Whether you're lactose intolerant, vegan, or simply out of dairy milk, plant-based alternatives can create equally delicious baked goods with the right knowledge.
After testing every major plant milk in cakes, cookies, breads, and pastries, I've learned which ones work best for different types of baking and why.
This comprehensive guide covers 7 dairy-free milk options with specific recommendations for different baked goods and pro tips for perfect results.
The 2 Best Substitutes
1. Oat Milk
Easy
(5/5)
Substitution Ratio
1:1 replacement
Texture: Rich and creamy
Flavor: Mildly sweet
Best for: Cakes, muffins, pancakes, bread
Pros & Cons
Creamy texture
Natural sweetness
Works in everything
Can be expensive
Slightly sweet
Shorter shelf life
Pro Tip
Choose unsweetened for savory baking. Creates tender crumb.
2. Unsweetened Almond Milk
Easy
(4/5)
Substitution Ratio
1:1 replacement
Texture: Light
Flavor: Very neutral
Best for: Delicate cakes, cookies, pastries
Pros & Cons
Neutral flavor
Low calories
Widely available
Thin consistency
Nut allergies
Less protein
Pro Tip
Thinner than dairy milk - add 1 tbsp flour for thicker batters.
Expert Tips
Professional Secrets
- Choose unsweetened varieties to control sugar content in recipes
- For richer results, use full-fat coconut milk in place of heavy cream
- Add 1 tsp lemon juice to plant milk for instant "buttermilk"
- Warm plant milk slightly before adding to yeast breads for better activation