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5 easy ways to substitute milk in your baked goods

Justina Huddleston is an editor and the head writer for TDmonthly Magazine. She has been a freelance writer for several years, though her real passion is cooking. You can see the recipes she creates on her vegan food blog, A Life of Litt...

Run out of moo juice? No problem, there are plenty of alternatives

We've all been there. You're making Grandma's famous chocolate cake, when suddenly you realize there's no milk in the fridge!

Luckily you don't need to cry over spilling the last of the milk. These easy substitutions will churn out flavorful, moist baked goods just like the real thing, without a last-minute run to the store.

More: 5 easy egg substitutes every baker needs to know


You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

Evaporated milk or dry milk

Check the back of your pantry for evaporated milk or dry milk powder. To replace 1 cup of regular milk, use 1/2 cup evaporated milk mixed with 1/2 cup water, or make the equivalent of 1 cup of milk using the dried milk powder.

Canned coconut milk

Canned coconut milk will sub beautifully for regular milk in your baked goods while imbuing a subtle coconut flavor to your food. Use 1 part coconut milk for every 1 part of regular milk called for in the recipe, skimming any coconut solids from the top of the can before measuring.

More: 10 easy ingredient substitutions to rescue your recipe

Nut, rice or oat milk

Even if you don't have any nondairy milk in your fridge, if you keep oats, cooked rice or unsalted nuts on hand, you're in luck. For simple almond milk, blend 1 cup of soaked almonds with 4 cups of water, then strain. Oat milk is easy and cheap too — just blend 1 cup of rolled oats with 3 cups of water, then strain. For rice milk, blend 1 cup of cooked rice with 3 cups of water, then strain.


Yogurt will add moisture and a slight tang to your baked goods. Plain yogurt is best, as Greek yogurt's high protein content can change the texture of your food. Use the same amount of plain yogurt as you would milk in your recipe. You can also use kefir, a drinkable yogurt, as a 1:1 substitute for milk.

More: 21 'meaty' vegan substitutes

Run out of moo juice? No problem, there are plenty of alternatives
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