Description
You can use fruit to decorate, or you can color the frosting red and blue, and pipe the stars & stripes on!
Ingredients
- 2 1/2 sticks dairy-free margarine
- 2 1/2 cups sugar
- 1 teaspoon salt
- 2/3 cup Caramel Syrup (recipe below)
- 4 Ener-G egg replacers whipped until thick (I use an immersion blender)
- Splash of vanilla extract
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups dairy-free milk thickened with 2 T. cider vinegar
Instructions
- Preheat oven to 350F
- Line the sheet pan with parchment, and spray well with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, cream margarine until smooth.
- Add sugar and salt, cream until light and fluffy. This takes forever, I’m not kidding.
- Slowly pour room temperature caramel syrup into bowl.
- Scrape down bowl and increase speed. Add egg replacers and vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
- Sift flour and baking powder together.
- Turn mixer to lowest speed, and add one third of the flour mixture.
- When incorporated, add half of the dairy-free milk, a little at a time.
- Add another third of the flour, then the other half of the dairy-free milk and finish with the flour. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
- Spread batter in the sheet pan.
- Bake at 350 for about 20-30 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean.
- Cool cake completely before frosting.
Equipment
Notes
I very rarely use egg replacers anymore, I’ve found that baked goods turn out nearly the same if you just add more liquid in a similar amount to the egg. So if you don’t have a box of Ener-G and really want to make this cake, just use a little extra dairy-free milk …probably 2 1/3 cups instead of 2 cups…and it will work out fine. It might be a little more dense, but that’s ok.