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. :)

AI've used almond milk in a chocolate cake, it was really good. Cake also had some almond and hazelnut meal. Gosh it was delicious for an allergy friendly cake!

Thank you so much for the feedback! :) Is it a 1:1 ratio or do you think I would need to alter how much almond/coconut milk I put into my recipe?

ASubstitute almond milk exactly for the regular milk.

Thanks so much! So helpful. :)

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 :-)

Check w/customer before using any coconut as many people (me!) are allergic to it:(

some of the almond or coconut milks are sweetened with vanilla flavoring.  some are just plain.  make sure that you know which one you are getting and adjust your recipe accordingly.........

cheryl