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Looking for a substitute for milk in baking? There are plenty of alternatives out there. So whether you want to go dairy free, or you're just looking for a richer or creamier alternative when baking a cake, you can try these different alternatives for great results.
Heavy cream
Heavy cream, sometimes called ‘heavy whipping cream’ has a fat content of up to 40% and is about the richest dairy product you can get. It is generally used to add moisture to cakes and is often used in the process of making ice cream. Heavy cream whips up very well and it holds its shape longer than traditional whipping cream.
Non-dairy milk
Today there are so many plant-based milk options, including oat milk, rice milk, almond milk, hazelnut milk, hemp milk and coconut milk, to name just a few. Some of these non-dairy milk substitutes have a lower carbon footprint than others, but they generally all work well as a dairy-free alternative for baking.
Half and half
Half and half is exactly what the name suggest it is – half whole milk and half cream. That brings the fat content up to anywhere between 10% and 18%. This means it is a richer and creamier alternative to using milk in baking.
Yoghurt
Yoghurt can act as an alternative to milk in baking and will add moisture to whatever you are baking. It can also act as an alternative to buttermilk in bread and scones.
Canned coconut milk
The main difference between canned coconut milk and the one you find in a carton is the amount of water present. Canned milk has less water and is, therefore, more dense and creamy. While this ingredient is very popular in Asia, and particularly in south-east Asian cooking, it makes a very good plant-based baking alternative to milk and adds plenty of moisture as well as adding lovely coconut flavour.
Evaporated milk
Evaporated milk is milk that has been condensed by heating, so that it becomes richer and denser. It is different to sweetened condensed milk in that it has no added sugar. It was developed as a way to make milk last longer on the shelf, but it is often used as a milk alternative in baking cakes and desserts.
Sour cream
Add sour cream when cooking for moisture and a neutral flavour. Much like yoghurt, sour cream can be stirred in to your batter, loosening it up and adding a degree of thick creaminess to the texture.
Water
When you need to thin out a batter or a cake mix, you can add water. While water can evaporate in the oven, it can be an adequate way to keep your cakes moist and spongy.
With so many people going plant-based and dairy-free in their drinking choices, it means there are so many more viable alternatives to milk when baking cakes. Try a few of them to find the one that works best for your recipe.
