Victoria Sandwich Cake (plant-based)
A Victoria sandwich cake is a bit like an American strawberry shortcake – vanilla cake with strawberry jam and cream in the middle, dusted with icing sugar and fresh strawberries on top.
A Victoria sandwich cake is a bit like an American strawberry shortcake – vanilla cake with strawberry jam and cream in the middle, dusted with icing sugar and fresh strawberries on top.
Two chocolate peach cake layers separated with a dreamy cashew whipped cream, then covered in a chocolate coconut ganache.
Based on a Samoan recipe for pani popo, the buns have a lovely, sweet coconut glaze. These are the softest, sweetest pull-apart rolls you can bake. They will melt in your mouth.
This maple wheat bread is our everyday go-to bread – great for toast, sandwiches, snacking, or even breadcrumbs.
A super moist walnut cake layered with butterscotch pudding. This recipe is inspired by the kitchens of Serbia, but I adapted it to be vegan.
These bran muffins were almost always around on weekends when I was growing up. My mom would make a fresh batch on Saturday morning and we would snack on them. They’re a kid all-time favorite!
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.
I invented these moist chocolate banana squares as a way to use up extra bananas with a good dose of chocolate and some healthy oats.
All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.
Sticky date pudding was my favorite new taste sensation from visiting Australia. It’s an amazingly gooey dessert infused with dates and caramel.