I was going to make a red velvet cake for a girl's-only Valentine's day party, but one of my friends is highly allergic to dairy - so that includes no butter, no milk, etc.
I can substitute soy milk for regular milk, but what can I use in place of the butter? Can I make buttermilk with soy milk by adding a spoonful of vinegar to the milk and letting it sit for awhile, as I often do with regular milk?
Any suggestions for recipe amendments - or even any other red/pink non-dairy-ingredient-including baked good would be very helpful. Thanks!
(Since I was going to make it in cupcake form, I was also going to make two kinds of frosting - the regular cream cheese one and a chocolate based one w/o dairy, so that people can frost their own cupcakes).