RECIPES

Dairy-free Whole Wheat Orange Cake

Living a dairy free life, especially for a dessertholic is a complete nightmare. It becomes very tough when you’re meeting friends at cafes or invited to parties because you’re not sure what ingredients go into those cakes and other sweet treats. Baking without butter and milk is not easy. You end up with such a different texture but sadly, there’s no other way out.

Growing up, I would always feel sorry for my peers who didn’t get to feel that excitement, every time they saw an ice-cream truck. (Now kids have way more options). But point is, it has never been easy and being a milk baby all my life, little did I know I would fall into the same category, years later.

I’m still not really suffering from lactose intolerance but recently I’ve started to feel sick, every time I drink milk. I get this acute stomach ache and nauseous feeling. So I’m trying as much to stay away from it, although I must admit that cheese has been my toughest call. And surprisingly, it’s not been too hard on my tummy. But been a little scared to have butter again as cow’s milk just puts me off.

It’s so strange because for the last 22 years of my life, I’ve been so attached to milk and its products. Even during my board exams, while all my other friends would have mugs of coffee to keep awake, milk did the trick for me. Don’t know if an overdose caused this but I’m being very careful now and trying to stay away as much as I can.

Some people are just unfortunate to have this. Lactose intolerance happens when there’s not enough of the enzyme lactase in your digestive system to break down the lactose. The most common symptoms are stomach cramps, nausea, diarrhea, bloating and acne. I’ve noticed apart from cramps and nausea, it really triggers my acne too.

Being dairy-free in today’s day and age is really not that bad. It is a little more expensive but accessible. You’re not missing out on too much. And one of the ingredients, I would like to stress on part of a dairy-free diet is egg.

It’s a very common misconception. Even though you’ll find them in the ‘dairy section’ in a supermarket along with butter, cheese, yogurt and milk. It is not dairy and never will be. Dairy is a product of the mammary gland of mammals. It basically refers to milk and anything made from milk. And eggs do not contain milk nor do they come from a milk-producing animal. We mostly eat eggs that come from chicken. So take a deep breath and enjoy them in your dairy-free diet.

This recipe contains eggs because I love the texture I end up with but if you’re vegan or vegetarian, don’t panic. You can substitute 1 egg with 1/4 cup of soy yogurt. It will just become a little extra moist, but well if that’s how you like it, then you’ve got a winner cake!

It’s got whole-wheat flour, brown sugar and almond milk. All ingredients that are relatively healthy. There are some days where I just cut a slice and have it for breakfast. Love the moist, crumbly feel of it.

Let me say this again, turning dairy-free ain’t that easy at all but there’s a lot more to explore and I’m going to be posting more recipes on this space. So hope you enjoy them!

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Print Recipe
Dairy-free Orange Cake
A dairy-free healthy breakfast cake, perfect for anyone with a lactose intolerance allergy.
Course breakfast, dessert
Servings
Course breakfast, dessert
Servings
Instructions
  1. Pre-heat your oven to 180 degrees C and grease a round cake pan.
  2. In a medium bowl, combine all purpose flour, orange zest, cinnamon and baking powder. Whisk until well combined.
  3. In a large bowl, beat sugar and oil until the mixture becomes light and fluffy.
  4. Add in the eggs, one at a time. Next, add the vanilla and beat the mixture well.
  5. Then, add the dry ingredients to the wet ingredients, alternating with orange juice . Be careful to not over mix.
  6. Pour the batter into the prepared cake pan.
  7. Bake at 180 degrees C for about 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  8. Serve warm.
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