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birthday cupcake/cake like thing for someone who's lactose-intolerant

s
sebastian watanabe Jan 30, 2004 09:37 AM

my friend's b-day party is coming up next week. I ususally get a bunch of cupcakes or make a huge cake (there will be over 30 people at the party), but the party boy is lactose-intolerant, alas no cream cheese frosting, milk chocolate anything, whipped cream, etc. i can't make cupcakes or cakes without frosting, can I? i'm stuck for ideas. do you all have any suggestions? something fairly easy/not too expensive preferred since i have to make or buy a bunch of them.
thanks for your help!

  1. m
    maxie May 2, 2010 03:35 PM

    Crazy cake frosted with ganache made from 70% chocolate (check label for milk solids) and coconut milk in place of cream.

    1. j
      joyjunkie May 2, 2010 03:17 PM

      Cream cheese frosting? Yes you can! Better Than Cream Cheese is yummy and works very well for frosting. I used it when I made my own wedding cake! I also use it for cheese cake!
      Get it at Trader Joe's or Whole Foods.

      1. k
        kc girl Jan 31, 2004 12:59 AM

        There is an already-made frosting by Betty Crocker called "Coconut Pecan" which is like what you put on German chocolate cake. (I think they are a little over $2.00 in the grocery store)

        You can use that frosting in combination with a spice cake or a carrot cake (if the people like coconut).

        Maybe cupcakes are a better idea because you can make half with coconut pecan icing and the other half with whatever.

        1. m
          Marion Morgenthal Jan 30, 2004 10:03 PM

          Here's a good dairy-free recipe. I've made it as a cake, but it would probably also work as cupcakes.

          Link: http://www.cooksrecipes.com/holiday/c...

          1. c
            Caitlin McGrath Jan 30, 2004 01:46 PM

            I would go with a glaze. Bundt cakes look very pretty with glaze dripping down the sides, and feed a fair number; a couple of bundt cakes could feed your crowd (if they're cake fiends, make three).

            If you go the chocolate cake route, easy glazes that match well and look nice can be made with orange juice or strained pureed raspberries whisked with powdered sugar (sift if it's lumpy, or you'll get lumpy glaze). It only takes a little bit of liquid to make a thick enough (but still pourable) glaze, so add just a little at a time.

            If you're searching for recipes, try looking up chiffon cakes, which are made with oil.

            1. d
              danna Jan 30, 2004 12:06 PM

              White Mountain Frosting ! (aka 7 minute frosting)

              If you can find a cupcake recipe that doesn't have any milk products, you could dip and swirl them into the white mountain. Should look (and taste) great.

              An angel food cake w/ white mountain is another possibility. You could add coconut to spruce it up, maybe a drizzle of dark chocolate just around the edge.

              1. b
                Buttercup Jan 30, 2004 10:38 AM

                The suggestion given above for a glaze instead of frosting is a good one. In terms of baking, you can substitute soy or rice milk in place of regular milk with good results. For chocolate cake or cupcakes use a recipe that uses cocoa instead of baking chocolate and you should be all set.

                1. k
                  Kass Jan 30, 2004 10:18 AM

                  I have had good luck with using almond milk in anything made with chocolate. Icing with almond milk and butter is good - with margarine it isn't bad.

                  1. c
                    Colleen Jan 30, 2004 10:13 AM

                    How intolerant? Below is a recipe for Crazy Chocolate Cake that uses no dairy or eggs (but does contain coffee). It's very easy. As kids we used to love making it, as it can be mixed in the pan. It can also be divided into layers or cupcakes, though.

                    Below is also a recipe for a mock buttercream icing. I've always thought the butter was okay for the lactose-intolerant, as it has little or no lactose in it. If you absolutely had to, you could substitute margarine, I suppose--a good quality one (I think there's such a thing). The lactose is milk sugar, and there's little of that left in butter. The recipe uses some milk for liquid, but that can be substituted with orange or lemon juice, or even water. In this case, for a chocolate or cocoa icing, I'd use coffee for the liquid.

