Hi - my bubba is 4&1/2 months old and I am planning on making her a special 1st birthday cake - so since she was born I have been practicing on any poor soul I can - however we are doing an elimination diet as it seems she may be allergic to cows milk. Do you have any delicious recipe's that I can use - ones my hubby will actually eat and not spit in the bin when I am not looking  I really love to bake - it's my way to relax but it needs to be edible lol. Thankyou. 

I just did a test with this recipe - I was pretty surprised how good it turned out.   I used Almond milk because many soy products may contain some types of milk product.

You can Google lactose free cakes and many will come up.  I made chocolate ganache with DF chocolate chips and coconut milk.

This was my first lactose free cake so I don't have a variety for you :(

Chocolate Cake by Ashley Adam

Ingredients:

• 2/3 cup soy milk or other   Like Almond, Coconut or Rice Milk:
  • dairy-free milk substitute
• 1 t. cider vinegar 
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs (for vegans or those allergic to eggs, use egg replacer)
• 1 cup strong brewed coffee (for kids, use decaffeinated!)
• 1/2 cup dairy-free sour cream, such as Tofutti's Sour Supreme
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
  1.  

1. Preheat the oven to 350 F. Lightly oil and flour 2 9-inch round spring-form cake pans and set aside. In a small mixing bowl or dish, combine the soy milk and cider vinegar until well-mixed. Set aside (mixture will thicken slightly).

2.    In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Create a well in the center of the ingredients. Add the soy milk mixture, eggs (or egg replacer, if using), coffee, dairy-free sour cream, vegetable oil, and vanilla extract to the well. Using an electric hand mixer, beat the ingredients on a medium-speed setting for 1-2 minutes, or until smooth. (Note: the batter will be rather thin, but this is normal!)

3.    Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cakes emerges clean. Allow cakes to cool in the pan for 20-30 minutes, then carefully remove the cakes from the pans and allow to cool completely on wire cooling racks before layering and frosting with Dairy-Free Chocolate Frosting.

Thankyou