Jillian is a food-allergic adult and mama with years of personal experience to share with the greater food-allergic community.
This recipe is based on wheat flour, dairy-free butter substitute, coconut milk, other dairy-free milk substitute, or water, and Ener-G brand egg replacer. Please substitute the ingredients that work for your family and your allergy set. If you are not avoiding milk or eggs in your diet, substitutions have been noted.
Preparation and Baking Time
|Prep time||Cook time||Ready in||Yields|
24 to 27 cupcakes, 1 layer cake, or 1 sheet cake
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 16 tablespoons non-dairy butter substitute, such as Earth Balance brand (please use whichever variety or brand is safe for your allergies)*
- 2 cups granulated sugar
- Ener-G brand Egg Replacer equivalent to 3 eggs (wait until just before adding to the batter before preparing the egg replacer)**
- 4 teaspoons vanilla extract
- 1/8 teaspoon lemon extract
- 1 1/4 cup unsweetened coconut milk, such as So Delicious brand (other non-dairy milk alternatives, or even water, may be used instead)***
*You may use dairy butter instead if you do not manage a milk allergy or intolerance.
**Use 3 whole eggs instead if you do not manage an egg allergy.
***Use dairy milk instead if you do not manage a milk allergy or intolerance.
Step 1: Make the Batter
- Pre-heat your oven to 350°F.
- First, in a separate bowl, whisk together the flour, baking powder, and salt. Set it aside for now. This will be added to the wet ingredients shortly.
- In a large bowl, beat the butter alternative and sugar on medium speed until creamy, about 4 minutes. Then prepare the egg replacer according to the directions on the package to yield the equivalent of 3 eggs. Make sure that the egg replacer powder has dissolved thoroughly in the warm water. Do not leave any large clumps. Then add this to the batter and beat until incorporated. Then add the vanilla and lemon extracts. The batter should be creamy.
- Next, beat in the flour mixture and coconut milk on low speed, alternating in three batches. Then beat on medium speed until just combined. The batter will be light and airy, but thick (kind of like a mousse).
- For a fun kick, add 1/2 cup to 3/4 cup rainbow sprinkles for a "funfetti" cake.
Step 2: Fill the Pans
- Transfer the batter to your desired cake pans.
- If you are using a cake pan rather than cupcake liners, I HIGHLY recommend using parchment paper to line the bottom of the pans, because cakes without egg can easily break apart. I usually cut out a sheet of parchment to fit the bottom of the pan, and grease it with my butter alternative just before placing the parchment on the pan (see photo below). Also be sure to grease the sides of your pans well.
- If making cupcakes, fill the liners 2/3 full (see photo below). Overfilling will result in crunchy edges.
Step 3: Bake
Bake for the following times, or until a toothpick inserted in the center is clean:
- Cupcakes: 17 to 20 mins
- Round 9-inch cakes: 25 to 30 mins
- 9x13-inch sheet cake: 30 to 35 mins
Do not open the oven door while these are baking. It is also important that the cakes are cooked enough, or the centers may be a little undercooked and sink. Be very careful to wait until the cupcakes or cakes have cooled completely before removing them from the pans! Doing so, even when just a little warm, will result in a cake that sinks. These cakes can be frosted and frozen for convenience. Otherwise, store in an airtight container in the refrigerator.
© 2018 Jillian Erin