Raspberry Buttermilk Cake

I've seen this cake a number of times, on different blogs, and since it was easy to "vegan-ize" and I had all the ingredients, I tried it out. This is now one of my family's all-time favorite desserts -- my vegan-wary sister ate half the cake herself. Plus, it looks really nice with little effort (this picture does it injustice). It's so good, it's my first food post! 

Raspberry Buttermilk Cake 

Adapted from amandalaird.wordpress.com

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/3 teaspoon salt

1/4 cup vegan margarine, softened 

2/3 cup plus 1 tablespoon sugar, divided

1/2 teaspoon vanilla extract

1/2 cup soymilk

1/2 teaspoon white vinegar

egg replacer for 1 egg (Alternatively, you can use ground flaxseeds, but I think this looks nice without the flecks)

1 container raspberries

Directions:

Preheat the oven to 400 degrees F and butter a 9-inch circular cake pan.

Mix the vinegar into the soymilk and let rest, to get curdled. 

Mix egg replacer together (or whisk together flaxseed and water). Cream the butter and sugar together (I just used the back of a spoon). Add the vanilla and egg replacer and mix well.

Whisk the flour, baking powder, baking soda and salt together. Mix the dry ingredients into the butter mixture in three batches, alternating with half the soymilk, and beginning and ending with the dry ingredients. Stir until just combined.

Pour the batter into the cake pan. Scatter raspberries evenly on top. Sprinkle the rest of the sugar on top.

Bake for 25-30 minutes, until the top is golden and a toothpick comes out clean. Cool in pan for at least 30 minutes.