These vegan chocolate cupcakes are super moist, deeply chocolatey, and incredibly easy to make in one bowl. The batter uses warm water and vegetable oil for an incredibly tender, airy crumb that stays soft all day. No eggs, no dairy. They are the kind of simple, reliable chocolate cupcake you will make over and over…
These vegan apple upside-down cupcakes are full of warmly spiced caramelized apple on top, with a soft, moist vanilla cupcake underneath. The brown sugar and cinnamon caramelize the diced apple pieces during baking, and when you flip them out they reveal a gorgeous, sticky, fragrant topping. No eggs, no dairy. Perfect for autumn when apples…
These vegan coconut cupcakes are soft, moist, and wonderfully rich with coconut flavor. Made with coconut oil and shredded coconut folded into the batter, they have a subtly tropical taste that runs all the way through the crumb. No eggs, no dairy. Simple to make and a real treat for coconut lovers. Also try my…
This creamy lettuce soup is warm, silky, and surprisingly rich, made with fresh lettuce, sweet potato, and onion blended with cream into a velvety smooth bowl of goodness. The sweet potato adds body and a gentle sweetness that balances the fresh, clean lettuce flavor beautifully. Made in a Vitamix for an ultra-smooth finish and ready…
These vegan orange cupcakes are incredibly moist and made with real fresh orange juice baked right into the batter for a bright, citrusy flavor in every bite. No eggs, no dairy, one bowl, and ready in about 30 minutes. The orange juice adds a deeply fruity sweetness that feels genuinely fresh and fragrant. Light, beautiful,…
These vegan banana cupcakes are super moist, lightly spiced with cinnamon, and made with real ripe bananas that naturally sweeten the batter. No eggs, no dairy. The bananas keep the crumb wonderfully tender for days, and the cinnamon adds a warm, fragrant note throughout. Easy to make in one bowl and wonderful for breakfast or…
This vegan red velvet cake is super moist, beautifully deep red, and made entirely without eggs or dairy. The batter comes together easily in one bowl with pantry staples, and bakes into a soft, velvet-crumbed cake with that classic subtle cocoa flavor red velvet is known for. Topped with creamy vegan frosting, it makes a…
These vegan marble cupcakes have a gorgeous swirl of vanilla and chocolate in every bite. The batter starts as one, then gets divided and folded into that beautiful zebra pattern before baking. No eggs, no dairy, super moist and easy to make. The kind of cupcake you bring to a gathering when you simply cannot…
These vegan coffee cupcakes are moist, boldly flavored with real instant coffee in the batter, and crowned with a cloud of whipped Dalgona-style coffee frosting. No eggs, no dairy. The coffee flavor is rich and aromatic throughout, and the frosting is light, sweet, and intensely coffee-forward. The perfect treat for any coffee lover who also…
This vegan vanilla birthday cake is super moist, soft, and topped with a creamy 2-ingredient coconut oil frosting. Completely eggless and dairy-free, it bakes beautifully in a round pan for a classic, elegant look. The vanilla flavor is clean and lovely, the crumb is tender, and it works perfectly with any frosting you like. A…
This vegan coconut oil frosting is creamy, smooth, and made with just 2 ingredients: coconut oil and powdered sugar. No butter, no dairy. Whipped together until light and fluffy, it pipes beautifully and holds its shape well for decorating cakes and cupcakes. It has a subtle coconut flavor that pairs wonderfully with vanilla bakes. The…
These vegan strawberry cupcakes are soft, moist, and made with real fresh strawberries blended into the batter for a vivid, naturally fruity flavor and a beautiful soft pink color. No eggs, no dairy. Topped with fresh strawberry slices and a dusting of powdered sugar, they look as gorgeous as they taste. A perfect summer cupcake…