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Lactose Free Cake

post #1 of 10
Thread Starter 
I'm making 2 cakes in a couple of weeks for my friend and they HAVE to be lactose free. Is any lactose free milk okay to use? Any suggestions are very welcome. Thanks!
post #2 of 10
I would use soy milk. This way it is really dairy free. Make sure you are using no butter in the frosting too!!! I would use the butter flavor Crisco...I called the recently and they said it doesn't contain any dairy in it.

Hope this helps!
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #3 of 10
Thread Starter 
Thanks! Oddly enough she said butter was okay...not sure why though. I wouldn't have thought about the soy milk. Does it make a big difference in the taste?
post #4 of 10
I don't find a difference at all. You might want to do a small (1/2 recipe) cake to try it...just in case. But I have had numberous customers request my dairy free cakes.

My daughter has celiac disease and also can't have dairy or peanuts. Celiac Disease is an intolerance to Wheat and wheat products. Which is why I took the cake classes. I wanted to be able to decorate a birthday cake for her...a cake using rice flour. My son has an egg allergy. So I do make egg free cakes too.


Anyway, let me know how it goes or if you need help with other allergy free cakes.
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #5 of 10
Thread Starter 
Thanks so much. I will definitely keep you in mind - you've been very helpful.
post #6 of 10
I have a recipe for a milk-free, egg-free cake that tastes great! I wouldn't use soy milk in a cake unless you ask the person first. When I first started making cakes for my daughter with the food allergies, I used a soy milk recipe and NO ONE would eat it besides my daughter. It didn't taste good at all unless you like soy milk. I would ask the person what they drink if they are lactose intolerant. If they drink lactose-free milk then it should be okay to use in your cake.

Also, butter-flavored Crisco may not have dairy in it but butter-flavoring and artificial flavoring are on the list of ingredients to look for in cases of milk allergies. So, before making anything for anyone who is allergic to milk, make sure they are not allergic to these types of flavorings. If anyone had put that in a cake for my daughter 2 years ago, we would have been jabbing her with an epi-pen and rushing her to the emergency room.
post #7 of 10
It also depends on the type and brand of soy milk. Some are awful.

Silk brand plain is the closest you'll ever get to cows milk. I actually think it's better because it's richer, and the same calories as skim. thumbs_up.gif

If they are that intolerant, why don't you ask them instead of guessing and possibly making a mistake and making them sick?
post #8 of 10
The Silk brand soy definitely does taste better... But after I found a milk-free, egg-free recipe I didn't have to make two cakes anymore for everyone else at her birthday party to have something to eat.
post #9 of 10
No one has ever complained about my soy milk cakes. Maybe because we talked about it. I have been trying to develop an Egg/dairy/gluten free cake mix/recipe with little sucess. If I use eggs...they turn out great. I have made the "Wacky cake" recipe...It really is good. I didn't think the poster wanted an egg free cake too. Maybe I mis-read the post. icon_redface.gif Oh well, I would like to hear how it turns out.
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #10 of 10
Thread Starter 
The only thing she metioned was milk. I asked her about the butter but she said the butter would be fine.
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