· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
Add the baking powder, salt, almond milk, vanilla and almond extracts. Beat again until all ingredients are mixed well.
Stir in the flour by hand until just combined. Pour into an oiled 9″ x 13″ baking dish.
Bake at 350 degrees for 30 minutes. If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.