Lactose Intolerant

Baking By Dee0024 Updated 18 Oct 2015 , 2:54pm by Dee0024

Dee0024 Posted 17 Oct 2015 , 7:54pm
post #1 of 27

I have to make a smash cake for a lactose intolerant baby. How would I calculate the percent of cashew milk to reg. milk to get the result that regular milk would give? If that makes sense.

26 replies
Pastrybaglady Posted 17 Oct 2015 , 8:01pm
post #2 of 27

I would just measure the same amount.  Unless the substitute  liquid was considerably thicker or thinner.  I imagine cashew milk to be similar to regular milk.

Dee0024 Posted 17 Oct 2015 , 9:21pm
post #3 of 27

What about fat percentage?

Pastrybaglady Posted 17 Oct 2015 , 10:28pm
post #4 of 27

Hmm, now that I think about it were you instructed to use cashew milk?  Has the baby been tested for nut allergies?  Might be safer to start with something more benign like coconut or rice milk.  As for the fat content I doubt the baby will care, but if you have to make more lactose free cakes (don't forget the butter) it would be worthwhile to google it and figure out the difference between cashew and whole milk.  If it comes up short you can add some oil.

Brookebakescake Posted 17 Oct 2015 , 11:04pm
post #5 of 27

you could probably use water instead of milk in this case.  Or soy milk is an option too.  

Dee0024 Posted 17 Oct 2015 , 11:14pm
post #6 of 27

@Brookebakescake  bakescake wouldn't the water take away from the flavor? @Pastrybaglady   They baby drinks cashew milk he really likes it from what I'm told.

jchuck Posted 17 Oct 2015 , 11:54pm
post #7 of 27

I only use Almond milk in my cakes in place of Cow's milk....just a simple replacement. Never an issue. Don't add any  extra fat. When I did use Cow's milk, I only ever used skim milk. 

Dee0024 Posted 18 Oct 2015 , 12:27am
post #8 of 27

Does it taste any different? @jchuck  

Pastrybaglady Posted 18 Oct 2015 , 12:50am
post #9 of 27

My personal experience with different levels of fat in cake is that it's not a taste difference it's texture.  I used to use 2% all the time because that was what I had on hand and my cakes were very good, but then one day  I decided to try bumping up the fat by adding a little half and half to it and man, it made the cake melt in your mouth soft!

Dee0024 Posted 18 Oct 2015 , 12:56am
post #10 of 27

Okay so lets say that the cashew milk is 50% fat and the milk is 75% (I don't know). How would you make the cashew milk go to 75% without adding dairy to it?

jchuck Posted 18 Oct 2015 , 1:01am
post #11 of 27

No. I've used Rice milk, Hemp milk. Doesn't affect the taste, especially if your adding an extract/flavouring. Pastrybaglady is correct, the fat in your liquid does change the texture. If you're little one can tolerate soy, you could add a soy based yogurt or pudding. That will make a dense type pound cake. Or a 1/4 cup if shortening added will also make a melt in your mouth cake. But many shortenings contain trace amounts of soy. So again, make sure your little one can have soy.

Dee0024 Posted 18 Oct 2015 , 1:19am
post #12 of 27

Thank you that was very much appreciated.

Pastrybaglady Posted 18 Oct 2015 , 1:31am
post #13 of 27

Hmmm... I looked up whole milk - 8 g. fat; cashew milk - 2g. fat.  So it's closer to 1% milk.  But again, the baby is not going to care!

Dee0024 Posted 18 Oct 2015 , 1:36am
post #14 of 27

Do you think shortening would do the job to make up for texture?

craftybanana2 Posted 18 Oct 2015 , 2:05am
post #15 of 27

Do a trial run, if you can halve or even quarter the recipe. Unless the Mom is one of those control freaks, she's not gonna care about a slight (probably not even noticeable) texture difference. And would you normally use butter? If so, shortening might be a good substitute, but do check with the mom on any other issues (soy, coconut, etc). My little one is only a little bit lactose intolerant, so we use a brand of milk called Lactaid. He can tolerate butter, but regular milk is a no-no. I've also used canned coconut milk (full fat with cream on the top, mmmm) and I haven't seen a difference in my muffins.

And if you're worried about the baby with cake texture, he's not going to care unless he has a sensory issue. In that case he will just barely stick his thumb in it and slowly explore it instead of digging in (which is what my kiddo did/does).

A test run is always best in case there are any last minute issues! :)

Dee0024 Posted 18 Oct 2015 , 2:19am
post #16 of 27

I just want everything to go smoothly they really don't think I can even do it. Which is such criticism to me. I've proven that almost every time someone has told I couldn't do something I did it. I just want to blow the roof off with this smash cake.

Brookebakescake Posted 18 Oct 2015 , 2:26am
post #17 of 27

No, it's not gonna make a huge taste difference, especially in a smash cake.

I would use oil instead of shortening to replace any fat, if you decide to go that route.

Dee0024 Posted 18 Oct 2015 , 2:30am
post #18 of 27

Coconut oil? He doesn't have nut allergies.

jchuck Posted 18 Oct 2015 , 2:35am
post #19 of 27

Olive oil is a good option instead of shortening, healthier for sure. Only oil that you have to worry about is peanut oil.  The rest, olive, canola,vegatable, sunflower, safflower oils don't contain any nuts.

Dee0024 Posted 18 Oct 2015 , 2:49am
post #20 of 27

Have you tried olive oil.?

jchuck Posted 18 Oct 2015 , 2:58am
post #21 of 27

Yes, I have. Any oil works well. Very experienced baker here. Baking for over 40 years. 

Dee0024 Posted 18 Oct 2015 , 3:02am
post #22 of 27

Wow.! I'm definitely going to try it thank you. I wanna get there one day.

jchuck Posted 18 Oct 2015 , 3:29am
post #23 of 27

Ha cake, brownie and lof of bread at a time!! Enjoy the journey...

Brookebakescake Posted 18 Oct 2015 , 3:32am
post #24 of 27

Why not just use canola or vegetable oil? Don't stress yourself out over this; I think you're overthinking it.  Just breathe! You'll do fine!

Dee0024 Posted 18 Oct 2015 , 4:48am
post #25 of 27

I want to test a variety of things to get the best outcome. I tend to overthink things all the time. Its something I really have to work on.

Pastrybaglady Posted 18 Oct 2015 , 5:52am
post #26 of 27

Perfecting your recipes is a wise thing to do.  Once you find something that works for you you'll be more comfortable and the whole process will be less stressful!

Dee0024 Posted 18 Oct 2015 , 2:54pm
post #27 of 27

I know I was so stressed and overwhelmed yesterday.

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