Want to make a dairy-free version of this cake? Substituted melted coconut oil, melted Earth Balance
vegan butter, or melted shortening for the butter. In place of the cottage cheese or ricotta, use 1 cup of
coconut or almond milk yogurt, adding 1 tablespoon lemon juice to the yogurt before you begin; by the
time you’re ready to use it, the yogurt will have a small curd-like texture. For the sour cream, substitute
plain, unsweetened soy milk yogurt.