Lactose Free Substitutions???

Baking By Vanessa7 Updated 16 Mar 2015 , 12:32pm by jchuck

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Vanessa7 Posted 15 Mar 2015 , 1:36am
post #1 of 5

I have a potential bride to be client that is lactose intolerant.  I've not made a lactose free cake before and was wondering, how will the texture, taste, and durability of the cake change if I substitute lactose free milk, lactose free sour cream, and lactose free butter for the "real" stuff?   I would appreciate any help and suggestions.

4 replies
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jchuck Posted 15 Mar 2015 , 1:52am
post #2 of 5

You can use almond or rice milk. I do all the time as my son is lactose intolerant. Doesn't change a thing in taste or texture. I also use lactose free sour cream if I want a pound cake., and substitute oil for the butter.

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Vanessa7 Posted 15 Mar 2015 , 12:41pm
post #3 of 5

Thank you jchuck!  Do you use a butter extract to add back the butter flavor since there is none in the oil?

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SweetShop5 Posted 15 Mar 2015 , 2:05pm
post #4 of 5

I have use lactose free milk in my cakes, and it honestly doesn't change the texture at all. As for the other ingredients, I'm not sure since I've never used them.

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jchuck Posted 16 Mar 2015 , 12:32pm
post #5 of 5

No Vanessa7  I don't add butter flavour, I just add whatever extract/flavour suits the cake I'm making at the time. I just bake my cake as per normal but use lactose free ingredients. Comes out tasting the same as cakes regular cake.


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