Soy, almond, oat, or rice? We test the best plant-based milks to see which ones deliver the moistest cakes and fluffiest frostings.
📑 Table of Contents
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.
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