Having a child with a cow’s milk protein allergy (CMPA) can be tricky. When toddlers are young, they don’t necessarily understand why they can’t eat the same food as others. However, there are many dairy free cakes that substitute the traditional favourites and keep your toddler as happy as can be. Vegan recipes are often a great place to start looking, as are Paleo recipes, since both the diets cut out dairy entirely. Keep your baking simple or get creative – no matter what kind of dairy free cakes your toddler likes, there’s certain to be something delicious for them on this list!
Classic Yellow Cake
Yellow cake is loved by toddlers and adults alike. This dairy free version from The Spruce is guaranteed to be a hit at any celebration! Dress it up however you want – with a classic vanilla or chocolate dairy free buttercream frosting or get creative with fruits and other fillings. Here is what you need for this recipe:
- 2 2/3 cups cake flour
- 2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
- 2 cups and 2 Tablespoon granulated sugar
- 1 ½ teaspoon vanilla extract
- 4 large eggs
- 1 cup unsweetened almond milk, soy milk or rice milk
Preheat the oven to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with some parchment paper. Whisk the flour, baking powder, and salt in a medium bowl. Stir the milk and vanilla in another bowl. Using an electric mixer, beat the granulated sugar and butter in a large bowl, until it becomes light and creamy. Add the dry ingredients in additions, alternating with milk mixture. Divide batter between prepared pans.
Bake the cake until light golden brown, 30–35 minutes. Transfer the cake to a wire rack and let cool for at least 15 minutes. Use a knife try to create a flat surface.
For the frosting use an electric mixer to beat the butter in a large bowl until smooth. Add powdered sugar, 1 cup at at a time, then add cocoa powder and salt. Add milk and vanilla. Continue to beat until light and fluffy, 2–3 minutes. Cover and store at room temperature until ready to use.
Vegan Chocolate Cake
Vegan cake by nature is free of any animal products, including milk. This vegan chocolate cake is guaranteed to be loved even by non-vegans and picky toddlers. It’s rich, moist, and totally indistinguishable from dairy-based cakes. Here are its ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
Preheat the oven to 175 degrees C. Anoint with grease a 9×5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water until the mixture becomes smooth. Pour the result into the prepared pan and bake the composition at 175 degrees C for 45 minutes. Remove the cake from oven and allow it to cool until served.
Grandma’s Best Dairy Free Carrot Cake
Make sure your toddler gets their vegetables and their sweets with this moist carrot cake. A dairy free cream cheese frosting is the ideal complement to this tasty dessert. As a bonus, Go Dairy Free has a wealth of other dairy free cake recipes just perfect for CMPA toddlers. Here are the ingredients:
- 8 cups gluten-free powdered sugar
- 1 1/2 cups (3 sticks) vegan butter or margarine
- 3 Tablespoons non-dairy milk (or unsweetened almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- pinch of salt
Preheat the oven to 350 degrees F. Grease the inside of the 13×19-inch baking pan then dust it with gluten-free flour until the grease is covered.
In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together. Shred the carrots in another bowl, then transfer them to the mixing bowl with the flour. Add the sugar and eggs and process until throughly combined. Transfer egg mixture to the large bowl with the carrots and flour. Stir the mixture until thoroughly combined.
Pour batter evenly into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean. Let the cake cool about 1 hour.
Angel Food Cake
This fluffy, sweet cake is adored by kids, who will get an extra kick out of the circular shape. The lift comes from egg whites, which you’ll want to ensure not to deflate as you gently fold them into the batter. Our Homemade Life can be your source for a fantastic dairy free cake. To make this cake you only need the following ingredients:
- 1-1/4 cups egg whites (about 9)
- 1-1/2 cups sugar, divided
- 1 cup cake flour
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Place the egg whites in a large bowl and let them stand at room temperature for about 30 minutes. Sift 1/2 cup sugar and flour aside. In the meantime, preheat the oven to 350 degrees F.
Add cream of tartar, extracts and salt to the egg whites, beat on until you can see soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on until new stiff peaks form. Gradually add flour to the mixture, about 1/2 cup at a time.
Gently add the mixture into an ungreased 10-inches tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until the cake gets lightly browned and the entire top appears to be dry. Cool completely about 1 hour and the cake is ready to serve.
