Ingredients:
- 1/2 cup vegan margarine, softened
- 1 cup sugar
- Egg replacer for 4 eggs
- 1 3/8 cup flour
- 1/2 tsp baking powder
- soy milk as needed
Preparation:
Preheat the oven to 325 degrees. Grease the bottom only of a 8-inch square pan.Cream the vegan margarine with an electric mixer until smooth. Add the sugar gradually. Add the egg replacer and mix well. Add the flour and baking powder and stir. If the mixture is too dry, add a few drops (up to 1/4 cup) of soy milk.
Spread the mixture in the prepared pan and bake for 30-40 minutes. Allow the cake to cook and frost with your favorite vegan frosting, if desired.
More Vegan Cake Recipes:
Low Fat Chocolate Applesauce Cake
Lemon Poppy Seed Cake
Double Chocolate Cake
Carrot Cake
Sugar-free Vegan Carrot Cake
Raspberry Mocha Cake
Chocolate Spice Cake
Pineapple Upside-down Dump Cake
Easy Vegan Soda Cake
Irish Whiskey Cake
My Response to cheeto3:
I'm sorry this didn't work out for you but it looks like you didn't follow the directions AT ALL. When using Ener-G egg replacer, you do need to mix it with water, as is clearly stated on the package. This would explain why your batter turned out dry and crumbly. Try it again, this time following the instructions and hopefully you will feel differently about this recipe!
Jolinda Hackett, Your Guide to Vegetarian Food
