I need to make a last minute cake and it has to be non dairy. I want to make a WASC because I am also making a regular (not non-dairy) wedding cake at the end of october and I want my friend to try it (I want to kill 2 birds with one stone, hahaha ) I know you can sub sour cream for vegan sour cream and other stuff but I am wondering if it compromises the flavor. Any ideas? Is a non-dairy WASC as tasty as a Dairy WASC? if so, what did you use? Thanks!
I am also looking for a non-dairy WASC recipe.
I use Duncan Hines cake mixes because some of them don't have dairy in it. I prefer the Butter Golden over the Yellow cake mix because I think it tastes better. Has anyone used DH's Butter Golden in a WASC cake before? Has anyone ever substituted the sour cream for a non-dairy one such as Toffuti's Sour Supreme? Please let me know. Thank you.
I have done this for other cake recipes NOT the WASC.
I use the Thai style coconut milk from a can, it is very thick when the can is shaken up at room temperature. You get a mild taste of coconut but a real moist cake. It's totally vegan.
I don't know how soy milk would work. I think some vegan recipes have tofu blended up with water.