it contains milk...like the whipped kind of icing. You don't want those.

You also want to make sure you use dairy-free spray if you are spraying non-stick on a cake pan. My sister-in-law once tried her best to make an allergy-safe cake for my boys and ended up buttering the cake pan with dairy butter! Luckily, we opted not to let the boys eat it anyways, before she remembered she used dairy butter.

That above story is one that I often tell people as an example that in some cases, parents just choose to never chance anyone else baking or cooking for their allergy child. Even the BEST intentions can go bad when someone who does not daily deal with allergies tries to help out.

Trust me, it touches my heart every time someone is understanding and compassionate enough to try to accommodate us. I always thank them from the bottom of my heart but then I graciously let them know that I will just make something special myself. I explain to them that I don't want to put the burden of keeping my kid safe on anyone else. It's a big responsibility, we don't want to take extra risk, and I wouldn't want anyone else to feel responsible if something happened.

But you know, some parents are more lax. And in some cases, the allergy is more of a hives issue than an anaphalaxis/life threatening issue if they accidentally ate the allergen. So I would kindly tell the parent that you are willing to try to bake something safe. That will touch them. And ask them if they are comfortable with that and that you don't mind either way...tell them it's totally up to them and if they feel ok with it. Then hopefully they will either give you the green light or the red light. Either way, you will feel good that you offered.

ANOTHER idea if you really want to accommodate, is to purchase snacks that are prepackaged...with the ingredients listed. Teddy Grahams are a hit on our soccer team. Then the child gets what everyone else has, the parents feel confident about it, and you feel good that you included everyone.

I make the end-of-season cupcakes for our soccer team because I'm the allergy mom. The others love the cupcakes and don't know they are allergy-free. And I love seeing my child enjoy something everyone else can have. It's a win/win. :)

I hope that helps! Thanks for a great comment and question.

Christine said...

well i talked to his mom and gave her your recipe, i even asked her what she would use to coat the pan and bought that stuff. so she is fully aware of ALL of what is in it, i am even saving the frosting label so she can check that before letting him have it. thank you so much for the recipe, im gunna give it a trial run this week and see how i like it :)

Jamie Kaufmann said...

Christine, I would also add that not only are the correct ingredients important...

But also cross-contamination is a huge factor in allergy safety. Hot soap and water is the only way to clean surfaces, hands, and utensils. You want to start with all cleaned bowls, spoons, mixers, etc.

For example, you don't want to eat a piece of cheese with your hands in the middle of making the cupcakes. Or you don't want to use a spoon to mix, set it down on a surface where you just set a gallon of milk, and then proceed using the spoon.

It's crazy what kind of habits I have with milk and non-milk in my house. It's so ingrained in us that hand washing, spoon placement, food placement, etc is second nature for us.

These are the crazy parts of being food allergy parents that some people may not realize or want to deal with.

Pretty nuts, huh!?

Anonymous said...

Thank you for the recipe. My son's 1st birthday is in a month and I have been looking for a recipe since he has a milk allergy. I will do a trial run before hand and post the results. I also liked your info on cross-contamination, many people are not aware of how careful you have to be with everything you do!

RNmommy

mom2sweetpea said...

Thanks for the recipe! I've actually done the original version a few times now but I was looking around for a white cake recipe because I'm going to make red, white & blue cupcakes! My son is allergic to eggs, nuts & dairy. Because of him I've started taking cake decorating classes. I make my own buttercream frosting, and it is allergy-free for him too. This recipe is good if you want to do designs on your cakes because it will dry a bit and hold shapes. It is:
1 cup solid white vegetable shortening (I use Crisco-not the butter one!)
1 tsp of vanilla (use clear if you want the frosting to stay white-you can use other flavorings too)
7-8 tsp of water
1 lb pure can confectioner's sugar
Pinch of salt (this keeps it from being super sweet from all that sugar!)

Blend on medium until thoroughly mixed

I also add 3/4 cup cocoa sometimes to make it chocolate!

If you buy yourself a nice big frosting tip and a pastry bag and squeeze your frosting on to cupcakes they will look store bought!

Jamie Kaufmann said...

THANK YOU for the frosting recipe! I bought a tip and bag but have just used them with store bought mostly. Yay, can't wait to try!

Beth K said...

Jamie,
Your website has been so helpful to me! It's looking like our one-year-old has some allergies; this cake is baking in the oven as I write so that we can celebrate her birthday tomorrow. Thanks for all your posts with recipes and specific product names - you've made this little bump in the road seem much less intimidating!

Beth :)

Jamie Kaufmann said...

Beth, this is a wonderful message to receive. I'm so glad I am able to help others. I hope your allergy life is a short span and that you enjoy the cake in the meantime! :)

Kym said...

