INGREDIENTS
1 tsp
Hibiscus, dried
730 g
Pieplant
2 cups
Almond milk
2 cans
Coconut cream
225 g
Vegan butter
3 cups
All-purpose flour
3 tsp
Baking powder
1 tsp
Baking soda
1
From 1 vanilla pod, seeds
2 1/4 cups
Granulated sugar, raw
1/2 tsp
Sea salt, fine
2 pinches
Sea salt, fine
2 tsp
Vanilla
2 tsp
Vanilla extract, pure
2 tsp
Apple cider vinegar
zest & juice of 1 orange