Preheat oven to 350°F (176°C).

In a bowl combine the egg replacers, vegan eggnog, vegan sour cream, vegan butter, vanilla, and almond extract. Use a hand mixer and mix for 30 to 60 seconds until combined.

Add in the sugar, flour, and baking powder. Mix again with hand mixer for 45 to 60 seconds until well combined and a thick batter has formed. You may need to scrape down the sides of the bowl with a spatula and then continue blending.

Spray your baking tins with baking spray. Then pour the batter in. You can use cakelet pans, cupcake tins, a loaf pan, or a bundt pan.

Bake for 20 to 23 minutes or until a toothpick comes out clean. If you use a larger baking pan like a loaf of bundt pan it will require more time, I would say anywhere from 40 to 50 minutes.

Allow the cakelets to cool for 10 to 15 minutes before popping out of the pan.

Top with organic powdered sugar if desired and enjoy.