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Cake Batter Dip

This cake batter dip is reminiscent of that dip from a container of Dunkaroos - but this version is also dairy free and vegan friendly!

Course Dessert
Cuisine American
Keyword cake batter dip, dairy free cake batter dip, dunkaroo dip, vegan funfetti dip
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 136 kcal
Author Dairy Free for Baby


  • 1 cup dairy-free confetti cake mix
  • 5.3 ounce container dairy-free vanilla yogurt (I recommend Forager Project vanilla cashewmilk yogurt)
  • 1 1/3 cups dairy-free frozen whipped topping (I used SoDelicious Coco Whip – this is about half of a 9-ounce container)


  1. Preheat the oven to 375 degrees.
  2. Spread the confetti cake mix on a baking sheet, and bake for 5 minutes, monitoring closely*. Remove from the oven. If there are a few spots of cake mix that have gotten overly toasted, just spoon them out and discard. Let cool completely.
  3. Mix the cake mix with the vanilla dairy-free yogurt and the dairy-free frozen whipped topping. Serve with fruit, animal crackers, pretzels, or anything else you’d like to enjoy with this delicious dip.

Recipe Notes

Notes:  *Remember, not every oven is calibrated equally. If your cake mix over-browns when baking, toss it and do a new batch at 350 degrees for the same amount of time. Each box of confetti cake mix generally contains around 3 cups of mix, so you have enough to work with if you need to repeat!

Nutrition analysis (approximate per serving):  136 calories, 6 g fat, 2.5 g saturated fat, 100 mg sodium, 20.5 g carbohydrate, 11.5 g sugar, 1 g protein, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 4%