1 ½ cups unbleached, all-purpose flour
1 cup granulated sugar
1 Tablespoon EnerG Egg Replacer Powder
1 ¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
pinch of ground nutmeg
½ cup cold pressed vegetable oil
½ cup unsweetened almond milk
¼ cup water
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
Requires a special pan:
Preheat oven to 350° F.
Stir dry ingredients together in a large mixing bowl. Make a well in the center and add oil, almond milk, water and extracts. Stir or blend until smooth. Spray pan with non-stick cooking spray. Fill each cavity about ⅔ full of batter. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center of one of the cakes comes out clean. Use a thin, flexible spatula to loosen the cakes and turn them out onto a wire rack (flat side down) to cool completely. Fill and frost as desired.
4 Tablespoons Earth Balance Whipped Organic Buttery Spread
2 cups powdered sugar
pinch of salt
½ teaspoon vanilla extract
a few drops almond extract
about 2 Tablespoons soy creamer or unsweetened almond milk
Combine Earth Balance, powdered sugar, salt and extracts in a mixing bowl. Use an electric mixer if available, for optimal fluffiness. Blend in enough creamer or almond milk to achieve desired texture.
Put frosting into a piping bag equipped with a long, straight tip (just about any tip will do, but nothing fancy is required). Use the tip to poke and (gently) fill three holes from the underside, being careful not to pierce the cake all the way through or overfill to bursting. Alternately, use a chopstick to make a hole from one end almost to the other (eclair style). Gently insert tip and carefully fill. Enjoy!!
Makes 12 - 15