dairy free cake recipe?

Replies to This Discussion

Permalink Reply by Karen Underdahl on August 9, 2012 at 10:57am

I found this recipe for yellow cake awhile ago on the internet.  (It equals just over a box mix)

 Yellow Dairy Free Cake

2 2/3 cups cake flour

2 t. baking powder

1/8 t. salt

1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature (used light blue bonnet)

2 cups and 2 T. granulated sugar

1 ½ t. vanilla extract

4 large eggs

1 cup unsweetened almond milk, soy milk or rice milk

Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

 In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Permalink Reply by Joann Gottermeyer on August 9, 2012 at 2:55pm

Thank you so much!

Karen Underdahl said:

I found this recipe for yellow cake awhile ago on the internet.  (It equals just over a box mix)

 Yellow Dairy Free Cake

2 2/3 cups cake flour

2 t. baking powder

1/8 t. salt

1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature (used light blue bonnet)

2 cups and 2 T. granulated sugar

1 ½ t. vanilla extract

4 large eggs

1 cup unsweetened almond milk, soy milk or rice milk

Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round , line with greased parchment and lightly flour, tapping out excess. Set aside.

In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

 In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the comes out clean.

Permalink Reply by Violet Vision on August 9, 2012 at 6:29pm

This is a fabulous chocolate vegan cake. Many of my friends say that it is their favourite chocolate sponge!  Apparently it was created during World War II because of rationing.  To make it even better I use half golden caster sugar and half dark muscavado sugar. And I tend to half the amount of salt.  I am about to do it with gluten free flour next week!

Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warmwater with 1tbsp instant coffee - can be decaff
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Preheat oven to 350 degrees.  
Mix the dry cake ingredients together in an 8X8 square pan/dish.

Mix the wet cake ingredients together in a jug

Pour wet ingredients in with the dry ingredients, mix quickly and put in the oven immediately.

Bake for 30-40min until a toothpick will come out clean.

Cool on a rack completely (2 hours)

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

 

 

Permalink Reply by Joann Gottermeyer on August 9, 2012 at 7:33pm

Thanks! How do you think it would be if I used a dairy free buttercream instead of the glaze? She wants a fondant covered theme cake....
 
Violet Vision said:

This is a fabulous chocolate vegan cake. Many of my friends say that it is their favourite chocolate sponge!  Apparently it was created during World War II because of rationing.  To make it even better I use half golden caster sugar and half dark muscavado sugar. And I tend to half the amount of salt.  I am about to do it with gluten free flour next week!

Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warmwater with 1tbsp instant coffee - can be decaff
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Preheat oven to 350 degrees.  
Mix the dry cake ingredients together in an 8X8 square pan/dish.

Mix the wet cake ingredients together in a jug

Pour wet ingredients in with the dry ingredients, mix quickly and put in the oven immediately.

Bake for 30-40min until a toothpick will come out clean.

Cool on a rack completely (2 hours)

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

 

 

Permalink Reply by Danielle Dyskin on August 9, 2012 at 8:31pm

Hi Joann,

We make kosher cakes so many of them are dairy free.  You can convert a regular good quality recipe by using margarine (dairy free) instead of butter and non-dairy cream (Rich's whipping base) or similar with a bit of water instead of milk.  

For buttercream frosting you can also use margarine instead of butter - chocolate probably tastes best and use good quality cocoa.

Satin Ice fondant is dairy free too.

Many products in America are kosher certified and will show clearly whether they are dairy or not.  If you look on the packaging for a symbol which is an O with a U in it and it does not have the letter D next to it then it is dairy free. Other kosher certifications might also have the word "parve" or "pareve" next to them which means it is dairy free.

The possibilities of dairy free cakes are quite endless so don't panic.  You can even make great chocolate ganache using the Rich's whipping base and good quality chocolate (make sure the chocolate is also dairy free). 

Good luck

Danielle

Permalink Reply by June Kowalczyk on August 10, 2012 at 8:33am

Hey Joann

Seems like you have been given good advice. I make 99% of my cakes from scratch. my daughter is vegitarian, bordering on vegan. Did this cause she is intolerant to dairy & soy.  I subsitute almond milk for reg milk in my cakes & grapeseed oil. Violets recipe is almost exactly like the chocolate cake I make for her, except I make BC using earth balance spread & crisco. And use non dairy creamers in different flavors as liquid. My daughter, who just moved away, went one step further and bought non-hydrogenated  palm oil shortening online  to make her icing. She wanted to mimic a icing from her favorite vegan bakery cupcake. We are from Canada, and can't buy anywhere here. Not even at the health food stores.

Permalink Reply by Joann Gottermeyer on August 10, 2012 at 10:47am

Thanks so much for the info ladies! Although I've baked for years and years I've fallen into this crazy cake world by accident and dairy free is a whole new request for me. So nice to have somewhere to turn where I can get the support I need. You guys are awesome!!

Permalink Reply by June Kowalczyk on August 10, 2012 at 1:40pm

Yup..... we aim to please  :o)