- ¾ c vegan butter, softened
- 1 ½ c granulated sugar
- Egg replacer equal to 3 eggs
- 2 c bleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 c buttermilk*, at room temperature
- 1 ½ tsp vanilla
- *To make vegan buttermilk, add 2 tsp lemon juice or vinegar to 1 C nondairy milk.
Arrange the rack at the middle of the oven and preheat to 350Â°F. Grease cake pans and line the bottoms with parchment paper or wax paper; grease the paper. (If you're making cupcakes, fill cups with paper liners or grease them.)
Beat the vegan butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light and fluffy. Beat in egg replacer, a little at a time. Scrape the bowl and beaters and beat well to incorporate.
Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg replacer mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Makes two 8" round layers, two dozen cupcakes, one 9x13x2" cake, two 8" square layers, and 10 large muffin-size cakes.