Most basic recipes can be adapted to accommodate vegan or gluten-free diets with substitutions and minor adjustments to ingredient ratios. To replace fats like butter, try using canola oil, vegan butter or vegan shortening. Oil has a higher fat content than butter, so only use about ¾ of the amount instructed for butter. Substitute eggs with store-bought egg replacers, mashed fruit puree, flax seed or nut butter, and replace flour with an all-in-one gluten-free flour to best mimic the texture and rise of regular flour.