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Posts: 1,193
2/28/13 10:31 P

If you like lemon pound cake this (vegan) recipe is amazing:

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Posts: 78
2/28/13 3:01 P

I'm a vegan (9 yrs) and I second the recommendation that you just "Google" vegan recipes and websites instead of trying to figure out how to convert a dairy recipe into a vegan recipe.

Edited by: LVELVETJ at: 2/28/2013 (15:02)

Posts: 5,070
2/28/13 12:54 P

you may also want to look at She is vegan as well. The desserts are amazing and simple to make.

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Posts: 145
2/28/13 12:25 P

I would google vegan recipes, that way you don't have to necessarily "replace" anything. Fat Free Vegan ( has a lot of desserts on her site that would be appropriate for your friend and also be able to fit into your calories for the day. I haven't used dairy/eggs in baked goods in over 10 years, and I find it's just easier to look up already vegan recipes instead of figuring out what I can replace with what.

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Posts: 741
2/28/13 2:28 A

Thanks! I have coconut oil, and am looking at recipes that don't call for milk or cream, to simplify. I have read that you should use 3/4 as much coconut oil as butter (so 3/4 cup if the recipe calls for 1 cup) -- do you guys know anything about that?

Posts: 543
2/28/13 2:23 A

As MEG-NATALIA07 said, coconut (oil, milk) are great substitutes. And a can of coconut milk (regular fat) chilled in the fridge, will solidify the fat, which you can whip like whipped cream, for example. In baking any number of oils subtitute for butter, depending on what you need. Anyway, as for the 'milk' side -- I find soy milk works well, as does almond milk usually. I don't use coconut milk as much, I admit.

Posts: 679
2/28/13 1:11 A

Coconut oil or olive oil for butter, coconut milk (canned is the best) is a great substitute for any milk.

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2/27/13 8:54 P

I have been asked to bring a nondairy dessert to a friend's home. (Eggs are OK, but butter, milk, cream, etc. are out.) Any tips for substitutions, or better yet recipes?

I was thinking of coconut oil instead of butter, and almond milk instead of cow's milk -- are those things good substitutes? What about Earth Balance for butter? Or should I just find a recipe that doesn't use these things in the first pace?

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