Do Baked Goods Contain Dairy? A Comprehensive Guide

November 8, 2025 •

4 min read

According to the American Society of Baking, dairy products like milk, butter, and cream are staples in a wide variety of cakes, cookies, and other pastries. This means many traditional recipes do in fact contain dairy, and understanding the common ingredients is crucial for those with allergies or dietary restrictions.

Quick Summary

Many baked goods traditionally incorporate dairy products for flavor, moisture, and texture, but plenty of satisfying dairy-free options and substitutes are available today.

Key Points

Common Dairy Sources: Many baked goods contain dairy from milk, butter, cream, yogurt, and other milk-derived products like whey and casein.
Eggs Are Not Dairy: Despite often being located in the same grocery aisle, eggs are not a dairy product and can be consumed on a dairy-free diet.
Check for Hidden Dairy: Hidden dairy ingredients, such as milk solids or caseinates, can be present in many packaged and processed baked goods, so always check the label.
Dairy-Free Substitutes Exist: A wide range of plant-based substitutes for milk, butter, and cream are readily available, including oat milk, vegan butter, and coconut cream.
Successful Substitution Requires Care: Plant-based alternatives can affect flavor, fat content, and texture, so choosing the right substitute and possibly adjusting ratios is important for best results.
Avoid Cross-Contamination: For severe allergies, be mindful of labels stating 'may contain milk' and take precautions to prevent cross-contamination in your own kitchen.

Why Is Dairy Used in Baked Goods?

Dairy products play several important roles in baking, contributing to the final product's taste, texture, and structure. Butter, derived from milk, is key for creating richness and adding moisture to everything from cookies to cakes. Its fat coats flour particles, preventing excessive gluten development and resulting in a softer, more tender crumb. The water content in butter also turns to steam during baking, creating flaky layers in pastries like croissants and pies.

Milk, in its various forms, is another multifaceted dairy ingredient. It provides essential moisture, creates a tender crumb, and contains lactose, which aids in the Maillard reaction for golden-brown crusts. Milk proteins, such as casein and whey, strengthen the baked good's structure and can provide emulsion stability. Even yogurt and buttermilk add moisture and a characteristic tanginess while activating leavening agents like baking soda.

Common Dairy Culprits in Baking

For individuals with dairy allergies or lactose intolerance, it is essential to be aware of the many forms dairy can take in baked goods. It's not just the obvious milk or butter. Hidden or less-obvious dairy ingredients can be found in many processed and packaged foods.

Common ingredients to look for on labels include:

Milk: Including milk powder, milk solids, and nonfat dry milk solids.
Butter: And derivatives like butterfat.
Whey: A byproduct of cheesemaking, often found in powdered form in baked goods and coatings.
Caseinates: Milk proteins used as emulsifiers and binders.
Lactose: Milk sugar, used as a sweetener or filler.
Cream: Including heavy cream, sour cream, and cream cheese.
Yogurt and Buttermilk: Either liquid or in solid form.

The difference between dairy and eggs

It is a common misconception that eggs are a dairy product, often because they are found in the refrigerated section of grocery stores. However, eggs are laid by birds, not produced from mammal milk, and are therefore not dairy. A person on a dairy-free diet can still consume eggs, though a vegan diet excludes both.

Dairy-Free Baking: Alternatives and Substitutions

For those avoiding dairy, an abundance of substitutes can replicate the functions of milk, butter, and other dairy ingredients. The key is to understand how each alternative behaves differently.

Milk substitutes

Plant-based milks are widely available and can often be swapped one-for-one with dairy milk, though some adjustments may be needed.

Soy Milk: A good all-purpose option due to its neutral flavor and higher protein content, which is beneficial for texture.
Oat Milk: Offers a creamy consistency and works well in many recipes, though it can have a slightly sweeter flavor.
Almond Milk: Lighter and less rich, best in recipes where a nutty flavor is welcome.
Coconut Milk: Adds richness and moisture, particularly canned, full-fat versions, but will impart a coconut flavor.

Butter substitutes

Vegan Butter Sticks: Many brands offer plant-based margarine or butter sticks that are specifically formulated for baking and can be used as a 1:1 substitute for dairy butter.
Coconut Oil: A solid fat at room temperature, it is a great choice for flaky crusts and moist cookies, adding a subtle coconut flavor.
Plant-Based Oils: Neutral oils like vegetable or canola can replace melted butter, but a different ratio is required (e.g., 3/4 cup oil for every 1 cup butter) and texture may change.

