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1.
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Preheat oven to 350 F. 2.
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For the topping: Place all-purpose flour, brown sugar, and vegan butter in a medium size mixing bowl.
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Use a pastry cutter or your fingers (using a crumbling motion) to blend until the mixture looks like coarse crumbs.
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Set aside.
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3.
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For the cake: Place all-purpose flour, salt, brown sugar, and vegan butter in a large mixing bowl.
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Again, use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
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4.
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Stir baking soda into the boiling water in a medium-sized bowl.
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The mixture will fizz, so add the baking soda in a few steps instead of all at once.
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This will prevent the mixture from bubbling over the sides of your container!
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5.
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Stir the baking molasses into the water/baking soda mixture.
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6.
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Add this liquid mixture to the dry cake ingredients in the large mixing bowl.
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Mix with a fork until its pretty smooth.
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Set aside.
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7.
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For the bottom layer: Stir baking soda into boiling water in a medium-sized bowl.
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Again, add the baking soda in parts, not all at once.
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8.
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Stir the table molasses into this water/baking soda mixture.
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9.
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Pour the wet bottom layer into a greased or non-stick 9-inch by 9-inch square baking pan.
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10.
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Slowly drizzle the cake layer over the wet bottom layer in the pan.
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I pour in circular patterns starting small in the center of the pan and then moving out to the edges of the pan.
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Try to evenly cover the wet bottom layer.
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11.
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Sprinkle the crumb topping evenly on top of the cake layer in the pan.
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12.
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Bake at 350 F until a toothpick inserted into the center comes out clean (except for some crumb topping), about 40 minutes.
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Start checking for doneness at 35 minutes just to be safe.
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I started with a Wet Bottom Shoofly Cake recipe from cooks.com, which I veganized and changed to make the texture fluffier and get the cake and crumb topping closer to what youd find in a traditional Shoofly Pie.
