INGREDIENTS
2 tbsp
Almond milk
1/2 tbsp
Coconut cream
3 tsp
Vanilla bean paste extract
1 cup
Vegan butter
1 1/4 cups
All purpose flour
1/4 tsp
Baking powder
1/4 tsp
Baking soda
1/2 cup
Brown sugar, organic
1 cup
Powdered sugar, organic
2 tbsp
Rainbow sprinkles
1/2 tsp
Salt
1/3 cup
Shortening, vegan
1/4 cup
White sugar, organic
2 tbsp
Flaxseed, ground
1 Tbsp pitaya powder (*optional, to make 1/3 of the frosting pink)