Red Velvet Bundt Cake w/ Marshmellow Frosting 😍

INGREDIENTS

RED VELVET CAKE:

12 Tablespoons vegan butter, room temp

1 and 1/2 cups granulated sugar

2 Tablespoons cocoa powder

1 and 1/2 teaspoons baking soda

1/2 teaspoon xanthan

1 pinch salt

2 and 1/4 cups gluten-free flour

1 cup rice milk or oat milk

2 flax eggs (equals 2 Tablespoons ground flax seeds

1 Tablespoon white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring (more or less to your liking)

STICKY MARSHMALLOW TOPPING:

4 aquafaba "egg whites" (6 Tablespoons of the liquid from a can of garbanzo beans]

pinch of salt

2/3 cup sugar

1 and 1/2 cup light corn syrup

2 teaspoons vanilla extract

INSTRUCTIONS

FOR THE CAKE:

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine all of the liquid ingredients which comprise of: the food coloring, vanilla, white vinegar, flax eggs, and rice milk. Set it aside.

3. In a stand mixer with the paddle attachment, cream the butter and sugar. Next, add in the baking soda, salt and xanthan. Using a fine mesh strainer shift in the cocoa, to ensure there are no clumps. Stir to combine.

4. Next, alternate adding in the flour and the bowl of liquid until everything is incorporated.

5. Bake in a heavily greased bundt pan for 25-30 minutes, or until done.

6. Allow to cool in the pan for 5 minutes, then invert on a wire rack and remove the bundt pan. Allow it to cool completely while you make the icing.

FOR THE ICING:

1. In a stand mixer with the whisk attachment, beat on high the aquafaba and salt until it reaches soft peaks.

2. Once it's hit the soft peak stage (when you pull the whisk out, it will form a peak that curves and falls over softly). Keep the mixture running and slowly add in the sugar and ensure it's beat it enough to incorporate it (so it won't be grainy.)

3. Meanwhile, in a small saucepan over high heat, heat your corn syrup until it's boiling.

4. Turn the mixer back onto high and slowly pour in the corn syrup mixture. Beat for at least five minutes on high. You will notice it will become glossy and become thicker.

5. Add the vanilla and stir for one final minute.

6. Be sure to scrape the sides of the bowl and then bowl pour gently onto the cake.

7. The top of the icing will set, so if you ever want to do sprinkles, be sure to do them immediately. The icing does not keep well, so plan to serve the cake within the day it's made. Enjoy the rest with a spoon!

Recipe Credit/s: Allergy Awesomeness