I think this is the perfect cake for a spring or summer dessert, especially when served cold on a warm day. It's light, airy, and the sweetness is not overpowering. Although it does not require a lot of effort, you really have to work fast with the whipped topping in order to get the best consistency. I call it the 'hurry up and wait' cake. Everything you do takes very little effort, but chilling is what takes the most time. My mother always says "Good things come to those who wait" and she's right, the result of this cake is well worth the wait. I am sure you and your family will love it too. Enjoy!
Dairy Free, Egg Free, Nut Free Lemon Delight Cake
Yields one double layer 9-inch cake (Serves 16)
2 baked 9 inch white wacky cake layers, cooled (recipe follows)
2 cups boiling water
2 packages dairy free Jell-O Lemon Jelly Powder (85 grams each)
1 package dairy free Jell-O Lemon Instant Pudding (the 4-serving size)
1 cup cold soy or rice milk
3 cups dairy free whipped topping (such as 1 cup Nutriwhip + 1/4 cup sugar)
Put the cake layers with top-sides up in 2 clean 9-inch round pans. Pierce cakes with a large fork all over. Set aside.
In a separate bowl, add boiling water to jelly powders and stir until completely dissolved. Slowly and evenly pour over cake layers. Refrigerate for 3 hours.
Beat pudding mix and soy milk in a large bowl with a wire whisk for about 2 minutes. Let pudding sit for 5 minutes to thicken. Meanwhile, in a chilled mixer bowl, pour 1 cup of liquid Nutriwhip. Using the whisk attachment, beat on high speed as you gradually and steadily add 1/4 cup sugar. Continue beating for 2 minutes or until soft peaks form. Remove from mixer and stir in pudding with a rubber spatula. Gently fold until pudding is fully incorporated. Avoid overmixing so as not to deflate the whipped topping. Set aside in the fridge for 10 minutes.
Dip 1 cake pan in hot water for 10 seconds, gently shake and unmold onto plate. Spread with about 1.5 cups of whipped topping mixture. Unmold second cake layer and carefully place on first layer. Frost the top and sides with remaining whipped topping. Refrigerate and serve cold.
NOTE: Please make sure to read ALL ingredient labels. Although the Jell-O brand made by Kraft Foods is usually dairy free, there are some flavours that do contain dairy. Also, please avoid the fat free line as it almost always contains dairy or is made on dairy equipment. In addition, the Nutriwhip comes in liquid form like heavy cream. It is available at Sobey's in the fridge section that contains cool whip bottles, right above the lactose free milk. A liquid measurement of one cup Nutriwhip will yield approximately 3 cups whipped.
Wacky White Cake
1 1/2 cups granulated sugar
2 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
2 teaspoons baking soda
2 tablespoons white vinegar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups cold water
Preheat oven to 375 degrees. Lightly coat two 9 inch round pans with dairy free cooking spray.
In a large bowl add sugar, flour, baking powder, baking soda, and then make three wells. In one put vinegar, in another add oil, and in last well add vanilla extract. Pour water over the whole thing and mix with a rubber spatula.
Pour batter into prepared pans and bake for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.
Nutritional Info (Per Serving)
Calories 328.37, Total Fat 11.04g, Cholesterol 0mg, Sodium 413.16mg, Potassium 45.89mg, Total Carbohydrates 46.95g, Fiber 0.61g, Sugar 24.04g, Protein 2.74g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.