Just found your blog! My daughter is one year old today and I was looking for a dairy free cake recipe (she has dairy allergy). I'm making it right now, thanx for sharing!

Jamie Kaufmann said...

Welcome Kym. I hope you enjoy the cake and that you can find even more helpful stuff here. :) Thanks for introducing yourself.

Anonymous said...

This is a great cake, very easy to do and it tastes wonderful. Thank you for posting this recipe as my son has milk and egg allergies and it is not easy to find a tasty easy recipe as this.

Abigail

Anonymous said...

Thanks for this. I am saddled with the taks of making a white cake as my cousin has a mik, egg, margarine, chocolate and nu allergy. Yikes.

KCRanch Momma said...

OH MY HEART!! This was the BEST chocolate cake EVER!! Thank you! I was making cupcakes for my son's birthday at school. One little girl is allergic to milk and I found this recipe. I was terribly afraid that a recipe made without milk or egg would taste, um, not good. But, this recipe was so moist and decadent-I couldn't believe it!!! THANK YOU for providing such a fantastic chocolate recipe. I will be using this recipe at home A LOT!!!

Jamie Kaufmann said...

KCRanch Mama, thanks so much for the sweet feedback. How terrific to accommodate a food allergy friend. I am sure your thoughtfulness went a long way for that little girl and her family. :)

Anonymous said...

Thank you for this recipe! I have three boys and my youngest, 1 1/2, is allergic to all dairy protein and egg protein. It's my middle guy's birthday and although he is the only one without allergies, I feel horrible not allowing my little one to enjoy the festivities. Poor little guy always gets something different and with so much to do and bake, adding something else to the list. This sounds like a good one and I will definitely add this site to my favorites!! We also live in Europe so having a non box recipe helps as we don't always find the American brands. Thanks again!

Jamie Kaufmann said...

Welcome from Europe! I know it's not fun making 2-3 versions. So I hope this works great for everyone!

~Jessica said...

Jamie I follow your blog already and have tagged this recipe. I wanted to add comment that I found you because of the milk allergy. My son will be a year old next month and we have found more than just the milk allergy since then- add corn, nuts, banana, strawberry, and egg. Severe to nuts and eggs. So I am back to check the recipe against his other allergies and YAY it will work. And thanks to comment from mom2sweetpea for the icing. I am very excited to try a practice run before his birthday!! Thanks again for a wonderful site!

Bek said...

hi,
I'm a new mom of a baby boy with allergies to milk and egg. He is 6 months this saturday and I want to try to make a cake (as I am still breastfeeding it has to be free from those 2) thanks for posting :)

wish me luck!! ;)

Jamie Kaufmann said...

Welcome, Bek. Good luck with your cake AND with your food allergy journey. Here's hoping that it's short-lived and outgrown before you know it. :)

Jamie Kaufmann said...

Hi Jessica,
Thanks for saying hi! I'm glad the recipe will still work. It is just so basic, that's why I love it. :) Best wishes on your food allergy adventures. Hope you will keep stopping back. :)

KelliW said...

I was wondering how many cupcakes will this make? I am making them for my daughters class on Monday (Halloween) one of the students has a dairy allergy. I was wondering if I need to double or triple this! Thanks

Jamie Kaufmann said...

The recipe is for a 8 or 9" square pan so that's about a dozen cupcakes. If you want two dozen, I would double the recipe. Hope that helps!

Adam Rach said...

Thanks God, I find your blog!
I have two sons, the older has dairy and egg alergic. I,ve been searching days looking for the cakes recipe for him.
I can't wait to make cakes for him tommorow.
Thank you so much Jamie!!!!!
Adam from Indonesia

Anonymous said...

Thank you Thank you!! I've made these twice now. I did the white cake both times. The second time I used cake flower to try and make it a little bit less dense. I don't think it made a difference. They are great. The only problem I have is that they don't rise very much. They get a little rounding at the top so, they're still good but they don't double in size like regular cake mixes. Any advice?

Lacy

Jamie Kaufmann said...

I found this site, answers on how to get lighter, fluffier cake. Maybe you can glean some helpful info from there?
http://chowhound.chow.com/topics/329100

Overall, our cake is denser than normal cake. But some of the tricks listed on that site might help. I'm curious now myself!

Alyssa said...

This is a great recipe and I plan to bake it this weekend in celebration of my birthday. Thank you! 2 of my friends and I (The Lactose Free Ladies) recently created a dairy-free living blog including product reviews, recipes, and lifestyle tips. We would appreciate if you could check us out and leave feedback/comments. Thanks for your support!
http://lactosefreeladies.blogspot.com/

Daniela said...

I just tried this recipe and it turned out great! I used lemon juice instead of the vinegar, I made the batter into cupcakes! I can't wait to let my little one try them. My son is 17 months and is allergic to milk and eggs. It's so hard to find things for him to eat and he is very picky. Thanks for sharing this recipe, I love it!

