Yes, it is possible to make a cake without milk powder. Milk powder is often used in baking to enhance the flavor and texture of the cake, but it is not a necessary ingredient. There are various alternatives you can use to replace milk powder in a cake recipe:
Fresh Milk: The most straightforward substitute for milk powder is using an equal amount of fresh milk. If the recipe calls for 1/4 cup of milk powder, replace it with 1/4 cup of fresh milk.
Evaporated Milk: Evaporated milk can also be used as a substitute for milk powder. It has a richer and creamier consistency, which can add a nice flavor to the cake.
Buttermilk: If the recipe calls for milk powder and water, you can use an equal amount of buttermilk. Buttermilk will add a slight tanginess to the cake and help keep it moist.
Almond Milk, Soy Milk, or Other Plant-Based Milks: If you're looking for a dairy-free option, you can use almond milk, soy milk, oat milk, or any other plant-based milk instead of milk powder.
Coconut Milk: Coconut milk can be used in recipes that pair well with its tropical flavor, such as coconut or pineapple cakes.
Remember that each liquid substitute may slightly affect the taste and texture of the cake, but it won't significantly impact the overall outcome. Additionally, if the recipe already includes a sufficient amount of liquid (e.g., water or oil), you can simply omit the milk powder without replacing it with anything else.
When substituting liquids in a cake recipe, it's essential to maintain the overall liquid-to-dry ingredient ratio to ensure the proper consistency and texture of the cake batter. As you experiment with different milk substitutes, it's a good idea to start with a small test batch before making a full cake to ensure you achieve the desired results. Happy baking!