*To make dairy-free buttermilk, add 1-1/2 tablespoons of apple cider vinegar to a 2-cup measuring cup. Then, fill to the 1-1/2 cup mark with unsweetened, unflavored almond milk. Let sit until it begins to thicken, at least 15 minutes.
**For Egg Free: Use 6 tablespoons (1/4 cup + 2 tablespoons) liquid from a can of cannellini beans plus 3 additional tablespoons of oil to replace three eggs.
https://glutenfreerecipebox.com/gluten-free-chocolate-bundt-cake-dairy-free-option/