Anonymous said...

I just made this cake, I used brown sugar instead of white. It turned out very good doesn't rise much but it was moist and yummy, I made my own chocolate coffee icing to go on top.
THanks for this easy cake.

Melanie said...

So if I want a layer cake like in the picture, I'd need to double the recipe, is that right? Or if I want to make it in a 9x13 pan I'd double it? I'm going to make this for my son's 1st birthday this weekend.

Jamie Kaufmann said...

Yes, the listed recipe is for 8 or 9" cake or 12 cupcakes. So double for 9x13 or double layer. Sorry for confusion.

Anonymous said...

My niece has egg and peanut allergies. Is this cake safe for the peanut allergy as well?

Melanie said...

This recipe is awesome!! I doubled it and made a 9x13 cake for my son's 1st birthday. I cut it into a number 1 shape and used Earth Balance soy free butter substitute to make the frosting. It came out great, everyone liked it and my son actually got to have a piece of his birthday cake. He is allergic to milk, eggs and soy.
Thanks so much for the recipe!

Jamie Kaufmann said...

That's fantastic news, Melanie! If only people knew how exciting safe cake could be! ;)

4boys4me said...

I can't wait to try this recipe! My sister in law sent it to me for my son's 1st birthday this weekend:) I'll let you know how it goes. He has severe egg, milk, peanut and tree nut allergies, so I am very excited to give him something yummy!!! Thanks!

Celestial said...

I've got the vanilla version, doubled, in the oven right now.

I use my own flour (blend of sweet white rice, sweet brown sorghum, tapioca, and coconut flours) plus a bit of xanthan gum in place of the flour needed.

I can't have soy, dairy, eggs, wheat, or many other things, and this seems to be a great recipe.

Hoping it turns out great... it smells like Keebler cookies in here!

Jamie Kaufmann said...

I would love to know how your gluten-free version came out!

Jennifer said...

My 4 yr old is allergic to milk, eggs,& peanuts. He was diagnosed @ 10 months of age. I have tried the spice cake with the 15oz can of pumpkin & 1/2 a cup of water. Yummy! They are very good, moist, & better yet...low fat! For those of us who can benefit from that anyway. Pumpkins is a great source of fiber & vit A. I have yet to find a cream cheese frosting though that did not have milk in it.

Anyway, I need to make cupcakes for him & was looking for something a little healthier than the diet 7 up cake recipe. I tried that last week. It's not bad, but the thought of the aspartame in it bothers me. I know it's a very occasional thing, but I want something that I can use for all of us that is healthier. I wanted to find a recipe for a yellow box cake made with applesauce only or applesauce & oil. I'm not opposed to using the oil, it just adds a little more fat to it. Any suggestions? If so, what are the measured amounts of applesauce in place of eggs? One person said 1/4 cup for each egg, another one said a tbsp for each egg (I think). I would appreciate any feedback that you can give me.

Thanks,

Jennifer

Jamie Kaufmann said...

Hi Jennifer,
Some Duncan Hines box mixes are safe as far as the dry mix is concerned. Then you can experiment with what you use to bake it. I have the Butter Golden cake mix here with me (dairy-free). I'm not sure if all the safe Duncan Hines calls for these ingredients but this one calls for 3 eggs, 2/3 cup water, and 1/2 cup butter. I usually found that the more eggs I had to replace, the bigger chance that was I was baking wouldn't turn out. Three eggs was always iffy for me. If you wanted to try it, I would do the flaxseed + water egg replacement instead of applesauce...you can find that on my blog too. For the margarine, I would use Fleischmann's Unsalted Margarine. But if you want to stay away from that like oil, have you tried coconut oil? It's healthy fat. I know our allergist and dietician would tell us that for the kids' sakes, adding healthy oil to noodles and recipes was good b/c they aren't getting fat from dairy. I know I get plenty of fat but I do try to keep that in mind for my boys. I am always amazed how hard my kids' heads are compared to soft little heads of other little kids who are always drinking milk. It's like my boys are missing that extra layer of fat, ha! But our pediatrician says they are totally healthy and just fine that way. If you have time to experiment with this, I would. Let us know what you come up with!

Jesseca said...

I, like all mom's here am so thankful for this recipe and beyond that, this site. Thank you so much for making all this information available! I am new to this milk allergy game. Daughter was just diagnosed a month ago at 23 months. I will be making this for her 2nd birthday party and am very excited about it!

Anonymous said...

So, I'm doing a cake this weekend that needs to be three layers stacked, frosted, and decorated. Will this recipe work for that type of decorated cake? Thanks!! Amanda

Anonymous said...

Thanks for taking the time to help all of us out. Aiden will be 2 on Saturday and this recipe will be his cake! Take Care!

