Jennie is returning from Glasgow today and requested cake! She went back to the vegan cream cheese this summer after realizing it shared all the same ingredients as their vegan sour cream. It was a no brainer to try the cream cheese! And a no brainer to make this cake.
Welcome home my Len!
Preheat oven to 350 and grease a Bundt well very well.
1/2 cup Earth Balance stick margarine, softened
8 oz or one tub of Tofutti Better Than Cream Cheese
1 cup sugar
2 cups GF baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/4 cup vanilla soymilk
1 cup mini vegan chocolate chips, I only use Amanda's Own
In your mixer, cream the margarine, cream cheese, and sugar. Add the baking mix, baking powder, baking soda, and salt. Until well combined.
Stir in the soymilk and chocolate chips.
Spread into prepared pan. Bake for about 30 minutes or until set. Cool in pan for 15 minutes. Turn out onto serving dish. Can be eaten when warm or cooled. This cake actually keeps pretty well until the next say too... If it lasts that long!