Preheat the oven to 350º F.

Whisk the still-warm melted earth balance with the sugar, molasses, cinnamon and salt.

Mix in the flour with a spoon, or your hands, until a thick dough forms, similar to the texture of cookie dough.

Let sit to cool for about 10 minutes.

It should beready when after you’ve put together the batter for the cake.

Line an 8×8 pan with aluminum foil (two sheets in a cross formation, leaving excess draped over the edges to help you remove the cake later).

Spray with vegetable oil.

Whisk together the flour, sugar, baking powder, and salt.

Add oil, soymilk mixture, cornstarch mixture and vanilla extract.

Whisk until smooth, but do not overmix.

Add the batter to the lined pan.

Begin to break apart the crumb mixture into smaller, pea sized pieces.

You want to take chunks from the bowl and gently break off the crumbs.

Cover the batter evenly with all the crumb mixture.

It will seem like a lot!

When I thought I had enough, I wasn’t even half-way through the mixture.

Use it all, as the cake will expand.

Bake for 40-50 minutes at 350ºF, or until the crumbs are slightly browned and a toothpick in the center of the cake comes out clean.

Use the toothpick to push over a crumb or two in the middle and make sure the top doesn’t look gooey.

Grab the aluminum foil and gently lift the cake out to cool for 20-30 minutes on a cooling rack.

Give it a nice dusting of powdered sugar, slice and serve.