Instructions

1. Preheat oven to 350 F.
2. Line two small jelly roll pans with parchment, and spray well with cooking spray.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream margarine until smooth.
4. Add sugar and salt, cream until light and fluffy.
5. Slowly pour room temperature caramel syrup into bowl.
6. Scrape down bowl and increase speed. Add egg replacers and vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
7. Sift flour and baking powder together.
8. Turn mixer to lowest speed, and add one third of the flour mixture.
9. When incorporated, add half of the rice milk, a little at a time.
10. Add another third of the flour, then the other half of the rice milk and finish with the flour.
11. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.
12. Divide batter among the two pans. Bake at 350 F for about 20-30 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean.
13. Remove from pan to a cooling rack as soon as you can. Cool cake completely before frosting.

Caramel Syrup Directions:

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
2. Brush down any stray sugar crystals with wet pastry brush.
3. Turn on heat to highest flame.
4. Cook until rich amber. You can test the color by dabbing a bit on a white plate.
5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about, so have long sleeves on and prepared to step back.
6. Whisk over medium heat until it the sugar is dissolved and the syrup has reduced slightly. It should be the sticky thickness of maple syrup or warm honey.

Dairy-Free Cream Cheese Frosting Directions:

1. Cream the dairy-free cream cheese and margarine together with a hand mixer.
2. Add the vanilla and enough powdered sugar to make the frosting as thick as you want.