I make this cake to celebrate Canada Day every year. A cool and refreshing gluten free and dairy free cake to enjoy during Canada Day festivities. Prepare it the day before or the morning of your celebration to ensure it has time to set.
Canada Day Cake - Gluten and Dairy Free
Ingredients
- 1 box vanilla gluten free cake mix – prepare with soy or almond milk
- 3 cups fresh sliced strawberries (divided)
- 2 boxes strawberry jello
- 2 cups boiling water
- 3 cups ice cubes
- 2 containers, cocowhip
Directions
- Prepare the gluten free cake according to the package directions, using soy or almond milk. Let cool completely.
- Slice the cake into 12 long strips. Cut each strip in half.
- Line a 8 x 12 rectangular baking dish with the cut cake. Do not overlap the cake. You want one layer. Don’t worry about any gaps.
- Place the jello powder in a large bowl and add the boiling water. Stir well to dissolve all of the powder.
- Add the ice cubes to the jello mixture and stir frequently for about 5 minutes until the mixture thickens slightly.
- Remove any remaining ice cubes and stir 2 cups of the sliced strawberries into the jello mixture.
- Pour the strawberry and jello mixture over the cake ensuring all of the cake is covered and the strawberries are evenly distributed.
- Gently spread all of the cocowhip evenly over the strawberry layer.
- Use the remaining strawberries to make the Canada Flag design. I like to make the maple leaf first, followed by the stripes.
- Place in the fridge and let set for about three hours.
- Keep any leftovers refrigerated.
- Recipe Notes
- Cocowhip is found in the freezer section of the grocery store, similar to Cool Whip.
- I like to use Betty Crocker or Duinkerken brand gluten free cake mix.
- Depending on when I plan to serve the cake, I will prepare the cake mix the day before.
- This doesn’t have to be used only for Canada Day. You can make any type of design on top using the fresh strawberries.
Yummy Gluten Free 