GGMom said...

Thanks for your recipe Milk Allergy Mom. I needed a non-dairy and vegan recipe for cupcakes to take to school on Friday. We made (vanilla version) half a batch this morning and my 5 yr old approved it!

Jamie Kaufmann said...

Happy Birthday, Aiden!

And I'm so glad the 5 year old approved, yay!

MomOf5 said...

love your Bolg but was wanting to make Grandama some bran muffins so can i subsitute the 2 cups milk for 2 cups applesauce?

Anonymous said...

Hi, I am from the UK, my daughter has the three alleries, egg, milk and nuts. I thought I would try this reciepe out so she didn't feel left out as my other two don't have any allergies. I just tried the reciepe for the white cake. I used plain flour but it turned out a bit raw in the middle. unsure if I have used the right flour. Any tips would be appreciated. Is the baking soda baking powder or bicarbonate of soda?

Niki said...

Hi this cake recipe should help greatly. My son is turning a year in April and he has something called EE he is also allergic to milk, eggs, and soy. What can I do about the icing?

Jamie Kaufmann said...

Hi Niki,

Thanks for stopping in. You could do just a powder sugar sprinkled on top. Sometimes people will use a stencil to make it into an image. Or you could google some recipes with just powdered sugar and milk to make like a glaze icing. Let me know what you end up doing as I'm sure others need a non-soy alternative too! Best wishes!

KCRanch momma said...

Oh my heart!! I found this recipe in Sept 2011-it was my son's birthday at school, and there is a girl in his class that is allergic to milk. I googled and found this recipe. What a fantastic cupcake this makes!! I use this recipe AT LEAST once a week, if not more! And I always double it!! I give them to everyone-hired men, garbage man, bus driver, my boy's teachers, friends, family, mailman...EVERYONE!
Thank you for sharing this GREAT recipe! It is my absolute go-to for any gathering!!
So moist and heavy and delicious. I pair it with the Pillsbury White frosting. Although my boys and I do not have any allergies, these are the best cupcakes EVER!! So fast and easy to whip up-I love to make them and share them...
THANK YOU!!!! (my boys thank you, too!)

Anonymous said...

I just found your blog and am so excited!!! My son has an egg and milk allergy and I haven't seem to find the right cake alternative until know. I made the chocolate for him to bring to pre-school and just tasted one...not even iced yet...and they are awesome! This will be our go to cake for sure...can't wait for him to try them...I am using pilsbury peppermint icing and for the few I am sharing at work I plan to sprinkle crushed thin mint cookies on top!! Thank you for all of your hard work in sharing this info with all of us...can't wait to try more of your suggestions!

Anonymous said...

Thanks for the help !!! I've been searching and searching, and so far this is the best an most helpful. I will be making this for my son's 1st birthday next week.

His Allergies: Milk & Egg

Thank you again !!!

Jamie Kaufmann said...

Happy Birthday next week! Thanks for the nice comments. :)

Mid Life Cry Sis said...

I'm going to try the "depression cake" to make donuts with my little donut maker tonight! I'll let you know if it works.

I never thought I'd want another silly appliance, but my kids have never had a real donut, and cake in the shape of a donut is just as good as a cake donut. better since it's milk and egg free! :)

Nicole Walter said...

I am going to attempt to make this cake. My daughter is allergic to milk horribly. If milk or anything with milk in it even touches her, she breakes out in hives every where. Her birthday is in a little less then 2 months, and I have decided to have a go at making the cake myself. My cousin has been insistant on just buying a cake but then my lil girl wouldn't be able to eat any :( Sure hope it turns out and we all like it as much as everyone else has posted.

Eliza said...

This cake is awesome! My uncle found your site for Easter to make my nephew some egg free cupcakes. Delicious! Will definitely be stopping by more often.

Anonymous said...

Does ANYONE know how to make icing for the cake for a little one that is allergic to egg, all dairy, peanuts, almonds, soy..that's just the more severe ones that cause anaphylaxis, but any help would be appreciated. Guess I could cover the cake with fondant. ?? Idk, please email me at kimskooky.kreations@yahoo.com if you have any suggestions.

Sara said...

Jamie thank you for the recipes! in my house we have my husband who is allergic to eggs nuts and fish with a sensitivity to milk, then we have my stepson eggs, nuts, fish, milk, citrus, squash(including pumpkin), and chocolate. then we have me soy. and on top of all that my stepdaughter is vegetarian. so cooking is a challenge sometimes. a lot of time i end up making the same meal in 3 different pans just to accommodate everyone. finding recipes that work for all of us is a true treasure!

Anonymous said...

Can this be made with rice flour in place of regular flour?

Mela said...

I work in a pre-school and naturally, we have milk and egg free guys. I hate it when they cant have the same food when someone celebrates birthdays or they have a different sauce for lunch.

