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This recipe will make 24 cupcakes, four 4" cakes, or 18-24 donuts (depending on size and shape).
Vegan Chocolate Salad Cake Ingredients:
½ cup nondairy milk
1 teaspoon vinegar (I use apple cider vinegar)
1 ½ cups whole wheat pastry flour
1 ½ cups unbleached white flour
½ cup cocoa powder
½ tablespoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 egg replacers (I used ener-g)
¾ cup sunflower oil
2 cups sugar
1 tablespoon vanilla extract
2 cups finely grated zucchini (~10-12 ounces or 1 medium zucchini)
2 cups grated carrots (~10-12 ounces or 4 medium carrots)
Vegan Galaxy Icing Ingredients:
3 ounces melted coconut oil
3 ounces nondairy milk
3-4 cups sifted powdered sugar
pearl dust (optional)
edible glitter stars (optional)
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