A question for vegan bakers: Substituting yogurt

Mashed banana or coconut milk mixed with a little lemon juice works pretty well. For the frosting, you could make a delicious cashew cream frosting instead of using the mascarpone one (which is not vegan). Simply soak some cashews in some water for a couple hours. Drain and rinse them; blend them with a slightly lesser amount of water, a splash of vanilla extract, and a few tbsp. of maple syrup till smooth and creamy. For extra tastiness, add in some coconut butter (this is not the same as the oil). Enjoy!

Thanks, all! I appreciate the answers.

I would add crushed pineapple instead of the yogurt, drained of its juices. I always add pineapple to carrot cake. It's wonderful.

I have used almond, coconut or soy yogurt. It works well as long as the recipe calls for it.

The simplest solution would be soy yogurt if you can find it, or even soy sour cream. Another option that I've heard of but haven't personally tried is silken tofu blended with a bit of lemon juice (around 2 tbsp per cup) for acidity.