Happy Passover, and Happy Easter!

I must admit that while I love making dinner on Easter, the best part of the meal is dessert. From the egg shaped sugar cookies, to the Jelly Beans and Peeps, I love the candy and cookies… But my stomach can’t handle too much sugar and dairy. So I made this lighter version of an Easter cake, with pretty and delicious strawberries, and dairy-free ingredients. Enjoy!

Ingredients for the cake:

• 6 – 8 fresh strawberries
• 1 loaf challah bread
• 3 eggs
• 1 tablespoon vanilla
• 3/4 cup coconut milk
• Pinch of sea salt, cinnamon, nutmeg and ground cloves

Ingredients for the frosting:

• 1/2 lb confectioners sugar
• 1/2 cup Tofutti Cream Cheese
• 1/4 cup Tofutti Sour Cream

Making the cake – Preheat oven to 350 degrees*

• Cut the challah bread into small cubes
• Wash and cut the strawberries into quarters removing the stem
• In a large bowl whisk the 3 eggs with the milk and vanilla, salt & spices
• Toss in the bread cubes and strawberries until coated evenly
• Place in a greased cake pan, pressing down lightly
• Bake on center rack for 15 minutes or until completely cooked
• Let cool on wire rack for ~10 minutes before frosting

Making the frosting & completing the cake –

• In a medium bowl mix together all ingredients
• When cake is cool, place on cake platter and frost
• Garnish with a strawberry and serve
• (store in fridge for up to a week)

This whole process should take about 30 minutes. Just enough time to prep the mint jelly for the lamb 😉

Love & yum,

Lindsay “Mama” O’Neill