Lightly coat a 9-inch cake pan with nonstick cooking spray.
In a medium-size bowl, combine the flour, baking soda, baking powder, and salt.
In a large-size bowl, use an electric mixer to cream together the nondairy butter and sugar.
Add the vanilla extract and nondairy yogurt to the butter-sugar mixture, and beat until smooth and creamy.
Gradually add the dry ingredients and mix on low speed until just combined.
Pour the batter evenly into the prepared cake pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting with Chocolate Agave Frosting, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a glass of iced tea or a scoop of vanilla ice cream for the ultimate comfort dessert.Wine Advice:A light dessert wine like Moscato d'Asti pairs perfectly with the buttery sweetness of this yellow cake.