This is hands down my favorite vegan cookbook. The recipes are so approachable and her recipes are in line with how a home cook thinks....or at least how I think.
It's beginning to feel like fall. I was down to 3 cans of pumpkin left from last fall's stock-up....and now there are two...
This vegan cake is super easy to make and really delicious. Of course, I changed a few things. I used whole wheat pastry flour and refined coconut oil as opposed to all purpose flour and vegan margarine.
Half of one cake became dessert. I sliced the rest and put in a tin for our road trip.
Can you share the recipe?
ReplyDeleteI sure will. May be a day or two before I can get it typed up, but I will certainly by the beginning of the week.
DeleteYour post reminded me that I had stocked up on pumpkin at Aldi last fall and still have several cans in my pantry. Which is exciting as I love to have pumpkin bread in the freezer and I also have a yummy recipe for pumpkin soup that I'm looking forward to making. Your cakes look delicious!
ReplyDeleteThanks. I did the same thing on the pumpkin stock up. I love pumpkin in desserts, but I also love pumpkin chili.
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