Milk-free, Egg-free Chocolate Chip Cake



Hey guys!

I’m back with another recipe.  I know….I know….It’s been like 10 days since I posted something.  How dare I ! ( was there supposed to be a question mark there, or exclamation point? It was kind of question, kind of a statement of sarcasm… idk.  Hey, I was a nursing major, not English.  But I digress..)

Anywaaaaaaaaaay… I make this cake all. the. time.  Literally, it is my go-to cake recipe for a quick treat to have around the house anytime of day.  It’s so fast and so easy….using a good ol’ allergy-free box cake mix.  And it’s versatile!  Make a double layer cake, sheet cake, or cupcakes! Use dairy-free chocolate chips for mix-ins or nuts (if nuts are safe for you and yours).  Use dried fruit (think Craisins), or coconut (if that’s safe).  Let your imagination run wild !!  Just don’t forget about your allergens, of course.  And make this cake using whatever mix-in you’d like.

The way I stumbled upon making this cake really was quite interesting.  It was the morning of my son’s third birthday party and I needed to hurry up and make the cupcakes before guest started to arrive.  With my hair looking all kinds of crazy, and my pajamas still on, I washed my hands, put on my apron and ravaged the pantry trying to think of what to do!!! It needed to be quick, it needed to be yummy, but most of all….it needed to be Milk and Egg-free.  So, when the light bulb went off in my head the result was……Chocolate Chip cupcakes using a Cherrybrook Kitchen yellow cake mix I had.  I always add a hint of vanilla just to give the cake extra depth of flavor (especially since it’s not made from scratch).  I frosted the cupcakes with my chocolate ganache and the results were….Fantastic!!

They were loved by all the guests, but most importantly…the birthday boy !


Milk-free, Egg-free Chocolate Chip Cake – makes 12 cupcakes or 1 9×13 sheet cake



  • 1 box of Cherrybrook Kitchen yellow cake mix (prepared per directions)
  • 1 tspn. Vanilla extract (I use Simply Organic brand)
  • 1/4 cup of dairy-free chocolate chips ( I use Enjoy Life brand)
  • frosting of your choice ( I used my chocolate ganache)


Here we go…..


Prepare the cake mix per the directions on the box.  Add the vanilla and chocolate chips, folding them into the batter.  Pour the batter into a greased baking pan of your choice (I just use dairy-free butter to grease my pan. I don’t trust cooking spray).  Bake the cake (or cupcakes) according to the directions on the box, and when cool, top as desired.





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