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The Easiest Chocolate Cake (VIDEO)

The best chocolate cake recipe, loved by our community for 13 years.

Unexpectedly dairy-free, egg-free, & vegan.

Using simple ingredients from your pantry!

Milk and Egg Free Chocolate Cupcakes Recipe


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!


Milk and Egg Free Cupcakes


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.


milk and egg free chocolate cake



“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! 



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!



dairy and egg free cupcake recipe


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.


Easy Milk and Egg Free Cupcake 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 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.


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!





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. 


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


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.



Check out our other popular dairy-free and egg-free cake recipes below, enjoy!

Vanilla Cake

Confetti Vanilla Cake

Cake Pops

Microwave Mug Cake



Chocolate Frosting

Vanilla Frosting

Mocha Fudge Frosting

Store-Bought Frosting

Organic Store Bought Frosting




Original Post:  10/31/10


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Rose Martine

Monday 20th of January 2020

Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!

Jamie Kaufmann

Wednesday 22nd of January 2020

That I'm not sure, Rose. Let us know if you come up with something!


Friday 25th of January 2019

Hi Jaime not sure if you will ever see this but... your chocolate cake recipe is very similar to mine I use for my daughter except as a chocolate lover myself this cake never made happy. I remembered a trick my dad used for brownies he would add Hershey’s syrup. Since she can’t have that I have started to make my own and no one can tell the difference unless they see it in my container. I add 1/3 to 1/2 cup to my chocolate cake recipe and true chocolate cake fans think her cake is amazing. The syrup add a little richness and takes the acidic aftertaste away from the vinegar in this recipe.

Jamie Kaufmann

Tuesday 29th of January 2019

That's a great tip, Kelli! Thank you!!! I'm going to try it.


Thursday 2nd of November 2017

these cupcakes look super delicious, my daughter will love it, she's obsessed with a game - papa's cupcakeria, and been asking me to bake cupcakes for several days now. love the recipe, thanks.

koi seo

Friday 28th of July 2017

I would start at 20 min and test with toothpick every 5 minutes after. It really does vary.



Friday 23rd of June 2017

Can you substitute the dairy free butter with lactose free margarine please?

Jamie Kaufmann

Friday 23rd of June 2017

I think you definitely could, April. :)

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