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Mar 15, 2011 07:23 AM

Vegan Duncan Hines cupcakes

My son is allergic to milk protein and egg whites, so I am trying to make vegan cupcakes his 1st birthday party. I am not a baker, actually I am an awful baker, so I would like to use a cake mix. I've found that most flavors of Duncan Hines are vegan, which is good, but they all call for eggs, which is bad.

I've come across a couple of recipes called soda cake which simply replace the oil and eggs with a can of soda. After trying this last night, the taste was fine but I was disappointed with the texture.

Has anyone made a vegan cake or cupcakes with Duncan Hines mix before? What would be a good substitution for 3 eggs?

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  1. For from scratch cakes take a look at Wacky Cakes.

    "Level of difficulty* [easy enough for a novice to make]"

    "This cake is made without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients."

    Wacky Chocolate Cake

    Wacky Cake

    Wacky Cake

    Wacky Cake

    2 Replies
    1. re: Antilope

      All I can say is... WOW! Thanks for the recipe. I can't bake for the life of me, but this was incredibly easy and they taste great! The best part is that they taste like a cupcake, not a healthy or vegan cupcake but just a normal cupcake. And that is a very good thing.

      1. re: Davis_Greene

        For future reference, you may want to look for some recipes from "Vegan Cupcakes Take Over the World." I'm not a vegan, but I have some friends that are, and I bought the cookbook so I could bake something they could eat. I can attest that the recipes are very good and the frosting recipes are also excellent. They don't taste vegan or like they contain any weird ingredients.

    2. I know you say you want a mix cake - and I can't help there. But the "Wacky Cake" recipe is similar (maybe identical) to the "Double Chocolate Snack Cake" out of an old Betty Crocker cookbook. It has no milk, no eggs, uses vinegar, and is REALLY, REALLY, REALLY easy. As in, you dump the ingredients in the pan, mix with a fork, and toss it in the oven. This became the go-to cake for all parties at my son's preschool. Some of his classmates had all sorts of allergies & everyone could eat this (soy allegies just be sure to use the appropriate veg oil & check the choc chips for soy lecithin, if it is a problem). I brought it once & all the kids devoured it. The moms all asked for the "special recipe" & were amazed it was just out of the BC book.

      The recipe calls for topping it with powdered sugar, not frosting, but I have done both.

      1. I am actually very intolerant to the same two things; milk protein and egg whites. Does your son have an allergy or an intolerance? The reason I am asking is that I have made myself cupcakes using Quaker Oatmeal muffin mix as the base. It asks for some oil, water, and 1 egg. I just add the egg yolk and throw the white away and everything comes out perfectly.

        I then add in lots of good stuff such as mushed up strawberries, or chocolate chips (President's Choice has one that is dairy free), or the pumpkin and pecan filling from William Sonoma. I am sure you can add other things to them as well...I know that Oatmeal might not be your son's first choice for his birthday but they are quite tasty.

        Alternatively, my sister always makes me Martha Stewart's "allergen free" chocolate cupcakes which are moist and chocolately. The only problem is that we haven't been able to find me a good frosting recipe!

        Good Luck!