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

With the holidays right around the corner the only thing I want are cut out sugar cookies! The problem with most are they are laden with butter, wheat, eggs, and other off limits ingredients for someone living with food allergies or intolerances.

Pumpkin is the flavor of the month of November in my opinion so everything that I bake probably has pumpkin in it! 

This super easy recipe is gluten free, vegan, and top eight allergen free. But don’t that fool you because it’s delicious.

It’s done! It’s finally done! After what felt like an eternity our kitchen is 100% complete. From floors to ceiling everything has been removed, replaced, fixed, and positioned the way my dream kitchen was envisioned.

Spring has officially sprung. The sun is shining and the birds are noisily chattering and Easter is right around the corner. 

It’s St Patricks Day! The day where everyone pretends they’re Irish (if they aren’t) and eats and drinks anything you can think of that is green or can be turned a shad of green. 

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