                    Real Crazy Chocolate Cake
                    One 9" x 13" x 2" Cake, Two 8" x 8" x 2" Square Cakes, or Two 9" Round Cakes

                    2 cups White Sugar
                    3 cups All-Purpose Flour (or 2 cups sifted All-Purpose Flour and 1 cup Cake Flour)
                    6 tbsp. Cocoa Powder
                    2 tsp. Baking Soda
                    1 tsp. Salt
                    1 tsp. Baking Powder
                    3/4 cup Vegetable Oil (Corn, Safflower, or Canola; not Olive Oil - too strong-tasting)
                    2 tbsp. Vinegar
                    2 tsp. Vanilla
                    2 cups Tepid Water mixed with 2 tsp. Instant Coffee (or 2 cups tepid leftover Brewed Coffee)

                    Preheat oven to 350F. Set out any of: one 9" x 13" x 2" pan, two 8" x 8" x 2" square pans, or two 9" round pans. Do not grease or line the pan(s) unless you intend to turn the cake(s) out of the pan(s). If that is the case, mix this cake together in a large mixing bowl and grease and flour or line the pan(s).

                    The following directions are for the 9" x 13" x 2" pan or for a mixing bowl. Sift the sugar, flour, cocoa, baking soda, salt, and baking powder together into cake pan or mixing bowl. With the back of a mixing spoon, make 3 depressions in the dry mix. Pour vegetable oil, vinegar, and vanilla into each depression (one ingredient for each depression).

                    Pour coffee over entire mixture. Mix and blend thoroughly until smooth. Bake for 50 to 60 minutes. Allow to cool in pan. Or, if turning cake(s) out of pan(s), allow to sit in pan 5-10 minutes. Run a knife all around the sides to loosen. Turn out onto a rack and allow to cool. Ice.

                    Butter Cream Frosting
                    Enough for an 8-inch or 9-inch double-layer cake
                    From Robin Hood: Bake a Little Love--The Canadian Flour Cook Book, 1986

                    3/4 cup soft Butter or Margarine
                    4 cups sifted Icing Sugar
                    1/3 cup Light Cream, Evaporated Milk, or Milk
                    1 tsp. Vanilla Extract

                    Cream butter and half the sugar until light. Add about half the cream, mixing well. Add the remaining sugar and vanilla. Blend well. If the icing seems too stiff, gradually add more cream until the icing has reached the correct consistency. Be careful here; a runny or too-soft icing is difficult to correct.

                    Note: Prepare half a recipe for a single 8-inch or 9-inch square cake, a 9 x 13-inch oblong cake, or 1+1/2 to 2 dozen cupcakes.

                    Variations:

                    Chocolate Butter Cream Frosting: Prepare frosting as above, except add 2 squares (2 oz./56 g) Unsweetened Chocolate, melted, after adding the Vanilla.

                    Cocoa Butter Cream Frosting: Prepare frosting as above, except reduce Icing Sugar to 3+1/2 cups and add 1/2 cup Cocoa Powder.

                    Lemon or Orange Butter Cream Frosting: Prepare frosting as above, but omit Vanilla and add 1 tbsp. grated Lemon or Orange Rind. Replace the milk with lemon or orange juice.

                    Maple Butter Cream Frosting: Prepare frosting as above, but omit Vanilla and add 1/4 tsp. Maple Flavouring.

                    Coffee Butter Cream Frosting: Prepare frosting as above, except blend 2 to 3 tsp. Instant Coffee Powder into Butter before adding Icing Sugar.

                    1 Reply
                    1. re: Colleen
                      c
                      Colleen Jan 30, 2004 11:09 AM

                      The following is from a dietitian's website. Provided your friend is indeed lactose-intolerant, as opposed to allergic to milk (two different things) butter is not a problem.

                      http://www.dietitian.com/milk.html

                      Adult milk allergies are usually caused by lactose, the sugar in milk. Whereas, infant milk allergies are usually to casein, the protein in milk, but also can be to lactose. Do you know if you are lactase deficient or allergic to milk protein? If not, go see your doctor to find out because your food choice options depend on which you have.

                      If you are allergic to milk protein, then do not eat any milk or milk products or foods containing milk ingredients.

                      Most persons with lactose intolerance can usually tolerate amounts between no milk up to a maximum of 2 cups per day.

                      Dairy products include milk, cream, cheese, ice cream, ice milk, yogurt and sherbet. Butter and margarine contain trace amounts of lactose.

                      Salt-free butter usually contains less milk solids than salted butter. Read the food label of butter and margarine to find a milk free spread.

                    2. c
                      Caitlin Wheeler Jan 30, 2004 09:41 AM

                      You could make cakes and/or cupcakes that are glazed instead of frosted -- A lemon cake with a glaze made from sugar and lemon juice is a good choice.

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