When I was growing up I remember always having these cake-y cookies whenever we had extended family get togethers. Usually they were held at my grandparents house on the North Shore and one of the family would pick up Black and Whites from a Jewish deli/bakery near Boston. I didn’t know they were called Black and White Cookies until after college and that they aren’t a Jewish thing but a New York staple!

When you think of vegan cupcakes most people think chocolate. This is because most vanilla cupcakes just aren’t quite right when you change or substitute an ingredient. It’s either too dry, flavorless, or grainy. In other words, it’s not great, so it’s not worth eating. Well that is a thing of the past

A great way to make a vegan cake is a Wacky Cake or Depression cake. It’s a cake that has no eggs, milk or butter but tastes yummy! But as we know the more items you take out of any dessert the less it stays together.

Ever make a cake that just isn’t right? It’s a bit dry. It’s shaped funny. It refused to come out of the pan! Well there’s a solution…

Here’s a simple, not cloyingly sweet, vegan buttercream frosting recipe that is easy to add whatever flavors your heart desires. 

Most store bought carrot cakes are super moist, delicious, and filled with nuts and slathered with cream cheese frosting. Heavenly for most but for those with food restrictions it’s just not an option.