Plant milk comparison for baking cakes: What dairy-free milk you should use for the BEST VEGAN CAKES

[@CuriousCatBakery]

Thanks for watching! I hope this plant milk comparison for baking cakes helps everyone in their future vegan bakes! I'm curious, which vegan milks have you used in your baking before that were either great or complete flops?

[@alivestudy1047]

Why did you use a sweetened oat milk when the other 3 were not sweetened? It doesn't seem that would be as good a comparison as all not being sweetened. I would be interested in trying the oat milk because it is so sustainable but now you have me concerned. Also, what are your thoughts on macadamia milk?

[@christophestahl5647]

I love Elmhurst brand. They have great cashew and almond milk. They use a lot more nuts so they don’t need any thickeners or emulsifiers and they are really creamy. They froth so well for cappuccinos. I bet they bake well too

[@CuriousCatBakery]

Love it! I'll have to try those out then. I'm definitely partial to nut milks over the other types so they already have those going for them :)

[@akirasaito1551]

Great video, but the music is way too loud and high pitched. It hurts my ears 😣

[@juliechevauxgray]

I wonder why you didn't use just plain oat milk?

[@CuriousCatBakery]

I often use plain oat milk when my customers are allergic to almond. I think I mentioned that in my first video (that I referenced at the top and linked to in the end) but not on this video. The plain kind is a great substitute for almond, though I find it a little thinner. For this video I wanted to use a sweetened version to show how those added sugars impact the taste. I was originally going with soy but the store only had oat so that's how that happened! :)

[@slisal33]

I really like macadamia nut milk in baking. The unsweetened variety is still a little sweeter than almond milk, but I prefer it to oat milk. I find that oat milk makes baked goods heavier and darker than tgose made with nut milk, and the unsweetened/unflavored varieties of oat milk are thin and sour-tasting on their own. I look forward to watching your video about the science that explains these differences!

[@CuriousCatBakery]

I never tried macadamia milk! I'll have to give that a go. I often use plain oat milk when my customers are allergic to almond. I think it works well as a substitute for almond, though I find it a little thinner, like you mentioned. Definitely not a fan of it plain because of that sour taste.

[@slisal33]

@@CuriousCatBakery Milkadamia macadamia nut milk is great! All of their dairy substitutes are really good.

[@juliechevauxgray]

I use almond, but I worry about their effect on bees?

[@CuriousCatBakery]

I never heard of that! How do they impact bees?

[@alivestudy1047]

they use commercial bees to pollinate the orchards and there is a very high mortality of the bees in the process. also it contributes to bee die off due to size of hives and the crowded conditions.

[@tamarahosler475]

I'd be curious about plain full fat oat milk?

[@CuriousCatBakery]

I often use plain oat milk when my customers are allergic to almond. I think I mentioned that in my first video (that I referenced at the top and linked to in the end) but not on this video. The plain kind is a great substitute for almond, though I find it a little thinner still.

[@tamarahosler475]

I like Oatly’s Full Fat - it’s not thin - but the lower fat ones definitely are thin. Thank you. ☺️

[@lavibratariana1539]

I’ve made pumpkin seed milk from scratch and it helped make my vegan gf cake fluffier

[@akritisharma9541]

Could you please share the recepie of pumpkin seed milk from scratch