Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.

When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.

These are the real-time effects of Ripple milk being sold.

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Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Sugar Saved
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
PET Bottles vs. Virgin Plastic
Plastic Saved
 lbs
Pounds of virgin plastic saved by using 100% PCR bottles
Pounds of virgin plastic saved by using 100% PCR bottles

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1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2 LifeCycle Assessment of Non-Dairy Milk, 2017 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Chocolate Peanut Butter Cake

Ingredients

  •  
  • For the Chocolate Cake:
  • 3⁄4 cup ​Ripple Unsweetened Vanilla Milk 1 teaspoon apple cider vinegar
  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 2⁄3 cup granulated sugar
  • 3⁄4 cup unsweetened applesauce
  • 1⁄3 cup vegetable oil
  • 1⁄4 cup espresso (or strong coffee)
  • 1 teaspoon pure vanilla extract
  •  
  • For the Peanut Butter Filling:
  • 6 tablespoons creamy peanut butter
  • 2 tablespoons unsalted vegan butter, room temperature 1⁄2 cup powdered sugar
  • 1 tablespoon ​Ripple Unsweetened Vanilla Milk
  •  
  • For the Chocolate Frosting​:
  • 2 1⁄4 cups powdered sugar
  • 3⁄4 cup unsalted vegan butter, room temperature
  • 1⁄2 cup Dutch-processed cocoa powder
  • 3 tablespoons dairy-free semi-sweet mini chocolate chips, melted and slightly cooled
  • 3 tablespoons ​Ripple Unsweetened Vanilla Milk
  • 1 1⁄2 teaspoons pure vanilla extract
  •  
  • For Decoration:
  • Roasted peanuts
  • Dairy-free semi-sweet mini chocolate chips
  • Flake sea salt

Directions

  1. Make the chocolate cake: Preheat oven to 350°F. Lightly grease two 6-inch round cake pans with cooking spray and line the bases with parchment paper. Set aside.
  2. To a large mixing bowl add the Ripple Unsweetened Vanilla Milk and vinegar. Whisk to combine and let sit for 5 minutes to activate.
  3. To a medium mixing bowl add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  4. Add sugar, applesauce, oil, coffee, and vanilla to the milk mixture. Whisk to combine.
  5. While whisking, slowly stream in the flour mixture. Continue to whisk until smooth.
  6. Evenly divide batter between cake pans.
  7. Bake until the cakes are dry to the touch, are springy, and a toothpick inserted into the center comes out clean, 25-30 minutes.
  8. Remove from oven. Let cool for 5 minutes in pans, then carefully remove cakes and transfer to a baking rack to cool completely.
  9. Make the peanut butter filling: To the bowl of a stand mixer fitted with the paddle attachment, add the butter and peanut butter together. Mix on medium speed until smooth.
  10. Turn mixer to low and slowly add in the powdered sugar. Increase to medium and mix for 1 minute, or until smooth.
  11. Turn mixer to low and add in Ripple Unsweetened Vanilla Milk. Mix for an additional minute, scraping the sides of the bowl as needed, until creamy. Transfer to a bowl and set aside until ready for assembly.
  12. Make the chocolate frosting: To the bowl of a stand mixer fitted with the paddle attachment, add all ingredients. Turn mixer to low, and slowly increase to medium-high speed. Beat until very light and fluffy.
  13. Transfer one of the cooled cakes to a plate or cake stand. Spread the peanut butter filling on top of the cake. Place the other cake on top of the peanut butter filling.
  14. Cover the cake with the chocolate frosting. Decorate with roasted peanuts, chocolate, and flake salt. Slice and serve with a glass of Ripple Unsweetened Vanilla Milk!

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