Vegan Burnt Sugar Cake With Icing

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • For the cake
  • 12
    cup margarine (Earth Balance)
  • 1 12
    cups sugar (unrefined cane)
  • 3
    teaspoons egg substitute (Ener-G)
  • 4
    tablespoons filtered water (add to egg replacer)
  • 1
    cup water (filtered)
  • 2 12
    cups flour (unbleached)
  • 4
    tablespoons burnt sugar syrup
  • 1
    teaspoon vanilla extract
  • 2
    teaspoons baking powder (non-aluminum)
  • For the icing
  • 2
    cups sugar (unrefined cane)
  • 12
    cup margarine (Earth Balance)
  • 12
    cup cream (Silk Creamer)
  • 14
    cup agave nectar
  • 1
    teaspoon vanilla (organic)
  • burnt sugar syrup (whats left)
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DIRECTIONS

  • CAKE:
  • Cream the margarine and sugar.
  • Add the egg replacer, water, vanilla and burnt sugar syrup.
  • Mix together then add flour and baking powder.
  • Mix well.
  • Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
  • Bake at 350'F for 35 minutes.
  • The cake is done when you touch the center and it springs back up.
  • Cool the cake.
  • ICING:
  • Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
  • Ice the cake while it's still warm and it will harden on the cake.
  • Enjoy.
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