Vegan Funfetti Cupcakes
Everybody loves cupcakes, and they’re even more fun dotted with rainbow sprinkles. This vegan version of a box-recipe classic is sure to be the star of any party. Toddlers will simply adore being given the job of mixing the sprinkles into the frosting! Frost the tops thickly with dairy free frosting and just watch them get devoured in a flash. For the cupcakes you need:
- 1 cup non-dairy milk + 1 tsp apple cider vinegar
- 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
- scant 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup rainbow sprinkles* + more for topping
As for the frosting you should purchase the following:
- 1/2 cup (1 stick) vegan butter, softened
- 2 1/2 – 3 cups powdered sugar
- 1/4 tsp vanilla extract
- Splash non-dairy milk
Preheat the oven to 350 degrees F and line a standard muffin holder with 12 paper liners. In a liquid measuring cup, add milk and vinegar or lemon juice. Let set to curdle/activate. Add butter in a bowl and cream with a mixer. Then add sugar and vanilla and beat until the mixture gets fluffy. Add the dry ingredients to a sifter: 1 cup flour, baking soda, baking powder, salt, and a 1/2 cup flour.
Alternate the butter mixture with the almond milk mixture and blend until well incorporated. Add sprinkles and gently fold with a rubber spatula. Divide evenly among cupcake holders making sure not to overfill. Bake on a center rack for 20-24 minutes. Let cool completely on a cooling rack.
In the meantime, you can prepare the frosting. Add softened butter into the mixing bowl. Beat until light and fluffy. Add vanilla and powdered sugar 1/2 cup at a time and mix until thick and creamy. Drizzle in a little non-dairy milk to thin. Once cooled, frost cupcakes and top with sprinkles.
Vegan King Cake for Mardi Gras
If you celebrate Mardi Gras, you know how important it is to have a fabulous King Cake – and how difficult it can be to buy one that’s dairy free for your toddler. You can find on the internet simple instructions for a truly stunning holiday dessert. While it is a yeast recipe and will need some time to rise, the payoff is truly worth the wait. Here is what you need for this recipe:
- 1 package dry active yeast
- 1/4 cup water (warm)
- 1 tablespoon maple syrup
- 2 1/2 cups all-purpose flour (plus more if needed)
- 1 teaspoon salt
- 1/4 teaspoons nutmeg
- 3 tablespoon sugar (organic)
- 6 tablespoon soy margarine (cut into pieces)
- 3 tablespoon egg replacer powder (mixed with 1/4 teaspoon hot water)
- 1/4 cup coconut milk
For the filling you will need:
- 3/4 cup dark brown sugar
- 1/4 cup margarine (soy, softened)
- 1/2 cup pecans (finely chopped)
- 1/2 teaspoon cinnamon
Combine in a bowl the yeast, warm water, and maple syrup, mixing gently. Set aside until frothy, about 5 minutes. Meanwhile, in another bowl, combine the flour, salt, nutmeg, and sugar. Add the soy margarine and mix until it gets fine crumbs. Add this mixture to the yeast plus the egg replacer mixture and coconut milk, then add flour until a soft dough forms. Place this mixture in an oiled bowl, covered, for 1 hour, or until the dough doubles its size.
In the meantime, in a small mixing bowl, combine the brown sugar, soy margarine, chopped pecans and cinnamon.
For the sprinkles: mix 1/2 cup of sugar in three different bowls with a few drops of food coloring. Add warm water and stir until the mixture gets thick.
For the icing: in a medium-sized mixing bowl, whisk together the confectioner’s sugar and salt.
Preheat the oven to 350 F and lightly oil a large baking sheet. Roll out the dough on a lightly floured surface. Cut the dough in half lengthwise. Cut each of the strips into triangles. Brush the cake lightly with coconut milk or soy milk and bake in the preheated oven for 25-30 minutes, or until golden brown. Allow cake to cool completely on a wire cooling rack, add the icing mixture and then the prepared sprinkles.
Amazing Paleo Chocolate Cake
Those who follow the Paleo diet eat no grains, no gluten, and no dairy! But this incredibly fluffy, rich, moist chocolate cake tastes just like the versions made with flour and milk – making it a great choice to serve at events where attendees will have a mix of dietary preferences. The Paleo chocolate cake is great for dairy free kids and adults, but it’s also a perfect choice for gluten-free kids and adults. Here are the ingredients:
- 1 cup almond flour
- ½ cup raw cacao powder
- ¼ cup sifted coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup ghee or grassfed butter, melted
- 4 eggs, room temperature
- ½ cup dairy-free chocolate chunks
And for the chocolate Ganache Frosting you will need:
- 10-ounce package of dairy-free chocolate chips
- 4 tablespoons ghee or grassfed butter
- 1 tablespoon maple syrup, to taste
In a small bowl combine the almond flour flour, cacao, coconut flour, baking soda and salt. Add the maple syrup, melted butter and mix well until it gets creamy. Then, add the eggs and keep mixing. Stir in the chocolate and then spoon the batter into two greased 6-inch round cake pans. Bake at 350° for 35-45 minutes. Remove the cake from the oven and place it on a wire rack to cool.
