How Do Dairy-Free Milk Alternatives Bake?
Decorating By krys121 Updated 16 Jan 2015 , 2:40pm by cheryl848

I have a client whose son has a milk (and soy) allergy. Since my chocolate cake typically uses milk, I will need to replace it. Does anyone have any experience with using almond milk in cakes? Does it bake the same way or would I need to adjust the rest of my recipe?
I usually use whole milk, so I'm a not sure how the fat ratio would change in the recipe if I changed it to another type of milk. Any advice about this would certainly be appreciated!
Thank you so much! :)

I haven't used it but I bet it would be great. Choco and almond go together very well. I really don't thing the change of milk is going to effect the recipe that much but then I don't kn ow the recipe nor the fat content of almond milk.
Also, isn't there milk solids in cocoa? Don't have any on hand to ck the lable.

I do this fairly regularly. Coconut milk is my favorite alternative for a milk, I also like the Earth Balance sticks for baking and for a butter alternative in frosting. Much better than shortening. You can also use coconut oil as a butter substitute in baking. :)




I would second the coconut milk - delicious in a chocolate cake, you just sub it out 1 for 1.
Personally I never took to almond milk while I had to be on dairy free and would liken it to replacing milk with water, yuck. I always found that the coconut milk gave the cakes a fluffier texture in such a good way but when I used my almond milk in a cake to get rid of it I found the cake to be a lot drier than usual but that may be also because I just dislike almond milk.
For a dairy free butter alternative I used nuttelex (I think I spelt that wrong) which comes in a tub where the margarine is kept at the supermarket.
I can't speak for all cocoa powder but you can definitely get it dairy/soy free. I missed chocolate a lot while I was off dairy and this was my way of making up for that - Chocolate cake :-)


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