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