I've had a request for a birthday cake but the litle boy (1 year) has a dairy intolerance. He can have eggs, but no milk at all.
Anyone know of a good dairy free cake recipe? It can have eggs, but no butter.
I'm putting jam filling, and fondant on top (believe fondant is ok)?
Seen a couple of recipes but thought some of you might know of some. 
Jan
My daughter has a milk allergy too and we have been trying different things because her birthday is March 3rd. So far she seems to like the Yellow Duncan Hines out of the box cake the best. She also really likes the clevercakelady's buttercream http://www.cakecentral.com/cake_recipe-4193-32-CleverCakeLadys-Buttercream-allergy-wise.html
I have found that she is having a hard time eating MMF but yes your basic MMF recipe would be fine. I just want to warn you milk has weird names and it is in things you would never think it would be in so make sure you read everything. Here is a list of names meaning contains milk..
What items on a food label contain milk?
These ingredients contain milk:
Milk
Caseinate
Milk Solids
Calcium Caseinate
Non-Fat Milk Solids
Sodium Caseinate
Buttermilk Solids
Lactalbumin
Chocolate (may contain milk solids)
Lactoglobulin
Cream
Lactose
Half & Half
Ghee
Butter
Junket
Curds
Nougat
Whey Solids
Custard
Whey
Milk Chocolate
Casein
Malted Milk
Simplesse
Hope that helps!
Just like ruthi replied, I also bake only strictly kosher and do not use milk products (they are kosher unto themselves but in baking can be problematic due to the prohibition of mixing meat and dairy and who knows when the cake will be served) anyway, I also use margarine or oil instead of butter. I replace milk with either water, orange juice, soy milk or rice milk - with excellent results. I use any recipes I see that call for butter or milk but tend to stay away from those calling for sour cream or cream cheese as the substitutions are inadequate.
I hope this helps. Good luck.
I bake for two friends with dairy allergies - so I bought the Vegan Cupcakes Take Over the World cookbook. It's written very well with lots of tips and hints from the authors. They list products you can use, and include substitutes if necessary. You mentioned that you can use eggs, but with the recipes being all vegan you don't even use those.
The first thing I made were the vanilla and chocolate cupcakes and frosting and they were GREAT. It took them to my friend and she was so thrilled how good they were. I even took them to a family dinner - didn't say a thing - just told them I was trying a new recipe and what did they think, and they loved them. They were shocked when I told them the "secret".
However...I did just do the cupcakes, so I'm not sure if the recipes would translate up to a full size cake. But I was very pleased with my initial experiment.
HTH - Pat
My DD is allergic to dairy. I have made a chocolate cake using this recipe (which is also egg-free):
3 cups flour
2 cups sugar
1/2 cup dairy-free cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 Tbs distilled white vinegar
2 tsp vanilla extract
Many margarines I've looked at still contain some kind of dairy. Willow Run is the only truely dairy free one I have found where I live.
Good luck!
I'm vegan, and all I do for milk substitute is either soy or rice milk (incase there's a soy allergy.) I've even tried hazelnut milk which is fantastic. 
Earth Balance is a terrific soy marg. that is non-hydrogenated. Major grocery stores are now carrying it in most places in health food section or reg dairy case.
PETA has a complete list of all animal derived ingredients (including hidden dairy ingredients marked "non-dairy").
I'd be happy to attach it if it would help.
I've had to adapt NFSC to be dairy-free because 2 kids in my son's class are allergic to dairy. I substitute Nucoa margarine for the butter. It's the only margarine stick I could find that is truly dairy free.
Many of the other magarines didn't specifically state that there were dairy ingredients in the ingredient list, but had the phrase: Contains milk ingredients.
The cookies turn out great and I don't notice any difference in the texture or flavor of the cookie. I would imagine you could use it in cakes will no ill effects.
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