It sounds like the Manna recipe at the site below (scroll down) only using Chocolate Cake instead of Angelfood. Here is a link that might be useful: Manna

You don't say what part of dairy you are having a problem with? If it's lactose intolerance, then it's a different "beast" than an allergy to milk. If it is lactose intolerance, then you can actually still consume dairy using a Lactaid supplement to aid the digestion of the milk. Choose high fat sources, such as butter or cream, because they naturally have less lactose in them to begin with. Use ghee, instead of butter, since it is the fat only from butter and the milk solids have been removed. If it's an alergy to milk, you can use nut milks as a dairy substitute. A good book on the subject is, "Not Milk...NUT MILKS!" by Candia Lea Cole. It's easy to make your own at home. Almond milk is a fairly good source for calcium and tastes good. You can get good almonds at a good price from Sam's Club. Coconut oil is a fairly good substitute for butter as a spread on bread. I'd suggest a brand that doesn't have the coconut flavor, such as LouAna brand (I can get it at Wal-Mart in the same area as Crisco). If you start looking at vegan cookbooks and vegan web sites, you will find a lot of useful information about avoiding dairy products. As far as yeast... do you have Candida or thrush? Yeast is not just one thing and you haven't been specific enough. For instance, people who avoid baker's yeast (the kind you use to make bread), often use sourdough (or natural yeast). You'd probably have to start making your own breads, because even most "sourdough" breads made commercially will also include baker's yeast. They are two different types of yeast. Naturally-occuring yeast is on everything, and it's impossible to avoid "yeast". Tortillas will work very well to make sandwich wraps, instead of using yeasted bread. There are other yeast-free flat breads that will substitute well. Good luck. Keep a book of menus and a nice long list of foods you CAN eat. You'll be surprised how much there is out there. Our son had to avoid dairy, and we never felt deprived. -Grainlady

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

Here is one that I found but haven't tried it yet. Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml." Ingredients 3 Cups whole wheat flour (preferably stone ground) 4 tsp. baking powder 1 tsp salt 1 1/2 Cups liquid (I use rice milk or water but it works with any liquid) 1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil) Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400F/200C. "I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.