milk for baking

[niniane]

DD has a milk intolerance and as it's her birthday soon I'm going to attempt to bake her a fancy cake myself. She normally has soya milk but is this best for baking or would oat milk or rice milk be better? Any advice gratefully received!

I'm vegan and always bake with soya milk, as it has the same congealing properties as dairy with acids, so it's a better replacement than the others, which don't tend to curdle as they are lower in protein.

Thanks sc. Soya milk it is then. One more question - do you use the sweetened or unsweetened for baking?

Depends what it is. If it was bread or something savoury, unsweetened. If something sweet, either (i.e. whatever I have). I have used vanilla soya milk when I've run out of vanilla extract (or as well) before).

Sc- Thank you,thank you, thank you. Can you tell I haven't done this before? Cake baking here I come!