Ingredients
Scale
- 10 tablespoons dairy-free margarine
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1/3 cup Caramel Syrup (recipe below)
- 2 Ener-G egg replacers whipped until thick (I use an immersion blender)
- Splash of vanilla extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 cup dairy-free milk, thickened with 1 T. cider vinegar
Instructions
- Preheat oven to 350.
- Line two 8 or 9 inch round cake pans with a parchment round and spray well with oil.
- 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 milk, a little at a time.
- Add another third of the flour, then the other half of the 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.}
- Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.
- Divide batter among the two pans.
- Bake at 350 for about 20-30 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean.
- Remove from pan to a cooling rack as soon as you can, if it sits in the pan for too long, it gets really soggy. Cool cake completely before frosting.