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Confetti Cake Dairy & Egg Free

This is the best dairy-free and egg-free confetti fun cake for any occasion.

And nobody will even know this moist, delicious cake is allergy -friendly!

Just one bowl and basic ingredients. See the very easy recipe below.

piece of vegan funfetti confetti cake with no milk or egg and lots of sprinkles

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Since our chocolate cake and vanilla cake recipes are 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!

Everyone loves confetti, and in this case, you don’t have to pick it up off the floor.

All you do to make this recipe is find the right allergy-safe sprinkles and add them to our easy, dairy and egg free vanilla cake batter.

So simple. And so fun for the kids.

Our confetti cake is always a hit!

Hubby likes this better than our plain vanilla cake because of the crunch from the sprinkles, a little extra texture.

And of course, the kids like seeing what sprinkle colors I’ll come up with next.


“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!!!!”

confetti cake vegan


The best sprinkles we’ve found for confetti fun cake are chunky sprinkles.

By chunky, I mean larger sprinkles.

Fine sugar sprinkles are too small and don’t work in this recipe. 

For years, we’ve been using the sprinkles found on the lids of store-bought tubs of Pillsbury icing. 

Of course, check labels as ingredients can change.

The containers we grab say the sprinkles contain soy.

Typically, I pick up two containers of the icing…even if just for the sprinkles that have been safe for our allergies.

One set of sprinkles goes in the cake batter.

The other set of sprinkles goes on top of the frosted cake. 

I can find these in a few different fun colors which keeps things fun and exciting.

See our easy dairy-free and egg-free confetti cake and icing recipes below.

confetti cake dairy egg free


We definitely like vanilla icing for our confetti cake.

As much as I love me some chocolate, confetti cake is one time when vanilla cake with vanilla frosting is the way to go.

After all, the sprinkles are the star of the show!

So we let them shine inside the cake and on top of it.

You can make vanilla icing homemade or possibly buy it from the store if there’s a brand that works for your allergies.

Here’s our dairy-free recipe for homemade vanilla buttercream icing, which works great for confetti cake.



This frosting can also be soy-free if you choose soy-free ingredients.

1/4 cup cold stick of dairy-free butter
1/4 cup solid coconut oil or shortening
1 and 3/4 cup powdered sugar
1 teaspoon vanilla (affiliate)
1-3 teaspoons dairy-free milk (if needed)
dash of salt if using unsalted dairy-free butter


Mix dairy-free butter and solid coconut oil or shortening with a mixer.

Add vanilla.

Slowly add powdered sugar 1/4 cup at a time.

Beat on medium speed until icing consistency is reached. If it’s too thick, add dairy-free milk 1 teaspoon at a time.

If using unsalted dairy-free butter, add a dash of salt and mix well. 

Store frosted cake in the refrigerator if using coconut oil as it can melt at room temperature. Professional bakeries recommend this.

dairy free confetti cake


If you don’t want to make homemade vanilla frosting for your confetti cake, check out this store-bought icing.

It’s a double win when you find their vanilla frosting AND chunky sprinkles together that work for your allergies.

I often buy the vanilla icing with chunky primary color sprinkles. Both work great for our vanilla confetti fun cake.

Just always check labels because ingredients can change.

You may also want to check out this organic icing option.

Now see our dairy-free and egg-free confetti cake recipe below.

confetti cake sprinkles


Heat oven to 350.

Grease pan(s) with dairy-free butter if you’re making this for someone with food allergies. Or use non-stick USA pans (affiliate) that require no grease. Or use cupcake wrappers in a cupcake tin.

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.


1 and 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla (affiliate)
1/3 cup vegetable oil
1 cup cold water

2-4 tablespoons of chunky sprinkles for batter 
2 tablespoons of chucky sprinkles for top 

If you’re using the sprinkles on Pillsbury Funfetti frosting containers, you’ll want two containers to have enough sprinkles. 


Combine all ingredients well, except sprinkles, with a mixer or by hand.

Gently fold sprinkles into the batter with a large spoon. 

Pour the batter into prepared pan. 

For cupcakes, bake approximately 20-23 minutes until cake springs back to the touch.

For 9″ cakes, bake about 25-28 minutes until it springs back the touch in the center.

Try not to overbake so not to have dry cake. Keep a close eye and remove right when done.

Move to a wire rack to cool.

Once cool, frost and decorate.

Hope you love this milk-free and egg-free confetti cake as much as we do!

You can save it for later and share with other food allergy moms by clicking below.



funfetti cake recipe dairy free and egg free easy


Check out our other popular milk-free and egg-free cake recipes below. Enjoy!

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Friday 1st of October 2021

Wondering what you mean by “chunky” sprinkles? The ones that are little short logs rather than tiny round balls? Any guidance on the sprinkles would be greatly appreciated! Thanks!

Jamie Kaufmann

Tuesday 5th of October 2021

I'm sorry, Mae. Maybe "larger" is the word for it. :) We use the ones on top of tubs of Pillsbury frosting. Hope that helps!


Wednesday 18th of August 2021

What kind of vinegar do you use ?

Jamie Kaufmann

Tuesday 24th of August 2021

Just white vinegar is fine. :)


Thursday 6th of August 2020

To I decided to use your recipe for my daycare class party because I have two children that have allergies to Dairy and eggs. When I mixed up the batter placed it in my cupcake pans they kind of became a volcano while baking. I threw them away made another batch that that's came out perfect. So I decided to make more I made another batch as well and that bats became of volcano as well. I followed the instructions step by step and that was my results twice. Is there anything that I should have done different?

Jamie Kaufmann

Monday 17th of August 2020

Hi Sandra! I'm glad it worked, but not sure why the volcano. I'm stumped. :(


Sunday 12th of July 2020

So my daughter can’t have egg, dairy , citric acid which includes vinegar, lime , lemon juice. Any alternative to that ?


Monday 16th of October 2017

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

Thursday 19th of October 2017

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. :)

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