Gluten Free Strawberries and Cream Poke Cake (dairy free, vegan opt)
Try this Gluten Free Strawberries and Cream Poke Cake (dairy free, vegan opt) recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 baked gluten free dairy free 9x13 cake (i used my homemade gluten free white cake mix)
- 2 cups strawberries (frozen & thawed or fresh)
- 1/4-1/2 cup white sugar
- 1 pkg vivian's live again vegan whipped topping mix(
- 1 pkg vivian's live again vegan instant vanilla pudd
- 1 1/2 cups dairy-free milk (i've used almond and coconut)
- fresh strawberries to decorate
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Poke holes approx ½ inch apart in the baked cake.Puree the strawberries and ¼ cup sugar. Pour into a microwave safe bowl and heat for 60-90 seconds or until it starts to bubble. Add the remaining sugar to taste, if desired. Pour the sauce over the cake and spread it so that it soaks down into the holes.Whip the whipped topping mix according to the package directions.Whisk the instant pudding mix with 1½ cups dairy-free milk. Fold the whipped cream carefully into the pudding and spread it over the cake.Slice fresh strawberries to garnish the cake.
