1/2 cup (1 stick) nondairy butter
1 1/2 cups plus 1 tablespoon granulated sugar
8 ounces soy sour cream
1 1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/4 cup Ener G Egg Replacer powder whisked with 1/3 cup warm
water until gooey
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup full-fat coconut milk
Preheat oven to 350°F.
Lightly spray with cooking spray and dust lightly with flour two 8 inch round or spring-form cake pans. Set aside.
In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat for an additional 3-4 minutes or until the mixture is light and fluffy. Add the sour cream, vanilla, lemon juice, and Egg Replacer mixture. Beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet in several additions, alternating with the coconut milk, until all of the ingredients have been added.
Pour the batter into the prepared pans, dividing the batter evenly between the two pans. Bake for 22-25 minutes, or until a toothpick inserted into the center emerges clean. Cool the cakes in the pans for 10 minutes on a wire rack. Then run a lightly oiled knife around the edges to loosen the cakes from the pans. Allow the cakes to cool completely before removing from pans and frosting them with a frosting of your choice.
Makes one 8 inch layer cake