How to Adjust Your Baking Recipes to Be Dairy-Free
Updated: May 16, 2023
With all of the nondairy products out there, it's important to understand how subbing them for dairy will change a recipe. Here's how to get the dairy-free baking results you crave.
Soy, almond, cashew, coconut and oat milk are just some of the nondairy milk alternatives in the refrigerator case these days. Each of these options varies in flavor and amounts of fat, sugar and protein. Because of the differences, a one-to-one substitution in recipes for baked goods is not always a wise idea.
Baking with nondairy alternatives sometimes requires a little extra thought. Let’s break down how you can substitute non-dairy milk for dairy-free baking.
Before we dive in, make sure you know everything there is to know about nondairy milk alternatives.
Swap baking soda for baking powder
Cow’s milk is slightly acidic, so it reacts with baking soda in a recipe to form carbon dioxide and create lift. Many nondairy milks are alkaline, so if you’re looking to swap dairy for soy, you’ll also want to swap baking soda for baking powder to get that rise. Baking powder doesn’t require acidic ingredients to activate.
Add extra fat
Some nondairy milks have less fat than regular cow’s milk; cashew and almond milk in particular. That lack of fat means baked goods made with these alternatives will be drier and denser than versions made with cow’s milk. Adding a bit of extra butter or, if you’re going completely nondairy, vegetable or coconut oil, will create a better texture.
It’s worth noting that these two milk substitutes will also impart a slightly nutty flavor, but that works great in some recipes, like these coconut treats.
Start with soy products
Soy products have higher levels of protein than other nondairy alternatives. Because of this, soy milk can often be used as a direct replacement for cow’s milk. Recipes in which milk is the primary ingredient (rice pudding or chocolate cream pie) may taste noticeably different and could require more thickener. Soy creamers can also stand in for heavy cream, and silken tofu is ideally suited for cheesecakes since it’s soft and very easy to blend.
When in doubt, reach for coconut
Coconut products are good for a variety of applications. Coconut milk, in contrast to other nut milks, has more fat than cow’s milk and a sweet coconut taste, so it is best reserved for richer desserts, like these decadent chocolate masterpieces. Full-fat coconut milk and coconut cream are excellent nondairy substitutes for heavy cream.
Coconut oil can be used in pie crusts because it’s firm at room temperature like shortening, lard and butter. In baked goods, if you’d rather use olive or vegetable oil in place of butter, it’s important to compensate for the difference in solidity and use slightly less oil. It may take some experimenting to find the ideal amount.
Using nondairy products in baking can be easy and result in delicious lactose-free fare. There may be a difference in flavor and texture, but tweaking the ingredients can lead to some satisfying sweets!
Going dairy-free? Get started with these dessert recipes.
German Apple CakeWith the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or an evening snack. I've often made it for parties, and I've always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania
Lemon IceThis delicious sweet-tart lemon ice is a perfectly refreshing way to end a summer meal, or any meal, for that matter. It's one of my favorite naturally dairy-free desserts. —Concetta Maranto Skenfield, Bakersfield, California
Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
Mexican Chocolate Walnut-Cherry BiscottiI love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona
Joe FroggersLarge, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again. This is an old-fashioned recipe and a great dairy-free dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Black Bean BrowniesYou’d never guess these rich, velvety chocolate treats contain a can of black beans. This is at the top of my list of healthy-ish, dairy-free desserts. —Kathy Hewitt, Cranston, Rhode Island
Jewish Chocolate Chip Mandel BreadThis traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Grilled Stone Fruits with Balsamic SyrupGet ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Hazelnut Cake SquaresWhen one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, she asks me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it's great for bake sales too. —Brenda Melancon, McComb, Mississippi
3-Ingredient Peanut Butter CookiesIt is amazing how much flavor is in these simple 3-ingredient peanut butter cookies without brown sugar. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Walnut Honey CakeThis light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Honeydew GranitaMake this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
Pear Bundt CakeNext time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Honey Cinnamon BarsMy Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Triple Fruit FreezeThese pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
Originally Published: February 27, 2019
