Lucy’s Cake: The Non-Dairy Version
For the filling:
8 ounces coconut milk yogurt
8 ounces non-dairy ricotta
1 cup powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
Pinch of kosher salt
For the cake:
1 store-bought angel food cake
1 cup strawberry jam
9-ounce container dairy-free whipped topping (we used Cool Whip, which does have a small amount of dairy, but you can buy other brands like So Delicious Coco Whip that work well and contain no dairy)
16-ounce container of strawberries, hulled and sliced thin
In a medium bowl, use a fork to whisk together the ingredients for the filling. Mix well until smooth.
Line another medium-sized bowl with plastic wrap, leaving some hanging over the edges of the bowl. Cut the cake into (approximately) 1-inch slices. This does not need to be perfect. Arrange a few slices of cake in the bowl, creating a 1-inch (or so) layer of cake. You will need to tear some cake and piece the pieces together; don’t worry about being precise. Use the back of a spoon to spread ½ of the strawberry jam over the cake layer, then spread ½ of the filling on top of the jam. This will be messy, and that is okay! Repeat with another layer of cake, jam, and filling, and end with a layer of cake.
Cover the bowl with plastic wrap, making sure the wrap is in direct contact with the cake. Weigh the cake down with several plates that roughly fit the circumference of the bowl, then top those with a couple of unopened cans from your pantry, or a jar of pie weights if you have it. Refrigerate the whole thing for at least 8 hours and up to 24 hours.
When you are ready to serve the cake, remove the weights and plates, then remove the plastic wrap from the top of the cake (which will soon be the bottom of the cake). Turn the cake out onto a serving platter, and remove the remaining plastic wrap. Frost the cake all over with the whipped topping, then arrange the sliced strawberries over the frosted cake. Garnish with whole strawberries on top.