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

Cake adapted from
Frosting adapted from The Allergen-Free Baker’s Handbook

Gluten, Dairy & Egg-Free Chocolate Cake + Frosting
  • 3 cups gluten-free flour blend (see can also use regular flour if you can have it)
  • 2 cups sugar
  • 2 cups cold water
  • ⅔ cup vegetable oil
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For frosting:
  • ¾ cup Earth Balance or Becel Vegan butter
  • Pinch of salt
  • 2¼ cups confectioners' sugar
  • 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • 1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients and beat with an electric mixer on medium to high speed until well combined.
  3. Pour into a greased 9x13x2 inch baking pan.
  4. Bake 30 minutes or until a toothpick inserted near the center comes out clean.
  5. Serve with frosting if desired or dust with confectioners' sugar. Makes 12 servings.
  6. To prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 1 to 2 minutes.
  7. Add the confectioners' sugar in three batches, beating after each addition.
  8. Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. If you find mixture too runny, add more confectioners' sugar.
  9. Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.
  10. Add melted chocolate to frosting and beat for another minute.
  11. Spread the frosting on cake.
  12. If you'd like, add gluten-free sprinkles for decoration.


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


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

**Batter will also make 24 cupcakes if you’d prefer. Bake for about 16-18 minutes. Delicious!!!


Filed under: Recipes-Allergy Free


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

  1. 1
    Amanda @ A Few Short Cuts says

    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?

    • 2.1
      Laura says

      Yes you definitely could.

  3. 3
    Lady in a Smalltown says

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

    • 3.1
      Laura says

      Yes you can use regular flour no problem 🙂

    • 3.2
      Mama Buff says

      To substitute two eggs I use the following: 1tbsp water, 1tbsp oil, 1tsp baking powder. Whisked.

  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!

      • Ammie @ says

        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
    The Happy Housewife says

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

  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
    Heather @CeliacFamily says

    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.,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.

    • 16.1
      Org Junkie says

      Gosh I’m not sure Glenda. So sorry this happened. I wonder if it had to do with cutting it in half? Mine wasn’t crumbly at all.


    • 16.2
      Tabitha says

      If you are using gluten free flour, it’s safest to weigh out 140 g as a cup of flour. It’s very easy to add too much gluten free flour and get dry and crumbly results. Hope that helps someone since I know this comment is from years ago.

  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.

    • 17.1
      Laura says

      Hmmmm, what kind of oil are you using? I wonder if that makes a difference?

  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

    • 20.1
      Laura says

      Yes you can use any gluten free flour blend 🙂

  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!

    • 21.1
      Laura says

      I thought it tasted just as good the next day. Let me know how it turns out for you!

  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?

    • 23.1
      Laura says

      I would say yes to the palm sugar but not sure how the honey would work as it’s more of a liquid. Sorry I can’t be more help.

  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?

    • 24.1
      Laura says

      Yes definitely!

  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 — Received all kinds of compliments from everyone — including those with no food allergies. Very moist and delicious. Thank you!!

    • 28.1
      Laura says

      Awesome, so happy to hear that!!

  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

    • 31.1
      Laura says

      So happy to hear it!!

    • 31.2
      Allie.Duckienz says

      You’re expecting triplets? Wow, good luck with your journey!

  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.

    • 32.1
      Laura says

      Ahh that is wonderful to hear, so happy for you!

  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!

    • 33.1
      Laura says

      Yay, that’s awesome!!

  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!

    • 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?

    • 37.1
      Laura says

      Yes I think you definitely could!

  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!!!

    • 39.1
      Laura says

      Oh I’m so glad! Happy birthday to your son!!

  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

    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?

    • 44.1
      Laura says

      I’m sorry Val, I’m not entirely sure as I’ve not tried it. If it works out will you let us know?


  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?

    • 45.1
      Laura says

      No I’m sorry Carolyn, I haven’t.

  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 😛 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??

    • 48.1
      Laura says

      Absolutely, we have done it many times. They just take a little less cooking time is all.

  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?

    • 50.1
      Laura says

      Yes I would love to know!

  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?

    • 52.1
      Laura says

      Yes it makes great cupcakes too, I use the same temperature and cook for 20 to 25 minutes instead.

  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

    • 53.1
      Laura says

      Yes I sub this mix in cup for cup with regular flour in any recipes I want to convert to gluten free. It’s amazing!

  54. 54
    steph says

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

    • 54.1
      Laura says

      Yes you definitely can, I do it all the time. You just have to cook for slightly less time is all.

  55. 55
    ANG says

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

    • 55.1
      Laura says

      Hi Ang, the frosting doesn’t have any corn starch in it.

  56. 56
    samah says


    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?

  57. 57
    Tracey says

    Hi there,

    This recipe looks great. Can you just use gluten free flour instead of the blend?



    • 57.1
      Laura says

      Do you mean just one type of gluten free flour like rice flour? A blend of flours tastes and subs more similarly to regular flour.


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