More and more people are now becoming vegans, meaning the cake industry is having to adjust and create recipes that cater to everyone. Our common knowledge is changing, and as time goes by, we are experimenting with food. We give you an insight into what you can swap when it comes to baking for vegans. Everything is trial and error, the more you practice, the better you will get! Dairy substitutes: Cows Milk, you can use unsweetened soya milk, almond or coconut milk. Pick nondairy milk that will complement the taste. Coconut milk works great for tropical treats, and Almond milk works excellent for nuttier treats. Buttermilk, you can make it yourself using 1 tbsp lemon juice added to any nondairy milk. Butter, you can use coconut oil, canola oil. Or Olive oil butter, dairy free soya spread. There are lots of alternatives available in the supermarket. Eggs: Vegan Egg is readily available in all supermarkets; it's perfect for a recipe which states more than four eggs or more. Easy to use and can be used in cakes, cookies, muffins, or even in omelettes. Flaxseeds, combine 1 tbsp of ground flaxseeds with 3 tbsp of water and stir to mix thoroughly. Let it rest for about 5-10 minutes to thicken. Apple puree/applesauce, use about 57g of applesauce to replace one egg. Aquafaba is the liquid in a can of chickpeas which can be used to replace the egg whites in baking. When the aquafaba is whipped up, it creates an excellent volume just like egg whites, can be used in anything, but works well in meringues. Aquafaba can even be made at home, all you have to do is cook dried beans in water and strain the liquid. The powder version is also available from specialist food shops. Banana is also great as its a starchy fruit, one banana mashed is a substitute for one egg. Silken Tofu: Tofu is a protein-packed vegan egg substitute, silken tofu adds a creamy texture in cheesecakes, ice cream, sour cream, or puddings. 57g pureed silken tofu can be used to replace one egg. Sweeteners: You can use agave nectar, maple syrup, or coconut nectar. Can also use Tate & Lyle Caster Sugar. Icing Sugar: Cause every cake deserves frosting right?!?! Sugar and crumbs icing sugar mixture is delicious and perfect for any cake! They have a large variety of flavours too, oh and they are also gluten-free! They also have vegan sprinkles too! Flours: If your diet is gluten-free, why not try coconut flour? It's a great wheat-free alternative which makes your sponge cakes sweet and yummy. Plain flour can be used too in vegan baking. Chocolate: Raw cacao nibs is chocolate in its purest form before additives or sweeteners are added. Cacao nibs are dried and fermented bits of cacao beans. The texture is similar to roasted coffee beans. Most dark chocolate is also suitable for vegans, but be sure to check the ingredients as some do contain traces of milk. Cocoa Powder: Green and blacks is an excellent company; they specialise in free trade organic products. The cocoa powder is very versatile, can be used in pretty much everything. Sugarpaste/Fondant: Believe it or not, Renshaw white sugarpaste is vegan! It can be used to cover a cake, make toppers and decoration. We hope we have given you enough information, if you do use a different ingredient as an alternative, please do let us know in the comments below :)