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…
These vegan mango cupcakes are loaded with real mango flavor: fresh or frozen mango blended into the batter, plus chunks of mango folded in throughout. Topped with roasted, salted pistachios for a crunch that contrasts beautifully with the soft, fruity crumb. No eggs, no dairy. Tropical, light, and completely irresistible for mango lovers. Also try…
You do not need cream of tartar to make beautiful meringue. Lemon juice works just as well for stabilizing the egg whites, and these three-ingredient meringue cookies come out crispy, airy, and melt-in-your-mouth light. They are slow-baked at a very low temperature until perfectly dry and crunchy all the way through. Add a drop of…
These flourless chocolate cookies have just 3 ingredients: egg yolks, sugar, and cocoa powder. They bake up with a crispy outer shell and a soft, fudgy center that is intensely chocolatey. No flour, no butter, and gluten-free naturally. They are incredibly quick to put together and disappear just as fast. A deeply chocolatey little cookie…
These vegan red velvet cupcakes are super moist, beautifully deep red, and made entirely without eggs or dairy. The classic flavor is all there: a subtle cocoa note, a soft, tender crumb, and that gorgeous deep red color. Simple to make in one bowl, ready in about 30 minutes. They are one of the most…
These lemon ricotta pancakes with figs are soft, fluffy, and incredibly rich, thanks to ricotta cheese and buttermilk in the batter. Adapted from Barefoot Contessa’s recipe, they are loaded with bright lemon zest and juice, and served with plump rehydrated dried figs that soak up the maple syrup beautifully. Probably one of the best pancake…
This Italian lemon ricotta cake is light, fluffy, and incredibly moist thanks to creamy ricotta cheese and a generous amount of fresh lemon zest and juice. The olive oil adds a subtle richness that makes the crumb silky and tender all the way through. It has a beautiful domed top and a clean, bright lemon…
These easy tuna pies use store-bought puff pastry filled with a savory mix of tuna, peas, fresh herbs, onion, paprika, and seasoning. The filling is quick to make on the stove, then gets sealed inside the pastry and baked until golden and flaky. They are perfect as appetizers, a snack, or a light dinner served…