I love making birthday cakes and everyone in my family has their own “signature” birthday cake/frosting combination. These chocolate on chocolate with strawberry filling and white (not yellow) cake with chocolate frosting, sprinkles and the birthday name on it have been gracing our tables ever since my kids made their preferences know. The hitch in the birthday giddy up is that we always invite friends and a family who run the culinary gamut of lactose intolerant, diabetic, allergic to chocolate to Chrones and IBS.

Ever the concerned hostess I’ve always tried to have an alternative dessert to offer so that everyone can join in the celebration. The following recipes have all been birthday tested and are so good you may not want to wait another 365 days to serve them again.

STRAWBERRY BAKED ALASKA CAKE

Options for the lactose intolerant and on a sugar restricted diet
1 ready made pound of angle food cake

Meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar or sugar substitute
1 quart fresh strawberries, sliced
1 tablespoon sugar or sugar substitute

Assembly:

1/2 to 1 gallon pareve strawberry ice cream (low fat, sugar free etc.) or sorbet
cake
Meringue

Combine the sliced strawberries in a bowl with 1 tablespoon of sugar or sugar substitute. Toss to coat, cover and refrigerate.

Slice the cake length wise into thirds. Separate the layer and freeze them for at least 1 hour. Take the ice cream out of the freeze about 10 minutes before you’re going to use it. Place 1/3 of the cake on a cookie sheet. Spread 1/2 of the ice cream or sorbet on top of the layer. Place the second layer on top of the ice cream, spread the remaining ice cream or sorbet on top of the second layer and place the last layer on top. Wrap the cake in plastic wrap and place it in the freezer for at least 1 hour. I usually make this 1 or 2 days ahead of time. To assemble the Baked Alaska you have to work quickly.

You will want do this part just before you’re ready to serve. Preheat broiler. To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside. Remove the cake from the freezer. Spread the meringue on all sides and form peaks using a knife. Place the cake in the oven, and broil just until the meringue is light brown. Be careful not to burn peaks. Serve immediately with the sliced strawberries. Severs 8 to 10.

SUGAR AND DAIRY FREE CARROT CAKE

Preheat oven to 350. In a bowl combine the egg, apple juice concentrate, oil, and water. Set the mixture aside. Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, Spray 2 round 9" cake pans with non-stick pan spray. Gently stir the wet ingredients into the dry ingredients, just until moistened. Drain the raisins. Gently fold in the carrots and raisins. Pour the batter into cake pans, and bake for 25 to 30 minutes. Then reduce heat to 325 for 8 to 12 more minutes. Cool and serve. This cake will stay in the refrigerator for up to 4 days. It can also be frozen ahead of time. Serves 6 to 8.

HEART HEALTHY TROPICAL CAKE

Heat oven to 350. Grease and flour 8 x 8-inch square pan. In large bowl, combine the flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In another bowl, combine the pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well. Add the wet mixture to the dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into the prepared pan. Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Store tightly covered. Serves 10 to 12.

LACTOSE FREE SUGAR COOKIES

Light and sweet, these easy rollout sugar cookies will please any guest. They are soft, crisp, and taste great with a glaze or sprinkles

In a bowl of an electric mixer combine the powdered sugar, margarine, vanilla, almond extract, and egg, mix to combine. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate 4 hours. Preheat oven to 375. Grease cookie sheet lightly with lactose-free vegetable oil spray. Roll out the dough to about 1/4 inch thick and cut into shapes with cookie cutters. Sprinkle the top with granulated sugar if you are not frosting them and place on cookie sheet. (You can also sprinkle these cookies with colored sugar or decorations before baking). Refrigerate the cookies on the sheet for a few minutes before baking. Bake 7 to 8 minutes or until edges are golden. Remove from cookie sheet to cool. After baking and cooling the cookies, you can frost them if you haven’t sprinkled sugar on them. Makes 4 to 5 dozen cookies depending on the size.

Follow the frosting recipe below for a sweet, yummy lactose-free glaze. If you plan on frosting the cookies, do not sprinkle them with granulated sugar before baking.

LACTOSE FREE POWDERED SUGAR GLAZE

In a bowl mix all ingredients together until they form a smooth or drizzle-able consistency. Add extra Rice Dream as needed. Drizzle or spread over completely cooled cookies. You can add a drop or 2 of food coloring if you like.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.