This makes a delicious two layer banana cake that spits easily for multi layered kake.
What You Need:
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1 1/8 cups Earth Balance
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2 1/4 cups unbleached granulated sugar
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3/4 cup vanilla soy yogurt (1 container whole soy)
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1 1/2 cups mashed ripe banana --about four
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1 1/2 teaspoons pure vanilla extract
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2 teaspoons Ener-G--add in dry, don't add extra liquid
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3 cups unbleached white flour
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1 1/2 teaspoons baking soda
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3/4 teaspoon salt
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3/4 cup soured soymilk (mix 1 teaspoon lemon juice into plain soymilk and combine
What You Do:
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Preheat oven to 350F. Grease and flour two 8" cake pans.
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In a large mixing bowl, cream together the Earth Balance and sugar until fluffy.
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Beat in the yogurt, bananas and vanilla.
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In a separate bowl, mix together the dry ingredients and add to the creamed mixture alternating
with the the soured milk.
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Divide evenly between the two prepared cake pans and bake for close to an hour, until the cake tests clean with a toothpick.
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Let cool ten minutes, flip to wire racks and cool completely. If you don't know exactly how to get them out of the pans, check out the kitteekake tutorial
for the how-tos.
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Pick yer favorite frosting or filling and have to it! The cake above was layered with rose petal jam and white
chocolate mousse frosted with a cream cheeze frosting (beat together an 8oz tub of Tofutti cream cheeze,
1/4 cup Earth Balance, 2 teaspoons extract or liqueur and 16oz powdered sugar.
