Did you know that, according to the National Institute of Health, 65% of the world population is “Lactose-Intolerant”? It is a common problem all around the globe.
Lactose-intolerance occurs to a person when he has a decreased ability to digest the lactose present in dairy foods, such as milk, cheese, yogurt, butter, ice-cream, etc.
Now the question is: how is a lactose-intolerant person supposed to get the necessary and healthy nutrients present in dairy products? Easy! Get some alternatives from other non-dairy cooking ingredients. There are many yummy recipes for dairy-free baking as well. Let’s have a look at a few of them.
Easy Recipes for Dairy-Free Baking
There are thousands of recipes for baking dairy-free. We’ll only share some of our favorites here, which all are very easy to prepare.
1. Dairy-Free Chocolate Cake
- White all-purpose wheat flour: 3 cups
- Baking soda: 2 teaspoons
- Sugar: 2 cups
- Vanilla extract: 1 teaspoon
- Table salt: ½ teaspoon
- Vegetable oil: 1 cup
- Unsweetened cocoa-powder: ½ cup
- Water: 2 cups
- Distilled vinegar: 2 tablespoons
First of all, preheat the oven to 175 degrees Celsius. Now take a large bowl and mix three cups flour with two cups sugar, ½ teaspoon salt, two teaspoons baking soda, and ½ cup cocoa.
Add one cup vegetable oil, two tablespoons vinegar, two cups water, one teaspoon vanilla essence to the mixture. Smoothly beat the mixture by your hand.
Now pour this mixture into a 9×13 inch pan and put the pan inside the oven—bake at 175 degrees Celsius for about 40 minutes.
If the cake isn’t baked enough yet, put it back in the oven and bake for another 5-10 minutes. Your dairy-free chocolate cake will be ready at this time. Slice and serve it.
2. Dairy-Free Cheese Cake
- Vegan cookies: 34 pieces
- Vegan butter: 1/3 cup
- Raw cashew: 1 cup
- Dairy-free cream cheese: 16oz
- Canned coconut cream (frozen): 400ml
- Caster-sugar: 330g
- Salt: ½ cup
- Cornstarch: ½ cup
- Vanilla extract: 1 teaspoon
- Lemon juice: 5 tablespoons
- Zest of lemon: 2 tablespoons
First of all, preheat the oven to 160 degrees Celsius. Now put 28 pieces of the vegan cookies in your food processor and make crumbs by processing them. Add the vegan butter with the crumbs and again process until all the crumbs are mixed evenly with the butter. Now spread this mixture on a 9-inch pie dish.
Let’s prepare the filling now. Take your blender jug and fill it with the frozen-hard coconut milk and raw cashews; now blend smoothly. Then, add the lemon zest to the mixture and blend with your hand using a spoon.
Take the crumby-crust which we made earlier and pour all the filling on it; bake for 60 minutes. After 60 minutes, open the door of the oven and let the cake cool down inside the oven for another 60 minutes.
Now take it out of the oven and leave it to room temperature for a while and put it inside your fridge to chill it down. After chilling the cake overnight, crush 8 vegan cookies on top of it and serve.
3. Dairy-Free Chocolate Muffins
- Flour (white, whole wheat): 1 cup + 2 tablespoons
- Egg: 1
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Cocoa powder (unsweetened): ½ cup + 2 tablespoons
- Chocolate chips (dairy-free): 1 cup
- Sea salt: ½ teaspoon
- Maple syrup (pure): ½ cup
- Applesauce: ¾ cup (at room temperature)
- Almond milk (unsweetened): 1/3 cup
- Avocado oil: 1/3 cup
- Vanilla extract: 1 and ½ teaspoons
As usual, preheat the oven to 190 degrees Celsius. Prepare a twelve-cup muffin pan by wrapping in the cupcake papers. Take a big-sized bowl and pour the flour, cocoa powder, baking soda, and baking powder in it and stir them to mix properly.
In another bowl (a small one), make a fine mixture with the maple syrup, applesauce, almond milk, egg, oil, and vanilla extract. Stir them gently until they are mixed properly.
Pour this mixture on the previous mixture and again, mix them. Add the chocolate chips with the final mixture.
Now fill ¾ of all the muffin tins with the mixture and bake them for 15-20 minutes. Take the tray out and let them cool down for 5-10 minutes. Take them out of the pan and place on a wire rack to cool down properly.
Your delicious muffins are now ready to be served.
4. Dairy-Free Cookies
- All-purpose flour: 2 cups
- Oat flour: ½ cup
- Unrefined sugar: 1 cup
- Brown sugar: 1 cup
- Peanut butter: 1 and 2/3 cup (crunchy and cold)
- Soymilk: 1/3 cup
- Baking soda: 1 and ½ tablespoon
- Baking powder: 1 tablespoon
- Lemon juice: 1 and ½ tablespoon
As always, firstly, preheat the oven to 190 degrees Celsius. Oil two large baking sheets lightly. Take a small bowl and mix the soy milk properly with the lemon juice and let it sit for a few minutes until the mixture is condensed.
Let another bowl be poured in with flours, baking soda, baking powder, and salt and mix properly. Take a big bowl now and blend the peanut butter with the sugars in it by a hand-mixer for few minutes.
Add the previous mixture with it and stir until they are properly mixed. Place the mixture in your freezer for 10-12 minutes. Make small mounds with this batter and place them evenly on the baking sheets, keeping them 2 inches apart from each other. Flatten them if necessary.
Bake for 10-15 minutes and take them out of the oven to cool down for 5 minutes. Now place them on a wire rack to cool down finally. Cookies are ready to be eaten!
5. Dairy-Free Bread
- Whole-wheat flour: 2 cups
- All-purpose flour mixed with bread flour: 1 and ½ cups
- Dry yeast: 2 and ¼ teaspoons
- Unsweetened dairy-free milk beverage: ¾ cup (warm)
- Water: ½ cup (warm)
- Extra-light olive oil: 2 tablespoons
- Honey, maple syrup: 2 tablespoons
- Salt: 1 teaspoon
Pour the water in a small bowl, add the yeast, and stir to liquefy it. Leave it this way for 10 minutes. Take another bowl, a large one, and mix the whole-wheat flour with the milk beverage, oil, honey-maple syrup, and salt until they get creamy.
Add ½ cup flour with the yeast mixture and stir until it becomes solid. Squeeze the dough and repeatedly add one by one tablespoon of flour to the dough until it becomes both smooth and sticky.
Put this dough in a deep bowl – filled with oil, and cover the dough with this oil. Loosely cover the bowl with a plastic wrap. At room temperature, the dough will be almost doubled in size after an hour.
Place the dough on a flat surface, punch it down gently, and divide it in half. Now roll both the doughs to make an 8-inches wide dough. Roll the dough to make a cylindric shape, starting from their corners. Repeat this.
Take a 9×5-inch loaf pan; grease and flour it properly. Place the dough in it, make sure it’s evenly distributed all over the inside surface of the loaf-pan. Cover it with a plastic wrap. Leave it for an hour. The dough will rise.
Preheat the oven to 190 degrees Celsius, bake for around 40 minutes. If the loaf gets a golden-brown texture and pulls itself from the side of the pan, then it is ready. Remove the bread from the pan and place it on a wire rack to cool it down properly. You can have a bite now!
These were some of the easiest recipes for dairy-free baking. Hopefully, it will be beneficial for you. Don’t forget to share these recipes with your friends and foes. Oh, and don’t forget to give them a try, either.