Chocolate and Peanut Butter Struessel Cake

Preheat oven to 350°F and grease a 9-inch round cake pan with margarine or cooking spray.

Combine egg replacer with soy milk in a small bowl and let sit for 5 minutes to thicken, then stir until smooth.

In a large mixing bowl, cream together room temperature margarine, peanut butter, and 1¾ cups of the golden brown sugar until light and fluffy, about 2–3 minutes.

Stir the egg replacer mixture and vanilla extract into the peanut butter mixture until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda.

Fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.

Pour the batter into the prepared pan and smooth the top with a spatula.

In a small bowl, mix the remaining ¼ cup golden brown sugar with the semisweet chocolate chips to create the streusel topping.

Sprinkle the chocolate chip streusel mixture evenly over the batter.

Bake in the preheated 350°F oven for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack.