Confetti Fun Cake {Dairy-Free & Egg-Free}

Original Post 7-14

Since our chocolate cake and vanilla cake recipes are such big hits here at Milk Allergy Mom, I thought it would be fun to bring things up a notch. In other words, LET'S ADD CONFETTI! 

All you have to do is find the right allergy-safe, chunky sprinkles and add them to our vanilla cake recipe. So simple! And so cool. Your kids will be elated.

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To make this dairy-free and egg-free confetti cake, mix up our vanilla cake batter and add sprinkles to it before baking. That's pretty much it!

Conveniently, dairy-free and egg-free Pillsbury icing tubs come with the perfect sprinkles for Confetti Cake. Double-check labels, of course.

This recipe is for 12 cupcakes, a 9x9" cake, or an 8x8" cake.

Double the ingredients for 24 cupcakes, a double layer round cake, or 9x13" cake.


Heat oven to 350

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and dairy-free margarine works, too.

1 3/4 cups flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
2 tsp vanilla
1/3 cup oil
1 c cold water
3 Tbs chunky sprinkles (for the batter)

Combine ingredients and pour into greased pan or muffin tin. 

Bake approximately 30 minutes in the oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use. 

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You may like this cupcake storage and carrier for your next party!



1/4 cup chilled dairy-free butter 
1/4 cup chilled shortening
1-3/4 cup powdered sugar
1 tsp. vanilla

Mix chilled butter and chilled shortening with a mixer, in a chilled bowl. Add vanilla. Slowly add powdered sugar. Put in refrigerator to chill before icing, if necessary.  

Click here for homemade chocolate frosting.


If you want frosting from a tub, Pillsbury Creamy Supreme has been dairy-free but does contain soy.  It comes in flavors of Chocolate Fudge, Classic White, and Cream Cheese. Be sure to check labels because ingredients can change!

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roberts2812 said...

Can I just say. Thank You! Thank You!! This recipe was easy and delicious. I made the frosting as well. My son has numerous allergies and this was great for his first birthday!!!!

J. K. said...

Roberts, you are very welcome! So glad it worked well. :) Thanks for letting us know!

Unknown said...

My 2yr old has all those allergies plus wheat any options?

roberts2812 said...

My son can't have wheat either. Bobs red mill offers lots of wheat free flour blends!

Jamie Kaufmann said...

Roberts, thank you for reporting back! :)

Aletha said...

What type of oil do you recommend? My son is also allergic to coconut and I don't like using canola or vegetable. Do you think grape seed oil would work? Thanks!

Jamie Kaufmann said...

Aletha, that's tricky. I know our health food store has a good selection of oils. Maybe you could ask them which one is similar to a coconut or vegetable? I mostly use coconut but will use an occasional vegetable oil. I remember when people used applesauce for oil, wonder if that would work??? Sorry I'm not completely sure. Let me know what you decide.

Maggie Nelson said...

Hi, just wondering if lemon juice could replace vinegar (yeast allergy) and would gluten free flour work? I'm trying to find a cake for my son's dedication that is safe for everyone.

Jamie Kaufmann said...

Hi Maggie,
The vinegar activates the baking soda to raise the cake like an egg. If you can test if lemon activates the baking soda, you would know. :) People have done this gluten-free. Check comments in our cake recipes, maybe it's in the plain vanilla where someone let us know a good brand.