Whether it’s time for a smash cake or a birthday cake for any age, this allergy friendly cake is sure to hit the spot. Optionally gluten-free, this vanilla wacky cake is perfect for adults and kids allergic to eggs, dairy, and nuts.
No eggs. No dairy. No nuts. No soy.
Optionally gluten free.
Want chocolate? Try our Egg-free Dairy-free Nut-free Gluten-free Chocolate Cake.
But first, make sure to join our awesome (No Nuts Please) Facebook page here!
Wacky Cake or Crazy Cake or Depression Cake
This type of cake made with basic ingredients became popular during The Great Depression when supplies were in limited supply. It doesn’t use milk, butter, or eggs which is actually what makes it semi-allergen friendly.
Call it what you want, but this extremely simple cake has been passed down for generations and has gotten different names as time passed.
But does it still taste good?
Yes! It’s sweet, it’s spongy and it’s got a good rise. Eat it plain, with an elegant dusting of powdered sugar, or topped with frosting and sprinkles. It’ll work any way you want it to!
Here’s what some readers say:
Awesome! My son has food allergies and he celebrated yesterday his 3rd Birthday at his preschool. The kids and his teachers loved the cupcakes, they couldn’t believe they had no dairy and eggs! Thank you so much!
These were enjoyed by all and even asked for more!
Good recipe, especially if you use the egg. Used it for my sons bday party and everyone loved it. I would maybe make it a different flavor, like cinnamon snickerdoodle, because the vanilla doesn’t stand out much. However, it was still good as vanilla.
I used gluten free flour, they turned out pretty good!
Delicious and perfect! My baby has a Dairy, egg and peanut/nut allergy so I needed to find a safe recipe with her first birthday coming up! She loved it, I loved it and my other kids loved it! I did use coconut oil and white vinegar specifically
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Nut-free Flour
1. If wheat agrees with you, I recommend King Arthur all-purpose flour packaged in a paper bag, as they are milled in dedicated wheat-only facilities. If you are allergic, double check on King Arthur’s website as manufacturing practices may change.
2. For a gluten-free option, use a gluten-free blend such as Namaste Perfect Flour Blend.
Products from Namaste Foods are allergen friendly and free of wheat, dairy, peanuts, tree nuts, egg, soy, fish, sesame and shellfish. All their products are Top-9 allergen free and can be found in grocery stores and online. They have their own dedicated facility and offer regular as well as organic varieties.
I love that Namaste Foods is a women-owned and family-operated.
Egg-free Cake
As written, this recipe contains no eggs. However if you are not allergic, I recommend adding in 1 egg to make it taste even better.
Egg-free Dairy-free Nut-free Cake
Even my kid’s got into the decorating. My son topped his frosting with finely chopped Oreos and a mini-Oreo.
My daughter colored her frosting with unicorn colors and added sprinkles and a mini-Oreo.
Original and Double Stuf varieties of Oreos are made on peanut and tree-nut free lines. Oreos make great toppings!
We like Pillsbury Frosting, which is free of nuts, dairy, and eggs.
Cherrybrook Kitchen has a chocolate frosting mix that is from a peanut and nut free facility. Dedicated equipment free of dairy, egg, and gluten. They also carry a vanilla frosting mix.
Miss Jones Baking frosting is made in tree nut and peanut-free facilities (with the exception of coconut oil). It comes in a variety of flavors.
The Festival brand of sprinkles are from nut-free lines.
For a gluten-free cake option, use a gluten-free blend such as Namaste Perfect Flour Blend.
Vanilla Wacky Cake (allergy friendly)
A delicious allergy friendly cake that is egg-free, dairy-free, and nut-free. Great as a smash cake or birthday or any occasion. Can be made into 12 cupcakes.
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1 1/2
Cups
all-purpose flour
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¾
Cup
sugar
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1
teaspoon
baking soda
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1/2
teaspoon
salt
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1
Tablespoon
vinegar
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1/3
Cup
oil
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2
teaspoons
vanilla extract
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1
Cup
water
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Mix all ingredients together.
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Pour cake batter into 8.5" diameter x 1" cake pan.
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Bake at 350F for 30 minutes or 15-20 minutes for cupcakes. Done when a toothpick comes out clean.
- Oil can be melted coconut oil, olive oil, avocado oil, vegetable oil, etc.
- Makes 1 cake: 8.5” diameter x 1” tall or 12 cupcakes.
- For a double layer cake, make 2 cakes and stack them with frosting or jam in between.
- For a gluten-free option, use a gluten-free blend such as Namaste Perfect Flour Blend.
