Milk-free, Egg-free Cake & 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 sugar
  • 1 1/4 cups water
  • 1/2 c shortening (non-butter flavored)
  • 3 Tbs water, 3 Tbs oil, 2 tsp baking powder – whisk together before adding to mix (this is
  • the egg substitute)
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp vanilla

  • Vanilla Silk Frosting

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

  • Cocoa Frosting

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

Instructions

    Preheat oven to 350. Grease and flour 2 cake pans. Combine all ingredients in a large bowl. Using electric mixer, beat until well mixed, approx. 4 mins. Pour batter into pans. Bake for 40-45 mins, until cake tester inserted in center comes out clean. Cool in pans 10 mins before removing to wire racks. Cool completely on racks.

  1. For both frosting recipes, beat soy margarine on medium speed in large mixer bowl until softened, about 1 min. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.
  2. Buttercream with butter flavoring – milk-free EXCEPT for butter flavoring
  3. 1 cup vegetable shortening – Crisco butter-flavored
  4. Or – if butter flavoring isn’t acceptable
  5. ½ c plain Crisco plus ½ c soy margarine
  6. 1 tsp vanilla
  7. 1 lb sifted confectioners sugar
  8. 2 tbs soy milk
  9. (If making this recipe for a party and not just my daughter, I use 1 tbs soy milk – Silk brand – and enough Karo to make it spreadable.

3 Responses to “Milk-free, Egg-free Cake & Frosting”

  1. 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.

  2. 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.

  3. 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.

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