Sunday, July 30, 2006

Soy White Russian Cake

That's right, folks...perhaps the first ever, right here, on Binge Cafe - a soy white russian in cake format.

It seemed to go over well at the birthday bash, and even proportedly caused a bit of vodka-induced silliness. I must say that while preparing the cake (and testing the frosting, of course) I felt a bit giddy myself. I must take a moment here to blame Mr. Beloved, who, upon taste-testing said creation, reported "no, I can't taste the vodka at ALL," upon which a quite distressed Ms. Binge added more. After this episode repeated itself a few times, neither Mr. Beloved nor Ms. Binge were tasting anything.

Needless to say, the frosting did taste like vodka by the time of this photo. Please note that the sloppy crooked look of this cake did not impede the taste.

Just how was this creature born, you ask? As you know, Binge Cafe is involved in ensuring the availability of soy white russians in all bars across the US, so this cafe is quite fond of the theme, in general. I decided to try expressing this fondness in the form of my 2nd favorite treat, cake. I was surpised to locate a recipe online for "kalua white russian cake," and I simply converted it to the beautiful vegan creature you see above. I decided to post the recipe for your drunken pleasure:


3 tbsp. (1 1/2 oz.) kahlua
2 tbsp. (1 oz.) vodka
1/2 c. (3 oz.) vegan white chocolate *or* 1/4 cup vegan chocolate & ¼ cup granulated sugar & a dash of vanilla extract.

2 c. sifted cake flour
3/4 tsp. baking soda
1/2 tsp. baking powder

1/2 c. earth balance spread (like margarine only WAY better)
2 tbsp. earth balance shortening
1 1/4 c. sugar

Poofy magic: 6 T flour, 9 T water, 3 t baking powder, 1.5 teaspoons baking soda whisked together in a bowl** (see note below)

3/4 c. “buttersoymilk” which is a little less than ¾ cup soymilk & 1 T vinegar

Combine kahlua, vodka and chocolate. Place over low heat or hot water until chocolate melts. Stir to blend. Cool slightly. Resift cake flour with baking soda and powder. Grease well and flour lightly two 9-inch layer cake pans.

Cream butter, shortening and sugar until light and fluffy. Beat in poofy magic, 1/3 at a time. Blend in kahlua-chocolate mixture, then flour mixture alternately with buttersoymilk. Divide batter between 2 pans. Bake at 350 degrees for 20-30 minutes until tester inserted in center comes out clean.

Cool in pans 10 minutes. Turn out onto wire racks. Cool completely.


Beat 2 cups Tofutti brand cream cheese (about 2 tubs) with 1 cup sifted powdered sugar until thickened. Gradually beat in 2 teaspoons vodka, beating until stiff. Swirl remaining cream topping on top and sides of cake & put in the middle as filling. If it should be thicker, add a little flour and/or earth balance spread.


½ cup earth balance spread (one stick)

½ cup earth balance shortening (one stick)

1 lb powdered sugar

4-8 T vodka

1 T kahlua

Decorate top generously with white buttercream frosting. If prepared ahead, refrigerate, removing 30 minutes before serving to capture full flavor.

I also made separate cupcakes to pile on top.

**Note (from above)**Poofiness: brilliant creation was found in Dilip’s cookbook. Basically, 1 egg = 1 teaspoon baking powder, ½ teaspoon baking soda, 2 T flour, 3 T water, whisked all together. Like magic it poofs up all baked goods.

## end swrc recipe ##

In any case, picture below, in the poofy family, is a pizza I made. It seems like the dough rises easier in the hot weather. That's it, folks, I'm off to prepare for our tour.

1 comment:

Sven said...

Wow - your pizza dough looks amazing. Must learn thees family secret...

Hope the tour is going well; I'm sending good (non-80s) vibes your way.