Ingredients
Red Velvet Cake
- 1 cup almond milk, room temperature
- 1 tbsp lemon juice
- ¼ cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tbsp red food dye paste
- 2 cups gluten-free flour (Bob’s Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ½ cup almond pulp (from almond milk)
- ¼ cup sugar
- 1 tbsp cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 can coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- vegan white chocolate chips
Directions
- Preheat oven to 350F.
- Add almond milk, lemon juice, maple syrup, and coconut oil to a mixing bowl, and mix.
- Add red food dye paste, and mix again.
- In a separate mixing bowl, add gluten-free flour, almond pulp, sugar, cocoa powder, baking soda, baking powder, and salt, and mix. Add dry ingredients into wet ingredients, and mix.
- Transfer cake mix into a 6” cake tin, and bake until it passes the toothpick test. This took about 40 minutes in our oven! Remove from oven, and let cool.
- In the meantime, in a mixing bowl, add coconut cream, powdered sugar, and vanilla extract, and whip until soft peaks form.
- Crumble the cake with your hands and transfer it to a food processor. Add the coconut cream, and pulse until incorporated. You don’t want to process it too much or it will become mushy!
- Using a cookie dough scooper, scoop into balls and roll between your hands. Transfer the balls to the fridge to set.
- When ready, stick lollipop sticks into the balls, and transfer back to the fridge.
- For the coating, melt vegan white chocolate chips. Remove from heat, and set aside to slightly cool for a few minutes.
- Dip the cake pops into the chocolate, and transfer back to the fridge (where it will set and the coating will harden). Depending on how thick you like your coating and how warm your chocolate is, you may have to do this a few times!
- Store in fridge. Enjoy!
