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Dec 2, 2006 07:47 PM

Need to make a soy and dairy free cake

My son's first birthday is rapidly approaching. He has a soy and dairy protein sensitivity. Does anyone have a good cake/cupcake recipe for me? TIA

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  1. I would suggest you use non-dairy margarine--substituting for butter in just about any recipe. Here's one that always goes over well--and I've often made it with margarine because of kosher issues. I'm assuming he's okay with eggs and with chocolate.

    Tollhouse Tarts

    Tollhouse batter pressed into mini muffin tins. Chewy, caramelized, delicious.

    1 cup unsalted butter
    1 1/3 cup dark brown sugar
    1 egg
    1 egg yolk
    1⁄4 cup white sugar
    1 teaspoon pure vanilla
    1 teaspoon baking soda mixed with 1 tablespoon hot water
    2 cups all purpose flour
    1⁄4 teaspoon salt
    2 1⁄2 cups chocolate chips

    1. Preheat oven to 350F.
    2. Prepare batter by mixing butter with brown sugar, then white sugar, egg and egg yolk. Stir in soda, then flour salt and chocolate chips.

    3. Chill batter for 30 minutes

    4. Pack batter into as many little molds as you can (about 36). Place molds on baking sheet, or use mini muffin tins.

    5. Bake 15 – 17 minutes. Cool well, then freeze (in tins) for 45 minutes to 1 hour. Remove from tins/pan and serve.

    2 Replies
    1. re: Marion Morgenthal

      Be careful with chocolate chips, as most commercial brands use soy or soy lecithin as an emulsifier. Also a lot of margarines have a soy component as well. My daughter has the same allergies as well as an egg allergy. For her 1st birthday I was lucky enough to have a friend that found a vegan bakery. So she had a wonderful coconut cake, completely vegan.

      The recipe below for the 'dump cake' sounds like a great alternative. I would substitute the vegetable oil for canola oil. Veg oils are usually a soybean oil blend. has a wonderful message board about food allergies where many parents share recipes. You should check it out. I found it helpful. Good Luck and the best birthday for your son.

      1. re: rumgum

        Whole foods has soy free margarine and soy free chocolate chips. I used them once to bake for a friend.

    2. I did some research about milk and soy allergies and I would have to suggest that you make a angel food cake.

      Almost all cake recipes I know of use some sort of dairy (milk and butter) and that is commonly substituted with soy milk and margarine.

      1 Reply
      1. re: Kelli2006

        Added: the cake I made is the Dump Cake - not sure if I posted to the correct one.. sorry. New at this...
        Made this cake for a friend that has dairy alergies. I have not had a chance to taste it - but it got rave reviews - THANKS. I did not know the person was not a really cholocate freak - but he liked it because it did not have an over-whelming chocolate flavor. (He even had two pieces!) I baked it in an 8x3" pan - at 350 for about 1 hour - could have used a bit more time, as the center looked a bit fudgy (when I layered it). I make the Chocolate frosting recipe on the back of the Hershey can (for decoration) using dairy free butter and soy milk and it turned out good too. The rest of the frosting was my normal bakery frosting (crisco, pwdr sugar,flavors,pwdr egg white,water). Turned out great. Thanks again. (will have to add picture later).

      2. does dairy protein include eggs? in my mind yes. this is completely vegan, deliciously moist and a snap to make:

        dump cake:

        3 cups flour
        1/2 cup unsweetened cocoa powder
        1 tsp salt
        2 cups sugar
        2 tsp baking soda
        2 tbs cider or white vinegar
        2 tsp vanilla extract
        2/3 cup vegetable oil
        2 cups lukewarm water

        -preheat oven to 350

        -put all dry ingredients a medium mixing bowl

        -pour the liquid ingredients over the dry, adding the water last

        -stir the mixture gently till everything is incorporated

        -pour everything onto a sheet pan, or 2 8-inch cake pans and bake about 30-35 minutes

        -cool it in the pan on a wire rack

        you can sprinkle cocoa or confectioner's sugar over the top to make it prettier. if i make the two rounds i usually put a layer of raspberry jam in between.

        i've never made it as cupcakes but i don't see why not.


        1 Reply
        1. re: hotoynoodle

          Eggs are not dairy. Eggs are from chickens, milk is from a cow. Different proteins. I work with children with autism, who often have sensitivities to casein (dairy), gluten, and soy and sometimes eggs. I know there are cakes that are made with potato milk and other such ingredients. I have had a chocolate one for a student's birthday and it was quite tasty. I think it had potato milk and rice flour. I might search websites that are devoted to allergies for kids like this. A key phrase might be "casein-free" and "gluten-free". Sometimes referred to as CF-GF. I know that your son is not allergic to gluten (wheat, but i think that those key words might get you to a site with recipes that are dairy free, soy free, etc. You might also see if there's an autism message board in your area and you could ask the parents there.

        2. What about a simple carrot cake if carrots and eggs have been introduced? Most are made with oil and at one he won't need frosting.

          1. hotoynoodle, is baking powder dairy free? If yes, which brands are safe?