Vegan butter and shortening both produce a nicely structured cake. You can use vegan butter, vegetable shortening (preferably butter-flavored), or even coconut oil. There are a number of dairy-free solid fats that you can choose from when making a dairy-free cake. (Think the ideal birthday cake or a Victoria Sandwich Cake.) Both methods produce cakes that are fluffy and typically have a fine crumb. The fat is mixed with either the sugar (as in creamed cakes) or with the dry ingredients (like with paste cakes). The base of these cakes is a solid fat, usually butter. This Hot Milk (dairy-free) Cake is scrumptious. No cakes are off limits if you’re willing to make just a few changes, even if there’s milk right in the name. Yes, really: you make this creamy sauce without cream! (Check out the topping for the Apple-Nut Bread recipe if you're looking for a basic crème anglaise recipe.) Hot Milk Cake is delicious topped off with coconut milk crème anglaise. Same substitution rules apply here: Pull out that dairy-free milk and make the swap. However, milk is sometimes called for in the batter of foam cakes. Angel Food Cake, as well as some sponge and chiffon cakes are naturally dairy-free. Some kinds of foam cake don’t call for any dairy ingredients at all. These delicate cakes get their structure from beating together eggs (either whole eggs or the whites and yolks separately) rather than butter and sugar. I like using almond milk because of its creamy flavor, but soy, rice, cashew, and coconut milk are all suitable choices too. If all you have on hand is sweetened milk you can use it, but expect a slightly sweeter final product (or reduce the sugar in your recipe by a few teaspoons). The swap here is simple: use your favorite unflavored, unsweetened non-dairy milk instead. Often it’s coffee or another flavorful liquid ( beer!), but sometimes it’s milk. Some of these blended cakes call for liquid to be added to the batter. These cakes are typically made with oil instead of butter, often making them dairy-free! This category includes one of my favorite oil-based cakes, Olive Oil Bundt Cake, but there are other more traditional choices too, like Fudge Birthday Cake. Sometimes the wet and dry ingredients are mixed separately and then combined, but it’s still pretty straightforward. The ingredients in these cakes are simply stirred together. Many blended cakes are made with oil instead of butter (like this Olive Oil Bundt Cake), making them easier to convert to dairy-free. For the sake of making dairy-free versions, we’re going to break them down into four categories. Each kind uses a unique process to incorporate the ingredients. When it comes to types of cake, there are more than a baker's dozen. In that case, skip down to where we talk about frostings so you can top off your cake with style (while also avoiding dairy).īut if your favorite cake recipe starts by beating butter and sugar together, or calls for a block of cream cheese, read on! You’ll be able to make a delicious dairy-free cake in no time. Have you ever realized that some fantastic cake recipes - Cake Pan Cake! - are 100% dairy-free? It’s very possible that your standby cake recipe is already dairy-free. The best part about celebrating with cake is sharing it with others! That’s why it’s valuable to know how to make delicious dairy-free cakes, so dietary restrictions don’t hold up the party.īefore we take a deep dive into substitution tips, let's enjoy a moment of appreciation. It can be simple or decadent, but most importantly it should be something that everyone can enjoy. If you’re looking to bake without eggs, check out these vegan recipes. Note: For the sake of this post, eggs are not considered dairy ingredients. In this post we explore how to make dairy-free cake, as well as cupcakes, frosting, and a few other special treats. Do you ever wonder how to make your favorite recipes dairy-free? Let us show you the way by making some of our most well-loved desserts without dairy.
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