Can you substitute almond milk for milk and buttermilk in cake recipes?  

Chocolate Layer Cakeenlarge

Photo: Oxmoor House

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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To substitute almond milk for regular milk, use the same amount called for in the recipe and use unsweetened almond milk. (Some brands of almond milk have added sugar or other sweeteners which can affect the flavor of your recipe.) For buttermilk, which is tangier than milk, add a little squeeze of lemon or a splash of vinegar. The almond milk won't be as thick, but the acid helps replicate the flavor of buttermilk.

This gluten-freechocolate cake from the Cooking Light Gluten-Free Cookbookis a great example of using almond milk in a cake recipe.

For more information on ingredient substitutions, see our Ingredient Substitution Guide.

Recipe: Chocolate Layer Cake

Marge Perry
Feb, 2012
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  1. Enter at least one ingredient