Gluten, Dairy & Egg-Free Chocolate Cake + Frosting Recipe - %%sitetitle%%

Gluten, Dairy & Egg-Free Chocolate Cake + Frosting Recipe

I made this cake on Friday for my son’s 11th birthday. It was absolutely delicious and you’d never know it was gluten, dairy and egg-free. It was super quick to make too since it’s all done in one bowl.  It was so good…the whole family loved it and I hope you do too.  Enjoy!

Gluten-free, Dairy-free, Egg-free Chocolate Cake at I'm an Organizing Junkie

Gluten, Dairy & Egg-Free Chocolate Cake with Chocolate Frosting

Adapted from MixingBowl.com

Ingredients:

3 cups gluten-free flour blend (see below…you can also use regular flour if you can have it)
2 cups sugar
2 cups cold water
2/3 cup vegetable oil
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F.  In a large bowl, combine all ingredients and beat with an electric mixer on medium to high speed until well combined.  Pour into a greased 9x13x2 inch baking pan.  Bake 30 minutes or until a toothpick inserted near the center comes out clean.  Serve with frosting if desired or dust with confectioners’ sugar.  Makes 12 servings.

Gluten-free, Dairy-free, Egg-free Chocolate Cake

Chocolate Frosting:

Adapted from The Allergen-Free Baker’s Handbook

3/4 cup Earth Balance or Becel Vegan butter
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon pure vanilla extract
1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 2 minutes.  Add the confectioners’ sugar in three batches, beating after each addition.  Add the rice milk and vanilla.  Beat until light and fluffy, about 5 minutes.  Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.  Add melted chocolate to frosting and beat for another minute.  Spread the frosting on cake.

If you’d like add gluten-free sprinkles for decoration.

All Purpose GF Flour Mix

I mix this blend up in big batches and keep it in the fridge ready for when I need it.  It subs beautifully cup for cup whenever a recipe calls for regular flour.

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp xantham gum

Comments

103 Responses to “Gluten, Dairy & Egg-Free Chocolate Cake + Frosting Recipe”
  1. 1

    This looks really good! I have one kid allergic to wheat and another dairy. So this is doable at my house! Thanks for sharing!

  2. 2
    Amanda says:

    Thanks for posting this recipe!! My 4 month old daughter is allergic to dairy so I’ve had to cut it out while nursing. My older daughter has a birthday this month so I’m excited to try out your frosting recipe! I have a question though… I’ve been using almond milk as my replacement milk…do you think I could substitute that for the rice milk?

  3. 3

    Do I have to use gluten-free flour? I am looking for an egg-free recipe, but I don’t need gluten-free.

  4. 4
    Libby says:

    That looks fantastic! I know how tough allergy friendly baking is and that crumb looks nice and moist…mmmm.

    • 4.1
      Laura says:

      It was really moist and not crumbly at all like some of my other creations have been. I highly recommend this one!

      • 4.1.1

        Oh my goodness, let’s talk crumbliness! My husband is allergic to eggs and nuts, and any baking that he eats is all a la wifey. I have always had a problem with the cake structure being quite a bit crumbly, so I’ll have to give this one a shot. I am going to do a few posts on some of the egg free baking recipes I’ve perfected over the last 5 years, as now my son is showing signs of egg allergies as well. Thanks for putting this up!

  5. 5
    Fiddledeedee says:

    Hi Laura! I’ve just recently gone dairy and gluten-free. A sweet reader of mine just sent me this link. I’m going to be trying this. It looks amazing! And, well, you know how I feel about chocolate!

    • 5.1
      Laura says:

      Hey girl! I think you’ll love it…well I know I sure did. I had to keep from eating the whole pan MYSELF! Goodness and I’m not even a sweets girl :)

  6. 6
    LaVonne says:

    Thank you for posting this. It looks great. I will have to try it sometime.

  7. 7
    Beth S says:

    Definitely going to give this one a try. I have a wheat allergy but will try 1% milk.

  8. 8
    Robin says:

    Thanks for sharing—This looks AMAZING!

  9. 9

    That looks delicious. Passing this along to all my GF friends!
    Toni

  10. 10
    Rita says:

    This looks like it will taste good and probably be less expensive to make than the mixes. We have two GF in our house and are always looking for good recipes. Thanks!

  11. 11

    Always happy to find another gluten-free chocolate dessert to try! I think I’ll have the kids help me make it this week. It looks so good, it may have to be tonight. ;)

  12. 12
    FishMama says:

    Thanks for this! 2yo just diagnosed w/ egg white and nut allergies, so I’m learning some new ways of baking. The challenges never end, do they?

