Scouting out recipes for my 2-year-old's birthday cake next week, I have come across several possibilities calling for buttermilk. Due to my husband's dairy allergy I have used a soured soy or nut milk* in several applications, though not thus far in a yellow or white velvet cake. Would the resulting crumb be as moist and tender as with buttermilk? Should I instead consider a soured soy or coconut milk-based coffee creamer (for their thicker consistency)?
Thank you! :)
*1 c. soy or almond milk + 1 T. lemon juice or vinegar