Our guys looooove baking and because of the challenge of the allergies, we only always make buns.

Tried it and thought the sugar was too much so added 3/4 cup instead. BIG MISTAKE. It turned out a bit bland but yummy nonetheless. With the addtl 1/4 cup of sugar, it would be perfect!

Wonderful recipe and can't wait to do the vanilla version with the kids to make rainbow cupcakes!

Thank you!

Anonymous said...

B"H

Great recipe! My daughter is sensitive to cocoa, and having a recipe without diary makes it a convenient desert (or snack) for a Kosher diet.
Thanks a lot.
Solomon
Haifa, ISRAEL

Anonymous said...

delicious! slightly tangy from the vinegar but that just makes it better(at least I think.) I was snacking on the batter that spilled. I came across this recipe when I was looking for egg free desserts. I am going to share this blog with my allergic friends.

Auntie MoMo said...

In case anyone else wants another blog that is allergy-friendly (including gluten), go to chocolatecoveredkatie.com It is not my website, but I have used her website in helping me with baking for my niece who is dairy-free. I am interested to try this recipe because I need to make a one layer white cake. I am going to substitute coconut milk for the water. Excited to surf your blog some more...

Jamie Kaufmann said...

Hi Auntie MoMo,

I have seen that blog and we tried her chocolate mousse so far. MMMMM!

Michele said...

I have finally found a site after dealing with my soon to be seven year old daughter who is egg, milk, soy, peanut, and several other nuts except almond allegergic. I have bought cake in the past from allergie free bakery called Sweet freedom bakery located in philadelphia on south street. The cake was good but expensive. I am trying to make my own this time to save money. I did not get the icing question answered however. Thank you for this site. IT is nice to know that there are others out there going through the same thing. My daughter just had her blood test and she is still severely allergic so no hope in site for me as yet.
Michele

sara said...

Thinks a lot for the recipe,I tried in the past a similar version as yours:diary,eggs and nuts free,but the cake didn't rise the way i was hoping.
may I add some baking powder to the baking soda and vinegar the rising ingredients in the recipe, if yes, how much?
Thank you

Jamie Kaufmann said...

Hi Sara. I have had no rising complaints on this recipe. I would give it a try and see what you think! Not sure about more rising agents as I haven't needed them. Guess a little more couldn't hurt? But I think you will be pleased as it is.

Anonymous said...

Hello there, going to try this recipe tonight but just wanted to ask what kind of vinegar you use? white / malt / wine / cider? I'm assuming it's probably pain old white but just wanted to check!
many thanks.

Jamie Kaufmann said...

Yes! Plain old vinegar. Best wishes!

BJ said...

Hi Jamie, Just another comment on your wonderful recipe. Made this cake 3 layers with the tub of icing in between for my grandson's sixth birthday party and it was a hit with the whole crowd. It was his very first Birthday Cake because I was never able to find a recipe that he could eat. It was the best present he ever had.....He could not believe he actually could have a CAKE.
Thank you. BJ

newmommy trying new things said...

Hi thanks for such a helpful site! Im would like to give my 7month old son some new things to try (cake being one them) and I'm not looking forward to finding out his egg or milk allergy just yet. He just got over a medication allergy lol. I shall try this very soon, seeing that he turns 8 months in two days!! Thanks again!!! Also I see people using dunkin Heinz as an alternative is this ok?

Jamie Kaufmann said...

Welcome! We love Duncan Hines now that we can add the egg to the box mix. But if you can't have egg, you may do better to make a cake from scratch for now. Does that make sense? Duncan Hines cake mix doesn't contain egg or milk (SOME of the cake mixes) but the instructions say to add egg to make the cake. Hope that helps!

Ange said...

Hi Jamie, this is the first time i have looked at a blog, let alone commented. So let's see how i go. I'm a mum of four beautiful girls, 15 years, 13 years, 8 years and our baby of 4 months. We are from Australia. (Mom is pronounced and written as mum in Oz.) I came across your blog as l was looking for allergy free recipes.

I'm very new to allergy free foods. We have been fortunate to not have had any problems with food or food products in the past. But our four month old has turned my joyful cooking life on it's head. I am breast feeding, and dairy, egg and a few other main food ingredients have become something i am now avoiding, because it causes problems with my youngest daughters' digestive system.

Being new to all of this, i have been eating plain food while still cooking the usual yummy food for the rest of the family. But i'm missing out on a lot of nice meals and am aching for flavour again. That's why i went on the hunt for recipes that we can all eat.

i feel quite lost in this new world of allergy free cooking. i guess i'm just looking for a bit of support in it. Feeding my family sometimes feels like feeding a small army. We are small people, but big eaters. So a mishap in the kitchen can be a problem. Thanks for the recipes, i haven't tried them yet but am looking forward to the journey.

