SugarHighCakes Posted 2 Jul 2006 , 4:41pm
post #1 of

Im making a cake...and one of the receivers is lactose intolerant. Any substitutions or recipes I could use so that this person can enjoy a great tasting cake too??

35 replies
koolchica Posted 2 Jul 2006 , 5:10pm
post #2 of

Here is one that was posted in the recipes folder.
http://www.cakecentral.com/cake_recipe-952-0-Crazy-Cake.html
My grandma used to make when I was growing up and it tastes so good.

Tracie

FerretDeprived Posted 2 Jul 2006 , 5:16pm
post #3 of

Don't forget to make some yummy buttercream icing with water instead of milk! icon_biggrin.gif

loves2bake Posted 2 Jul 2006 , 6:10pm
post #4 of

My daughter is lactose intolerant and I make cakes for her all the time. Instead of regular milk I use the lactaid milk. It's a little more expensive but it tastes the same, even in icing.

FerretDeprived Posted 2 Jul 2006 , 6:14pm
post #5 of

Or some other milks to use; Soy, Rice, Almond

loves2bake Posted 2 Jul 2006 , 6:21pm
post #6 of

Have u ever tried soy milk?? We did when she first was diagnosed (and every other kind I could find) The Lactaid is the closest I fouind to regular milk. Chocolate Silk isn't too bad but is different than milk and would probably only be good in chocolate cake/icing. These are only my opinions of what works for us. HTH

FerretDeprived Posted 2 Jul 2006 , 6:25pm
post #7 of
Quote:
Originally Posted by loves2bake

Have u ever tried soy milk?? We did when she first was diagnosed (and every other kind I could find) The Lactaid is the closest I fouind to regular milk. Chocolate Silk isn't too bad but is different than milk and would probably only be good in chocolate cake/icing. These are only my opinions of what works for us. HTH




Yep, i drink/use it dailey. icon_razz.gif Silk is the msot soybeaniest tasting soymilk ever IMO. There are better brands, West Soy makes great creamy soymilk that tastes great. I use it in recipes with no difference in taste. icon_smile.gif

SugarHighCakes Posted 2 Jul 2006 , 6:38pm
post #8 of

Thanks SO much for all the help! Im really excited to make this cake that he will be able to enjoy since he is often left out due to the dairy. Im sure he is going to love it!! I think ill try the lactaid milk since its the closest to what I know, and since i dont make many cakes like this, im not too concerned about the cost..


Thanks again!!
icon_smile.gif Heather

SugarHighCakes Posted 2 Jul 2006 , 6:39pm
post #9 of

Thanks SO much for all the help! Im really excited to make this cake that he will be able to enjoy since he is often left out due to the dairy. Im sure he is going to love it!! I think ill try the lactaid milk since its the closest to what I know, and since i dont make many cakes like this, im not too concerned about the cost..

Also...isnt butter dairy too?? So then, what do I do for frosting?

Thanks again!!
icon_smile.gif Heather

FerretDeprived Posted 2 Jul 2006 , 6:50pm

Yep, butters dairy Lol. Just use an all crisco recipe and corn syrup or water as the thinner. icon_smile.gif

Jorre Posted 2 Jul 2006 , 6:51pm

Use the Wilton all crisco recipe for the frosting. I can't have any dairy products including the ones with the lactose removed, so that is what I use if I am going to be eating the cake.

leily Posted 2 Jul 2006 , 6:53pm

For the frosting you can use the Class buttercream icing of wiltons It is all crisco instead of 1/2 crisco 1/2 butter.

Buttercream Icing-Wilton

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk** (or water)
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake


HTH

Leily

FerretDeprived Posted 2 Jul 2006 , 6:55pm

If they can;t have eggs you can find substitutiosn all over( i jsut do 1 tablespoon of oil alot of the times). There's also a vegan egg replacer called Ener-g egg replacer. If you can find that that works great to. Also if you need a vegan(milk free/ egg free)cake mix to use i can get you the flavors of ducane heines that is milk and egg free. Most of the cake mixes already have milk in the mix.

