Making dairy-free baked goods can be tricky, but with the right substitutions, you can make delicious dairy-free cakes that are just as moist and flavorful as traditional cakes made with milk and butter. Whether you need to avoid dairy due to an allergy or intolerance, or simply want a vegan cake mix, there are plenty of options for creating a custom dairy-free cake mix right in your own kitchen.
Why Make Your Own Dairy-Free Cake Mix?
There are some dairy-free cake mixes available on store shelves, but making your own allows you to control exactly what goes into the mix. Store-bought mixes often contain preservatives, artificial flavors, colors, and other additives. By mixing up a batch of cake mix yourself, you can use all-natural ingredients and adapt the recipe to your own dietary needs and preferences. Plus, homemade cake mixes are generally more affordable than store-bought options.
You can customize a dairy-free cake mix in many ways:
– Substitute non-dairy milk such as almond, soy, coconut, oat or even water for the milk
– Use dairy-free margarine or oil instead of butter
– Replace eggs with flax eggs, banana, applesauce or commercial egg replacer
– Swap in dairy-free chocolate chips or cacao nibs for milk chocolate
– Experiment with dairy-free extracts like almond, coconut or vanilla
– Add extra oomph with citrus zest, cinnamon or espresso powder
– Mix and match gluten-free flours like oat, almond, coconut as desired
No matter your dietary needs, you can craft a custom cake mix to match. Read on for how to mix up the perfect dairy-free cake batter every time.
Dairy-Free Cake Mix Ingredients
While traditional cake mixes rely heavily on milk products and eggs, there are a plethora of plant-based ingredients that allow you to mimic the moisture, texture and flavor of conventional cakes. Here are some of the essential components to use in dairy-free cake mixes:
Flour
All-purpose flour forms the base of most cake batters. For a simple swap, opt for all-purpose gluten-free flour blends made from ingredients like rice flour, tapioca starch, and potato starch. Almond flour and coconut flour are delicious alternatives that result in even richer, denser cakes. Sorghum flour is milder tasting than some gluten-free flours. Test out a mix of flours to find your favorite blend.
Sugar
Granulated white sugar can be used to sweeten dairy-free cake mixes. For a more natural option, try coconut sugar or organic cane sugar. Maple syrup and agave nectar lend delicious molasses notes. Just reduce the liquid slightly to account for their higher moisture content.
Leavening Agents
Baking powder and baking soda give cakes lift and fluffiness. Use approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per 1 cup of flour. Activate the baking soda by mixing it with vinegar or lemon juice.
Fat
For rich flavor and moist texture, incorporate a blend of liquid and solid fats. Canola oil, coconut oil, avocado oil and melted non-dairy buttery spreads mimic the effects of butter. Lower fat options include unsweetened applesauce or banana puree.
Egg Replacements
Ground flax or chia seeds whipped with water stand in for eggs in baking. Other substitutes include mashed banana, applesauce, coconut yogurt, or commercial egg replacer powder.
Dairy-Free Milk
Nondairy milks like almond, oat, soy or coconut add moisture without the dairy. Opt for unsweetened varieties. Reduce other liquids slightly to allow for the higher water content.
Flavorings
Personalize your mixes with vanilla extract, almond extract, coconut flavoring, citrus zest, cinnamon, coffee and more. Dairy-free chocolate chips or cacao nibs make decadent chocolate cakes.
Salt
A pinch of salt brings out the sweetness and balances all the flavors. Use 1⁄4 to 1⁄2 teaspoon per cake mix.
Basic Instructions for Mixing Dairy-Free Cake
Once you have your ingredients selected, it’s easy to whip them up into a simple cake mix. Here’s a step-by-step guide:
1. Whisk together all the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda and salt. Break up any clumps.
2. In a separate bowl, whisk together the wet ingredients: oil and/or butter substitute, nondairy milk, egg replacers, extracts and flavorings.
3. Pour the wet mixture into the dry ingredients and stir with a spatula just until blended together. Avoid overmixing – this can cause the gluten in the flour to toughen.
4. For a smoother batter, sift the dry ingredients or mix with an electric mixer on low speed before adding the wet ingredients.
5. Store cake mixes in an airtight container. They’ll keep for 1-2 months at room temperature or 3 months refrigerated.
6. To bake, grease and flour cake pans. Follow recipe instructions for batter amount and baking temperature/time.
7. Check cakes 5-10 minutes before the minimum bake time and rotate pans if browning unevenly. Cakes are done when a toothpick inserted in the center comes out clean.
8. Allow cakes to cool completely before frosting or serving. Enjoy your homemade dairy-free cakes!
Adapting Recipes to Dairy-Free Cake Mixes
You can substitute DIY cake mixes in place of conventional mixes in just about any recipe, but you may need to make some adjustments:
– Since dairy-free cake mixes tend to be denser and moister, reduce oven temperature by 25°F to avoid overbrowning.
– Add a bit more leavening (about 1⁄4 tsp extra baking powder) per cup of flour to ensure adequate rise.
– Use milk or alternativesparingly. Non-dairy mixes tend to require less added liquid.
– Allow for extra baking time, testing doneness with a toothpick. Dairy-free cakes often take 5-10 minutes longer than recipes state.
– Cool cakes completely before frosting or filling. Dairy-free cakes need to fully set before decorating or they may break apart.
– Adjust consistency of frostings and fillings. Dairy-free cakes tend to be more porous so lighter fillings work best.
With some minor tweaks, you can make everything from layer cakes to sheet cakes to cupcakes using your homemade non-dairy cake mix.
