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Caramel Cake


  • 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


  1. Preheat oven to 350.
  2. Line two 8 or 9 inch round cake pans with a parchment round and spray well with oil.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream margarine until smooth.
  4. Add sugar and salt, cream until light and fluffy. This takes forever, I’m not kidding.
  5. Slowly pour room temperature caramel syrup into bowl.Scrape down bowl and increase speed.
  6. 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.
  7. Sift flour and baking powder together.
  8. Turn mixer to lowest speed, and add one third of the flour mixture.
  9. When incorporated, add half of the milk, a little at a time.
  10. 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.}
  11. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.
  12. Divide batter among the two pans.
  13. Bake at 350 for about 20-30 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean.
  14. 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.