I found this recipe through Pintrest from another blog called Two Peas & Their Pod. Here is a link to Two Peas & Their Pod's blog post with the recipe for this yummy cake. For the record we had some for dessert and also for breakfast, a very tasty and versatile cake in my opinion.
To make this cake dairy-free I substituted Earth's Balance Buttery Spread for the butter. For the buttermilk I set out 1/2 a cup of soy milk with 1 teaspoon of apple cider vinegar while I was mixing up everything else (at least 10 minutes) and then used that as my buttermilk (fresh lemon juice also works).