The best chocolate cake recipe, loved by our community for 13 years.
Unexpectedly dairy-free, egg-free, & vegan.
Using simple ingredients from your pantry!
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Welcome to Milk Allergy Mom!
We are so glad you stopped in for our milk-free and egg-free cake recipe.
I’m an 11-year anaphylaxis food allergy mom, and it’s an honor to share this simple, tasty recipe with so many food allergy families across the world, day after day.
So happy you stopped in!
Having this recipe for my son’s first birthday was a God-send and gave me one less thing to worry about on that special day.
Eleven years later, it’s still our go-to recipe every time we need cake.
This is a basic ingredient recipe that is also dairy and egg free.
It’s delicious and moist and tastes like “normal” cake. Promise!
To make this cake soy-free, be sure to use soy-free oil and consider making your own frosting with soy-free butter.
Some are even successfully making this wheat-free with their favorite flours.
And cake decorators tell us our recipe works great for them, too.
We are confident you will love this, and that it will open a lot of possibilities for your food allergy family.
Now let’s get to!
Below you will find my favorite cake tools, a homemade frosting recipe, our favorite frosting in a tub, and of course…the cake recipe!
Also be sure to watch our new cake video in this post!
MY FAVORITE TOOLS FOR CAKE
This post contains 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!
The cute cupcake stand we use.
A handy single cupcake taker.
This can be soy-free with the right dairy-free butter, too.
Mix 1/4 c. dairy-free butter and 1/4 c. coconut oil/shortening with a mixer.
Add 1 tsp. vanilla.
Slowly add 1-3/4 c. 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.
The frosting can be a little temperamental depending on seasonal temperatures.
If it’s summer, you will do best to use chilled butter and coconut oil.
If it’s winter, room temp works and the milk may need added.
Store frosted cupcakes in the refrigerator.
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!
DAIRY-FREE & EGG-FREE
CHOCOLATE CAKE RECIPE
Heat oven to 350
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 a 9×13″ cake.
Grease pan(s) with an allergy safe oil if you are making this for someone with food allergies. We use dairy-free butter or coconut oil.
CHOCOLATE CAKE INGREDIENTS
1.5 cups flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla (affiliate)
1/3 cup oil
1 cup cold water
CHOCOLATE CAKE DIRECTIONS
Combine ingredients by hand or with a mixer.
We use our KitchenAid Stand Mixer (affililate) because it gets the flour lumps out well.
Pour batter into a greased pan or 100% silicone food-grade muffin cups (affiliate).
Bake approximately 20-30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean.
Time varies depending on the pan you use.
See recipes for other cake flavors below!
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Original Post: 10/31/10