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3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat vegan margarine and unbleached cane sugar for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl using a rubber spatula. Add egg substitute a little at a time, beating after each addition. Add vanilla extract, and mix well, scraping the bowl once more.

4. Reduce speed to low, and add dry ingredients 1 cup at a time, alternating with Vegan Buttermilk, until well blended and free of lumps. Do not overmix.

5. Pour batter into the prepared pans, or divide evenly among the cupcake tins, filling each cup ¾ full. Bake 9×13-inch cake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Bake round cake layers for 30 to 40 minutes. Bake cupcakes for 20 to 30 minutes or until tops spring back when lightly touched.

6. Cool 9×13-inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers and cupcakes 10 minutes before loosening from the pans. Gently remove round layers and cupcakes from the pans, and cool completely on wire racks. Cool 9×13-inch cake in its pan.

7. Fill and frost round layers with your choice of frosting (try Vanilla Bean Buttercream Frosting, variation in Chapter 21; or Chocolate Ganache Icing, recipe in Chapter 22), or double-wrap in plastic and freeze.

Variations: For Strawberry Cream Cake, omit the frosting, and spread a thin layer of seedless strawberry preserves on the bottom of a 9×2-inch round cake layer. Arrange a layer of lightly sweetened sliced fresh strawberries on top. Place another 9×2-inch round cake layer on top, and decorate it with nondairy whipped topping and more strawberries. For Boston Cream Pie, spread about 2 cups vegan custard filling between 2 (9×2-inch) round yellow cake layers. Chill for 2 hours. Pour or spread Chocolate Ganache Icing (recipe in Chapter 22) or Chocolate Frosting (recipe in Chapter 21) on the top of the cold cake. Top with a perfect fresh whole strawberry.

Devil’s Food Chocolate Cake

Dark, moist cake layers taste heavenly when filled and frosted. Decorate this deathby-chocolate devil’s food cake with chocolate shavings, chopped walnuts, and a cherry on top!

Yield:

1(9-13inch) cake, 2 (9×2-inch)

round cakes, or 24 to 30 cup-

cakes

Prep time:

40 minutes

Bake time:

20 to 55 minutes

Serving size:

1 slice cake, or 1 cupcake

2 cups unbleached all-purpose

flour

1 cup natural cocoa powder

1½ sp. baking soda

½ tsp. salt

½ cup nonhydrogenated vegan

margarine, softened

1 cup light brown sugar, firmly

packed

1 cup Florida Crystals or

unbleached cane sugar

Egg substitute for 3 large eggs

(Ener-G Egg Replacer or Bob’s

Red Mill works best)

1½ tsp. pure vanilla extract

1½ cup Vegan Buttermilk (recipe in

Chapter 2)

1. Preheat the oven to 350°F. Grease and flour 1 (9×13-inch) baking pan or 2 (9×2-inch) round cake pans with nonhydrogenated shortening, tapping out excess flour. Or line 24 to 30 muffin cups with paper cupcake liners.

2. Into a large bowl, sift together unbleached all-purpose flour, natural cocoa powder, baking soda, and salt, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat vegan margarine with light brown sugar and Florida Crystals for 1 or 2 minutes or until light. Scrape down the sides of the bowl using a rubber spatula. Add egg substitute a little at a time. Add vanilla extract, and beat again until light and fluffy, scraping the bowl as needed.

4. Reduce speed to low, and add ½ of dry ingredients to batter, alternating with ½ of vegan buttermilk, until well blended. Add remaining dry ingredients and Vegan Buttermilk, and mix for 1 minute or only until cake batter is nice and smooth and free of lumps. Do not overmix.

5. Pour batter into the prepared pans, or divide evenly among the cupcake tins, filling each cup ¾ full.

6. Bake 9×13-inch cake for