SugarHighCakes Posted 2 Jul 2006 , 6:56pm

What about butter flavoring??

and....what about the bettercream non-dairy icing that you can get from Gordons? Is that ok?

THanks for the help!

FerretDeprived Posted 2 Jul 2006 , 7:01pm
Quote:
Originally Posted by PieceOfCake61804

What about butter flavoring??

and....what about the bettercream non-dairy icing that you can get from Gordons? Is that ok?

THanks for the help!




I'd say no about the butter flavoring. I'd have to see the ingredients to really be sure it doesn't have milk ,but i bet it does.

As for the non-dary icing let me see the ingediants and i can tell you. But let me warn you just because they say dairy-free doesn't always mean dairy free(weird i know ,but it happens).

SugarHighCakes Posted 2 Jul 2006 , 7:10pm

Okkkk here we go..lol

WIlton Butter Flavor -
Water, Propylene Glycol, Artificial Flavors (Which is kinda open ended..hah)

And then..

Rich's Vanilla Bettercreme non-dairy Icing and Filling -
High fructose corn syrup, water, partially hydrogenated soybean oil, cntains less than 2% of the following: *sodium caseinate (a milk derivative), soy protein concentrate, polysorbate 60, carbohydrate gum, sugar, salt, artificial flavor, soy lecithin, polyglycerol esters of fatty acids, to preserve freshness (potassium sorbate), xanthan gum.
*not a source of lactose

So there you go. any input? Sounds pretty scary to me!! haha

FerretDeprived Posted 2 Jul 2006 , 7:18pm

Technically i guess they are safe ,but i don't know if you want to take the risk with someone else's allergy you don't know. Honestly i think an all crisco recipe with maybe a little extra vanilla or chocolate all crisco buttercream will be alright and just yummy. icon_biggrin.gif

Oh! i completely forgot if you want buttery icing, then use earth balance! It's vegan(meaning no milk) has buttery flavor and works jsut like butteR(well technically its margirine ,but it wont give you as much as a greasy feel if you use all crisco).

"Earth Balance® Natural Buttery Sticks
79% Vegetable Oil Spread, with fresh, buttery taste."

That's the complete title and it can be found at Whole Foods or other health stores. Just use it as you would butter in your icing. I do it all the time(i can't beleive i almost forgot about earth balance!). icon_biggrin.gif

SugarHighCakes Posted 2 Jul 2006 , 9:47pm

I think ill try that....!

I was trying reallly hard to avoid the all-crisco recipe. I kinda of hate it..i dont like how it like..sticks in your mouth lol

im so happy you remembered! icon_smile.gif

jmt1714 Posted 2 Jul 2006 , 9:49pm

I'd ask your friend if butter is an issue - it doesn't have the milk sugars (lactose) in it that is what causes the distress. The butter is only fat. I'm betting it isn't an issue.

cakedeco Posted 2 Jul 2006 , 9:51pm

My child is on a milk free diet and I use Fleischmann's unsalted butter.

SugarHighCakes Posted 2 Jul 2006 , 9:52pm

I know he cant have butter beacuse (he is a doctor..i work for him..) when we get lunches from the drug reps we always have to specify that nothing can be cooked in butter or anything.

Jorre Posted 2 Jul 2006 , 11:51pm

If he can't have butter, he most likely would not be able to have milk derivatives either so that "non-dairy" icing wouldn't be good.

I can't have any milk, butter, cheese or any derivatives. The all crisco icing is pretty good with some flavoring and scratch cakes made with soy milk are yummy.

loves2bake Posted 3 Jul 2006 , 3:32am

First I have to say that I think it very cool that you're taking the time to research this for your friend (?).
I've learned through my own trials with lactose intolerance that it does vary by individual; in other words: what you can tolerate, I may not be able to or visa versa. In my BC icing, I use 1/8 c margarine and the rest crisco and my daughter tolerates it fine. Ths Lactaid milk does have the Lactase enzyme added (what the body lacks/needs for lactose digestion). Her pediatrician said it's just a matter of finding her degree of tolerance, which in her case is pretty low. Also, just because it is dairy doesn't mean it has Lactose in it (ie, eggs do Not contain lactose) Many items are noted that they have milk derivatives for those who have a Milk Allergy. This is different than lactose intolerance. If you can, you might want to ask a friend or relative..
Another thought about the butter flavoring: you could possibly use all crisco and almond flavoring or extra vanilla. There's no rule that it HAS to have butter at all.

