Are there any special tips for baking cakes without milk? Yes, and our guide will outline how to make dairy-free cake recipes easily.
If you need to replace milk, be sure to use ingredients with similar properties. Which products are suitable as a substitute for milk to make dairy-free cake recipes? Cereal drinks and soy milk in particular are ideal for without lactose.
Can I also bake completely vegan? Of course, there are also plenty of cakes where you can do without animal products. In some cases, however, this involves a much higher expenditure.
Almost every typical cake contains butter and milk. However, not everyone tolerates lactose particularly well and vegans do not have to do without suitable recipes for without eggs. In our article we show you which alternatives you can replace milk in the dough . In addition, we present you various cakes without milk, which not only look good, but are also very tasty.
1. These products are suitable as alternatives to (cow) milk
Milk performs various tasks when baking. On the one hand, it makes the dough liquid,so that it can be distributed well and then does not dry in the oven.
On the other hand, the milk proteins and fats contained ensure that the cake does not crumble, but maintains a smooth texture. In addition, milk supports the rise, even if baking powder pursues this purpose much better.
The possible replacement products must therefore have similar properties,so that the muffins or chocolate cakes succeed perfectly when you make dairy-free cake recipes.
The following alternatives are particularly suitable:
There are many alternatives to cow’s milk.
- Cereal drinks: Oat and spelt products are very suitable when you want to make dairy-free cake recipes, because they are quite neutral in taste and also contain gluten, which keeps the cake together when baking.
Most rice drinks, on the other hand, are suitable if you do not need gluten.
- Soy milk: The liquid obtained from the soybean provides a lot of protein and thus comes very close to the classic cow’s milk. The slightly viscous consistency is ideal for baking.
- Almond milk: In contrast to the two milk substitutes above, almond milk is inherently relatively sweet. So if you replace the milk at the next birthday cake, you can also do without a little sugar without the taste suffering.
The light almond note is suitable in almost any cake without milk, as many recipes also include ground hazelnuts or almonds.
- Coconut milk: In an exotic cake, you can easily replace animal dairy products with coconut milk. However, the taste changes, so this is not always a real alternative.
- Mineral water: Mineral water is suitable to replace only the liquid in the cake. The carbonic acid contained ensures that the cake remains loose.
Tip: You can also always choose a dough where you can do without dairy products due to the texture.
In this way, you don’t have to worry about replacing (cow) milk.
Good to knowAccording : to the Federal Center for Nutrition, about 80% of people who buy lactose-free products do not rely on them.
2. These cake recipes do without milk
In this section, we would like to introduce you to some recipes where you can either completely forgo milk or resort to a typical alternative.
2.1. Apple pie without lactose
Thanks to the pudding, no cream is needed anymore.
For the dough you need the following ingredients:
- 200 g vegetable margarine or vegetable oil (e.g. sunflower or olive oil)
- 100 to 200 g sugar (depending on how sweet you like your cake)
- a packet of vanilla sugar
- 300 g flour
- a packet of baking powder
- 125 ml soy milk
These ingredients must not be missing for the topping:
- 500 g apples (peeled)
- 150 ml soy milk
- a packet of vanilla pudding
Mix all the ingredients of the dough except for the soy milk to create a firm dough.Now halve the amount of dough and add the soy milk to one part.
If everything is well mixed, grease a springform pan (diameter: 26 cm) and flour it. Now add the dough.
From the second half of the dough, form sprinkles. This is best done if you shape the dough into a large lump and crumble individual pieces.
Now peel the apples and spread them in pieces over the bottom. Cook the soy milk, stir in the custard powder and add the mixture over the apple pieces to combine to form a nice mass.
Now sprinkle the prepared sprinkles over the cake and put in the oven preheated at 175 °C (upper-under heat).
After about 45 to 50 minutes of baking time, remove the cake from the oven, let it cool and gently remove it from the mould.
2.2. Currant cake in the tin without milk
For the dough of this recipe you need the following ingredients:
Optionally, you can also spread the fruit directly on the dough and bake it with it.
- 6 eggs (size M)
- 150 g flour
- 100 g sugar
- 100 ml sunflower or olive oil
- 50 ml mineral water
- 2 packets of vanilla sugar
- a pinch of salt
- a packet of baking powder
The topping consists of the following ingredients:
- 750 g red currants
- 2 packets of pie jelly (red)
- Sugar as needed (approx. 100 g)
First, separate the eggs. Now mix all the ingredients except the egg whites together and stir the mixture frothy. Now beat the egg whites and then gently lift the egg whites under the mixture.
Now place the dough on a greased baking sheet and bake for about 20 to 25 minutes at 175 °C on top-bottom heat.
Remove the cake from the oven and allow it to cool a little.
In the meantime, you can prepare the flooring. Wash the berries and remove the styles. Now you can add some sugar and stir in.
Next, spread the berries on the cake floor and fix the topping with cake icing.
The cake is already ready without milk.
3. A vegan cake – with this recipe you can do without animal products
With this recipe for the classic Russian plucked cake, you can do without milk and egg.
You need the following ingredients for the dough (in a 24 cm springform pan):
- 200 g flour
- 60 to 120 g sugar (depending on taste)
- 125 g margarine (vegetable)
- 1 packet of vanilla sugar or half a fresh vanilla pod
- 1 packet of baking powder
- 50 g cocoa
- 50 ml soy milk
- a pinch of salt
The filling is made up of these ingredients:
- 500 g soy yoghurt (instead of classic quark)
- a pack of pudding powder vanilla
- a packet of vanilla sugar (alternatively the other half of the mark of a vanilla pod)
- 50 to 100 g sugar (depending on how sweet you like it)
In terms of taste, you will hardly notice any difference to the classic Russian plucked cake.
Mix the entire ingredients of the dough together. Now take aside a little dough, which later provides the slack on the cake.
Grease and flour the springform pan. Now press the dough on the bottom and outside and place the cake briefly in the fridge while you prepare the filling.
To do this, mix all the ingredients together, remove the mould from the fridge and fill the cake.
Afterwards, only the clefts on the cake are missing, so that a real Russian plucked cake is created.
Bake the cake in the preheated oven for about 45 minutes at a temperature of 175 degrees above-low heat.
Tip: The sugar content hardly affects the baking result, so you don’t have to adjust the amount of ingredients with a larger or smaller amount of sugar.
Author: Genevieve Dumas is a food, fashion, health and beauty writer from New York, who has worked for a range of major magazines.