It has made the introduction of solid foods a challenge, but we have gradually been figuring it all out. He drinks rice milk instead of cow's milk. Almond milk isn't an option because my picky little guy hates it. (Update: As he got older, he started loving almond milk.) I have baked with almond milk to sneak it into his diet since certain types have more protein. Even though there are a lot of foods he can't or won't eat, one of his favorite things is vanilla yogurt made from coconut milk.
Neither Lydia Grace or Eli, my other two children--have a milk allergy, so it has certainly been a new adventure for us. Figuring out a cake option for his first birthday was a kitchen adventure too. I came up with some delicious options, though. As my mother was eating a slice, she made sure to ask, "You wrote down everything you did, right?" Yes, I did! And I'm even sharing it with you today...
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup vegetable shortening
- 1 cup rice or almond milk (vanilla or regular)
- 1 teaspoon vanilla
- 4 egg whites (If you want the cake to be vegan, substitute the egg whites for 1/2 cup coconut yogurt.)
Grease (with vegetable shortening) and flour two round baking pans. Pre-heat the oven to 350 degrees. Mix the dry ingredients together in one bowl. Mix the remaining ingredients together in a separate bowl. Combine the ingredients in both bowls and mix until smooth. Pour the batter evenly into your two pans. Bake for around 30 minutes. Cool for a few minutes before removing the cakes from their pans.
- 2/3 cup vegan buttery sticks (softened)
- 1/2 cup rice milk (vanilla or regular)
- 2 teaspoon vanilla
- 1/2 teaspoon salt
- 8 cups powdered sugar
Beat vegan butter in a mixer until creamy. Add rice milk, salt, vanilla, and 1/2 cup powdered sugar. Blend the ingredients together. Continue adding 1/2 cup of the powdered sugar at a time. Mix until smooth. (If the frosting is too runny or too thick, you can add a little more sugar or rice milk.)
Frosting the cake:
Make sure the layers have cooled completely before frosting. Place pieces of parchment paper all around the edges of the cake stand. You want to be able to pull it away once you are done frosting the cake. Cut off the top of the layer you are going to use as the bottom of the cake. You want this layer to be as flat as possible. Place it on the cake stand. Spread a thick layer of frosting over the top and pull the icing to the edges and down the sides. Put the next layer on top. Use the same technique to frost this layer by spreading the frosting in the middle first and then pulling it to the edges and down the sides. Add more frosting to the sides, if needed, smoothing it out as you go. Pull away the parchment paper.