Meanwhile, for the frosting begin to melt the chocolate by placing a glass bowl over pot with simmering water. As the chocolate begins to melt, add the ghee and maple syrup. Mix until it becomes smooth. Allow the chocolate to cool, then pour it over the cake.
Dairy-Free Lemon Cupcakes
The dairy-free lemon cupcakes are bright, sweet, and the perfect complement to a summer party. Toddlers will gobble these cupcakes down, and no one will even know they’re dairy free! With individual cupcakes, everyone at the party will get a chance to have exactly the one they want. Here are the ingredients:
- 1/2 cup (8 tablespoons) vegan margarine or shortening
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 tablespoons lemon juice
- 2 3/4 cups confectioners’ sugar
- pinches salt
- 1/2 cup unsweetened, shredded coconut
Preheat the oven to 350 F. Set aside a 12-cup muffin tin with cupcake liners. In a small bowl, mix the soymilk and lemon juice. In a medium-sized bowl, add the flour, the baking powder, the salt and the lemon zest. In another bowl, mix together the cream, the soy margarine and sugar until fluffy. Add the eggs and beat until they are incorporated. Add in half of the dry ingredients, beating until combined. Then add the soymilk mixture. Add the remaining dry ingredients and mix until they are all combined.
Pour the batter into the cupcake cups and bake for about 20 minutes. Let them cool for a few minutes, if you prefer them warm or more if you like them cooler. Bon apetit!
Vegan Vanilla Cake
A dairy- and egg-free version of a classic, the vegan vanilla birthday cake is sure to please any crowd. Piped high with dairy free buttercream frosting, it is perfect for toddlers who want a cake just like their non CMPA friends. These are the cake’s ingredients:
- 2 1/4 cup all-purpose flour
- 1 1/2 cup organic cane suga
- 3/4 tsp baking soda
- pinch of salt
- 1 1/2 cup room temperature water
- 3/4 cup coconut oil, melted
- 1 tbsp vanilla extract
- 3 tbsp lemon juice
Preheat the oven to 350 degrees F. Grease and flour an 8×8-inch baking dish. Stir soy milk and vinegar in a large measuring cup. Whisk flour, sugar, baking soda, baking powder, and salt together in another bowl.
Mix the canola oil, water, lemon juice, vanilla extract, and almond extract into the soy milk mixture. Stir the soy milk mixture into the flour mixture until the batter gets lump-free. Pour batter into the prepared baking dish. Bake the mixture in the preheated oven for about 35 minutes.
Vegan German Chocolate Cake
Another classic, this cake is perfect for kids who can’t get enough of chocolate! Made with coconut flour and coconut milk, the chocolate gets an extra kick of flavor. Be careful not to let your kids taste the frosting before it makes its way onto the cake, or they’ll eat it all out of the bowl. Here it is what the cake contains:
- 2 cups almond milk, room temp and divided
- 2 tsp apple cider vinegar
- 1¼ cups applesauce
- 1 tbsp vanilla
- 2 cups flour
- 1? cups coconut sugar
- ½ cup cocoa powder
- 8 oz vegan chocolate, melted (or sub German chocolate, if not vegan)
- ? cup coconut oil, melted
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
And for the coconut confection syrup you should use:
- 14 oz can coconut milk
- 2 tbsp coconut flour
- 1 tbsp cornstarch
- ¼ cup coconut sugar
- 1 tsp vanilla
- 1 tbsp coconut oil
- 2 tbsp maple syrup
Preheat the oven to 350°F. Grease 2 8-inch cake pans with coconut oil and then dust them with cocoa powder. Combine 1½ cups of almond milk and vinegar and let the composition sit for a few minutes. Add the applesauce, vanilla, and remaining almond milk. Stir until they are all well combined. Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and the melted chocolate. Mix until there are no lumps. Add coconut oil and stir until completely combined
Divide the batter between 2 prepared pans and bake for 25-30 minutes. Cool on a wire rack.
Meanwhile, combine coconut milk, coconut flour, cornstarch, and sugar and stir the mixture. Immediately stir in coconut oil, vanilla, and maple syrup until everything is evenly combined.
In a separate bowl, set aside the powdered sugar. Add ?-2/3 of the coconut syrup to the powdered sugar until the mixture gets consistent. Add in coconut and pecans. Let sit in fridge until assembly. Once it is cooled, spoon half of the frosting on the first half of the cake. Invert the second cake, and top with remaining frosting.
So, what are you waiting for? Start baking!
Michelle Ting is a passionate baker and a Content Editor at CakesPrice. Cooking desserts is her main passion, but she likes to try new recipes every day. Michelle graduated from Culinary Arts program at Sullivan University.