1/3Cvegan Margarinesuch as Earth Balance, softened
3oz.vegan Cream Cheesesoftened
1CAll-Purpose Flour
2/3CSugar
1tspBaking Powder
1/4tspBaking Soda
1/4tspSalt
1/2tspVanilla
1/4CAlmondor Soy Milk
1/4CApplesauceunsweetened
FOR THE TOPPING:
1/4Cvegan Brown Sugarfirmly packed
3Tbl All-Purpose Flour
1Tbl vegan Margarine
Instructions
Preheat oven to 350 degrees.
Generously grease and flour the bottom and sides of an 8x8" square baking pan (or you can use cupcake liners and a muffin pan as we did here).
In the bowl of an electric mixer, add the margarine and cream cheese. Beat until light and fluffy. Incorporate the applesauce. This is our egg substitute, but you can also use Ener-G or silken tofu here. Applesauce just gives a little bit of added sweetness and creates a lighter finished cake than the tofu.
Combine the dry ingredients and add to the mixer. Mix until just combined.
Evenly spread in the prepared pan or cupcake liners.
For the topping, mix together the brown sugar and flour. Add cold margarine and using your fingers, work it until it resembles coarse crumbs.
Sprinkle evenly over the cake(s).
Bake for 30-40 minutes if doing the 8" square or 20-25 minutes if doing the muffins. Use a toothpick to test for doneness. The tops will be golden.