- ½ c vegan butter
- 1 ¼ c white sugar
- Egg replacer equal to 1 1/2 eggs
- ¾ tsp vanilla extract
- 1 ¼ c buttermilk*
- 1 ¾ c and 2 T all-purpose flour
- 1 ¼ tsp baking powder
- 1 ¼ tsp baking soda
- *To make vegan buttermilk, add 2 tsp lemon juice or vinegar to 1 C nondairy milk.
Preheat oven to 350Â°F (175Â°C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.