  13. 13
    Alea says:

    I can’t wait to try this recipe! I have 2 children who are gf and one who is df, so I love finding recipes that meet all of their needs!

  14. 14
    pam says:

    My mom has made me this cake (with a few variations) since I was a kid. Our family calls it “wakey cake”. I STILL request it every year for my birthday (let’s just say I’m thirty-something ;) ! Ironically, my mom is now the gluten-free one … looks like I can simply pick up some special flour-blend and our family is all set!
    Thanks! Love your site, btw!

  15. 15
    Betsy M says:

    When I went gluten free awhile ago (and also had to be off eggs, soy and milk because my nursing baby was allergic to them) this was the first recipe I converted. Then I found that there is a very similar recipe for applesauce cake – all in one bowl – that also turns out wonderfully. Actually I mess around with that applesauce one allot – making it into cupcakes, or subing bananas or pumpkin in for the applesauce and switching out the spices. Here is the link to that if you would want to try it. Oh, we also use Canola oil in place of the butter.
    http://www.cooks.com/rec/doc/0,186,157184-227205,00.html

  16. 16
    glenda says:

    Thanks for the recipe. I cut the recipe in half and th cake ended up delicious but too crumbly. Any ideas. This was my practice run for my daughter’s 1st bday cake. Thx.

  17. 17
    Glenda says:

    No worries. I tried again today using cold water (I used room temp previously.) The cake tastes delicious as it did last time and it was just as moist. It just kind of falls apart on me when I cut into it. Do you know what the binding ingredient is? Maybe I can tinker with that a bit. My daughter has a soy and milk sensitivity and this cake would be perfect for her first birthday.

    Thanks Laura.

  18. 18
    Katy says:

    OMG!! I made this last week for my daughter’s birthday! It is delicious! My son has severe food allergies and this recipe is perfect. It is so hard to find good tasting recipes out there… thank you soooo much for posting it!

  19. 19
    Kim says:

    this is great mu sons bday is coming up and last year i found out hes allergic to milk, wheat, soy, and peanuts.

  20. 20
    Danielle says:

    Hi there! Thanks for posting this! So I can just use ‘gluten free flour’ from the shop instead of mixing all those things together right? I don’t know where to find half of them! lol

  21. 21
    Helena says:

    This looks great! Thanks so much for sharing :)
    Can this cake and the frosting be made a day in advance and kept in the fridge for a day without affecting the texture of the cake? My experience with GF, DF, EF baking is that after refridgerating, cakes become firmer and less moist. If it stays anything like the photo, I’ll most certainly use it for my son’s birthday!

  22. 22
    Marie says:

    Hi, I’m new to GF baking. What role does the potato starch play in GF baking? Is there a substitute you would recommend for it? Also, does this recipe work as a white cake? If so, what do you recommend I use in place of the cocoa powder? Thanks.

    • 22.1
      Laura says:

      Potato starch works as a thickener…you could sub in some corn starch in its place. I’ve never made it as a white cake so I’m not too sure, sorry.

  23. 23
    Michael says:

    Hi Laura,

    Thanks for the recipe link!
    This looks great. While I realize that cakes and frostings tend to be dependent on sugar for the right sweetness and texture consistency, I still wonder if sugar might be subbed out for either palm sugar or maybe even honey…
    is that anything you’ve heard about?
    thanks!

  24. 24
    Tiffany says:

    Hi Laura. I have twins that are allergic to milk, egg, wheat, and peanuts. I use Soy milk for their bottles. Do you think I could use it with this recipe?

  25. 25
    Kitty says:

    Have you tried baking gluten free, egg free, dairy free bread? all recipes that i could find uses egg.

    • 25.1
      Laura says:

      Years and years ago we tried many times unsuccessfully to make bread before giving up. Now we purchase the Kingsmill/Panne Riso bread for $4.99 a loaf which is still cheaper than if I made it myself. Sorry I couldn’t be more help.

  26. 26
    Lori Smith says:

    You saved the day! My son was recently put on a 5-food elimination diet and wanted a football cake for his birthday (he just turned 3). I made the top half of the football out of rice crispy treats, substituting coconut oil for the butter, and I also used coconut butter in the frosting — I really liked it (it tasted like german chocolate). The party guests also all seemed to enjoy it. I’m not feeling quite so overwhelmed with all the changes that we’re having to make. Thank you, thank you, thank you!

