Lactose Free Cake ??? Is It Store Mix Or Homemade?

π Day Pie #3 – Mexican Hot Chocolate Pie with Churro(ish) Crust
Image by djwtwo
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies.)

I made 4 pies this year; the two I’m posting today I only finished up this morning, as I was letting their respective fillings set up overnight before adding their toppings. I usually bake two kinds of pies for Pi Day: pies with geeky Pi puns (yesterday’s pies are both in this category), and pies that are recipes I’m experimenting with. This pie is the latter, and is inspired by spiced Mexican hot chocolate. One part of the experiment failed: for the “churro” crust, I actually wanted a deep-fried crust. My experimental technique (shape and dock the crust, freeze it solid, then unmold it from the pan and drop it hot oil while trying to hold it down with a perforated disposable aluminum pie plate, in hopes of using the dough’s attempt to float to force it to hold its shape) didn’t work, and I ended up with a very shallow, not-very-pie-like shell. I have another alternate technique I’m considering that might work, but that’ll have to wait for next time.

Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/4s @ ƒ/5.6, ISO100. I had natural light to work with for a change, coming in from a window camera left, with a little fill added with a white reflector on the right. Color finishing in Aperture.


for the crust
crust for 1-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)
1 tbl. melted butter
cinnamon sugar

for the filling
8 oz. bittersweet chocolate, melted and cooled slightly
1 c. heavy cream, cold
3 large eggs
3/4 c. sugar
2 tbl. water
2 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tbl. vanilla extract
8 tbl. unsalted butter, cut into 1/2” pieces and softened

for the topping
1 c. heavy cream, cold
1 tsp. sugar
1/2 tsp. vanilla extract


Line a pie plate with the crust, crimp the edges, dock it with a fork, and refrigerate the crust for at least 30 minutes. Line the crust with foil and pie weights (or dry beans) and parbake it for 15-20 minutes at 350°F. Remove the pie weights and foil and continue baking until golden brown, another 5-10 minutes. While still warm, brush crimped edge and interior of the crust with the melted butter, and dust thoroughly with cinnamon sugar. Set aside while you prepare the filling.

Whip the heavy cream with a mixer to stiff peaks. Set aside in the refrigerator while you continue work on the filling.

Set a medium bowl over a saucepan of water. Set over low heat (you want the water to be just barely simmering). In the bowl, combine the eggs, water, sugar, and half of the spices, and mix continuously with a hand mixer at medium speed until the mixture is light and foamy and has come to a temperature of 160°F (this will take 6 to 10 minutes.) Remove from the heat and continue to mix at medium speed until it cools to room temperature, another 8 to 10 minutes. Add the melted chocolate and remaining spices and mix to combine thoroughly. Fold in the whipped heavy cream with a spatula just until no streaks remain. Pour the mixture into your prepared pie shell, smooth out the surface, then put in the refrigerator for at least 3 hours, preferably overnight, to set.

To top, whip the cream, sugar, and vanilla together to firm peaks. Top the pie with the whipped cream and a dusting of cinnamon when serving.

Are you in need of a delicious lactose free cake? With so many people being lactose intolerant today, there are a number of cake recipes available to suit anyone’s needs and tastes. You can now buy dairy free cake mixes and some bakeries will even make you one (you have to ask).
Being lactose intolerant isn’t the end of the world; in fact, it’s the beginning. Just because your body can’t process lactase properly or at all doesn’t mean that you are not able to enjoy many of the foods you love. Desserts are in important part of our lives and there are many traditions which involve having a cake.
When you are looking for a complete cake mix, you will find that some mixes are also gluten free. Don’t be alarmed by this, this is actually good for you. The mixes will taste a little different than what you are used to, but the manufacturers are doing their best to create a quality product. It may be easier to make a lactose free cake from scratch as you have control over the ingredients and you also know that there will not be any cross contamination.
Store Bought Mixes
There are several brands on the market today; each has different flavors. The taste of a lactose free cake is individualized and with a little imagination you can make them even better. Below are some of the more common brands:
‘ Arrowhead Mills ‘ Bob’s Red Mill ‘ Cherrybrook ‘ Dr. Oetker ‘ Hodgson Mill
Many of the mixes noted above list oil as a required ingredient that you need to add. If one does require butter, just use a dairy free soy butter or margarine instead. If your local grocer doesn’t carry any of the above brands, they should be available at your local health food store or online.
Homemade Cakes
Almost any traditional cake can be converted into a lactose free cake and many have. You can find hundreds of recipes online or you can create your own if you have a good understanding what ingredients are required. One of the more popular dairy free cakes is angel food; there are of course, white or yellow cakes, carrot cakes, cheesecakes, chocolate cakes and there are a number of great tasting vegan recipes that are also dairy-free.
Some common ingredients found in a lactose free desert that you may want to have on hand would be: cake flour, unsweetened almond, rice or soy milk and dairy-free margarine. Some recipes do call for regular flour, vanilla sugar, baking powder and of course eggs. You could use an egg replacer but spend a little extra time when preparing the cake with the egg replacer; some recipes may not do as well with this ingredient as others do.
It’s best to use the ingredients that the recipe calls for as typically the creator spent a lot of time trying to perfect it. Of course, if you can make the cake better then go for it. Give yourself the gift of a healthy life; make yourself a lactose free cake.
Are you looking for some more lactose free recipes? Desserts being left out of the diet for those who are lactose intolerant is just wrong. Just about everyone I know has a sweet tooth and just because your body and milk don’t get along doesn’t mean you have to go without.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × 1 =