I have baked Vegan cakes using other non-dairy milks. Rice milk was one of the options but I used soy milk instead. The non-dairy milk was not a substitute for sweetener as far as I could tell. The sweetener I used was pure maple syrup and brown sugar. I have found the cakes I baked with soy milk soured sooner than non vegan cakes.
What are you hoping to bake?
Thank you. Soymilk is not particularly sweet, but rice milk is. I’d like to bake a cake that is delicious and has as little sugar in it as possible, with as much of the sweetness as possible coming from the rice milk instead!