Dairy Free Sugar Cookie Cake

Preheat oven to 350°F. Grease a 9-inch round cake pan; line bottom with parchment paper.

Beat Country Crock Plant Butter granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.

Add egg, vanilla, and almond extract; beat on medium speed until combined, about 30 seconds.

Add flour, baking powder, and baking soda; beat on low speed until just combined, 1 to 2 minutes.

Fold in sprinkles until evenly distributed.

Press dough evenly in prepared pan; top with more sprinkles if desired.

Bake until golden brown, edges are set, and top looks dry, 25 to 30 minutes.

Let cool in pan 15 minutes. Remove from pan; let cool completely, parchment side down, on a wire rack, about 1 1/2 hours. (Cookie may deflate slightly while cooling)

Beat powdered sugar, Country Crock Plant Butter, vanilla extract, almond extract, and food coloring (if using) in a large bowl with an electric mixer on low speed until just combined.

Increase speed to medium and beat until fluffy, about 2 minutes, adding up to remaining 1 tablespoon Country Crock Plant Cream, if needed, until desired consistency is reached.

Pipe or spread over cooled cookie. Garnish with sprinkles.