Tennessee Jam Cake (Vegan)

• 1 cup sugar
• 3/4 cup margarine (Earth Balance is good)
• 1 cup strawberry jam
• 1 teaspoon vanilla extract
• 1/2 cup plain soy yogurt
• 1 1/2 teaspoons Ener-G Egg Substitute, mixed with
• 2 tablespoons water
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup soy buttermilk (1/2 cup soy milk mixed with 1 tsp. vinegar)

1. Cream together sugar and margarine.
2. Add jam, vanilla, soy yogurt, and egg replacer mixed with water. Mix well.
3. In another bowl, combine flour, baking soda, and spices.
4. Add thus to sugar mixture alternately with soy buttermilk and stir well.
5. Pour into greased and floured 9" pans, bake at 350 for 30 minutes.
6. I usually frost this with a coconut-pecan frosting, which is just caramelized sugar and margarine mixed with shredded coconut, chopped pecans, and powdered sugar.

sugar, margarine, strawberry jam, vanilla, soy yogurt, egg substitute, water, flour, baking soda, nutmeg, allspice, cinnamon, ground cloves, soy buttermilk

Taken from www.food.com/recipe/tennessee-jam-cake-vegan-464449 (may not work)