A lactose-free cake can also be very tasty! 4 simple recipes

Nothing says celebration like cake. From birthday cakes to bundt cakes to cheesecake, a cake makes any occasion even more special. Although most traditional cake recipes contain a lot of dairy products, there are also many dairy-free alternatives. These recipes give you easy ways to replace milk, butter and cream cheese to bake a delicious dessert for your friends and family. This is how you can conjure up a lactose-free cake!

Lactose-free no-bake Oreo cake

If you're looking for a simple but delicious dessert for lactose intolerant friends, make this quick Oreo Cheesecake! As a lactose-free cake, it is super easy to prepare (no baking!). If you eat gluten-free, you can replace the Oreos with gluten-free chocolate cookies. The Oreo cookies are generally considered to be lactose-free.

Number of cake slices: 8

Ingredients
2 x 150g Philadelphia cream cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract
300 ml coconut whipped cream
4 tablespoons coconut oil
three boxes of Oreo cookies

preparation

1. For the cookie base, place 25 Oreo cookies and 4 tablespoons of melted coconut oil in a blender and grind until fine. Press the cookie base evenly into the mold and place in the refrigerator.
2. In a medium bowl, beat the dairy-free Philadelphia cream cheese until soft and creamy.
3. Stir in the powdered sugar and vanilla.
4. Add the coconut whipped cream and set aside.
5. Place 8 Oreo cookies in a large zip lock bag and break into medium sized pieces (not super small). Crumble another 8 cookies into smaller pieces.
6. Add the biscuit pieces to the cream cheese mixture and mix.
7. Spread the Philadelphia filling evenly over the Oreo cookie base and mark each piece of cake with an Oreo.
8. Place the Oreo cake in the refrigerator for a few hours (or overnight). The cookies will become softer and the cream cheese mixture will become significantly firmer.

Gluten-free cake without lactose with applesauce (without eggs)

Vegan, gluten-free, lactose-free cake perfect for parties. So much moisture and flavor and ONLY 8 ingredients! The icing on the cake is a really simple maple cinnamon glaze. The eggs are replaced with applesauce.

Preparation time: 15 minutes
Baking time: 30 min

Ingredients:

450 g almond flour (blanched, finely ground)
160 g potato starch (not potato flour)
4 teaspoons of baking powder
1 teaspoon salt
optional: 4 teaspoons cinnamon
320 g maple syrup
240g unsweetened applesauce
4 teaspoons vanilla extract
5 tablespoons (75 g) coconut milk (shake the can well first)
1/2 cup dried cranberries (use more or less depending on your taste or replace with nuts)

For the maple cinnamon glaze:
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 1/2 tablespoons potato starch

Lactose-free cake – preparation:

1. Preheat the oven to 180 degrees and grease a 24 cm Bundt cake well.

2. To properly measure the almond flour, use a kitchen scale. Then put the flour in a large bowl. Mix in the potato starch. Add the baking powder, salt and cinnamon. Mix everything well.

3. In a medium bowl, add the maple syrup, applesauce, vanilla extract and coconut milk and stir well.

4. Add the liquid ingredients to the dry ingredients and stir well with a spoon until everything is well mixed. Don't stir for too long, otherwise the mixture will become very thick. Gently stir in the dried cranberries.

5. Pour the dough into the prepared Bundt cake and smooth it out. Bake for 25-30 minutes. It should have a nice golden color and browning around the edges. It is important that you let the cake rest in the baking pan for about 45 minutes.

6. Place a cooling rack on top and carefully let the bundt cake fall over. Allow to cool for another 30 minutes before glazing and serving.

7. To make the glaze, simply whisk the ingredients together in a small sauce pan and heat for a minute or so until just slightly warmed and thickened.

8. Spread the glaze with a spoon and garnish with dried cranberries. Store in a sealed container at room temperature. This lactose-free cake is best enjoyed on the same day.

If you don't like cranberries, just leave them out and you'll have a delicious vanilla cake. Or you could add nuts. Whatever you like!

Lactose-free cake for a child's birthday

Celebrate any special occasion with this delicious cake without eggs or dairy! This cake is perfect for a sea-themed birthday party, but the decoration can also be modified to suit your mood.

