So Easy Egg and Dairy Free Cupcakes
25 mins (prep 5, cooking 20)
6 ingredients
24 servings
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.

Categories:  beginner-cook , cupcake , free-of... , low-in... , time-to-make , low-protein , egg-free , low-cholesterol , dairy-free-foods , <-30-mins , easy , cakes , lactose-free , vegetarian , healthy-2 , dessert ,
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Serving Size (38.5 g)
Servings 24
Amount per Serving
Calories 115.18 Calories from Fat 40.14
% Daily Value *
Total Fat 4.46g 164.51%
Saturated Fat 0.53g 64.17%
Trans Fat 0.08g %
Cholesterol 0.0mg 0.0%
Sodium 149.3mg 149.3%
Total Carbohydrate 17.94g 143.52%
Dietary Fiber 0.28 g 26.57%
Sugars 0.0 g %
Protein 1.0g 47.97%
Vitamin A 2.76IU% Vitamin C 0.0mg%
Calcium 44.66mg% Iron 0.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4