In recent years, the demand for alternatives to cow's milk has been increasing. There are several reasons behind this demand, mainly comprised of consumers’ health problems, concerns related to hormone and antibiotic usage in cattle, different dietary preferences, awareness about animal welfare, and some potential environmental advantages. In this regard, the market size of plant-based milk alternatives (PBMAs), which are obtained from cereals, pseudocereals, legumes, nuts, and seeds, is increasing. However, there are very limited studies in the literature regarding the utilization of PBMAs in cake production. The most commonly used PBMAs in cakes are generally soy- and coconut-based, aiming for partial (typically 25, 50, and 75%) and/or total replacement of not only cow’s milk but also, eggs, and fat.

From a nutritional point of view, the cakes made with soy milk had significantly higher protein content, but the fat content was significantly higher in cakes including coconut milk because of its higher saturated fat content, consisting of medium-chain triglycerides such as lauric acid. Regarding cake batter characteristics, while the viscosity values were higher when cows’ milk was replaced with soy milk, the lower values were determined when using soy milk as an egg replacer. From the point of view of the technological features, there was an increase in hardness values as a textural parameter in the case of utilizing PBMAs for different purposes. Although there are some promising results regarding sensory properties, the overall quality generally decreased in cakes composed of PBMAs instead of eggs.

Although the potential of using lupin and oat milk was also evaluated by researchers in cake production, there is still either limited or no information about the influence of different PBMAs on the nutritional value and technological properties of cakes and gluten-free cakes.