Choosing the Best Dairy-Free Milk for Your Cakes

The Scoop on Plant-Based Baking Ingredients

Not all non-dairy milks are created equal. The protein and fat content vary wildly, affecting your final bake.

Soy Milk

The gold standard for baking. Its high protein content allows it to curdle like buttermilk when mixed with vinegar, making it perfect for vegan red velvet cake.

Oat Milk

Creamy and sweet, oat milk promotes beautifully browning due to its sugar content. It's excellent in cookies and golden crusts.

Almond Milk

Light and often low-fat, it can sometimes result in drier cakes if not paired with added fats like oil or vegan butter. Use it in lighter, delicate sponges.