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Dairy-Free, Soy-Free, Egg-Free Lemon Vanilla Cake


Updated February 22, 2011

Dairy-Free, Soy-Free, Egg-Free Lemon Vanilla Cake

No special ingredients needed.

Jeanette Bradley, licensed to About.com
These are my go-to cupcakes for school functions, surprise birthday parties, and any event that is going to involve treats for kids. I always keep a stash of cupcakes in the freezer for emergencies. The recipe also makes two 9-inch round layer cakes, perfect for making a birthday cake.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 cake layers or 2 doz. cupcakes


  • 3 cups flour (I used 1 cup whole wheat pastry flour and 2 white)
  • 1 cup white sugar
  • 2 teaspoons baking soda
  • 1/2 cup canola oil
  • 2 cups rice milk (or other safe milk)
  • 4 tablespoons lemon juice (about 1 large lemon)
  • 1 teaspoon vanilla extract or 1 Tablespoon vanilla sugar


Preheat oven to 350 degrees. Line cupcake tins with papers, or oil two 9-inch round cake pans.

Carefully measure flour, sugar, and baking soda into a large mixing bowl. Wisk together dry ingredients. Make sure they are thoroughly mixed.

Squeeze lemon.

Measure out rice milk and oil, and pour on top of dry ingredients. Pour lemon juice into mixture.

Use a whisk to gently stir together the wet and dry ingredients, being careful not to overmix. The flour should be moistened, but it is fine if the batter has lumps in it. Mixture will begin to expand and look bubbly. The baking soda and the lemon juice are reacting and creating air bubbles.

Ladle batter into cupcake tins or cake pan. If making cupcakes, fill each cupcake paper about 3/4 full. The batter has already accomplished most of the rising it will do in the bowl.

For cake, bake 20 - 25 minutes. For cupcakes, bake 13 – 15 minutes or until golden brown. Test by inserting a toothpick - if the toothpick comes out clean, the cake is done.

Allow to cool for 5 minutes in pan, then gently take out of pan and cool on baking racks before frosting.

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