Ooh, baby, have I got something nasty for you! I've veganized an old-fashioned sugar cake. This delectable sweet treat makes an appearance in my new cabaret show, Be My Nasty Valentine: Songs of Love and Liberation. Thus, I call it my "Nasty Sugar Cake." But whether or not you make it to the show, you can still have this cake for yourself—or for a lover.

My boy-toy, aka my sugar cake, has declared that this is his favorite thing that I've made for him. And that's saying a lot since he's feasted on everything I have to offer. (And I mean everything!) But bringing it back to the subject of baked goods, this sugar cake can be whipped up in a jiffy, giving you lots of time for the shaving, plucking, and painting that just might go along with your Valentine's Day preparations.

2020 UPDATE: Hi, darlings. I originated this recipe in 2017. Here we are three years later, and I’m bringing back my Valetine’s cabaret show Be My Nasty Valentine, and with it I bring back this Nasty Sugar Cake. I’ve made one modification: I replaced the coconut oil with coconut milk to get a better rise, and isn’t that what we all want?! Enjoy! xoxo

Nasty Sugar Cake

This is such as nasty sugar cake. In other words, it's glorious, brilliant, sublime, and oh so right on. Pure decadence indeed! Dig in and let your inner nasty reign supreme.

1 cup all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
3 tablespoons warm water
1/2 cup nondairy milk
1/4 cup coconut milk
1 teaspoon vanilla extract
Powdered sugar for garnish

Preheat the oven to 350 degrees F. Coat the sides of an 8-inch baking pan with vegetable shortening. Sprinkle with flour and then shake and tap out the excess. (An 8-inch heart-shaped pan would be divine, but a 9-inch loaf pan could also work.)

Put the egg replacer and water in a food processor and process until frothy, about 3 minutes. Add the coconut milk, nondairy milk, and vanilla extract. Process until well combined.

Sift the flour, sugar, salt, baking powder into a large bowl. Gradually add the liquid mixture, one-third at a time, and combine with the dry ingredients using an electric mixer or wooden spoon.

Put the batter in the prepared pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan on a cooling rack for 30 minutes. Turn the cake out of the pan onto the rack and let cool for 1 hour longer.

To garnish, lightly dust with powdered sugar.