Saturday, April 26, 2008

Kittee Makin' 40.

When you make your own birthday cake, you can write things on it that other people think, but are too polite to say out loud.

Here' s the chance you've been lookin' for, fill in the blank...
Banana Cake
With white chocolate mousse, rose petal jam and cream cheeze frosting.
Makes a double layer cake

What You Need:
  • 1 1/8 cups Earth Balance
  • 2 1/4 cups unbleached granulated sugar
  • 3/4 cup vanilla soy yogurt (1 container whole soy)
  • 1 1/2 cups mashed ripe banana --about four
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons Ener-G--add in dry, don't add extra liquid
  • 3 cups unbleached white flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup soured soymilk (with 1 teaspoon lemon juice mixed in)
  • 1/3 cup seedless preserves (spread between cake layers)
What You Do:
  1. Preheat oven to 350F. Grease and flour two 8" cake pans. In a large mixing bowl, cream together the Earth Balance and sugar until fluffy.
  2. Beat in the yogurt, bananas and vanilla.In a separate bowl, mix together the dry ingredients and add to the creamed mixture alternating with the the soured milk. Divide into the prepared cake pans and bake for close to an hour, until the cake tests clean with a toothpick. Let cool ten minutes and flip onto cake racks to cool completely.
  3. Decorate!
The white chocolate mousse is adapted from the chocolate mousse in Vegan Cupcakes Take Over the World, substituting white chips for the chocolate (it doesn't set up, but stays as a pudding).

For the Cream Cheeze Frosting:
Blend together well: 1/4 cup (1/2 stick) Earth Balance, 2 teaspoons vanilla (or in this instance banana liqueur), 1 container (8 oz.) Tofutti cream cheeze, 16 oz powdered sugar.

Garnish with hot pink popcorn balls
(thanks Michelle and Mama!).

As requested, the all important money shot.


  1. Happy, Happy Birthday Kittee! Your cake is adorable.

  2. Happy Birthday!

    P.S. Cute cake.


    i can't believe how old you are. i didn't know they made birthdays with such high numbers.


  4. uh oh, you said cheeZe with a z.

    rose petal jam, white chocolate mousse, banana, oh my!

  5. Happy Happy Birthday!! That's a gorgeous cake!

  6. Happy birthday! And what a cake to celebrate with!

  7. Happy Birthday Kittee!! And you're not old. 40 is the new 30.

    BTW, the cake looks fab! Banana?! Wow!

  8. happy birthday to you, Kittee!!!

  9. If you're old, then that makes me ancient.

    Happy b'day, youngster!

  10. Happy Birthday Kittee!! what a great cake.

  11. Happy 40th birthday!

    When I turn 40 I hope to be as cool as you, I'm working hard on it right now.

    Yay birthday!

  12. Happy b-day, have a good one. :]

    Inside shot plz? The cake looks wonderful.

  13. Oh, KITTEE! You didn't tell me you were making YOUR birthday cake! hehehe. HAPPY BIRTHDAY, LOVE! That is one sexy cake, just like you!

  14. Happy Birthday!!!!! That cake looks awesome.

  15. Thanks y'all. Tomorrow is the big day!

    Money shot added for Ecobarbie.


  16. Kittee is __________

    a. mochi-ful
    b. cake-licious
    c. berry-fic
    d. tofu-tacular

    happy birthday!

  17. Word! Elegant on the outside and I-wanna-smoosh-my-face-into-it on the inside.

  18. I'm late, but happy, happy birthday!!!

  19. Oh my gosh. I love that cake the pieces!

    And also, Happy Birthday!

  20. Happy [better late than never] birthday Kittee! Lovely cake, too.

  21. that is the least colorful kittee cake ever! i thought surely someone else had made it. :o) it's very pretty! i love me some banana cake.

  22. Oh, Kittee! That cake is ADORABLE! Happy Tardy Birthday!

  23. Hey Kittee,
    My name is Brooke Vaughn and I live in Louisville, Ky. I read your blog a lot and sometimes even attempt your recipes. I made your birthday cake this past weekend and thought you should know that you don't mention where/when to put the 1/3 cup of preserves. I just added them at the end. The cake was a smash-hit-hella-home run. I will be blogging about it this week. Thanks!

  24. Kittee,
    It was delicious. I mixed in 1/3 cup of apricot preserves with the last of the soured soy milk. The cake was perfect. It definately tasted all banana-y, but the preserves might have added some more moisture?!? I will be making it again and again fa sho!
    Thanks for responding.


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