Milk-free, Egg-free Cake & Frosting

Baking without eggs and dairy can be a challenge. Cake Central user jjandascog shares a tried and true, kid-approved, recipe for white cake with chocolate or vanilla frosting.

Recipes for people with allergies to milk and eggs. If you use the icing recipe with Crisco, please be sure to make certain the person is not allergic to butter flavoring.

Milk-free, Egg-free Cake & Frosting

Ingredients

Milk-free, Egg-free Cake Recipe
  • 3 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 cups water
  • 1/2 cup shortening (non-butter flavored)
  • egg substitute: 3 Tbs water, 3 Tbs oil, 2 tsp baking powder, whisk together before adding to mix
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp vanilla

Vanilla Silk Frosting
  • 1/2 cup soy margarine (available at health food stores)
  • 3 cups confectioners sugar
  • 3 Tbs water
  • 1 tsp vanilla

Cocoa Frosting
  • 1/2 cup soy margarine
  • 1/2 cup Hershey’s unsweetened Cocoa powder
  • 2 2/3 cup unsifted confectioners sugar
  • 1/4 cup water
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350F. Grease and flour 2 cake pans. 
  2. Combine all cake ingredients in a large bowl. 
  3. Using electric mixer, beat until well mixed, approx. 4 mins. 
  4. Pour batter into pans. Bake for 40-45 mins, until cake tester inserted in center comes out clean.
  5. Cool in pans 10 mins before removing to wire racks. Cool completely on racks.
  6. Prepare Vanilla Frosting, beat soy margarine on medium speed in large mixer bowl until softened, about 1 min. 
    • Add remaining frosting ingredients. 
    • Beat on low speed until ingredients are moistened. 
    • Beat on medium speed until creamy.
  7. Prepare Cocoa Frosting, beat soy margarine on medium speed in large mixer bowl until softened, about 1 min. 
    • Add remaining frosting ingredients. 
    • Beat on low speed until ingredients are moistened. 
    • Beat on medium speed until creamy.

You May Also Be Interested In

Comments (5)

on

Just made the Cake only - not the frosting.

Loved this recipe! it did make a bit of a heavier cake but it still tasted great and made lovely cupcakes.

on

I too, just made the cake. I only needed a egg-free recipe so I added a couple of things and was reluctant to just toss the ingredients together. It turned about incredible! I've never had a cake bake so perfectly and so flat, no leveling at all!!! I mixed all the dry together in a seperate bowl but I also added 1/4 pkg vanilla instant pudding and 1/4 pkg of white chocolate instant pudding. I then did as the recipe calls and in another bowl beat the egg white substitute. Then added the shortening, beat that in, and then added the rest of the wet ingredients. I have to admit, it didn't look very pretty at this point, I was a little worried :) After I incorporated the dry into the wet I added a snackpack size of vanilla pudding. It did take a long time to bake but man, is it good!!! I'm using this for a smash cake for a parent who hasn't introduced eggs to her baby yet.

on

I've made this recipe several times but it always seems to fall in the middle. Even when baking longer at a slightly lower temp. I've followed the directions exactly and I've been scratch baking for years. With cupcakes it's not as big an issue but when trying it on a regular cake it caves. Any thoughts and recommendations are welcome.

on

I'd be interested to know if anyone has tried this one gluten free?  I am always on the lookout for an excellent gluten free, egg free and dairy free cake!  I have a couple I use now, but always looking to improve!

Note to "taxi4two" I make a lot of egg free, dairy free cakes and I find that it works best to divide the batter between 3 pans instead of 2.  That way there's no need to torte the cake also.  Maybe give that a try! :)


Login To Leave A Comment