Hi all, hoping someone could help. I offered to make a cake for a family friend, but it has to be dairy free. Figured I'd use Almond/Soy Milk and Country Crock Plant Butter for the milk and butter substitutes. But the sour cream is stumping me, could I just leave it out or is there a dairy free alternative to sour cream. I've heard of mayonnaise and instant pudding mix added to other cakes, but not sure if it would serve the same purpose for a scratch WASC, which would be better or if I should just TRY to track down some dairy free sour cream (thinking its safest bet) at a Whole Foods or something. Any input would help.
TIA.
Mayo contains eggs & oil - not sure if that's considered dairy free. I think I have heard of a non-dairy sour cream but have never used any. Leaving it out in my opinion will result in a less 'fluffy' cake - more dense I think. Are there non-dairy yogurts? That would be a better sub. Why don't yhou do a search for non-dairy sour cream and non-dairy mayo?
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