Preparation time: 45 minutes

Cooking time: 50 minutes

Ingredients:
For the cake base
270 g Allzweckmehl
180 g organic cane sugar
3/4 tsp baking powder
a pinch of salt
350 ml water, room temperature
180 ml coconut oil, melted
1 tbsp Vanilla extract
3 tbsp lemon juice

For the vanilla buttercream:

200 g vegetable fat, room temperature
500g powdered sugar
1 TL Vanilleextrakt
60 ml almond milk

For the chocolate buttercream:

200 g vegetable fat, room temperature
500g powdered sugar
50 g Cocoa powder
1 TL Vanilleextrakt
60 ml almond milk

60 ml raspberry fruit spread (for the cake filling)

Lactose-free cake – preparation:

Bake the cake base
1. Preheat the oven to 180 degrees and generously grease three 15 cm cake tins with coconut oil.
2. In a large bowl, sift together all the dry ingredients: flour, sugar, baking powder and salt.
3. In another bowl, whisk together all the liquid ingredients: water, coconut oil, vanilla extract and lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix everything together well.
5. Pour the batter into the prepared baking pans and bake for 45-50 minutes or until a toothpick comes out clean.

Lactose-free vanilla buttercream

Place the vegetable shortening in the bowl of a food processor and stir slowly with a whisk. Gradually add the powdered sugar. Once all the sugar has been added, turn on high speed and mix for 3 minutes. Add vanilla extract and almond milk and mix for another 5 minutes until sugar is dissolved.

For the chocolate buttercreamadd the cocoa powder after the powdered sugar. (The chocolate buttercream is only used for the cake filling.)

For the blue and green buttercream, use the standard recipe. Divide the cream into two bowls, add a drop of green and blue food coloring to each and mix.

Fill 3 piping bags with buttercream of each color – white, blue, green.

Layer the cake

1. Place a dollop of buttercream in the center of the cake plate. Place the first cake layer on top. Make sure he doesn't move.

2. Using the piping bag, pipe a border of vanilla buttercream to prevent the chocolate buttercream and raspberry filling from running out.

3. Spread the chocolate buttercream in the middle of the cake base. Spread half of the raspberry fruit spread on top.

4. Place the second cake base and also spread with topping. Then put the last layer on top.

Once you have your cake layers stacked, give it a good crumb coating with the vanilla buttercream. This is similar to a primer when painting. This thin layer of glaze fixes the loose crumbs.

Place the cake in the refrigerator for 20 minutes or up to an hour. Then you can have your lactose-freeDecorate cake! Let your imagination run wild! Once set up and fully decorated, place in the fridge.

Use any decorations you like like flags, flowers and candles. When you're ready to cut the cake, you can warm a knife under hot water and dry it. This means nice, clean cuts are possible.

Ombré look with egg white frosting

This lactose-free cake with an ombré look would be perfect for your daughter's birthday! If you prefer natural dyes, you can use a few drops of beetroot juice. It will not leave a taste or affect the texture of the glaze.

For the cake base:

240 grams potato starch (not potato flour)
240 grams sugar (superfine)
8 eggs, separated

For the egg white frosting:

6 egg whites
3 tablespoons water
250 grams of fine powdered sugar
1/2 teaspoon cream of tartar baking powder

These ingredients make 2 sponge layers for a 4-tier cake and enough icing to generously cover it.

Optional: raspberries or other fresh fruit for garnish

For the sponge cake base:

Separate the egg yolks from the whites and place them in two separate mixing bowls. Beat the egg yolks with the sugar until foamy. Add the potato starch and stir.

Using a hand mixer, beat the egg whites until stiff and finally fold them into the dough. Pour the dough mixture into two round cake tins (no larger than 23 cm in diameter) lined with baking paper.

Bake the sponge cakes at 180°C for 30-40 minutes or until the toothpick comes out clean. Allow the baking tins to cool slightly, then remove the springform pans and carefully place them on a cooling rack. This way you get two cakes of the same size. Cut the cakes in two horizontally so that you get 4 sponge cakes. Cover with plastic wrap and set aside.

For the frosting:

Place the frosting ingredients in a mixing bowl and beat with a hand mixer for 5 minutes. Place the bowl over a hot water bath (it is important that the water does not touch the bottom of the bowl) and beat at a slow to moderate speed for about 3 minutes. Remove from heat and beat topping for another 7 minutes, until cool and peaked.

Refrigerate the cake and frosting for a few hours before frosting.

In the video below you can see how to properly stack and spread the cake: