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Now onto cake!
Since our chocolate cake and vanilla cake recipes are such big hits here at Milk Allergy Mom, I thought it would be fun to bring things up a notch.
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.
So simple!
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!
MY FAVORITE CAKE-MAKING TOOLS
These are affiliate links at no extra cost to you.
My favorite silicone coated, non-stick aluminumized steel pans.
The perfect set of cupcake decorating tips, coupler, and bags.
You may like this cupcake storage and carrier for your next party!
Our cute cupcake stand.
VANILLA FROSTING
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.
Add vanilla.
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, 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.
DAIRY-FREE & EGG-FREE VANILLA CONFETTI CAKE
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!
INGREDIENTS
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
DIRECTIONS
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!
roberts2812 says
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!!!!
blogging says
Roberts, you are very welcome! So glad it worked well. 🙂 Thanks for letting us know!
Unknown says
My 2yr old has all those allergies plus wheat any options?
Thanks
roberts2812 says
My son can't have wheat either. Bobs red mill offers lots of wheat free flour blends!
blogging says
Roberts, thank you for reporting back! 🙂
Aletha says
What type of oil do you recommend? My son is also allergic to coconut and I don't like using canola or vegetable. Do you think grape seed oil would work? Thanks!
blogging says
Aletha, that's tricky. I know our health food store has a good selection of oils. Maybe you could ask them which one is similar to a coconut or vegetable? I mostly use coconut but will use an occasional vegetable oil. I remember when people used applesauce for oil, wonder if that would work??? Sorry I'm not completely sure. Let me know what you decide.
Maggie Nelson says
Hi, just wondering if lemon juice could replace vinegar (yeast allergy) and would gluten free flour work? I'm trying to find a cake for my son's dedication that is safe for everyone.
blogging says
Hi Maggie,
The vinegar activates the baking soda to raise the cake like an egg. If you can test if lemon activates the baking soda, you would know. 🙂 People have done this gluten-free. Check comments in our cake recipes, maybe it's in the plain vanilla where someone let us know a good brand.
Sephora says
Hi, I’m planning to make cupcakes for my niece birthday. But she’s allergic to milk, eggs, and nuts. Can I use the cake mix? Is there any specific brands? What frosting I can buy?
Jamie Kaufmann says
Sephora, some use Duncan Hines cake mix. Be sure to check with the family to make sure it’s ok. And some Pillsbury frostings work, too. They have soy.
Elizabeth says
Plain flour or is it self rising flour? My son is highly allergic to eggs. Trying to find a great recipe for a birthday cake.
Jamie Kaufmann says
All purpose is fine, Elizabeth. 🙂
Lisa says
I’m going to try this !! My son is egg milk PN TN
He can now have baked egg
What do you think if I add the egg
1 egg for the vinegar ??
Jamie Kaufmann says
Hi Lisa, the egg is the baking soda and vinegar together. But you will truly love the cake without the egg. It’s how the recipe was originally intended back in the 1930’s. 🙂 Hope you love it!
Indsay says
I have noticed a lot of recipes call for Vanilla. If my daughter is allergic to dairy and egg. Is vanilla extract safe ??
Jamie Kaufmann says
Hi Lindsay, you are right. Vanilla is yummy! 🙂 We have never had a problem with it, but of course it can be easily left out. I link to our favorite because it’s been tried and true for our milk and nut allergies. 🙂