  27. 27
    Karen says:

    any tips on how to convert this to regular-sized cupcakes? thinking about using this recipe for my daughter’s 1st birthday party…

  28. 28
    Yazmin says:

    Just made this tonight for my son’s 2nd birthday — one son can’t eat dairy and the other can’t eat wheat, so this worked perfectly. Decorated with strawberries after using a different frosting recipe — we are avoiding refined sugars as well — http://www.nourishingmeals.com/2011/12/grain-free-cupcakes.html. Received all kinds of compliments from everyone — including those with no food allergies. Very moist and delicious. Thank you!!

  29. 29
    Yvonne says:

    I was really nervous about making this for the first time for my 9 year old boy’s birthday party, but the comments from others who had made it encouraged me… It turned out SO great, EVERY single child asked for seconds! Thank you!

  30. 30
    ce ce jones says:

    this looks delecious…….i even gonna back this for my family….how does it taste? can it be made for a 7 people family? do u know? i hope my family likes this….and triplets r on the way right now so im gonna have 10 kids!!!!!!

  31. 31
    ce ce jones says:

    my family loved it!!! all 7 of them…..evebn the 3 on the way!!!!! dElicous than i ever tasteed thanks

  32. 32
    healing says:

    Thank you again, for this recipe. It was the best cake. I am now making it for graduation. What a blessing, to offer a graduate, a cake he can eat, and enjoys. THank you for this amazing recipe. THank you, thank you. Life changing for a special day.

  33. 33
    Stephanie says:

    Absolutely amazing! Im celiac and my daughter is allergic to eggs and this made the perfect cupcakes for her 1st birthday party! Thank you for this receipe!

  34. 34
    Allie.Duckienz says:

    I have just moved so didn’t have my recipes with me so I googled one. I came across this and with a couple of modifications – I used 2 cups of brown rice flour and one of tapioca, swaped out the vanilla for cinnamon and used carob instead of cocoa and didn’t put an icing on – I had an amazing dense, moist delicious cake. I am embarrassed to say that I ate it all my myself in 2 days, it was that good! It is clipped to Evernote now so I will be making it again!
    Thanks!

    • 34.1
      Amanda says:

      My son is turning two on Tuesday and allergic to milk, wheat, soy corn and cocoa among many other things. I’m glad to see someone else used carob as well. This will be his first ‘chocolate’ cake in the shape of Blue’s clues!

  35. 35
    Marylou says:

    Hi, I’m going to make this for my son’s third birthday and just had a couple of questions.
    Firstly I was going to use a gluten free all purpose plain flour, will this work instead of the GF Flour Mix? Also if I made this two days in advance of the party, will it stay moist? I’m only asking as previous GF recipes I have made tend to dry out quicker for some reason. Thanks :)

    • 35.1
      Laura says:

      Yes any type of flour blend is a better option than one singular flour (ie: just using rice flour for instance). I’m not entirely sure how moist the cake will still be as it’s never lasted that long in our house lol. Do you have time to experiment ahead of time?

  36. 36
    Ailish says:

    I have been using this recipe for months for my 2 year old who is dairy, egg and gluten free. Between family b’days and b’days at daycare I make it at least once a month. I have tried other recipes but this is the one I keep coming back to. Here are some modifications I have made:

    - For daycare purposes I make a 1/4 of the recipe and bake it in a greased (I use spectrum organic shortening) 4 cup pyrex bowl. I let it cool complete overnight and pop it out the following morning into a 6 cup pyrex bowl and add the frosting on top. It travels well.
    - Marble cake. Omit the cocoa powder and split the batter into two bowls. Add 1/2 the cocoa powder to one bowl and a little extra flour to the vanilla bowl. Then add alternative layers of chocolate and vanilla batter to your baking dish. Once all the batter is in use a tooth pick to create swirls. Bake as usual.
    - Vanilla cake – not as good as the chocolate – I replaced the cocoa powder with flour.
    Thank you again for the wonderful recipe!

  37. 37
    Victoria says:

    Could you bake this in a bundt pan or two cake tins?

  38. 38
    Jessica says:

    Do I have to use xantham gum in the GF flour mix? Is there anything else that I could subsitute or leave it out? Food sensitivies to it in our home. Thanks!

  39. 39
    Cassie says:

    I made this cake yesterday for my son’s birthday. My husband took one bite, looks at me and says, “This is gluten free?” It’s a.mazing. FINALLY!!!

