Name: Caramel Cake
Ingredients: 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

Ingredients

Scale

1/2 cup shortening
1/2 cup dairy-free margarine
3 1/2 cups powdered sugar
3 T. Caramel Syrup (recipe above)
1 t. vanilla
2–4 T. dairy-free milk

Instructions

Cream shortening and margarine and powdered sugar together until light and fluffy.
Add caramel syrup and vanilla.
Add enough milk to make a thick frosting.

Notes

See my posts on Dairy-Free Milk Substitutes and Dairy-Free Butter Alternatives, if you need suggestions.