Best Soy Milk Substitutes in Vegan Chocolate Cake
This recipe calls for 1.67 cups (400 ml) unsweetened soy milk. If you're out of soy milk or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Liquid dairy substitute, baking structure, protein
When you need a soy-free alternative.
4 Substitutes for Soy Milk in Vegan Chocolate Cake
1. Oat milk (barista)
Ratio: 1:1
The most neutral tasting and creamy - excellent in baking and savoury sauces.
2. Cashew milk
Ratio: 1:1
Very creamy with minimal flavour. Makes great cream sauces.
3. Almond milk (unsweetened)
Ratio: 1:1
Thinner than soy milk - works in most applications but produces slightly lighter baked goods.
4. Oat milk + 1 tbsp sunflower seed butter
Ratio: 1:1 + 1 tbsp per cup
Adds extra protein and richness to replicate soy milk's body more closely.
View the Full Recipe
See the complete Vegan Chocolate Cake recipe for American kitchens with US cup measurements and °F temperatures.
Other Recipes Using Soy Milk
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