CakesBySandy Posted 3 Jul 2006 , 3:35am

Last week I tried the Carnation liquid non-dairy French Vanilla creamer in my icing and it was delicious. I would omit all of the butter and use the vanilla creamer. Good luck.

FerretDeprived Posted 3 Jul 2006 , 5:05am

The carnation non-dairy creamer and any other non-dairy creamer DOES contain milk. Not drectly milk but milk part and again if he cant have butter i doubt he can have any milk.

Here's the liquid non-dairy fat free french vanilla liquid ingredients:


INGREDIENTS: WATER, SUGAR, CORN SYRUP SOLIDS, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL**, AND LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVORS, DIPOTASSIUM PHOSPHATE, SODIUM CASEINATE (A MILK DERIVATIVE)***, COLOR ADDED, SODIUM STEAROYL LACTYLATE, MONO- AND DIGLYCERIDES, POLYSORBATE 60, CARRAGEENAN, BETA-CAROTENE COLOR.
** Adds a trivial amount of fat.
*** Not a source of lactose.

Don't always trust labels. Although its not a lactose as said before if he can't take butter i don't think he can take milk(lactose free or not). Although it says non-dairy still look at the ingredients because it can still contain milk(even if sometimes milk-free really means lactose free).

I'd tell you to just get vegan products ,but even those contain milk or milk-derived ingredients. I say vegan not because of the eggs but the milk, most vegetarian products contain milk.

loves2bake Posted 3 Jul 2006 , 3:23pm

it sounds like he may be ALLERGIC to milk (like Jorre?) She said she makes (YUMMY) scratch cakes with soy milk and that she cant have butter or anything derrived from milk. Maybe she would share a recipe? I would like to try the recipe too.

FerretDeprived Posted 3 Jul 2006 , 4:19pm

Loves2bake, just so you know if all your taking out is milk/butter ingredients any cake recipe can be changed to use any good vegan margirine as the 'butter' and any rice or nut milk as the 'milk'. Lol It's eggs you have to get a little more creative with.(the vegan marigirine i talk about 'Earth Balance' has baking sticks that ach stick is equivilient to 1 stick of butter. So if a reciep calls for 1 cup or 2 sticks of butter just put in 2 sticks of earth balance margirine.) icon_smile.gif

loves2bake Posted 3 Jul 2006 , 4:45pm

You're right FerretDeprived icon_smile.gif When I first jumped into this topic, I thought PieceOfCake61804 was talking about Lactose Intolerance (which I've learned about with my child), but the more we talk about it, it sounds as if her boss has a MILK ALLERGY of which I know little..lol except that they cannot tolerate ANY milk derivatives. That's why I suggested she tlk to Jorre who knows much more about the allergy part than I do.
PieceOfCake61804, would it be possible to just lead him into this conversation one day? Just pretend to be curious and ask general questions?

FerretDeprived Posted 3 Jul 2006 , 4:50pm

Loves2bake, I'm sorry about that. icon_smile.gif I thought you wanted to try a reicpe yourself, thats why i was saying you don't need any special recipe. icon_smile.gif Yeah i agree from the sounds of it, it is a milk allergy not jsut lactose intolerence.

loves2bake Posted 3 Jul 2006 , 5:34pm

That's ok FerretDeprived, maybe what I wrote wasn't that clear. icon_smile.gif I do want to try the recipe because now I'm curious after spending all this time on it..lol It sounds like you may also have a milk allergy(or a family member does) because you know an awful lot about this topic. What about Bisquick? can u use that? Never tried it for a whole cake, but works great for pancakes.

Quote by @%username% on %date%

%body%