Dairy free chocolate and butter

[Gonnagetgoingreturnsagain]

I’d like to make a cake with above ingredients, Sainsbury’s has galaxy dairy free chocolate, I’ve tried flora dairy free butter but how is it in cakes? For a little girl with dairy allergy.

Goat butter

most decent dark chocolate is naturally dairy free, I eat that and I'm very lactose intollerant. I make cakes with oil or margarine.

Can you use cocoa powder instead of the chocolate as good dairy free chocolate is quite pricey and may not be reliable in baking.

Swapping cocoa powder for chocolate is tricky. Rather find recipes designed cocoa use. Best option, albeit more.expensice, is definitely good quality dairy free dark chocolate.

It is and it's marketed as a 'baking block'.
If a product is suitable for baking, it will say on the packet.

Check the packaging and ingredients list, not accept someone's recommendation (although the ones on here are probably fine).

Dairy-free doesn't mean vegan.

It's not dairy-free.
(Lard is dairy-free but it's not vegan ... and ugh!)

I checked goats milk too with her mum. Not dairy free.

Is it? I had no idea.

Yes will keep packaging. She’s my NDN.

Dark chocolate probably better for it.

Ewww palm oil. That’s that ruled out then.

Don't use butter, and don't try making it like a 'normal' cake.

This will make a small loaf tin sized cake. If you want to make 2 20cm round sponges to put together, then increase the amounts by 50%

180g s/r flour
20-30g cocoa powder
150g caster sugar
quarter tsp each of baking powder & bicarb of soda.

in a jug/bowl
200ml dairy free milk (soya or oat work well)
20 ml apple cider vinegar
dash vanilla essence
then let this mix sit for about 10 mins ( you can prepare the cake tin/put the oven on, etc)

You'll also need around 70ml vegetable oil

Sieve the cocoa, flour, baking powder & bicarb together, stir in the sugar.
Pour the milk mix in, add the oil, and mix it all together. DO NOT BEAT IT.
If it's very thick, add a little more dairy-free milk.

Pour into your tin and bake.

You can add dairy-free chocolate chips to the mix if you want, or wait and decorate the cake with whatever you have that meets her requirements.

DAIRY but this one is good if you want a butter lower in butter.
Smug Dairy Butter Block - Morrisons Online Groceries & Offers
No idea if it's suitable for baking.
Sadly, the cat decided it was delicious and ate some when I wasn't looking.

Thank you!

Pesky cats eh?! Mine normally goes full dairy but I’m not chancing her with my non dairy butter.

I don’t think I can risk even a teeny bit of dairy sorry, she reacts badly to it.

I am a baker. Cocoa is dairy free. My standard chocolate sponge is dairy free. The most simple base for a chocolate cake is:

Self raising flour
Cocoa
Light brown sugar
Eggs
Stork

(Some versions of Stork contain dairy, I use this one: https://www.asda.com/groceries/product/spreads/stork-baking-spread-alternative-to-butter-500g/6552296)

If you have your tin sizes of the number of tins you’ll use, I’m happy to help you with the quantities you’ll need of those ingredients.

Thank you!

Hence my big DAIRY at the start.
It kind of looks 'vegan' but it definitely isn't.

No need to apologise at all.

It probably was my fault for posting it here but the cat incident was recent and I'd looked up if the now inedible (other than by the cat) product was vegan or not.

Would anyone be interested in a free pet? Good mouser, very handsome, very clever.

Mayonnaise is an excellent substitute for butter in a chocolate cake. Helmans normal (not lower fat) is dairy free. Use the same weight as butter.

Sunflower oil is also a good substitute. Use about half as much as butter (by weight).

I don’t care for using dairy-free ‘butter’. Too highly processed IMO.

Lidl dark chocolate is (relatively) cheap and one of the nicest dairy free chocolates. We use a traditional Nero receipe 6oz fat flour and sugar add cocoa and 5-10ml vanilla essence . For the fat most we use pure sunflower spread.

This recipe is failsafe, and I always use Stork baking margarine instead of butter. It is intensely chocolatey. I don't make the ganache, but a chocolate buttercream icing instead (which you could use Stork for).

https://thehappyfoodie.co.uk/recipes/very-best-chocolate-fudge-cake/

This recipe is failsafe, and I always use Stork baking margarine instead of butter. It is intensely chocolatey. I don't make the ganache, but a chocolate buttercream icing instead (which you could use Stork for).

https://thehappyfoodie.co.uk/recipes/very-best-chocolate-fudge-cake/

I second block Stork rather than non-dairy spread.

have started using Tesco cooking chocolate when making vegan cakes and biscuits. It’s absolutely fine and far cheaper than the chocolate that is specifically marketed as being dairy free.

Having said that, it depends how careful you need to be. My vegan daughter is happy to eat stuff that says “may contain milk” provided that there is no milk in the actual recipe. I guess those with serious allergies may need to be more careful.

Daughter has dairy allergy and is now 24

she said Flora buttery (it’s df) and moo free or nomo chocolate, but to just make the cake sponge chocolate - cocoa powder. She said df cooking chocolate is 🤮