Other dairy substitutes

Plant-Based Yogurt/Sour Cream: Soy, almond, or coconut-based yogurts and sour creams can be used to add tang and moisture.
Coconut Cream: The thick, fatty cream from canned coconut milk is an excellent stand-in for heavy whipping cream in frostings and fillings.
Nut Butters: Can replace fats in some cookies and cakes.

Comparison of Dairy vs. Dairy-Free Ingredients


Ingredient (Traditional)	Common Dairy-Free Alternative	Function in Baking	Potential Flavor/Texture Impact
Milk	Soy, Oat, Almond Milk	Adds moisture, activates leavening, tenderizes crumb	Varies based on plant milk; some nuttiness or sweetness, different fat content
Butter	Vegan Butter Sticks, Coconut Oil	Adds richness, fat, flavor; creates flaky layers	Vegan butter mimics closely; coconut oil may add coconut flavor and different fat composition
Yogurt/Sour Cream	Plant-Based Yogurt (Soy, Coconut)	Adds moisture, tanginess, activates baking soda	Texture and tanginess can vary slightly based on the specific plant-based yogurt
Heavy Cream	Canned Coconut Cream	Adds richness and creaminess; can be whipped	Often lends a coconut flavor; whipping stability can vary
Condensed Milk	Coconut Milk + Sweetener	Adds sweetness, moisture, and thick consistency	Requires home preparation; adds distinct coconut flavor

How to Ensure Your Baked Goods Are Truly Dairy-Free

Navigating the world of dairy-free baking, especially when buying packaged goods, requires a discerning eye. Always check the ingredients list thoroughly for milk and milk-derived products. Labels that state “contains milk” or “may contain milk” indicate a product is not suitable for those with dairy allergies due to potential cross-contamination.

For those cooking at home, consider stocking your pantry with specific dairy-free alternatives. As noted by King Arthur Baking, having the right substitutes on hand can make the transition to dairy-free cooking seamless and successful. Additionally, for serious allergies, it is always best to bake from scratch to control all ingredients and avoid cross-contamination risks from factory settings. Keep notes of what worked and what didn't in your dairy-free baking experiments to refine your recipes and achieve the best results over time.

Conclusion

In summary, the vast majority of traditional baked goods rely on dairy ingredients such as milk, butter, and cream to achieve their desired texture, flavor, and moisture. However, the misconception that this makes all baked goods off-limits for those with dairy allergies or lactose intolerance is false. Thanks to the growing availability and quality of plant-based alternatives, it is entirely possible to create delicious dairy-free versions of cakes, cookies, and pastries. By understanding the function of dairy in recipes and learning which substitutes work best, you can continue to enjoy your favorite treats without compromising on flavor or texture.

Frequently Asked Questions

No, not all cakes contain dairy. While most traditional cakes are made with dairy ingredients like milk and butter, it is very common to find vegan or dairy-free cake recipes and pre-made options that use plant-based alternatives.

Yes, butter is a dairy product. It is made by churning cream derived from milk and contains milk proteins, making it unsuitable for a dairy-free diet.

People with lactose intolerance must check ingredient labels carefully. Most traditional baked goods contain lactose, but many specialty dairy-free or vegan baked goods are safe to consume as they contain no lactose.

Soy milk is often considered one of the best all-purpose milk substitutes for baking due to its neutral flavor and similar protein content to cow's milk, which aids in structure. Oat and almond milk are also great alternatives.

Yes, eggs are dairy-free. Eggs are laid by birds and are not derived from mammal milk, meaning they do not contain lactose or milk proteins. Eggs are only excluded from vegan diets, not strictly dairy-free ones.

Yes, many vegan butter brands are formulated specifically for baking and can be substituted at a 1:1 ratio for dairy butter, providing similar texture and flavor. Coconut oil is another effective, though sometimes flavor-altering, alternative.

You can tell by checking the ingredient list and the allergen information on the packaging. Ingredients such as casein, whey, and milk solids are indicators of hidden dairy. The label will typically state 'contains milk' if it has been used.