SammieB Posted 26 May 2012 , 5:56pm
post #1 of

Here's the deal. I'm a hobbyist and I love my dairy. I'm slightly obsessed with buttermilk. So I have never even attempted to make a dairy free cake. It just so happens that this coming weekend (July 2) my brother-in-law is marrying a wonderful girl who is highly allergic to anything milk based, chocolate, and tree nuts. She can have eggs, and said anything soy is fine, and they've asked me to make a cake for the rehearsal dinner. I tried to find a dairy free mix because I'm nervous about trying to change my recipes to dairy free, but had no luck. So does anyone have a tried and true dairy free recipe that's pretty sturdy? Flavor doesn't really matter, they just requested it be something that she can eat. Or can I just use one of my recipes and change from butter to soy margarine, and from milk to soy milk? I have a feeling it just won't be that simple because of the fats and what not, but honestly I don't know the science behind scratch as much as I want to, I just know my current recipes work.

I figured since ganache is out, I can just do an american buttercream (I loathe not being able to do SMBC), but I kind of detest all shortening, do you think the soy margarine would work here?

And I know to thoroughly wash all my pans and utensils beforehand. icon_smile.gif

I just want to do this where people can enjoy cake without having to have her bust out her epi pen!

1 reply
ptanyer Posted 26 May 2012 , 11:08pm
post #2 of

Yes, you can change out the dairy products for soy products. My boss has two girls with severe peanut allergies, and one is also allergic to dairy. I use my regular poundcake recipe and swap out for the soy products. It doesn't change the flavor or even a noticeable change in the texture. They love it. I also use Sugarshack's buttercream recipe and use soy milk in that as well. Hope that helps.

Quote by @%username% on %date%

%body%