Red Velvet Cake

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Serving Ideas:

Serve with "

Macadamia Nut

Cream" (see

recipe)

Carbohydrate

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

This is a vegan version of the Red Velvet Cake popular in the south; the cake idea allegedly

originates from the Waldorf Astoria Hotel

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

Refer to the "Cake Notes" at the front of this chapter for information about making cakes

including the methods that can be used to make a cake more "decadent" and other

(

methods to make a cake lower in fat)

CAKE

ounces coconut milk (or water)

/ cup soy milk

/ cups brown rice flour (or spelt flour)

cups sorghum flour (or spelt flour)

tablespoon lemon juice

(

or brown rice flour)

tablespoons tapioca flour

/ teaspoon sea salt

/ teaspoons egg replacer powder

(see "Glossary of Ingredients")

tablespoons water

/ cup vegetable shortening nonhydrogenated

/ cup walnut oil refined (or canola oil)

/ cups organic light granulated sugar

teaspoons white vinegar

teaspoons baking soda

ounces tofu lowfat silken (extrafirm)

tablespoon cocoa (unsweetened)

tablespoons beet powder

GARNISH

servings Coconut Icing

(this is another recipe in this cookbook)

teaspoon citrus zest in long thin strips

(from half of a citrus fruit)

lemon wheels

tablespoons vanilla extract

/ cup coconut shreds

Preheat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also

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Desserts of Vitality

Desserts Of Vitality