Non Dairy Cake

Has anyone tried baking a non dairy cake and yield a good result? I have a friend who recovered from cancer and she is advised to stay away from dairy products.

As she generally missed out on all cakes for our gathering, I am thinking of baking a non dairy cake so that she can also be part of our celebration.

The gathering is tomorrow. It was a last minute decision as recently I lost a friend very suddenly and am now in reflection that we shouldn't take things for granted in life.

Treasure everything and everyone around us as if today is the last is going to be my motto from now on.

Hope someone can share a tested and tried recipe.

Many thanks

What about chiffon cakes? It uses oil and you can replace the milk (if using) with soya milk? I usually bake chiffon cakes for my friend's mom who is a vegetarian but can take anything with eggs except dairy like butter, milk or cheese.

Chiffon has eggs isn't it?

Hi Chong, I guess you can make a vegan cupcakes for her. It use apple cider + soya milk and also canola oil. Other ingredient should be the same. I didn't have the recipe now with me as I'm in the office. Perhaps you can PM anyone in this topic http://mycakedecoclub.forumotion.net/bookworms-f27/vegan-cupcake-book-t309.htm as they might have the book with them.

chong wrote:Chiffon has eggs isn't it?

Yes, it has eggs but I have a recipe which doesn't use eggs from Hersheys. I have made this numerous times but for m, I replaced the water with milk. You can either stick to water or replace it with soya milk. Alternatively search for vegan cake. You should find alot in the internet

Easy BAKE SHOPPE Cupcakes
Ingredients:

. 3 cups all-purpose flour
. 2 cups sugar
. 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 2 teaspoons baking soda
. 1 teaspoon salt
. 2 cups water
. 3/4 cup vegetable oil
. 2 tablespoons white vinegar
. 2 teaspoons vanilla extract

Directions:
Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. About 2 dozen cupcakes.

zurynee wrote:

chong wrote:Chiffon has eggs isn't it?

Yes, it has eggs but I have a recipe which doesn't use eggs from Hersheys. I have made this numerous times but for m, I replaced the water with milk. You can either stick to water or replace it with soya milk. Alternatively search for vegan cake. You should find alot in the internet

THanks gals, I am going to bake this now. Wish me luck.

Chong,

You might want to replace caster sugar with molasses sugar. My mom and grandma have cancer too; it is more important to cut sugar rather than dairy products as most of our food contains sugar in one form or another.

In addition, just remind your friend don't give up on her favourite food, just eat in moderation. Life's too short to give up on things that give us joy and food is one of them!

Thanks Belinda!

Cakes done but I will take your advice to her as well. My young aunt (46) and very young cousin (26) died from cancer (aunt and nephew relation). So I guess I too have to be careful too.

Does molasses sugar taste different from castor?

Yes I learnt that life is unpredicable. It is just too fragile. Thus we must enjoy the joy that surrounds us.

Caster sugar has gone thru many processes to make it that colour. Molasses sugar taste less sweet, has more fibers and doesn't taste artificial. I prefer to use it in my baking and everyday cooking.

Sometimes, you find small pebbles like pieces in the molasses sugar but don't worry, those are just the fibers! They will melt when you bake or cook them.

Yes, we have to be careful since cancer runs in our families...

Thanks Zu,

My friends enjoyed the cake very much.

Cute baker in action cake with all those baking ingredients!