Vegan Vanilla Cake

Ingredients:
1/2 cup soft soy margarine
2-3/4 cups all-purpose white flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons egg replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract

Directions:
Spray two round 8-inch x 1-2/3-inch pans with Pam, or lightly oil and flour. Preheat oven to 375-degrees.

Combine flour, baking powder, and salt and set aside. Add egg replacer and 1/4-cup water and set aside. Mix soy milk and 1/2-cup water, and set aside.

In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in four steps, liquids in three.) Add mixed egg replacer along with the third addition of liquid. Turn evenly into pans.

Bake at 375-degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for ten minutes. Remove from pans and let cool on rack until cold. Frost as desired.

Recipe makes eight servings.

Total calories per serving (without frosting): 295
Percentage of Total Fat: 12-percent
Fat: 8gm
Protein: 5gm
Carbohydrates: 54 gm
Calcium: 69mg
Sodium: 298mg
Dietary Fiber: 1gm