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  • Writer's pictureApeksha Gore

Eggfree and dairy free birthday cake

A couple of weeks ago someone asked me for an eggfree and dairy free birthday cake, my first instinct was to say no. No eggs and can't use the usual replacements - which are mostly dairy. No use of butter, also meant I would have the suspected 'oily' flavour/texture to fight... Sounded like too many complications. However, when the birthdayboy's mom insisted and said that she is willing to try even if I couldn't guarantee the texture, I relented.

I browsed many recipes and read many blogs about baking eggfree/dairy free and finally decided on this recipe - its a mix of my Vanilla cake recipe with replacements for the dairy as well as eggs. I used Coconut milk, so the cake has a slight coconut-y flavour to it. However, the family who received it said they could not tell the difference.


  • 1 and 3/4th cup plain flour (approx 200 gm)

  • 1 cup powdered sugar (approx 100 gm)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 can coconut milk (225 ml)

  • 2 teaspoon vanilla

  • 1/3rd cup oil (80 ml)

  • 1 tablespoon white vinegar

For the frosting -

  • 200 ml non dairy whipping cream

  • 5-6 tablespoons icing sugar

  • Vanilla essence


  1. Sift together dry ingredients - flour, baking powder, soda and salt

  2. Stir in vinegar with coconut milk and keep standing for 10 min

  3. Cream sugar and oil in a bowl at medium speed until it is pale and light

  4. Gradually fold in the dry ingredients into the oil mix alternating with coconut milk. Finish with vanilla essence.

  5. Divide the batter into two 7 inch tins, lined with baking paper

  6. Bake for 24-27 mins at 180 degrees

  7. Leave to cool on a wire rack

Non-dairy Whipped Cream frosting

  1. Use a chilled bowl to whip the cream till soft peaks form

  2. Gradually add icing sugar and continue to whip till it reaches piping consistency.

  3. Cut off the domes from the cakes to get two flat cake layers.

  4. Brush the cakes with light sugar syrup - mixing 1 spoon of sugar with half cup water

  5. Add about 3-4 tablespoons of frosting on the first layer and sandwich the two layers together.

  6. Frost the sides and top using rest of the frosting. Pipe rosettes or other patterns as desired.

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