The best confetti fun cake recipe for any occasion!
Dairy-free, egg-free, and vegan but nobody will know.
Need more food allergy support?
In other words, LET’S ADD CONFETTI!
And know what happened?
This has become our most popular cake recipe here at Milk Allergy Mom.
Everyone loves confetti, and in this case, you don’t have to pick it up off the floor. MOM WIN! 😉
Cue the confetti!
All you have to do to make this recipe is find the right allergy-safe, chunky sprinkles and add them to our basic vanilla cake batter.
And so cool for the kids.
This recipe is for 12 cupcakes, a 9×9″ cake, or an 8×8″ cake.
Double the ingredients for 24 cupcakes, a double layer round cake, or 9×13″ cake.
See recipe PLUS two frosting options below. Muah!
“Can I just say. Thank You! Thank You!! This recipe was easy and delicious. I made the frosting as well. My son has numerous allergies and this was great for his first birthday!!!!”
DAIRY-FREE VANILLA FROSTING RECIPE
1/4 cup dairy-free butter
1/4 cup solid coconut oil or shortening
1-3/4 cup powdered sugar
1 tsp. vanilla (affiliate)
This can be made with soy-free & dairy-free margarine, as well.
Mix butter and coconut oil/shortening with a mixer.
Slowly add powdered sugar 1/4 cup at a time.
Beat on high speed until icing consistency is reached. If it’s too thick, add dairy-free milk 1/4 tsp. at a time.
This can be a little temperamental depending on the season and room temperatures.
If it’s summer, you will do best to use chilled butter and coconut oil.
If it’s winter, room temp works and dairy-free milk may need added.
Store frosted cupcakes in the refrigerator.
Click here for homemade chocolate frosting.
DAIRY-FREE STORE-BOUGHT FROSTING
If you want frosting from a tub, this store-bought frosting & sprinkles 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.
VANILLA CONFETTI CAKE
DAIRY-FREE & EGG-FREE
Heat oven to 350
Grease pan(s) with an allergy safe food if you are making this for someone with food allergies or use non-stick USA pans (affiliate). The best pans on the planet!
1-3/4 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla (affiliate)
1/3 cup oil
1 cup cold water
2 Tbs. chunky sprinkles for batter
extra sprinkles for the top
Combine ingredients well in a mixer.
Pour the batter into a greased pan or muffin tin.
Bake approximately 20-30 minutes in the oven until done, when cake springs back to the touch or a toothpick comes out clean.
Time varies on the pan you use.
Enjoy your milk-free and egg-free confetti cake! PARTY!