L.,
My husband is allergic to milk and has been since he was a baby. I am sure that the 2 kids with the allergies wouldn't want the other kids to not be able to have cake and ice cream just because of them. One option would be to get vegan cupcakes for the other 2 kids so that they have something. I think that Whole Foods has them. If you would like to make them yourself, I am pasting a recipe below.
As an FYI the only margarine at our store that does not have dairy proteins is Fleischmann's Unsalted Margarine. A lot of Duncan Hines frostings are vegan already, you can read the ingredients labels and find one if you want, I find that easier that making my own. Keep the ingredient lists for the foods, including the margarine, so the parents can double-check. Oreos have just recently become vegan (Newman O's have always been vegan). Foods are made with different ingredients at different locations and the ingredients change regularly.
Feel free to email me if you want: ____@____.com
D.
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.