EGG-FREE DAIRY-FREE NUT-FREE CAKE

egg free dairy free nut free cake

Whether it’s time for a smash cake or a birthday cake for any age, this egg-free dairy-free nut-free cake is sure to hit the spot. Optionally gluten-free, this allergy friendly cake is perfect for adults and kids allergic to eggs, dairy, and nuts.

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Which Flour to Use?

If wheat agrees with you, I recommend King Arthur all-purpose flour as they are milled in dedicated wheat-only facilities. If you are allergic, do check as manufacturing practices may change.

Last time I checked in 2018, this is what King Arthur informed me:
Our six Signature Flours (All Purpose, Bread, Whole Wheat, White Whole Wheat, Self-Rising, and Sprouted Wheat, plus their Organic versions) don’t have peanuts or tree nuts added to them as ingredients, and are milled in dedicated wheat-only facilities.

KAF’s specialty flours (e.g., French-style, Italian-style, First clear, etc.), plus many of their mixes and ingredients, are prepared in the Vermont facility where they share equipment with tree nuts.

For a gluten-free cake option, use a gluten-free blend such as Namaste Perfect Flour Blend.

Eggs

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.

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 vanilla frosting mix that is from a peanut and nut free facility. Dedicated equipment free of dairy, egg, and gluten.

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.

5 from 1 vote
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Egg-free Dairy-free Nut-free Cake

A delicious allergy friendly cake that is egg-free, dairy-free, and nut-free. Great as a smash cake or birthday or any occasion.

Course Dessert
Keyword dairy-free, egg-free, nut-free
Cook Time 30 minutes

Ingredients

  • 1 1/2 Cups all-purpose flour
  • 3/4 Cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • 1/3 Cup oil
  • 2 teaspoons vanilla extract
  • 1 Cup water

Instructions

  1. Mix all ingredients together.

  2. Pour cake batter into 8.5" diameter x 1" cake pan.

  3. Bake at 350F for 30 minutes or 15-20 minutes for cupcakes. Done when a toothpick comes out clean.

Recipe Notes

  1. Oil can be melted coconut oil, olive oil, avocado oil, vegetable oil, etc.
  2. Makes 1 cake: 8.5” diameter x 1” tall or 12 cupcakes.
  3. For a double layer cake, make 2 cakes and stack them with frosting or jam in between.
  4. For a gluten-free option, use a gluten-free blend such as Namaste Perfect Flour Blend.
  5. 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?

Be sure to pin it:

Allergy friendly cake that is egg-free, dairy-free, nut-free.

17 Comments

  1. 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

  2. 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

  3. 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.

    1. 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.

  4. 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!

  5. 5 stars
    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.

    1. 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.

  6. 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

    1. 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.

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