Nondairy Milks

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Baking with nondairy milks adds a nice creamy texture to cakes. I like vanilla-flavored milks. If you’re looking to lower the sugar content, unsweetened nondairy milks work just as well. Nondairy milks are very simple to substitute in recipes, most having the same consistency and weight. (You can also substitute a 100-percent all-natural fruit or vegetable juice for milk. For example, I use carrot juice in orange-carrot cake and beet juice in red velvet cake!)

Rice Milk

This milk is my go-to dairy alternative for baking. Its subtle flavor makes it versatile so it can be used in any recipe.

Soy Milk

Like rice milk, soy milk has a subtle creamy texture. Because many people have allergies or sensitivities to soy, I only use it on rare occasions.

Coconut Milk

With coconut milk’s high fat content, it should only be used when making a dense, rich dessert. I like to use it when making coconut cake or ganache.

Nut Milks

Nut milks are great for extra protein and flavor. The only downsides: They have a very distinct flavor and are off-limits for people with nut allergies.