1/2 cup vegan buttery spread
1 1/2 cups wheat flour
3/4 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup packed light brown sugar
2/3 cup unbleached granulated sugar
3 prepared "eggs" (I use Ener-G egg replacer)
1 teaspoon vanilla extract
1 cup vegan semi-sweet chocolate chips
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9" round cake pan with some oil. Sprinkle with flour, and tap it around to coat the pan. Dump any excess into the sink.
2. Spread your nuts on a sheet and toast them until just browned. Set aside and cool.
3. Cream together the margarine and sugars until light and fluffy. Add the Ener-G eggs and the vanilla and beat until well combined. Add in the flour, baking powder and salt and beat until just combined (you can use a spoon if you want). Stir in the nuts and chocolate chips. Combine well so you don't get bald spots of dough.
4. Spread the dough out evenly into the cake pan. Bake until golden on top and a cake cleaner comes out barely clean, around 50 to 60 minutes.
5. Decorate and ENJOY!!
I (well.. the boy who helped me make it) thought it would be pretty to top it with sliced strawberries. YUM YUM YUM!
Source of recipe: This recipe was inspired by a recipe I came across on someone's blog.