Love & Yum!

Healthy & Delicious Food for Families.

EASY Easter Cake – Dairy Free

EASY Easter Cake – Dairy Free

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