When I bake for my vegan friend I always use an egg substitute powder (I get it from Holland & Barrett here in the UK, but you will find it at your local health food store) Also I replace any butter products with a baking fat which is a dairy free margarine type of solid, but then a lot of cakes call for vegetable oil so this may not be an issue. As for replacing milk have you tried using soya milk?
A basic sponge that I use is
4oz butter/marg
4oz caster sugar
4oz self raising flour (or for chocolate sponge 3oz S.R. Flour and 1oz cocoa)
2 eggs (use egg substitute, or 1 heaped Tablespoon soya flour and 4 teaspoons water per egg replaced)
cream fat and sugar, add eggs (this is where you put in the water – the substitute powder or the soya flour should me mixed into the S.R. flour) one at a time with flour a bit at a time mix well and pour into greased and floured tins and bake at 180 degrees C / 350 degrees F / gas mark 4 for approx 30 mins or until cake pulls away at the sides.
If this is going to be frozen then I would advise dabbing a little simple syrup to keep the sponge more moist (not too much or it will become soggy) especially recommend doing this as with the lack of eggs cakes can tend to be a little more dry. Although I always add a bit more water to the batter when using egg replacer and it always comes out lovely and moist.
Hope this helps
Viva V Cakes, Uk
