How We Make Our Non-Dairy Cakes Taste Just as Good as Dairy Cakes

People ask this all the time:
“Non-dairy? Wait… is that even real ice cream?”

A reasonable question.
Most of us grew up thinking dairy was the secret ingredient — the thing that gives ice cream its creamy, dreamy magic. Take that out and you expect something disappointing.
But in Melbourne birthday after birthday, something funny happens: the non-dairy cake is usually the first one gone.

Here’s how we pull that off every single time.

It starts with the Ice Cream

Our biggest weapon is simple:
Ben & Jerry’s Non-Dairy.

These flavours aren’t the icy, flavourless dairy-free tubs people remember from years ago. Ben & Jerry’s makes theirs from coconut, almonds, oats — plant-based blends that act like dairy without the dairy.

Scoop it and you’ll feel it instantly.
Soft. Thick. Smooth.
Exactly what an ice cream cake needs.

A couple of our favourites for building cakes:

• Choc Chip Cookie Dough Vegan & Non-Dairy

• Strawberry Cheesecake Vegan & Non-Dairy

Both stack cleanly into tall cakes and hold up beautifully under detailed decorations.

So how’s it creamy without milk?

Creaminess isn’t just “milk.”
It’s texture. Air. Fat. Structure.

Plants can do all of that.

When we blend our non-dairy flavours, we focus on:

• the right amount of air (so the spoon glides through)

• plant fats that behave like dairy fat

• keeping the mix stable so it stays smooth

This is what stops the cake from turning icy or crumbly.
The goal is simple: it should feel familiar.
Most people only realise it’s non-dairy when someone points it out.

The structure helps more than you’d think

Non-dairy ice cream holds shape better than people expect.
Which means we can still create:

• K-Pop birthday cakes

• Anime character cakes

• Labubu cakes

• Vintage heart cakes

• Footy cakes

• Tall, dramatic layered cakes

The colour stays bright.
The toppers stay upright.
Nothing sags, melts weirdly, or looks “different.”

You get the same celebration look — just safe for those who can’t have dairy.

The real test: Taste

After hundreds of orders, one thing is obvious:
kids don’t care that it’s non-dairy.
Adults don’t either.

The flavour hits the same way.
The sweetness feels right.
The texture still melts in your mouth.

Some people even say they prefer the lighter, cleaner finish of our non-dairy cakes.
And for parents dealing with allergies or intolerances, seeing their child enjoy a slice without hesitation? That moment matters more than anything.

Why we put so much effort into it

Because one cake should be enough for everyone.

No parent wants to manage two cakes or explain why one child can’t eat the main one.
When the whole table can enjoy the same cake, the party feels easier.
Happier.
More connected.

That’s how birthdays should be.

At Ice Cream Cakes Melbourne, getting non-dairy cakes to taste just as good as dairy isn’t a challenge anymore — it’s something we’re proud of. And honestly, nothing says “we nailed it” better than a table full of empty plates and a room full of happy faces.