  40. 40
    Lauren says:

    Hey, I just made this cake and it collapsed ; can you help me with what I did wrong?

    • 40.1
      Laura says:

      Hmmm I’m not sure. Did it collapse at the end before you took it out or after you took it out of the oven? Maybe your oven temp is off. Do you have an oven thermometer in your oven? I highly recommend one as it really helps. I find most ovens are off a bit.

  41. 41
    Jessica says:

    Hey there!
    My son is allergic to
    Wheat
    Rice
    Oats
    Barley
    Peanuts
    Eggs

    We have been making cookies with almond flour. This flour we know for sure he can handle.

    Would almond flour work for this cake too? Or do you have another option of flour besides rice flour, since he is allergic to rice?

    • 41.1
      Laura says:

      I’m not entirely sure as I haven’t tried it myself but I think as long as you added some xanthum gum to whatever flour you were using that would help.

  42. 42
    tammy says:

    How well does this work for cupcakes. I am looking for at least gluten free and dairy free recipe for my son’s birthday party. While we don’t need it his classmates who are invited do. Would like a smooth topas iI an putting Lego toppers on them.

    • 42.1
      Laura says:

      Yes these work great as cupcakes, we do it all the time! Just be sure to watch the time as sometimes cupcakes cook a bit faster. Hope that helps. Enjoy!

  43. 43
    Liz says:

    This looks great, but can you use less sugar? My son would be bouncing off the walls on two cups. :)

  44. 44
    val says:

    Hi. we can’t do earth balance or sugar for frosting. Do you think olive oil and coconut sugar would sub ok?
    Thanks.

  45. 45
    Carolyn says:

    For some reason my daughter is not a fan of chocolate flavored things. Have you tried any other flavors and if so what changes did you make to the recipe?

  46. 46
    Deanna says:

    Great recipe! Made it into cupcakes and worked out well! Thanks!

  47. 47
    rEBECCA dONVITO says:

    The flour blend is available online alreday mixed . It is called Multi Blend Flour from Authentic Foods.

  48. 48
    Kiara says:

    This Cake Is AMAZING! It sticks together without being to dry. I actually dropped the cake and it didint break into pieces :P I’m a Gluten- free Egg-free so this realy helped lessen cravings. Thanks SO MUCH! 9/10 By the way could i use this recipe for cupcakes as well??

  49. 49
    Adriana says:

    Yum!! Just made this for my sister in laws birthday and everyone loved it. Thank you!

  50. 50
    Kathy says:

    I’m trying it out right now for a wedding topper….the bride has the food allergies and wanted cupcakes for the guests, some gluten free, the rest not. She and the groom wanted a 6″ round so I’m giving it a shot! Want to know how it turns out?
    Kathy

  51. 51
    jackie says:

    This is wonderful. im making this today! Im a daycare worker and one child is not able to have the “other” cupcakes the kids bring for birthdays and i feel bad for her. My bday is tomorrow and i promised her I would bring cupcakes she could eat. Thank you for posting this recipe!! :-)

  52. 52
    Christina Hogue says:

    I’ve made this and it turned out great, but was wondering if anybody has made it into cupcakes? If so…recommendations on temperature changes (if needed) and cooking times?

  53. 53
    ELIZABETH says:

    Hello – I just came across your site, and this recipe in particular as I did an internet search. I am interested to pull this blend together as you have suggested (below), and how long would you suggest the shelf life is for your blend? I don’t do a lot of baking, but I want to make more muffin and loaf variety other than banana-chip, and I occasionally bake cookies. When you say cup for cup, have you used in a variety of your own baking? I also make pancakes from scratch. Thanks!

    All Purpose GF Flour Mix

    I mix this blend up in big batches and keep it in the fridge ready for when I need it. It subs beautifully cup for cup whenever a recipe calls for regular flour.

    1 cup brown rice flour
    1 1/4 cup white rice flour
    1/4 cup potato starch
    2/3 cup tapioca starch
    3/4 cup sweet rice flour
    1/3 cup cornstarch
    2 tsp xantham gum

  54. 54
    steph says:

    can I make cupcakes with this recipe? Anyone try it?

  55. 55
    ANG says:

    Hello, just wondering in the frosting, what could be in place of the corn starch due to corn allergy?

  56. 56
    samah says:

    hi,

    really excited to find this recipe – my three year old has never had a real bday cake so i’m desperate to make her day this year! Any chance you have this recipe in metric measurements?

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