1/3 cup margarine, melted
1 cup lightly packed brown sugar
3/4 cup pineapple juice
1 cup soy milk
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
•Preheat the oven to 375°F.
•Pour the margarine onto the bottom of a greased Bundt pan, sprinkling brown sugar evenly over the top.
•Combine the juice, soy milk, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter into the Bundt pan, spreading evenly.
•Bake at 375°F for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.
Makes 8 servings
