Since our chocolate cake and vanilla cake recipes are popular here at Milk Allergy mom, I thought it would be fun to make some new variations. You can catch the confetti cake here and now it’s time for pumpkin spice! Because really, pumpkin spice is SO IN, right?
Our cake recipes are loved by many because they are simple AND free of dairy and egg. Great for food allergy families, vegans, and anyone who finds they’ve ran out of milk or eggs. Thank goodness for Google!
This recipe makes 12 cupcakes or uses a square cake pan.
Double the ingredients for 24 cupcakes, a double layer round cake, or 9×13″ cake.
Grease pan with allergy safe grease. We have luck with Earth Balance butter or coconut oil.
And you’re in for a treat because we have dairy-free and egg-free cream cheese frosting options for you, too! Read on…
DAIRY-FREE & EGG FREE SPICE CAKE RECIPE
Heat oven to 350
1-3/4 c flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
3 Tb pumpkin spice
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water
Combine ingredients and pour into greased pan or muffin tin.
Bake approximately 30 minutes in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use.
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My favorite silicone coated, non-stick aluminumized steel pans.
DAIRY-FREE CREAM CHEESE FROSTING
2 Tbs. dairy-free margarine at room temperature
1/2 Container of dairy-free cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese. Add vanilla and gradually add powdered sugar, scraping down the bowl sides as you go. Mix well and frost cake.
A more convenient frosting for this cake is Pillsbury Creamy Supreme Cream Cheese from a tub. Dairy-free, contains soy. Check labels yourself as they can change.