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

Frosting

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

Coating

vegan white chocolate chips