Peanut Butter Bundt Cake

1/2 cup vegan butter
1/2 cup creamy peanut butter
1 cup granulated sugar
1 tsp vanilla
egg replacer equal to 3 eggs* made w/almond milk or use vanilla yogurt
1/2 cup almond milk
2 cups white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 400 degrees. In a large bowl, or the bowl of an electric mixer, cream the butter, peanut butter and sugar until light and fluffy, at least 3-4 minutes. Add the egg replacer and almond milk and beat until mixed. Add the dry ingredients and beat well. The batter will be stiff. Spread the batter into a greased bundt pan. Put the pan in the oven and decrease the temperature to 350 degrees. Bake for 30 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow to rest 2-3 minutes. Then invert onto a cooling rack.

*I used Bob’s Red Mill egg replacer, made according to the package instructions, but using vanilla almond milk in place of water. I think the other egg replacer that would work well is vanilla non-dairy yogurt (use 9 tablespoons). Do not use flax seed, applesauce, banana or prunes in this recipe. The texture will not work out well.