I have a potential cake order for June 3rd and she needs a lactose free cake for her son. Does anyone have any recipes for this sort of cake. I have never made one and I don't even know what to charge. She wants a 3-D Bear.
Please help!!! I need a lactose free recipe and suggestions on charge. Thanks everyone for all your WONDERFUL help!!!
-Ashley
I've never made a lactose free cake even though I am lactose intolerant. Land of Lakes makes a Lactose free milk and it comes in whole milk, 2%, and skim and comes in 1/2 gallon sizes. I buy mine at Wal-Mart. I think you could probably use that instead of regular milk. It is a little more expensive than regular milk though.
I just wanted to post in agreement with the last poster. I too am lactose intolerant, but if it is cooked in the cake I do just fine. You could basically make any recipe but use lactose-free milk in it. There are many brands, Lactaid is the most poular, also land o lakes, knudsen,etc. Just look for a milk that says 100% lactose free.
Ask the mom what brands she uses for whatever ingredients you want to use. Then there is no doubt that the son can have it. With allergies/intollerences there are so many variations you want to be careful. He may not be able to have any butter/milk even if it is cooked, so definitely get some more details from the mom.
Coming from a family with lots of allergies, I would ask the mom for more details. You may need to watch more than just what kind of lactose free milk you use. Butter can be a problem also and if you use a mix some cake mixes have dairy in them...
I have made cakes without any dairy at all though and they are really good! I use gluten free mixes because of my family allergies. The recipie I have found that works really well and comes out nice and moist.
1 pkg cake mix
1 pkg pudding
1/2 cup sugar
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs.
This makes about 2 8 in cakes.
You may not need all the OJ, I find I don't.
Good luck!
Lactose intolerance is different from dairy allergies. An allergy is to the casene (or protein) in the dairy.
I'd look a little further into it before agreeing to do it. If a child has a reaction, it's a potential lawsuit (yikes!).
I'm sorry... I just re-read your post - I didn't catch that it is Lactose he is sensitive to.
For some reason, I thought you had said "Dairy" or "milk"...
I just looked this up in case anyone was curious about the difference. I don't think most people knew there IS a difference, but since I do a lot of baking for special needs (allergies, diabetics, etc.), I have to know this stuff.
http://ourworld.compuserve.com/homepages/stevecarper/livallg.htm
You guys are great!!!!! Thanks so much! I have emailed the woman and will hopefully hear back soon. I had no clue there was a difference!!! And yes, I am worried about the potential lawsuit that could involve-I don't even want to think about that! (yikes)!! So, I am not sure I will do this cake if it is too complicated. Thank you all so much for your wonderful help (and recipe). I will update as soon as I hear from her.
I just searched google for " egg milke free cake " (no quotes) and got several hits from allergy websites that had recipes. I haven't done a cake that was milk AND egg free, so I haven't tried any of those recipes myself.
If you use one, make sure you tell us how it turns out. 
Hello-
My son is allergic to dairy, egg, peanuts and tree nuts. That is the reason why I got into cake decorating. This is a great chocolate cake recipe that everyone loves. I have had folks request this cake who have no allergies. This recipe is all over the web and my understanding is that it originated during the depression when milk and eggs were hard to get and expensive.
MILK FREE, EGG FREE, PEANUT FREE
Chocolate Layer Cake
3 cups flour
2 cups sugar
1/2 cup dairy-free 100% cocoa powder (I use Hershey's)
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil (I use canola oil)
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Using 100% vegetable shortening, grease and flour two 9-inch round cake pans.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.
Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes, or until toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes before turning out onto wire racks to cool completely. Frost.
Variations:
Chocolate Cupcakes
Prepare batter as above. Line 24 regular cupcake tins with paper cupcake liners. Fill cupcakes almost full. Bake in preheated 350 degree oven for 20 minutes or until done. Let cool on wire racks and then frost.
makes 24 cupcakes
Chocolate sheet cake
Using 100% vegetable shortening, grease and then flour a 9-inch by 13-inch cake pan. Prepare batter as above; pour batter into prepared cake pan. Bake in preheated 350 degree oven for 35 minutes or until done. Let cool in pan for 10 minutes before turning out onto a serving platter to cool completely. Makes one 9" x 13" cake
MILK FREE, EGG FREE, PEANUT FREE
Buttercream icing
1 stick safe margarine (I use Fleischmanns unsalted sticks)
1 ½ cups solid vegetable shortening
2 TBS + ½ tsp clear vanilla extract (for white icing)
2 lbs. Sifted powder sugar
1/3 cup water (for icing cake) OR ¼ water for stiff consistency icing (for decorations)
Cream together margarine, shortening and extract until smooth. Gradually add powdered sugar and water. Mix together on slow speed for a standing mixer about 5 minutes. Be careful if mixing with a handheld mixer could burn up the motor if not careful.
Lactose free is different then a dairy allergy. Keep in mind when preparing something for someone with a food allergy that you can not have any cross contamination. Hope this helps. Megan
When I make cakes for my nieces they have to be dairy and egg free. You can use just about any cake recipe, just substitute for the ingredients that you can't use. Make sure you check the ingredient list on everything you put in the cake and minimize cross contamination (make his cake all at once, first thing as opposed to after one that has milk/eggs in it, etc.)
I substitute soy milk for milk and fleichmans (sp?) unsalted stick margarine for butter. Its the eggs that will be the problem. Trying to substitute for more than 2 eggs in a baked good, you lose your structure (very coarse crumb and soft)
You can substitute blended silken tofu for eggs. Use 1/4C for each egg to replace. I've tried this but I also added a pudding mix (instant, diary-free) so it came out like a brownie. I think it would have worked just fine without the pudding. Ener-G (sold at health food stores) makes a powdered egg substitute but I haven't tried that and I've read that it has a funny taste if used to replace more than 2 eggs.
Maybe you could suggest a sheet cake carved in a bear shape or wilton's bear shape? Then you wouldn't need the stability and could use this recipe.
Wacky Cake http://southernfood.about.com/od/chocolatecakes/r/bl01018c.htm
It's a chocolate cake but I've made it a yellow by leaving out the cocoa. HTH
Here is a link to a really good chocolate dairy and egg free cake. You could even sub out the flour with either barley or oat or even rice flour if you prefer. The only things youreally can't sub are the oil and the sugar. You could concievably even sub out the cocoa powder for carob powder. And still end up with a decent cake. O yeah, here's the link btw, http://www.cakecentral.com/cake_recipe-2078-Wacky-Cocoa-Cake.html
Ok, I'm a little confused here... is the cake allergic to eggs as well, or have we gotten confused and are thinking that eggs contain lactose?
Any cake that contains milk can use water instead. If you would like to add a little of the fat back, use oil. You can use crisco only frosting with no meringue powder.
But not necessarily... and egg free is a whole heck of a lot more pain in the butt (and taste changing) than just lactose free. I would guess that if the mom didn't mention it, its not a problem. If in doubt, ask.
Really, you wouldn't make an hypo-allergenic cake (no dairy, egg, gluten, or soy) just cause someone mentioned one allergy.
Ok, so he cannot have milk or eggs. It is a metabolic disorder and is like "poison" to him. I tried to find something under milk free cakes but there is nothing (in the recipe section).
yep, no eggs and no milk
and kudos to you Beezaly for trying to give a little boy a birthday cake that won't kill him. Most probably wouldn't even try. If you are really uncomfortable with then don't feel bad about telling her no. Mother's of children with allergies are used to it, she'll figure something out. Hope this woman appreciates the work you are doing for this.
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