So why not try something a little different and festive for fall, like spice cake! Free of milk and egg, of course.
And you’re in for a treat because we have dairy-free and egg-free cream cheese frosting options for you, too!
This recipe makes 12 cupcakes or uses a square cake pan.
Double the ingredients for 24 cupcakes, a double layer round cake, or 9×13″ cake.
DAIRY-FREE & EGG FREE SPICE CAKE
Heat oven to 350
1-3/4 c flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
3 Tb pumpkin spice
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water
Combine ingredients and pour into a greased pan or muffin tin. Be sure to use allergy-safe oil for greasing.
Bake approximately 30 minutes in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.
DAIRY-FREE CREAM CHEESE FROSTING
2 Tbs. dairy-free margarine at room temperature
1/2 Container of dairy-free cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese. Add vanilla and gradually add powdered sugar, scraping down the sides of the bowl as you go. Mix well and frost cake.
A more convenient frosting for this cake is Pillsbury Creamy Supreme Cream Cheese from a tub. Dairy-free, contains soy. Check labels as ingredients can change.