Red Velvet Crumb Base

Name: Red Velvet Crumb Base
Ingredients: 6 unfrosted red velvet cupcakes (page 97); 1 tablespoon coconut oil; 1/4 cup agave nectar; 1/2 teaspoon salt

December 9, 2011

I use this version primarily as a base for Volcanoes (page 74), but it could certainly be used for the Double-Chocolate Crumb Cake (page 110) or the Macaroons (page 76), or as a foundation for a special recipe of your own. The red velvet cake, like the chocolate, is already fairly moist and sticky, so it doesn’t need much additional oil to hold it together.

Ingredients

6 unfrosted red velvet cupcakes (page 97)

1 tablespoon coconut oil

1/4 cup agave nectar

1/2 teaspoon salt

Preparation

In a medium bowl, use your hands to crumble the cupcakes into small, fine bits. Add the oil, agave nectar, and salt to the crumb. Using a rubber spatula, fold together the ingredients until thoroughly combined. Store in an airtight container at room temperature for up to 4 days. For longer shelf life, store in the freezer for up to 3 weeks.

TagsCake Dessert Dairy Free Gluten Free Easy Cookbooks

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