1 package (18-20 ounces) vegan yellow cake mix
2/3 cup canola oil
4 egg replacers (I like Ener-G)
1 (11 ounce) can mandarin oranges, undrained Frosting, optional:
1 package (3 ounces) instant vanilla pudding
1 (8 ounce) can crushed pineapple, undrained
8 ounces vegan whipped cream (I use Hip Whip)
1. Preheat oven to 350 degrees F. Grease 9x13" pan. Mix cake ingredients together with beaters until well mixed. Oranges should be broken up completely.
2. Pour into prepared pan and for 35 minutes.
3. For frosting, mix pineapple with the dry pudding mix. Fold in whipped cream. Spread on cake when cooled.