Original Post: 10/31/10
The best chocolate cake recipe, loved by our community for 13 years.
Unexpectedly dairy-free, egg-free, & vegan.
Using simple ingredients from your pantry!
Get our easy printable sheet for this and 24 other top recipes when you join membership, learn more here!
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.
SOME MILK & EGG FREE CAKE REVIEWS
“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!”
“This recipe is fabulous! Tasted great, and I couldn’t believe how easy it was! I made cupcakes out if it, and also used it to make cake pops (mixed with icing and dipped in Enjoy Life melted choc chips). My son loved it! Thank you!!” “
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.”
“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!”
Now let’s get to it!
BELOW YOU WILL FIND:
favorite cake tools
frosting recipes and store-bought frosting options
our chocolate cake recipe
and more cake recipes you’ll love!
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.
DAIRY-FREE VANILLA FROSTING
This can be soy-free with the right dairy-free butter, too.
Cream together 1/4 c. dairy-free butter and 1/4 c. coconut oil/shortening with a mixer on medium speed.
Add 1 tsp. vanilla.
Slowly add 1 and 3/4 c. powdered sugar 1/4 cup at a time.
If it’s too thick, add dairy-free milk 1 teaspoon at a time, up to 3 teaspoons.
Beat on medium speed 5-10 minutes until light and fluffy and frosting becomes bright white.
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 butter and coconut oil works and 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!
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 DAIRY & EGG FREE
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
HOW TO MAKE DAIRY & EGG FREE CHOCOLATE CAKE
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.
Hope you love this chocolate cake recipe as much as we do!
See recipes for other cake flavors below.
MORE CAKE RECIPES
MORE DAIRY-FREE FROSTING OPTIONS
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