3/4cupEarth Balance butter flavor vegan hard stick butter at room temperature
3/4cuppacked dark brown sugar
1 1/2cupsrice milk
Kick the tires and light the fires to 350 degrees.
Grease and flour your cake pans, this can do a 9×13 so calculate your cake pan area accordingly. To flour the pan, use rice flour.
In a large bowl, whisk together all of the dry ingredients, excepting sugars of course.
In your mixer bowl, cream together the “butter” and sugar.
After that’s done, add in the eggs and vanilla.
Slowly, on the lowest possible setting, mix the wet and dry in three parts, starting with dry, ending with wet. Only three parts to avoid over mixing. Once you reach the last liquid addition, stop the mixer and mix it in by hand gently. I found that this made the batter more pour-able.
Pour the batter into the prepared pans and bake until a toothpick inserted in the middle comes out clean, approximately 30 minutes for a 9x13. Cool on racks.