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INGREDIENTS
- 1 ¼ cup (150g) all-purpose flour *can substitute gluten-free flour 1:1 baking blend
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (250ml) sangria
- ¼ cup (59ml) vegetable oil
- 1 large egg, room temperature *can substitute liquid egg replacer for vegan
- ½ teaspoon vanilla extract
- 1 cup (250ml) sangria
- 1 cup (227g) dairy-free salted butter, room temperature
- 3 cups (360g) icing sugar
- ¼ teaspoon fine sea salt
- 2 tablespoons sangria reduction, room temperature
- fruit for decor
- extra reduction for drizzling
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