I’ve made dairy free cakes since I was a kid- as Mom instructed. I keep kosher and after a meat meal, cannot serve a dairy cake. I realize it isn’t healrhy, but I’ve always used non-dairy margarine in place of butter in layer cakes with buttercream frosting ( fleishmans unsalted) . I’ve read of mixed results with earth balance, though never tried. (I don’t eat cake every day, and neither do my guests, so a slice with margarine once in a while won’t hurt - sugar likely worse!). I don’t convert cake recipies calling for milk to dairy free, only because I dislike taste of milk substitute. For buttercream frosting liquid, I use either coffee or coffee liquor. I get raves for dairy free chocolate cake and chocolate chip cookies. (Though lately I’m serving fish for dinner parties and Friday nights -just so I can make lucious dairy desserts!!!)

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