• Instead of using shortening or butter try using soy margarine.  If you are vegan and not vegetarian make sure there isn’t any whey or other dairy products in the margarine.
• Instead of dairy milk try soy milk or rice milk.  These two are available at most local grocery stores.
• For eggs you can substitute an egg replacer or you can try one of the following:
  • 2 tbsp cornstarch = 1 egg
  • 2 tbsp arrowroot flour = 1 egg
  • 2 tbsp potato starch = 1 egg
  • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
  • 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
  • 1 banana = 1 egg in cakes.
  • 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
• Instead of using Buttermilk try placing a tablespoon of vinegar in a cup of soy or rice milk
• Sugar can be whitened using animal bones, so check to make sure you have an organic or vegan sugar or use rice syrup, agave nectar or stevia.
• For frosting try a sugarless apple butter or you can try the following recipe:

1 cup vegan margarine
4 cups icing sugar
1/2 tsp flavouring
food colouring (optional)

Mix everything up. Adjust consistency of frosting if necessary by adding tiny amounts of soy or rice milk or more icing sugar.