Lemon Poppy-Seed Cake
1 1/4 cups nondairy creamer
2 2/3 cups unbleached all-purpose flour
2 tablespoons poppy seeds
3 teaspoons baking soda
3/4 teaspoon salt
3/4 cup margarine, softened to room temperature
2 cups sugar
3 egg replacers
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly oil, then flour two 9-inch square or round cake pans.
Grate 4 teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside.
Combine the flour, poppy seeds, baking soda, and salt and set aside as well.
With an electric mixer at medium speed, beat the margarine with the sugar and grated lemon rind for 5 minutes. Beat in the egg replacers and the vanilla. Reduce the speed of the mixer to low and beat in the flour mixture one third at a time, alternating with one third of the creamed mixture. Beat until smooth.
Pour the batter into the oiled and floured cake pans. Bake for 30 minutes, or until a toothpick stuck in the center comes out clean. Cool on a rack for 10 minutes. Remove from racks and let cool completely. Frost if you wish.