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The Best Egg-Free, Dairy-Free Chocolate Cake

My sweet mom has perfected the recipe of the best egg-free, dairy-free chocolate cake! Between my nut allergies and lactose intolerance, and my brother’s egg allergy, our family was never able to eat a store-bought cake. My wonderful mom never gave up on us, though, and continued to work through and find the perfect chocolate cake recipe.

This recipe is both simple and delicious! A common problem with baked goods made without eggs is that the dough never seems to rise – or lacks a fluffy consistency.

You can see from the pictures (and will experience this when you make this delicious cake) that this recipe somehow still gives that fluffy consistency.

I most recently made this recipe for my husband’s birthday. My husband does not have any dietary restrictions, but he absolutely loved the cupcakes! This man is used to store-bought cake with plenty of eggs and dairy, and he did not even notice a difference! I added some simple decorations to make these look like s’more cupcakes. Simple graham cracker and dairy-free chocolate to decorate 🙂

I hope this recipe can make special occasions special again! I know how frustrating it can be to not share dessert in special occasions, or feel like you are always missing out.

The Best Egg-Free, Dairy-Free Chocolate Cake  



1 1/2 cups flour

3 T. unsweetened cocoa

1 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1 tsp. apple cider vinegar

2 tsp. vanilla

5 T. canola/vegetable oil

1 cup non-dairy milk or water (I usually use soy milk)



Preheat oven to 350 degrees F. Grease a 9×9 cake pan (or cupcake pan depending).


In a medium bowl, add together wet ingredients.


Mix in dry ingredients with wet ingredients.


Pour ingredients into cake pan.


Bake 35 minutes for cake, and 20-25 minutes for cupcakes.

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!
    • Erin
    • May 6, 2017

    Thank you so much for this recipe! We are egg free but not dairy so I’m curious to know what you think about adding a little sour cream to the recipe. Do I need to sub something or can I add a bit without changes?

    1. Reply

      Thank you for the compliment, Erin! I have never been able to use sour cream in baking, so I do not have personal experience with that. However, I have done some research and found that you can use 1 cup of sour cream to replace 1 cup of milk in recipes.
      Decrease the baking powder in the recipe by 1 tsp. for each cup of sour cream used, and increase the baking soda by 1 tsp.

      I cannot guarantee how this will work, but I hope this helps! Enjoy 🙂

        • Erin
        • May 7, 2017

        Thank you! I made the recipe as written and they were delicious!

    • Katrina
    • May 8, 2017

    These look great and I cant wait to try it. Is the frosting egg and dairy free as well? Do you have a recipe for that?

    1. Reply

      Thank you, Katrina! I just posted a new recipe for the frosting I used – and yes, it is dairy-free and egg-free. Here is the link:

  1. Pingback: The Best Egg-Free, Dairy-Free Frosting | Caity's Kitchen

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