Short answer: often yes — block-style plant butter and dairy-free chocolate or milk swap in well, with a slightly softer result.
A lot of bakes take to dairy-free swaps happily. For most, use ablock plant butter (not a soft spread, which holds too much water), a plant milk in place of dairy, and dairy-free chocolate. Oil-based sponges — like our chocolate cupcakes — are especially easy, since there’s no butter to replace. Textures can come out a touch softer, and no-bake sets a little looser, so I flag that on the recipes. Look for thedairy-free tag for the bakes I’ve actually tested this way.
Related:chocolate cupcakes ·dairy-free bakes.