Milk substitute
Thu, 04/15/2010 - 10:48
A friend of mine's little boy is allergic to milk in all forms. Due to this he's never had a proper birthday cake because she's afraid there will be milk in it (she doesn't bake). When I learned of this a few months ago I offered to make his birthday cake this year. I have a few months yet and wanted to put out some feelers for good recipes or substitutes people have had success with 
Here is wonderful chocolate cake that is diary, nut, egg free that has a lot (over one hundred reviews averaging 9/10) of rave reviews I have made it also it is great. Remember to read the reviews (see here) they are very illuminating if you want to try some varieties and general advice on tips and hints to make this cake they are very useful for first timers.
Some things I found were - use almond milk or soy milk instead of water and beating the mix for at least 3 minutes (I do 4 usually) really makes the final crumb of the cake fabulous and check at the min baking time and for me it turns out perfectly each time. Remember to check that your base ingredients are not processed in factories that allow cross-contamination with milk, nuts and eggs. Also check that the chocolate chips are diary free - dark chocolate usually is diary free - chop them finely that way they will melt into the cake. And to be honest you don't need the chocolate chips at all. I use dark cocoa (Dutch processed) powder which really adds a lot of WOW to the taste.
If you're trying to make this dairy-free you'll need to get either soy chocolate chips (from a health food store) or double dark chocolate chips that have no milk added.
You can make it gluten-free also if you use rice flour look for the finest flour you can get - some coarse rice flours can lead to the cake having a gritty texture.
You can use a combination of apple sauce/oil to lower the overall fat content if you wish. 3 tablespoons of apple sauce and 2 tablespoons of oil is a good starting point.
Also add the (white wine or normal) vinegar to the almond milk or soy milk and set aside to curdle while mixing dry ingredients. The reaction of the acid in the milk and the alkali of the baking soda makes for perfect leavening, no eggs required.
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i would suggest trying a good sponge cake recipe, frosting however would end up being tricky(i know this from experience.) I myself am allergic to milk in all forms, and it isn't fun.
here is a good recipe for ya!
2/3 c. vegetable oil
8 egg yolks
1 c. water
14 oz. cake flour
14 oz. granulated sugar
4 t. baking powder
1 t. salt
8 egg whites
Line 2 cake pans, 10 in. in diameter with circles of baking paper or grease and flour. but do not grease and flour the sides.
whip the vegetable oil and the egg yolks together just until combined. Stir in the water adn the vanilla extract.
Sift together the cake flour, one third of the sugar, the baking powder and the salt. stir this into the egg yolk mixture then whip at highspeed for 1 minute. Reserve.
whip the egg whites into a foam. Gradually add the remaining sugar and continue whipping until stiff peaks form. Carefully fold the meringue into the reserved batter. Divide it between the prepared pans.
Bake at 375* for 25 min. or until the cakes spring back when pressed in the center.
Enjoy!
xoxo
i am an artist, food is my medium
I'm also allergic to all forms of milk and I have honestly have not had any problems substituting soy milk or soy butter for milk and butter.
Other things (yogurt, creams, etc) get a bit more tricky, but I find www.foodsubs.com to be an excellent website for finding substitutes.
Hi,
You can use a combination of apple sauce/oil to lower the overall fat content if you wish. 3 tablespoons of apple sauce and 2 tablespoons of oil is a good starting point.
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