What can be used as a substitute for milk when making cake?

There are many substitutes for milk in cake recipes, depending on your dietary needs or preferences:

Dairy-Free Options:

* Plant-based milks: Almond milk, soy milk, oat milk, coconut milk, cashew milk, rice milk are all good choices. You may need to adjust the amount slightly depending on the specific milk used.

* Water: This is a simple and effective substitute, especially if you're not concerned about the texture.

* Fruit puree: Applesauce, banana puree, or pumpkin puree can add moisture and flavor to cakes.

* Yogurt: Plain yogurt can add a tangy flavor and extra moisture.

Other Substitutes:

* Buttermilk: Adds a tangy flavor and helps create a more tender crumb. You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

* Sour cream: Similar to buttermilk, sour cream adds tanginess and moisture.

* Cream cheese: A small amount of cream cheese can add richness and moisture to cakes.

Tips:

* Adjust the amount: Some substitutes might require adjusting the amount. For example, you might need to add a little less plant-based milk than cow's milk.

* Consider the flavor: Think about the flavor profile you want in your cake. Some substitutes, like almond milk or coconut milk, will impart a noticeable flavor.

* Test it out: If you're trying a new substitute, it's always best to test it out in a small batch first.

Ultimately, the best substitute for milk in cake will depend on your personal preferences and dietary needs. Feel free to experiment and find what works best for you!