1/2 cup vegan butter
1 cup sugar
2 egg substitutes (1/4 cup soy yogurt or 1/4 cup blended silken tofu works best for this)
1 cup vegan sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt Topping:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans or walnuts, chopped
1. Preheat oven to 325 degrees F, and grease 9x13" pan. In a mixing bowl, cream vegan butter and sugar. Add egg substitutes, sour cream and vanilla; mix well.
2. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined.
3. Pour half the batter into prepared pan. Combine topping ingredients, and sprinkle half of topping over batter.
4. Add remaining batter and topping. Bake for 40 minutes or until done.
It might not look like there is enough mixture. Trust me, this cake rises a ton, so use the specified amounts.