Thanks

Jamie Kaufmann said...

Welcome, Ange. Thank you for introducing your stuff. I would love to come visit your country! I would bring you all the USA milk-free foods I could. ;) Hopefully this is just a season for you. There's a good chance your little one will outgrow sensitivities. In the meantime, consider it a good weight loss plan for you. ;)

I remember whining the most about chocolate when I was nursing. I found dark dairy free chocolates and junior mints. But now I know a lot more about dairy-free chocolate...see our side ad? ;)

There are lots of tasty options for you so heads up. Maybe you can put your whole family on the blander diet as a test run for possibly later. And you will learn, allergy-free can still be tasting after some learning and experimenting! :)

Let me know if you have any questions, ok? Best wishes to you!

Anonymous said...

This is so easy to make. Tried as my son friend has allergies. But my son who won't eat cake loves this.

I've used a water icing for a simple decoration. That just confectioners sugar mixed with a liquid. I used OJ as I made orange cupcakes. You just mix to a thick paste. It will spread a bit. You can also add sprinkles.

Jamie Kaufmann said...

So you made the orange cake version? :) Honestly, I still need to try that, as sad as it sounds. It's on my list though! I'm so glad it worked for everyone!

Anonymous said...

Yeah. I grated I orange rind and added that. I got tired of trying to get a cup of OJ. So just juiced the 1 I used the rind off. Didn't use the vinegar.
They taste even better today. They were crusty on top yesterday, but soften today. Still taste fresh, fresher than a regular cake would taste.
I really think I make this before a "regular" cake.
Thank you

Anonymous said...

Hi. I'm from the UK too. I actually used self raising flour and baking powder ( same as baking soda)
I took one out if the oven when I thought they were cooked but it was a bit raw. I just left them in a few more minutes. All ovens are different so any time given is always a guide.
I also made fairy cakes not cupcakes, made about 18.
Good luck

Jamie Kaufmann said...

Oooo, what is fairy cake? :)

Robin said...

I did a search for a no egg/no milk cake recipe & this was the 1st one to pop up. I made it for a little girl who loved it! I was even able to use a shaped pan (princess crown) & it held up well to the shape, as well as covering it with a homemade fondant & decorating! Thank you for sharing these recipes!

Jamie Kaufmann said...

Robin,

Thank you for checking in with us! I love that you did a shaped pan. I'm sure we would have gotten that question eventually and honestly, I'm not that creative with cake. ;) Great job!

Anonymous said...


These recipes are fab! I have a friend whose daughter has severe allergies and knowing I can give her the same food as her sister is great.
Thanks.

Anonymous said...

Just made this with gluten-free flour - it needed a little extra water but turned out great!

Jamie Kaufmann said...

Thanks guys. :) We are happy to be of help! The wheat-free sounds good. That's one of my next experiments!

Anonymous said...

My 11 month old was just diagnosed with a milk/egg allergy, googled and found this recipe I will try for his first birthday. Thanks :)

Beverly said...


I will try the non choc version for my daughter as she seems to have problems with chocolate as well as egg and dairy.
However, being in the UK, I need some help with your measurements please. Can you please give me an idea of how much is in a 'cup'; in ounces or mgs please.

This would take out some of the guesswork! Thanks very much.

Jamie Kaufmann said...

Hi Beverly,

I know for liquids that 8 ounces are in a cup.

I see some conversion tables online like this one:

http://www.recipegoldmine.com/kitchart/kitchart2.html

Hope this helps!

Whitney said...

THANK YOU!!! I have been trying and trying to find a milk free chocolate cake for my son'e birthday cake. I was so stumped. Usually we give rice krispie treats (homemade with safe marshmallows and safe "butter" spread) when we go to birthday parties and such...but he will be 2 on Monday and knows when he is getting something different. Sadly he is also allergic to beef, pork, shellfish, and strawberries making meals interesting as is:) Now to PRAY he out grows:):) I did follow your blog as I love many of the ideas.

Jamie Kaufmann said...

Dear Whitney,

You are welcome! Thanks for stopping in and being a new reader. So glad your little one can now enjoy cake with everyone else. Hope he enjoys it as much as we do! And yes, prayers to you all for outgrowing...that's always our hope! :)

Anonymous said...

Im so glad I found this website! My son is about to be a year old on Valentines day and is allergic to both eggs and milk. I've been asking his god mama who is a baker to make his cake at her work but she couldnt order soy products. This is so perfect. You have made my day!

Jamie Kaufmann said...

Aw, happy birthday little guy! I'm so glad we could help. I hope you will look around for our many other recipes and perhaps join us on FB! :) There are many milk allergy moms hanging out there. Stay in touch!

Erin Conklin said...