- As written, this recipe contains no eggs. However if you are not allergic, I recommend adding in 1 egg to make it taste even better.
Want chocolate? Try our Egg-free Dairy-free Nut-free Gluten-free Chocolate Cake.
What’s your favorite way to eat birthday cake?
↓ RECIPE SUPPLIES ↓
Features:
- [Reinforced Metal Whisk]:12 inches of food-grade stainless steel whisk adopted bold 8 wire processing, which solves the pain of bending or the line breaking of some common whisks for cooking on the market during some heavy mixing and stirring.The wires do not get tangled in each other and the spacing helps wire whisk liquids better.
- [Solve the Problem of Wrist Fatigue]: 3 sizes of balloon whisk can meet your daily cooking mixing needs, and are also suitable for bowls of any size. The multi-line metal wisk easily and quickly achieves the perfect Exquisite and sticky mixing effect without using a spoon Stir for a long time.
- [A Must-have Whisk Set Stainless Steel for the Starter]:3 different size wire whisk stainless steel (12 “+ 10 “+8 “)with hooks.No need for multiple purchases, all at once demand.
- [Multi-functional Japanese-style Kitchen Whisk]:The 12-inch large whisk is suitable for heavy-duty mixing some pancake batter, corn starch slurry, etc.The 10-inch whisk can beat eggs, stir batter, whip cream and stir sauces in comfort. Use the 8-inch small whisk to beat a little vinegar sauce . (It is also very suitable for making mixed drinks like dalgona coffee Bulletproof coffee)
- Plateau ELK aim to provide high-quality products and services to enhance the customer’s pleasant shopping experience. If you have any problems about the item, please contact us directly, we will reply within 2.4 hours and solve your problems as soon as possible.
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Features:
- 3-Piece Set includes 1.5-quart, 3-quart and 5-quart Mixing Bowls
- 1-1/2-quart size perfect for whisking eggs or salad dressings, 3-quart size designed for use with electric mixers, 5-quart size ideal for tossing salads or serving popcorn
- Non-skid bottoms stabilize Bowls while mixing, even on a tilt
- Bowls nest for compact storage
- Dishwasher safe, BPA free
| New From: |
$27.94 In Stock |
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Features:
- Our all-purpose flour is an essential ingredient for every baker yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes
| New From: |
$28.50 ($0.18 / Ounce) In Stock |
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Features:
- Gluten Free Certified – Cup for Cup Perfect Flour
- USDA Organic Certified
- Soy Free, Nut Free, Wheat Free, Dairy Free
- Non-GMO Project Verified
- Made in a Dedicated Allergen Free Facility
| New From: |
$13.99 ($0.29 / Ounce) In Stock |
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Features:
- Twelve 14.3 oz packages of OREO Chocolate Sandwich Cookies (packaging may vary)
- Chocolate wafers filled with original OREO creme make great afternoon snacks
- Sandwich cookies are supremely dunkable cookies for children and adults
- Bulk cookies are great for sharing and entertaining; resealable package helps keep snack cookies fresh
- Cocoa Life: 100% Sustainably Sourced Cocoa; OREO partners with Cocoa Life to help support sustainable cocoa sourcing, see the Cocoa Life website for details
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$79.00 ($0.46 / Ounce) In Stock |
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Features:
- Pillsbury Creamy Supreme Frosting Variety, 1 of each flavor 16 oz can: Vanilla, Cream Cheese, Chocolate Fudge
- 1 – By The Cup Spatula Knife
- Gluten-Free; Kosher
- Top your cakes, cookies, and desserts with Pillsbury Creamy Supreme Flavored Frosting
- One can of frosting will frost a 13 x 9-inch cake, an 8- or 9-inch layer cake, or 24 to 30 cupcakes
| New From: |
$18.99 ($18.99 / Count) In Stock |
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Features:
- Case of six 10.5-ounce boxes of all-natural wheat-free, gluten-free chocolate frosting mix (63 total ounces)
- 100% natural, certified Kosher ingredients; peanut-free, dairy-free, egg-free, nut-free
- Made with rich, decadent imported Belgium cocoa powder
- Quick and easy, decadent vanilla frosting made without the most common allergens
- Product of USA; all Cherrybrook Kitchen baking mixes are made in a 100% peanut- and tree nut-free facility
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Features:
- As with our yellow cake, our vanilla frosting is made with the finest all-natural vanilla giving it its light and tasty flavor
- Cherrybrook Kitchen
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Features:
- Contains: 1 Container of Organic Frosting
- Fluffy, Creamy, Amazing – Whipped to perfection, this balanced sweet, creamy, delicious frosting tastes like it was made from scratch
- Organic, Non-GMO – Made with only the best ingredients to make for the best, from-scratch taste
- Vegan-Friendly, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free – All our products are made from sustainable ingredients in tree nut and peanut-free facilities (with the exception of coconut oil)
- No hydrogenated oils, trans fats, artificial colors, or flavors
| New From: |
$5.49 ($0.49 / Fl Oz) In Stock |
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Features:
- Jewel Tone sprinkles are a mix of purple and blue in traditional and ball shapes
- Jewel colored sprinkles elegantly decorate treats for your next birthday or celebration
- 4.8 ounce jar with lid
- Serving Size: 1 tsp. (4 grams), Servings Per Container: about 34
- Minimum shelf life, six months from date of purchase
| New From: |
$8.70 ($1.81 / Ounce) In Stock |
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Hi, this sounds great. I’m making this as a smash cake for a little one who just had an anaphylactic reaction, most likely to eggs. I have a question that may sound silly… Did you grease and flour the pans as you normally would?
