Many bakeries are experiencing more and more requests for vegan-friendly and gluten-free options for cakes. But when ingredients like dairy, eggs and honey are in the formula, meeting those requests can get tricky.

In their new book, The Complete Guide to Vegan Food Substitutions, Celine Steen and Joni Marie Newman offer helpful suggestions for substitutions.

Substitutions for Dairy

For 1 cup buttermilk
Combine 1 T fresh lemon juice or vinegar (apple cider vinegar or white balsamic) with 1 cup unsweetened soy milk.

For 1 cup cow's or goat's milk, try one of the following:
1 cup soy milk
1 cup almond milk
1 cup hemp milk
1 cup rice milk
1 cup coconut milk (So Delicious is a good option)

For 1 cup dairy butter, try one of the following
1 cup nonhydrogenated, non dairy butter (Earth Balance)
1 cup coconut oil
3/4 cup vegetable shortening

For 1 cup heavy cream, try one of the following
1 cup soy creamer
1 cup foll-fat unsweetened coconut milk or coconut cream

Substitutions for Eggs

For a recipe calling for one egg (for binding), try one of the following
1 1/2 teaspoons Ener-G or Bob's Red Mill egg replacer powder whisked with 2 T warm water
2 T cornstarch or arrowroot whisked with 2 T water
2 1/2 T flaxseed meal whisked with 3 T warm water
1/4 cup blended silken tofu
1/4 cup applesauce, pumpkin or other fruit or vegetable puree.

For a recipe calling for one egg (for moisture), try one of the following
1/4 cup coconut milk
1 teaspoon oil or nut/seed butter combined with nondairy milks (to make 1/4 cup)
1/4 cup fruit or vegetable puree

Substitutions for Honey

For 1 cup honey
1 cup agave nectar, barley malt, pure maple syrup, blackstrap or regular molasses