Storing and Freezing Dairy-Free Cake Mixes
One advantage of mixing up batches of cake is that you can store leftovers for later. Here are some tips:
– Let cake mix cool completely before storing to prevent moisture from condensing in container.
– Use an airtight container like a mason jar, plastic container with tight lid, or resealable plastic bag. Push out excess air before sealing.
– Store at room temperature in a cool, dark place for 1-2 months. For longer shelf life up to 6 months, refrigerate or freeze.
– Moisture or clumps may develop in stored mixes. Stir or sift before using.
– To freeze, scoop mixed batter into a freezer-safe container, leaving headspace for expansion. Seal and freeze up to 3 months.
– Thaw frozen cake mix batter overnight in refrigerator before using. Whisk together thoroughly.
Properly stored, homemade dairy-free cake mixes will stay fresh for weeks to months, letting you whip up sweet baked treats anytime.
Sample Dairy-Free Cake Mix Recipes
To give you ideas for crafting your own custom dairy-free cake mixes, here are a few tasty recipes to try:
Basic Vanilla Cake Mix
| 4 cups | Gluten-free flour blend |
| 2 cups | Granulated sugar |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 tsp | Salt |
| 4 tsp | Vanilla powder or 2 tsp vanilla extract |
Whisk together all ingredients. Store in airtight container up to 2 months.
To bake: Use 2 cups mix + 1 flax egg + 1⁄2 cup nondairy milk. Makes one 8-inch round or square cake.
Chocolate Cake Mix
| 3 1⁄2 cups | Oat flour |
| 1 cup | Cocoa powder |
| 1 1⁄2 cups | Coconut sugar |
| 2 tsp | Baking soda |
| 1 tsp | Baking powder |
| 1⁄2 tsp | Salt |
| 1 cup | Dairy-free chocolate chips (optional) |
Whisk dry ingredients together. Fold in chocolate chips. Store in sealed container up to 1 month.
To bake: Use 2 cups mix + 1 banana + 1⁄2 cup water. Makes one 8-inch layer cake.
Spice Cake Mix
| 3 cups | Gluten-free or all-purpose flour |
| 1 cup | Sugar |
| 4 tsp | Ground cinnamon |
| 2 tsp | Ground ginger |
| 1 tsp | Allspice |
| 1 tsp | Nutmeg |
| 1 tsp | Baking soda |
| 1⁄2 tsp | Salt |
In a bowl, whisk together the flour, sugar and spices. Store in an airtight container up to 6 months.
To bake: Use 2 cups mix + 1⁄2 cup applesauce + 1⁄2 cup water. Makes one 9×9 inch cake.
Tips for Making Dairy-Free Cake Mixes
Follow these helpful tips for whipping up smooth, flavorful homemade cake mixes minus the dairy:
– When creaming butter or margarine with sugar, allow it to fully soften for easier blending
– Beat in eggs one at a time to avoid curdling, especially when using dairy substitutes
– Alternate adding dry and wet ingredients in batches to prevent overmixing
– Fold in delicate ingredients like chocolate chips by hand at the end
– Chill cake batter for 15-30 minutes before baking when using oil instead of solid fats
– Check for doneness early to prevent overbaking denser dairy-free cakes
– Let layers fully cool before stacking to prevent moisture seeping out and crumbs
– Add a teaspoon of cornstarch to whipped dairy-free frosting for sturdier consistency
– Store frosted cakes refrigerated and allow to come to room temp before serving
– Dust off dry crumbs from cutting to prevent crumbly texture in frosted cakes
With the right techniques, your dairy-free cakes will stay tender and hold together for perfect slices every time.
Frequently Asked Questions
Get answers to some common questions about creating and using homemade dairy-free cake mixes:
What milk alternatives work best in cake mixes?
Unsweetened almond milk, oat milk and soy milk are ideal in baking, since their mild flavors allow other ingredients to shine. Avoid coconut milk which can impart coconut flavor.
Do I need to use special pans for dairy-free cakes?
Regular cake pans work fine. Optionally line pans with parchment paper for easier release, especially for thicker batters.
Can I adjust the protein content by using different flours?
Yes, you can swap almond or coconut flour to increase protein levels in your dairy-free cakes.
How do I get a light, tender crumb without eggs or dairy?
Use cake flour, limit mixing once liquids are added, and avoid overbaking. Incorporate whipped egg replacers to add air pockets.
What binders can help hold dairy-free cakes together?
Ground flax seeds, xanthan gum, guar gum, or gelatin can help give structure to dairy-free cakes. Start with 1⁄2 teaspoon per cake.
Why do my cakes sink in the middle without dairy products?
Insufficient leavening, overmixing, and premature cutting while still hot can all cause sinking. Be sure to fully cool cakes before decorating.
How do I get a nice rise on my dairy-free cakes?
Whip egg whites or aquafaba to soft peaks and gently fold in at the end for lift. Let batter rest before baking too.
What dairy-free frostings pair well with homemade cake mixes?
Try coconut whipped cream, cashew frosting, avocado frosting, chocolate ganache, fruit preserves, or vegan buttercream.
Conclusion
From classic vanilla and decadent chocolate to spiced pumpkin and carrot cake, the flavors are endless when you make your own customized dairy-free cake mixes. With the right blend of non-dairy ingredients for moisture, richness and lift, you can bake incredible egg and dairy-free cakes that are just as delightful as traditional versions. Whip up a big batch of mix to have on hand for birthdays, holidays and impromptu sweet cravings. Get creative with your favorite flavors and recipes – the possibilities are infinite for crafting perfect cakes without milk or butter. No more reading labels or settling for store-bought mixes. The secret is enjoying light, fluffy, melt-in-your-mouth dairy-free cakes made right in your own kitchen.