Thank you
Hi Heather!
I just use the same oil I used in the recipe to oil the pan. If by chance I use a rectangular pan, I’d line it with parchment paper to get the cake out super easy. Hope that helps!
Have you tried this with cupcakes? My granddaughter is having a sleepover and I am wanting to make cupcakes. This child has a peanut allergy and I believe dairy allergy. I need this to be a good recipe with no issues. I no very little about theses allergies and definitely don’t know how to tweak it my recipes to make this work. I want something good to where I am not having to make different batches for different kids. Please help
Hi DebDeb,
Yes, this recipe works great with cupcakes too! If your granddaughter is not allergic to eggs, adding 1 egg will make it taste even better! Hope that helps!
Hi! I tried this recipe for my stepdaughter who has dairy, egg, and peanut allergies. When I took it out of the oven the inside was not fluffy or dried like the box cakes I’m used to making.
Is it supposed to be like that? Did I do something wrong? The only change I made was using soy milk instead of water.
Because it is egg-free, it’s not as fluffy as regular cake, but the cake should be dry when it’s done baking. Using soy milk instead of water shouldn’t make any difference. I’d check for done-ness with a toothpick and keep adding 5 minutes until the toothpick comes out clean.
I’m wanting to make a large sheet cake like an 11 x 15 will this turn out if I triple or quadruple it?
I’ve never tried it but I think it should work! You may need to bake longer for a larger size pan. Just keep checking for doneness with a toothpick.
I’m wondering if I can use almond flour for this recipe? IF I do, do I need to add an egg substitute or xantham gum? Thanks!
Sorry Carrie, I’ve never baked with almond flour so can’t help there.
hi i used this for a school thingy thanks ( ͡° ͜ʖ ͡°)
I have 2 girls. 1 of them has an egg, nut and dairy allergy. Still a newbie at finding allergen free recipes. This recipe is awesome! We also tried the chocolate version, they both loved it.
Thanks for sharing Marianne! So happy that this recipe worked out for you! Making kids happy is the best thing in the world!
Great recipe! Would I be able to substitute the oil for shortening? If so what would the right measurement be? Thanks for such a great recipe! My nephew has a lot of allergies and this is perfect for his birthday cake.
Although I haven’t tried it, shortening should work. Just melt the shortening in the microwave and use the same amount the recipe calls for.
Hi! I’m making this for my daughter’s 3rd birthday! I have 2 questions:
1. Can I substitute the sugar for maple syrup And what would be the substitute amount for it since it’s liquid?
2. You mentioned egg makes it taste better, in case of egg allergies, can I add a 1/4 of apple sauce to add that moisture?
Happy Birthday to your daughter! Sorry, I don’t know what the substitution would be since I have not tried it with maple syrup. For an egg allergy, no need to add apple sauce since the cake tastes great without it.
Hi! How would you adjust baking time for 6” rounds for a 4 layer smash cake? Thanks!
Hi Dani, I’ve never made this into a smash cake, but how about starting at 350F for 20 minutes. Then check for doneness with a toothpick every 10 minutes. Just stick the toothpick into the center of the cake. If there is wet batter on the toothpick, bake a little longer and re-check until you get a clean toothpick.
Hello,
I need to make a 1/4 size sheet cake 9×13, do I need to double the ingredients?
Hi Irene, Yes. Doubling the ingredients will make a 1/4 size sheet cake. Then bake at 350F for 30 to 40 minutes, or until an inserted toothpick comes out clean.
