Can we make a cake without adding milk or water

Making a cake without milk can add water, but it will affect the taste and texture of the finished product. The main functions of milk in cake making are to provide moisture, increase milk aroma, improve texture, enhance nutritional value, and promote fermentation. The role of milk in cake making is to provide liquid ingredients to help mix dry ingredients, while giving the cake its unique milky aroma and soft texture. The milk fat and protein in milk can form a finer tissue structure during baking, making the cake fluffy and moist. When using water instead of milk, the cake tends to be dry and hard, lacking a milky aroma, but the basic structure can still be formed. For lactose intolerant or vegetarian, water can be used with vegetable oil or soybean milk powder to make up for some taste differences. Some special cake recipes themselves do not contain milk, such as sponge cake or angel cake, which mainly rely on eggs and sugar to create a fluffy feeling, and adding water does not affect the core process. But if dairy dependent varieties such as heavy oil cake and cheesecake are replaced with water, the texture will be noticeably rough. You can try using plant-based milk such as coconut milk and almond milk instead of milk, which is closer to the original flavor than simply using water. When baking, pay attention to adjusting the ratio of water and oil to avoid the batter being too thin or too dry. If long-term dairy free baking is required, it is recommended to choose a specialized dairy free formula or use plant-based milk as a substitute. During the baking process, eggs or oil can be added appropriately to compensate for the lack of moisture, while paying attention to fine-tuning the oven temperature and time. In daily diet, calcium and protein provided by milk can be supplemented through other foods such as tofu, dark green vegetables, nuts, etc.