I was inspired to make these mini Root Beer Float Cakes by reminiscing over the Coca-Cola Sheet Cakes that I remember being pretty popular down in Georgia. They were the type of super-sweet-but-delicious cakes that would show up at potluck dinners or cake walks. These are just a miniature version of that classic southern Coca-Cola Cake, but made with less sugar, a bit healthier ingredients, and root beer instead of coke! Enjoy!
They are great topped with whipped cream…
or ice cream…
They are fluffy, airy, and moist…
root beer infused…
perfectly sweet, and great for sharing…
Here’s the recipe:
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup root beer
- 1/2 cup Earth Balance buttery spread
- 1/2 cup oil
- 3 Tablespoons cocoa powder
- 1/2 cup non-dairy milk (I prefer soy or almond milk)
- 2 teaspoons coconut vinegar or apple cider vinegar
- 2 teaspoons vanilla extract
- 1/3 cup applesauce
- Preheat oven to 350 degrees.
- In a small bowl stir together the non dairy milk and vinegar. Set aside to let curdle.
- In a small saucepan, melt the Earth Balance butter with the root beer, oil, and cocoa powder. Bring to a boil, then remove from heat.
- Stir the milk mixture into the root beer mixture, along with the applesauce and vanilla extract.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- With an electric mixer, mix the wet ingredients into the dry in two batches. Mix until only small lumps are left (1-2 minutes).
- Spray mini bundt cake pans with oil, then fill 2/3 of the way full.
- Bake 20-22 minutes or until toothpick inserted into deepest part comes out clean.
- Let cool in pan on wire rack for 10 minutes. Gently loosen the edges, then flip the cakes out onto the wire rack to continue cooling.
- Serve topped with dairy free whipped cream or vanilla ice cream.