My so and I both have a dairy allergy, and we love this cake recipes. I have tried others in the past, but they don't come close. I have a great chocolate frosting I use with hersheys coco, earth balance, powder sugar, and vanail (pure or madagascar). I think thats all, its soo good on the chocolate or vanailla. Thanks so much, been folowing you on pinters too!

Desirae S. said...

do you have to refrigerate them?

Jamie Kaufmann said...

No need to refrigerate. :) It's just like normal cake.

Wanda Farmer said...

You can use carob powder instead of the cocoa it asks for. It tastes like dark chocolate. I have milk,egg,chocolate and citrus allergies. I made a similar cake to this one and the carob powder was just fine.

Anonymous said...

I'm so happy I found your site! My daughter is nearly 3 and is allergic to dairy, eggs and soya. I've tried a few recepies for cake that she can have and they've all been pretty rubbish. I tried your vanilla recepie yesterday and it worked brilliantly! Everyone I've given a bit to has loved it as well! It's my daughters birthday in a couple of weeks and I can't wait to make a cake that she can have too, it'll make her day. Thank you so much. Amy x

Jamie Kaufmann said...

So glad the cake worked out great! :) I may have to post your kind comments on our FB page. Thanks for taking the time to let us know you were pleased.

Love Allergens said...

I'd be great if I have an oven at home! Unfortunately, our house doesn't have a space for that! Otherwise, I'd love to try baking your recipe myself. My daughter is turning 1 year old next month and she is allergic to cow milk and egg. Would anyone here please recommend where I can get her a first dairy&egg free birthday cake? Very much appreciated!!!

Ashley Keller said...

I honestly started crying when I saw this. a friend told me to look this page up. on Valentine's day this yr I found out that my 2 y old was allergic to milk eggs and peanuts. this came as a relief to see other mothers with the same issues, although I knew there were other out there with this problem I felt very alone. Thank u so much. God bless you!!!!

Jamie Kaufmann said...

Ashley, sorry about the allergies. But you can do it. :) I hope our blog will help you lots and we would have to love you join us on FB. We have the nicest milk allergy moms (and dads and grandparents) there. :) You will learn so much. Hugs to you.

Stephanie Zacharda said...

I'm a Mom of a recently figured out food allergy of my 10 month old. It has devastated our already difficult lives! This recipe now makes me feel so happy that I will be able to make her a cake for her first birthday!

Thanks,
Stephanie
www.momneedsahand.blogspot.com

Kau'i C said...

I tried the choclate out as mini cupcakes, it was a winner with all our children. I'm practicing for our youngest who will be one next month. We aren't sure exactly what caused her to have these breathing and throwing up episodes starting in December but I stopped drinking milk because I breastfeed her and it helped A LOT. She has a bit of ice cream and her eczema came back and her breathing issues. So thank you for this recipe, I thought I was in for it and wouldn't be able to find one. You're awesome!

Anonymous said...

Love the recipe!!! I used it when I had no eggs in the house lol but it has recently come in handy as I have a 3 year old in my day care who has milk, egg and nut allergies. I do all the baking myself and we have a few favorite "healthy" muffin standbys but this cake is great when we need a sweet treat all the kids can eat. For Mother's Day we are having lunch after church with all our parents and kids and my partner and I want to do a cake walk with parents!! I think it's a great way to involve them in the games. I made three cakes- a lemon one with raspberry filling, a vanilla one with blueberry filling and a chocolate one with strawberry filling. I dusted the top of each cake with powdered sugar and put some fresh fruit on top!! It solved our icing problem- most of us don't like the icing anyways.

Anonymous said...

made the vanilla version i left them in for 30 mins and put a toothpick through and came back clean however whn i opened one i found that all the outside was cooked but the inside wasnt plus they dont taste good

Jamie Kaufmann said...

Shucks, that's no good. Wonder what happened? Sorry for that result. We have great luck with the vanilla, and we like the taste. Usually we get great feedback.

Tholmes said...

Thank you for this great recipe, though I have not tried it yet, I was looking for a simple allergy free cake, for a lady I look after, for her birthday on July 7th 2013, so I am going to try the vanilla version as she is not really into chocolate.

Anonymous said...

Can this recipe be used with molded cake pans? I am making a castle cake using the Wilton castle cake pan, and I'm wondering if this cake will release well and hold its shape after cooling?

Jamie Kaufmann said...

Yes! Molded cake pans are fine. We have professional cake-makers using our recipe. :)

Adriana said...

Trying this recipe tonight since we have a daughter allergic to milk, eggs, and nuts. We went out to buy a box mix that we had bought in the past and it appears the recipe changed and it now has milk in the mix. Thank you for sharing your recipe!

Super Mum said...

thanks for this post. i will try this in a few days. and yes, googled 'milk free egg free cake' and i was brought to your site. :)

Carita said...

