:wink: not so clear to me ... I AM THINKING for eggs substitute it needs liquids. So are you leaning towards vegetable oil? will any oil do? taste wise what to expect? I don't think you'll see this before I make a decision ... thanks in advance. Cheers.

Hi, I noticed in your answer regarding milk substitutions you qualified your answer. You said, "depending on the type of cake" and then mentioned your preference for almond or coconut milks but said that soy or rice milk, water, or fruit juice could be used instead. I tackle all sorts of cake recipes from traditional layer cakes to those marvelous creations in the cooking magazines that leave me with learning experiences. Are there instances where only milk or cream will do? What about when one of the substitutes is superior to another? I love baking and so many friends are now vegan, they ask that I bake so they can partake. Thank you for your help. Julia PS. Do the rules hold true for cooked fillings, buttercreams, frosting, and glazes?

I have a challenge of trying to cook for my family since I have egg and dairy allergies. This site is a big help to me.