Hello! I was wondering if you used self rising or all purpose flour for this recipe? Thank you!
Also what flour is safe for a child with a peanut allergy? Preferably one at a grocery store and easy to find
Hi Shyanna! I used all-purpose flour and recommend King Arthur Flour as they are milled in dedicated wheat-only facilities. If you are allergic, do check with the company as manufacturing practices may change.
Hi! Looking to make this for a little girl that is allergic to soy, dairy and nuts. Just wanted to know what kind of vinegar you use, as I’m in the UK and want to make sure I use the right one!
I’ve used white vinegar and apple cider vinegar. They both work!
I made this cake about a year ago as the birthday cake for a friend with many allergies. It was so well loved that it has been requested for every occasion since. Thanks for this awesome recipe, my friends cannot get enough and I love a recipe that I can make for my friends with severe allergies!!
Glad to hear Robin, thanks for sharing!
This looks great for my son’s birthday, thank you! Can I use anything else for the vanilla extract? My son is allergic to that too. Thanks!!
Hi Becca! Just leave the vanilla extract out. It’ll still taste great. Happy Birthday to your son!
i was a bit nervous when asked to make a dairy, egg and nut free cake especially when i looked at the ingredients….. WOW this cake surpasses all expectations, its light and fluffy. its moist and best of all it tastes great. this is a new favourite for my allergy customers and even makes my top five.
Rebecca, So happy to hear this!
Can this cake be frozen?
Yes, just allow the cake to cool completely and wrap your unfrosted cake in plastic wrap before placing into a Ziploc freezer bag. To thaw, let it sit at room temperature.
Hi,
Recipe looks great, I’m thinking of making it.
Do you have any suggestions for a more natural form of sugar? I’m going to leave the sugar out but was hoping to substitute with something else.
Hi Rebecca, You could try coconut sugar, but it will make the cake darker. Although I haven’t tried it, honey or maple syrup should work, but you’ll need to reduce the amount of water in the recipe to compensate for the increase of liquid.
What kind of vinegar is best?
I’ve used white vinegar and apple cider vinegar. They both work!
My nephew has a very severe food allergy. What can I substitute for the all purpose flour??
Hi Linda, That would depend on what he is allergic to. If you need a gluten-free option, try a gluten-free blend such as Namaste Perfect Flour Blend. But first, please make sure that he is not allergic to any ingredients in that flour blend.
This recipe sounds great! Do you have a recommendation of a flour that is gluten-free, egg-free, dairy-free and xanthum gum-free? Thanks!
Sorry Heather, I don’t know of any.
Hi l am gluten free, lactose free and egg free l tried this cake and it comes elastic l don’t know why every cake l do it will be horrible ,I want that beautiful fluffy cake, l love cakes and I love to bake a lot please l need your help thanks Sandra Scerri
Sometimes that can happen if you overmix your batter. Try mixing your batter with a hand whisk just barely enough to get everything wet and uniform.
We love this recipe. I add chocolate chips and use “Simply Delish” instant pudding for the frosting !
Hi,
How do I adjust the recipe if I want to add 1 egg ? And do I hand whisk everything with the egg last ?
Thanks
Hi Linda, No need to adjust the recipe when adding an egg. I would hand whisk the egg in a separate bowl first, then add it in with all the other ingredients, whisking everything together.
Small family gathering for the holidays needed to be nut free and egg free, among other things. I used this cake as the basis for a trifle with three kinds of berries, sugar free jam, and Greek yogurt instead of pudding. Everyone loved it and I was so happy that the dessert was safe for my grandson ! Making it again today for small birthday gathering. for grandpa!
So happy to hear this! Thanks for sharing!
I made the cupcakes and my family loved them. Can you tell me the measurements for a sheet cake 13×18 to serve 20-30 people please? I want to make this for a friend daughter graduation gift. Thank you for all of your help.
So glad the cupcakes were well-received! I don’t know the sheet cake measurements since I’ve never made that. Please let us know if you figure it out. Thanks!
I’m looking to make this for a smash cake for my son’s first birthday, is this recipe also soy free? Thanks
Happy Birthday! As written, the recipe is soy free.
Can you substitute applesauce for oil? I regularly do this in my normal recipes. Thanks! I believe I made this same recipe last year for a customer and it was loved! Thanks!
Hi Jeanne! So glad to hear that your customer loved the cake! I have not tried using applesauce in place of the oil in this particular recipe, but let us know how it goes if you give it a try. I have made other recipes where I replaced half the oil with applesauce and they’ve been a success.