No milk? No problem. Whether you’re lactose-intolerant, vegan, or just ran out of milk, you can still bake a fluffy, moist cake using simple alternatives.
In this article, you’ll learn how to make a delicious cake without milk, which substitutes work best, and tips to keep the texture and flavor just right.
Why Skip the Milk?
- Dairy allergy or intolerance
- Vegan or plant-based diets
- Health or preference
- Out of milk at home
Good news: you don’t need dairy milk to bake an amazing cake!
Best Substitutes for Milk in Cake
- Plant-Based Milks – Almond, oat, soy, coconut, or rice milk
- Yogurt or Sour Cream – Adds creaminess and moisture
- Mashed Banana or Applesauce – Thickens batter and sweetens
- Water with a splash of oil or juice – Simple and effective
- Coconut milk – Adds richness and mild flavor
Use a 1:1 ratio for plant-based milks in most recipes.
Easy Dairy-Free Vanilla Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or any plant milk)
- 1 tbsp vinegar or lemon juice
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
- Mix the plant milk and vinegar. Let sit for 5 minutes (this creates “buttermilk”).
- In a bowl, whisk together oil, sugar, vanilla, and the milk mixture.
- Sift in flour, baking soda, and salt. Stir until just combined.
- Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool before slicing. Optional: dust with powdered sugar or top with fruit.
Result: Light, fluffy, and completely dairy-free!
Flavor Variations
- Chocolate Cake – Add ¼ cup cocoa powder
- Lemon Cake – Add zest and lemon juice
- Carrot Cake – Add shredded carrots + cinnamon
- Strawberry Cake – Fold in chopped fresh berries
- Coconut Cake – Use coconut milk and top with shredded coconut
Tips for Baking Without Milk
- Don’t skip the acid—it reacts with baking soda for a fluffy cake
- Use room temperature ingredients for best mixing
- Avoid overmixing for a soft crumb
- Let the cake cool before slicing—it’s extra tender
Topping Ideas (Also Dairy-Free)
- Coconut whipped cream
- Fruit compote or berry sauce
- Dark chocolate drizzle
- Maple syrup glaze
- Nut butters + sliced bananas
Storage
- Room temperature: 2–3 days
- Refrigerator: up to 5 days
- Freezer: up to 1 month (wrap well)
Sweet and Simple, No Milk Needed
You don’t need dairy to bake a great cake. With the right swaps, you can enjoy a soft, fluffy cake that’s just as delicious—and even more inclusive. Perfect for sharing with everyone around the table.
