Who doesn’t love cake? It is an American tradition to have cake for birthdays or other special occasions, and many people also enjoy it with ice cream on top. Most cakes, whether purchased at a store or made at home, contain milk. How do you come up with great tasting dairy-free cake recipes when you have sensitivities to dairy products? The solution is quite simple. Finding fabulous dairy-free cake recipes from a knowledgeable source will make it possible to still indulge in a luscious dessert.
Dairy-free cake recipes were unheard of while I was growing up. We had an abundance of fresh whole milk at our leisure, since my dad owned dairy cows. We would milk them and then get a pitcher full of milk. Then, we would turn around and use it in all of our recipes. So, when it came to cakes on our birthday, they were loaded with milk. It was in the frosting and in the cake.
After I left home and began to have children of my own, they begin to have serious health issues. My oldest son suffered with dairy allergies for two years, before I figured out that that was the cause of all of his congestion (it took so long to figure out, since I was in denial due to my upbringing and I am also married to a dairy farmer). The next three children after that were put on a dairy-free diet at a younger age. I always struggled with making dessert recipes for them, since everything had milk in it. I was so perplexed about making a cake that would meet their dietary needs. Then one day, I finally figured out how to change cake recipes and make them dairy-free cake recipes.
It was not as hard as I had imagined and I wondered why I was so set on having to have milk in all of my cakes. A cake can turn out delightfully tasty without any milk in it. Learning that concept sent me into a thrill for baking a homemade cake for birthdays. Now, I could give my children the American tradition every year on their special day.
There were two concepts I learned. If I wanted to replace milk, I simply found an alternative that was edible. I found that coconut milk was my favorite and that rice and almond did not even compare (that is just personal preference). Next, I found a natural buttery spread that could replace any recipe that called for butter. These two simple ideas revealed led me to a vast amount of baking opportunity.
Two of my favorite dairy-free cake recipes are chocolate and yellow cake. The chocolate cake requires whole wheat pastry flour, evaporated cane juice crystals, cocoa powder, baking powder, baking soda, eggs, water, olive oil, and vanilla. Combine all of these ingredients and bake for 25 minutes and you have a scrumptious dessert. The yellow cake requires whole wheat pastry flour, baking powder, evaporated cane juice crystals, natural buttery spread, eggs, water, and all natural vanilla. Combine all of the ingredients and bake. When it has completed baking, there will be another great tasting dessert recipe to add to the favorites.
Discouragement does not need to prevail when someone has to change to a dairy-free diet. It just requires experimentation and a little knowledge to get some fabulous results. To make great tasting cakes, all that is needed are some tested dairy-free cake recipes.