Hi from Finland!
Thanks for this great recipe!! It worked well with gluten free flour (I used riceflour) so you can add gluten-free to the list :)

pava6 said...

My child has a severe egg allergy. I substitute the egg in my cake mixes with vanilla or plain yogart. Comes out great and no one seems to notice the difference. Cakes do come out a little flatter, but the cupcakes come out great.

Jamie Kaufmann said...

Carita, thank you for sharing! Wow, Finland! Happy to have you!

Anonymous said...

I just wanted to share with people with allergies... if you find a cake mix that does not have milk in it, you can replace everything normally used to make the cake with 1 can of soda. I usually use a diet or "zero" white soda. Yes even with chocolate cake just put the cake mix in a bowl and pour the soda in and mix up. the cake is DELICIOUS!!!

Candice said...

I use coconut oil for most of my baking. Can I use it in this recipe or should I stick to vegetable oil?

Mandy Stark said...

I tried the chocolate cake recipe for a Christmas dessert, and it was absolutely fabulous! I will most certainly keep this cake recipe in my repertoire. I am a food blogger myself, and since I am egg-intolerant and lactose intolerant, I struggle to find delicious recipes for baking. I am truly enjoying the wonderful egg-free and dairy-free recipes posted on your blog! Thank you!

Check out my blog too!:

Shawna Parsons said...

I love that you have posted this on your site. My boys are on a dairy free diet. I made this recipe as a cake the first time and my hole family devoured the thing. So this time we made a double batch and made cup cakes instead. We love your site and will keep coming back more and more. Thank you so much.

Anonymous said...

Does anyone know if Duncan Hines yellow cake mix is milk free? I am needing more of a white/yellow cake, not chocolate.

Sheri said...

Tried it and made a huge boo-boo - I wrote down the chocolate cake and orange cake recipes side by side, and misread the amount of oil for the chocolate cake - I put a WHOLE cup of oil! Sob! but it looked great, and tasted only a tad like box cake - the real test will be my husband. Added some marschino cherry liquid to the mix but it didnt make any appreciable taste difference that I can tell.

Will post later on the orange cake, since I baked those in two different types of cupcake pans, one of which was silicone, and that one is still cooking.

Thanks a lot - this came up on milk free cake recipe, and next time I'll try the applesauce (no toddlers so no applesauce in the pantry).

Anonymous said...

Thank you for this recipe! My lil girl can't handle diaryz not sure if it's an allergy. And I'm allergic to nuts! So, we'll be maint this cake for her second birthday! Sadly, she did not have a cake for her first due to food sensitivities.
Comment: For those with nut allergies, Duncan Hines is NOT Nut-Free. Thought I'd mention since I've seen it suggested in the comments multiple times.

shirlz said...

Thanks heaps for posting this recipe. Made the chocolate cake and frosting for my son's first bday and it turned out really well. Did everything just as you posted, just sifted the dry ingredients first. Thanks again!

Jamie Kaufmann said...

Shirlz, you are very welcome! Glad it turned out great!

Kerrie said...

Hi Jamie first off thanks so much for this delicious recipe. Do you have any suggestions to reduce the amount of sugar? I have wondered if Apple sauce would work? My son gets super hyper on these as he loves to snack on them but becomes really restless and is difficult to settle to sleep. Thanks heaps

Jamie Kaufmann said...

Hi Kerrie, I have also been cutting sugar a lot here. I often do half sugar and half stevia in the raw...I find big bags of it at the grocery store. I hope that helps! :)

Anonymous said...

Hi! I'd like to make a rainbow cake like this (http://www.tablespoon.com/recipes/teeny-tiny-rainbow-cakes/40d8c4a6-b3ff-426d-b0fd-c7b2d39c3455) for my baby cousin, however she is allergic to eggs and dairy. I was just wondering how I could plug in this recipe into that recipe (i.e., keep that recipe's design but use this recipe's ingredients)? Will I need to multiply the ingredients according to the number of layers (six) in the rainbow cake? Just a bit confused; I don't bake much at all. Thanks!

Jamie Kaufmann said...

Hi Anonymous! I would make the vanilla cake version and use food coloring for each layer. :)

Jamie Kaufmann said...

Coconut oil would work for the oil! I have done that.

Anonymous said...

How does the icing set? I have a dairy and soy allergy, so i was so glad to find this recipe! I have dairy and soy free butter and a soy free shortening. I just wanted to know how the icing set and how to make it chocolate...thanks!

Faria said...

Love this!! Made it for my sons 3rd birthday and everyone loved it!!! Thanks so much :) gonna give the vanilla one a go now !!

Jamie Kaufmann said...

Hi Faria, thanks for sharing! Let us know how the vanilla goes over. :)

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