Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting

• Produce

  • 246 g Beet puree, roasted

• Refrigerated

  • 1 14oz package Tofu, Organic Extra Firm
  • 1 cup Vanilla almond milk, unsweetened

• Canned Goods

  • 3/4 cup Coconut milk, Unsweetened Light canned

• Condiments

  • 1 tbsp Stevia extract

• Baking & Spices

  • 40 g ( 1/4 cup, packed arrowroot starch, packed
  • 20 g Cocoa powder, unsweetened natural
  • 5 oz Dark chocolate
  • 1 1/2 tbsp Double-acting baking powder
  • 120 g Oat flour
  • 1/2 tsp Salt
  • 102 g Sorghum flour, Sweet White
  • 1 3/4 tbsp Vanilla

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 56 g Coconut oil

• Dairy

  • 1 tbsp Butter flavor, Natural

• Other

  • 144g (¾ cup Granulated Erythritol
  • 105g (¾ cup Powdered Erythritol

Found on dessertswithbenefits.com