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Allergy Friendly Italian Cream Cake

This is a new spin on a sweet dessert favorite, but without gluten or dairy! 

Course Dessert
Keyword cake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Hannah Hay

Ingredients

  • 1 package Gluten Free White Cake Mix
  • 3 Large Eggs
  • 1 1/4 cups Buttermilk
  • 1/4 cup Vegetable Oil
  • 1 (3 1/2 oz) can Flaked Coconut
  • 2/3 cup Chopped Pecans

Dairy Free Buttermilk

  • 1 tbsp Lemon Juice put in 1 cup
  • 1 cup Almond/Soy Milk Filled on top of lemon juice. Stir, then let stand for 5 mins

Cream Cheese Frosting

  • 2 (8 oz) package Kite Hill Cream Cheese Spread
  • 1/2 cup Dairy Free Butter/Margarine of Choice
  • 1 (16 oz) Package Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Chopped Pecans

Instructions

  1. Beat the first 4 ingredients at medium speed with an electric mixer for 2 minutes. Stir in the coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.

  2. Bake at 350° for 15 to 17 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

  3. While the cake is baking, begin making your frosting and then set aside.

  4. Once your cake is done, assembled, and cooled, spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.