Cakes That Are Dairy-Free: Indulge In Deliciousness Without Compromising Your Health

Cakes That Are Dairy-Free: Indulge In Deliciousness Without Compromising Your Health

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Gluten Free Pudding Smooth & Creamy Rice Pudding
Gluten Free Pudding Smooth & Creamy Rice Pudding from glutenfreeonashoestring.com

Who doesn’t love cakes? The sweet, fluffy, and decadent dessert is a treat for your taste buds. However, people with dairy allergies or lactose intolerance often have to miss out on the joy of indulging in this deliciousness. But don’t worry, you don’t have to compromise on your health to satisfy your cravings. Here are two dairy-free cake recipes that are sure to hit the spot!

Recipe 1: Dairy-Free Chocolate Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup water

Instructions:

  1. Preheat oven to 350°F. Grease a 9-inch cake pan.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, mix oil, vinegar, vanilla extract, and water.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
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Nutritional Information:

Calories: 200 | Fat: 10g | Carbohydrates: 28g | Fiber: 1g | Protein: 2g

Cooking Time:

30-35 minutes

Equipment:

  • 9-inch cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven

Serving Suggestions:

Dust the cake with powdered sugar and serve with fresh berries or whipped coconut cream.

Variations:

You can add 1/2 cup of dairy-free chocolate chips to the batter to make a chocolate chip cake.

Substitutions:

You can use almond milk or soy milk instead of water. You can also use apple cider vinegar instead of white vinegar.

Storage:

Store the cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
  • If you don’t have a cake pan, you can use a muffin tin to make cupcakes.
  • To make the cake extra moist, you can add 1/4 cup of unsweetened applesauce to the batter.

Frequently Asked Questions:

  • Can I use gluten-free flour instead of all-purpose flour? Yes, you can use gluten-free flour, but the texture of the cake may be slightly different.
  • Can I use coconut oil instead of vegetable oil? Yes, you can use coconut oil, but it may give the cake a slight coconut flavor.
  • Can I freeze the cake? Yes, you can freeze the cake for up to 2 months.

Recipe 2: Dairy-Free Lemon Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 tbsp lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
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Instructions:

  1. Preheat oven to 350°F. Grease a 9-inch cake pan.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix oil, applesauce, lemon zest, lemon juice, and water.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

Nutritional Information:

Calories: 220 | Fat: 9g | Carbohydrates: 33g | Fiber: 1g | Protein: 2g

Cooking Time:

30-35 minutes

Equipment:

  • 9-inch cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven

Serving Suggestions:

Dust the cake with powdered sugar and serve with fresh berries or dairy-free whipped cream.

Variations:

You can add 1/2 cup of blueberries or raspberries to the batter to make a berry lemon cake.

Substitutions:

You can use almond milk or soy milk instead of water. You can also use orange zest and juice instead of lemon.

Storage:

Store the cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure to zest the lemons before juicing them.
  • If you want a stronger lemon flavor, you can add more zest and juice to the batter.
  • You can use coconut sugar instead of granulated sugar for a healthier option.

Frequently Asked Questions:

  • Can I use gluten-free flour instead of all-purpose flour? Yes, you can use gluten-free flour, but the texture of the cake may be slightly different.
  • Can I use coconut oil instead of vegetable oil? Yes, you can use coconut oil, but it may give the cake a slight coconut flavor.
  • Can I freeze the cake? Yes, you can freeze the cake for up to 2 months.
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Personal Thoughts:

These two dairy-free cake recipes are a game-changer for people with dairy allergies or lactose intolerance. Not only are they delicious, but they are also easy to make and require minimal ingredients. The chocolate cake is rich and chocolatey, while the lemon cake is light and refreshing. Both cakes are perfect for any occasion and are sure to impress your guests. So, what are you waiting for? Try out these recipes for yourself and indulge in some guilt-free sweets!

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