This sweet semolina cake with rhubarb and lemon is a stand alone showstopper, but when paired with some delicate cardamom ice cream you won't want it any other way.
This Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam is an elegant show-stopper for dinner parties, birthdays, potlucks, and can even be an indulgent dessert for one (albeit spread over a couple days).
Pandan is widely used in South East Asian cuisine, its flavor profile resembling rose, almond, vanilla, and coconut with slightly grassy undertones. It's coined the vanilla of the South East. This easy-to-make-in-a-jiffy Vegan Pandan Pound Cake is perfectly fluffy and moist and can be topped with whipped coconut cream, your go-to frosting, or left as it is to shine on its own.
A review of Daisy Kristiansen & Leah Garwood-Gowers' of The Hardihood cookbook Raw Cake. Outlining the authors’ culinary influence, navigational clarity, and quality of recipes.
This layer cake is a tropical dream; a moist coconutty crumb generously slathered with a meringue-like coconut cream frosting and speckled with fresh mango.
This pumpkin bread is super moist and full of flavor! A full cup of pumpkin puree lends it its warm golden color and subtle sweetness. Topped with vegan cream cheese frosting seals the deal on this one.
These Mini Banana Zucchini Bread Loaves are a healthier, vegan version of your typical banana bread. Packed with banana (of course), zucchini, and almonds. They're easy to throw together, and lovely alongside tea.
This silky Banoffee inspired Banana Cream Pie is rich in both nutritional value as well as taste! A simple cashew base, filled with a creamy banana maca pie filling, topped with a nutty caramel sauce and some coconut cream. What more do you want?
