I need a healthy cake with no milk products, please help.

[Dolly]

I want to make a birthday cake for my mother; however she eats on the Pritikin food plan and is allergic to milk products. I wanted to make a lovely cake with frosting even. I am having a hard time. Any suggestions?

[m4star]

PLEASE EXCUSE MY LONG POST!! But there are so few non-dairy recipes that I get to share.

I've made the Eating Well Died and Went to Heaven Chocolate Cake without dairy. But I am unsure about the Pritikin food plan. What is that exactly? Here's the recipe:

Eating Well's Died-and-Went-to-Heaven Chocolate Cake (made vegan)

1 3/4 cups all-purpose flour
3/4 cup fructose
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups soymilk
1 cup packed light brown sugar
1/2 cup applesauce
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup hot strong black coffee

Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and
shake out excess.

In a large mixing bowl, whisk together flour, fructose, cocoa powder, baking soda, baking powder,
and salt. Add soymilk, brown sugar, applesauce, oil, and vanilla; beat with electric mixer on medium
for 2 minutes. Whisk in hot coffee until completely incorporated.

Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean.
Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.

For icing you can take soy margarine, powdered sugar and cocoa powder and blend together or you can investigate the numerous tofu icings that you can find on the web. One of my favorites is:
Whipped Tofu Topping
1 cup soft tofu
4 Tbsp. vegetable oil
2 Tbsp. honey 1/2 tsp. lemon juice
1/8 tsp. salt
1 1/2 tsp. vanilla

Blend all ingredients until smooth and creamy. Chill for several hours prior to use (at least 2) to help it set. It can be made up to 3 days in advance.

Any other liquid sweetener can be used in place of honey, such as brown rice syrup.

Recipe Tips: To get the consistency of real whipped cream, it is important to use fresh soft tofu (packaged in water, and refridgerated, not the aeseptically packaged silken tofu). If you use firm tofu, you will need to add more water to blend; the result will resemble a softer whipped cream.

Another dessert option- also vegan- could be:
Chocolate Peanut Butter Pie
Filling:
2 boxes silken tofu
12 oz. semi-sweet chocolate chips
3 Tbsp. maple syrup
1 tsp. vanilla
1 cup natural peanut butter

Graham Cracker Crust:
1 1/2 cups graham crackers, crushed
1/4 cup melted margerine
1 Tbsp. sugar (opt.)

Filling: Melt chocolate chips in a double boiler and add to tofu in a blender. Blend until smooth. Add maple syrup and vanilla, and blend again.

Crust: Combine crumbs, margerine, and sugar and mix well. Press into the bottom and sides of a 9-inch pie pan. Prebake for 10 to 12 minutes at 350 degrees F. (For pies that will be baked, such as a tofu cheesecake, there is no need to prebake).


Assembly: Soften peanut butter and gently spread on bottom of pie shell. Pour tofu mixture into shell and chill. Garnish with fruit if desired (kiwi is wonderful).


Macadamia nut flavor: For an extra special treat, substitute macadamia nut butter for the peanut butter (it's very much worth the price!).



[This message has been edited by m4star (edited 04-24-2001).]

[Dolly]

THANK YOU SO MUCH FOR YOUR REPLY. I'M GOING TO MAKE THE DIED AND WENT TO HEAVEN CAKE. THANKS!!!!!!


Originally posted by m4star:
PLEASE EXCUSE MY LONG POST!! But there are so few non-dairy recipes that I get to share.

I've made the Eating Well Died and Went to Heaven Chocolate Cake without dairy. But I am unsure about the Pritikin food plan. What is that exactly? Here's the recipe:

Eating Well's Died-and-Went-to-Heaven Chocolate Cake (made vegan)

1 3/4 cups all-purpose flour
3/4 cup fructose
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups soymilk
1 cup packed light brown sugar
1/2 cup applesauce
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup hot strong black coffee

Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and
shake out excess.

In a large mixing bowl, whisk together flour, fructose, cocoa powder, baking soda, baking powder,
and salt. Add soymilk, brown sugar, applesauce, oil, and vanilla; beat with electric mixer on medium
for 2 minutes. Whisk in hot coffee until completely incorporated.

Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean.
Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.

For icing you can take soy margarine, powdered sugar and cocoa powder and blend together or you can investigate the numerous tofu icings that you can find on the web. One of my favorites is:
Whipped Tofu Topping
1 cup soft tofu
4 Tbsp. vegetable oil
2 Tbsp. honey 1/2 tsp. lemon juice
1/8 tsp. salt
1 1/2 tsp. vanilla

Blend all ingredients until smooth and creamy. Chill for several hours prior to use (at least 2) to help it set. It can be made up to 3 days in advance.

Any other liquid sweetener can be used in place of honey, such as brown rice syrup.

Recipe Tips: To get the consistency of real whipped cream, it is important to use fresh soft tofu (packaged in water, and refridgerated, not the aeseptically packaged silken tofu). If you use firm tofu, you will need to add more water to blend; the result will resemble a softer whipped cream.

Another dessert option- also vegan- could be:
Chocolate Peanut Butter Pie
Filling:
2 boxes silken tofu
12 oz. semi-sweet chocolate chips
3 Tbsp. maple syrup
1 tsp. vanilla
1 cup natural peanut butter

Graham Cracker Crust:
1 1/2 cups graham crackers, crushed
1/4 cup melted margerine
1 Tbsp. sugar (opt.)

Filling: Melt chocolate chips in a double boiler and add to tofu in a blender. Blend until smooth. Add maple syrup and vanilla, and blend again.

Crust: Combine crumbs, margerine, and sugar and mix well. Press into the bottom and sides of a 9-inch pie pan. Prebake for 10 to 12 minutes at 350 degrees F. (For pies that will be baked, such as a tofu cheesecake, there is no need to prebake).


Assembly: Soften peanut butter and gently spread on bottom of pie shell. Pour tofu mixture into shell and chill. Garnish with fruit if desired (kiwi is wonderful).


Macadamia nut flavor: For an extra special treat, substitute macadamia nut butter for the peanut butter (it's very much worth the price!).

[This message has been edited by m4star (edited 04-24-2001).]

[SusanT]

Here's a dairy free chocolate cake recipe from the new edition of Joy of Cooking

Preheat the oven to 350. Grease and flour one 8x8 pan or line the bottom with wax or parchment paper

Sift together in a large bowl

1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons surag
6 tablespoons unsweetened nonalkalized cocoa
1 tsp bakng soda
1/8 tsp salt

Combine and add:
1 cup cold water
1/4 cup vegetetable oil
1 tablespoon white vinegar
2 tsp vinegar

Stir until smooth. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clenan, 25 to 30 minutes. Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to detatch it. Invert the cake and peel off the paper liner, if using. Let cook right side up and on the rack. Serve plain dusted with powdered sugar.

[Vanessa]

go to www.cakerecipe.com (http://www.cakerecipe.com)
under cake go to special diet then click in the non dairy box