This is a dairy-free Strawberry Jello Cake:

Ingredients:
1 box Duncan Hines yellow cake mix (replace eggs with Ener-G egg replacer)
2 boxes Jello gelatin (strawberry flavor)
2 containers of strawberries

Directions:
1. Make the cake according to the directions on the package. To make this egg-free, use Ener-G egg replacer). Let the cake cool.

2. Prepare the jello according to package directions. Let the gelatin cool but not set.

3. Poke a few holes on the top of the cake.

4. Pit strawberries. Arrange on top of the cake.

5. Pour the jello over the strawberries and cake. Let set in the refrigerator.

***
I was pleasantly surprised with the results of this cake. The yellow cake, as it is, is a bit sweet and crumbly when using egg replacers. The jello makes it very moist, and balances the sweetness very well.

I made this cake using  9″ springform pan. There are some advantages and disadvantages of using this pan. It’s great once the jello has set, and the cake rim taken out. However, when I was pouring the still-liquid jello, there was some leaking from the bottom of the pan. I’m still thinking of a way around this. I might just use a regular round pan, but I like being able to arrange the fruits on top of the cake without having to turn it upside down.

For those who have to make dairy-free cakes, this is a great way to spice things up beyond the ordinary yellow cake.

image from personal collection ©mmacalincag2008

Post from: Keeping the Castle

People with dairy allergies find that they are limited in the types of desserts and baked goods that are available to them. So many of the commercial products contain milk and eggs, so that finding a dairy-free cake mix like Duncan Hines is a cause for celebration.

However, making and eating the same type of cake over and over again becomes pretty boring after some time. Thankfully, Kim, one of the readers here at Keeping the Castle, has shared some tips for using cake mixes in creative ways:

* bake your cake using the DH cake mix and a can of soda

* make it into a Jello cake by poking holes and pouring a jello (not pudding) flavor over the top

* put together a cobbler by mixing a pie filling and can of fruit (cherry/pear or pineapple) in a 9×13, then pour the dry cake mix over the top. Layer Fleischman’s no salt stick butter (soy) over the top and bake till browned.

* bake the cake in icecream cones and topping with icing

Thanks, Kim!

Post from: Keeping the Castle

This is a newly discovered favorite treat at our house. I don’t know why I never made this before, it’s so good. I got the recipe right out of a package of Campfire Marshmallows.

Rice Krispie Treats

1/4 cup butter or margarine
1 10 oz bag Marshmallows
6 cups crisp rice cereal

Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat. Add crisp rice cereal and stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a greased 13″ x 9″ pan. Cut into squares when cool.

Microwave directions: In microwave-safe bowl, microwave margarine or butter and marshmallows on HIGH for 2 minutes. Stir to combine. Microwave on HIGH for 1 minute longer; stir until smooth. Add cereal and stir until well coated. Continue as directed above.

I used soy margarine to make this milk-free. Kelloggs’ Rice Krispie cereal is also milk-free. I can’t say the same about other brands, so you’ll just have to check those. You can also adjust the amount of rice cereal you use. I like mine not so sweet, so I added more.

These treats are great to make ahead, to enjoy as a sweet treat during a picnic. They should be placed in an airtight container to retain their crispiness.

Post from: Keeping the Castle

Post from: Keeping the Castle