Come to the mega vegan bake sale for Oakland Veg Week on Saturday! »
Get your butts to Oakland tomorrow for a mega vegan bake sale to celebrate Oakland Veg Week and benefit the Factory Farming Awareness Coalition!
Oakland Veg Week and Factory Farming Awareness Coalition are teaming up to host a vegan bake sale by the Lake Merritt Farmer’s Market in Oakland to share delicious vegan treats, collect Oakland Veg Pledge signatures, and raise funds.
We’ll have tables set up at the corner of Grand Avenue and MacArthur Blvd.
[Photo via Oakland Veg Week]
Hey Sacramento! Spend the first Saturday in April eating baked goods for a good cause at 1,000 Vegan Cupcakes for Charity! Tons of local bakers are participating, and the proceeds benefit Animal Place, A Well Fed World, and St. John’s Shelter for Women and Children. All on a lovely spring day in sunny Sacramento!
Green tea coconut cookies, how beautiful you are. And seasonally appropriate! Look at the matcha-green cookie coming through the white powdered sugar, like daffodil and crocus shoots growing through the last of the winter snow. I bet they’re tasty, too. Excellent work, Vegan Food Addict!
Happy Valentine’s Day from Vegan Yumminess’ lemon strawberry sweetheart cakes! Per Lindsay, this is “a spin-off of the recipe that [she and her husband] used to make [their] own wedding cake.” Does that mean that its psychically linked to a happy marriage, and if you feed it to someone, they’ll totally fall in love with you and propose marriage before the last bite? Probably not, that is insane? But it will most likely engender some especially mushy feelings in whomever it is you serve it to. Even if (especially if?) that person is yourself/your best pals. Anyone you love enough to make cake for is lucky indeed.
Every year, (former) longtime New Orleans resident and vegan superheroine Kittee Berns makes vegan king cakes. This is a photo of her apple cheezecake king cake, from her 2013 King Cake Kindergarten, for new king cake bakers.
Yes, today is Mardi Gras and technically the last day of the king cake season, but does that mean you can’t make a first-day-of-Lent king cake for tomorrow? A welcome-to-spring king cake in March? Of course not. Don’t let the calendar dictate your baking habits (when you’re not using fresh produce, of course).
Check out Kittee’s entire king cake archive (includes gluten-ful and gluten-free recipes!) and celebrate Mardi Gras the way we celebrate all the best holidays: with riotously colored, rich and sugary baked goods.
BABYCAKES NYC: 2013 AND BEYOND
Hello Dear Friends, and Happy 2013! Gonna be a big and important year for us all, so here goes…
Expandin’: Yes, more bakeries in 2013, two to be exact! One in Chicago, already very much in the works, with a special partner, the finer details for which are coming shortly. The other is in California, in a city we’re hesitant to discuss because it’s coming second, but… it rhymes with Tan Bamtrisco.
Unified Los Angeles!: New bakeries in new towns need lots of love. To free up some of our fine management crew and other resources we are unifying our two Los Angeles bakeries: Our Larchmont flagship will now be our sole Los Angeles storefront, with the downtown Los Angeles location closing its doors. In addition to freeing us up to launch other locations, it also enables us to expand a cheaper, faster, same-day delivery service throughout LA county. We are focusing on this positive note as our hearts heal for the 6th Street location that made BabyCakes possible in Los Angeles in the first place. RIP dear friend.
In More Stores!: We’re also growing the list of fine exclusive grocery stores where you will find our fresh baked stuff as well as our cake, brownie, and cookie mixes. Adding to Erewhon and M Café, we are happy to announce that Monsier Marcel has the goods too! Go there and believe! Also you will find us in better coffee shops on both coasts effective immediately.
Ipad App: Do you have it? It’s real good. And getting better, with quarterly updates! Up next: Spring 2013.
In summary, we are working tirelessly so that BabyCakes NYC is available to more people across a much larger map by mid-year. We regret deeply that this requires that our downtown location will no longer exist as you know it. We aim to make this hiccup-free, enjoyable even. If for some reason it is not, please contact: email@example.com
Important California announcement! Babycakes is decamping L.A. for San Francisco! Sorry, SoCal, you don’t get everything. That means sometime this year we’ll have the finest, most delectable allergen-free baked goods the country has to offer (that we know of) (so far).
In the meantime, let’s follow the Babycakes tumblr and ogle all the porny dessert pictures. Be still my heart.
UPDATE: BabyCakes is NOT leaving LA, they are just closing ONE of their locations. Sorry for the confusion! But they are opening in Chicago and looks like SF too. Yay!
Get ready, Bay Area: New vegan kid on the block Timeless Coffee is celebrating its grand opening on Saturday, Jan. 19! The festivities include a build-your-own-dessert extravaganza, with a free drip coffee included with every creation. Look at this menu:
Chick-O-Sticks, you guys. Chick-O-Stick and peanut butter frosting. TWINKIE CAKE.
Get your butts to 4252 Piedmont Ave. in Oakland between 11 a.m. and 2 p.m. on Saturday to party down with Timeless! Welcome them to the neighborhood, your hearts, and most importantly your beautiful stomachs.
[Photos from the Timeless Coffee’s Instagram, which you really should follow]
PIZZA CUPCAKES TURTLE POWER!
People who live in Austin are so lucky, in general, because it has amazing food and the nicest fucking vegans I’ve ever met — including the absolutely lovely dynamo Kristen Davenport of Austin’s Capital City Bakery. According to reliable and lazy sources, Capital City Bakery has some DAMN TASTY sweet treats; it’s almost enough to get me on a plane out there to eat everything.
Oh well, add it to the list of reasons Austin is the greatest and we should all move there immediately as soon as they get a giant air conditioner to cool the city year-round. With global warming, that might be sooner than we think!
Product Review: Wholesome Chow gluten-free chocolate cake mix! »
Last weekend, I baked with Wholesome Chow’s chocolate bake mix and that’s it; I’m throwing in the towel on ever making my own mix from scratch again. There’s no point! This Wholesome Chow mix amazing. I can’t even tell it’s gluten-free! Love, love love!
As with the last time, I followed the instructions on the back, adding a non-dairy milk and oil. I used full-fat canned coconut milk, which I find gives my cakes and extra degree of moistness and also makes the baking process a little more forgiving. You see, I’m prone to over-baking. It’s a curse! But luckily, coconut milk and I have found each other, so all is well over here.
I don’t have much more to say—this is an exceptional product. I’ve actually bought out every SF store that stocks the chocolate mix. So, there’s that. Actions speak louder than words, and I’ve snatched all the convenience away from you, city-dwellers. But you can buy the mixes online! Then they’ll come straight to your doorstep! Win win! Also, because I bought Rainbow and Other Avenues out, I had the opportunity to try the lavender chocolate mix, which is also very tasty. Much like the vanilla lavender, there is only a hint of lavender flavor, which adds a fruitiness as a opposed to a potpourri-ness.
I made my frosting from scratch again, this time adding some instant espresso powder (instant coffee works too) to it. For the border and flowers, which are chocolate frosting, I added unsweetened cocoa powder. You can find my vanilla frosting recipe here!
Product Review: Wholesome Chow gluten-free lavender cake mix! »
Wholesome Chow sent me a box of their gluten-free, organic, vegan cake mixes to bake and review. Being a professional vegan baker myself, I was so excited to play with their product! Gluten-free baking is not an easy venture.
Jeffery and Veronica sent me their seven-mix variety pack, which includes lavender, chocolate, vanilla, and chai spice cake mixes, an all-purpose baking mix, and a vanilla frosting mix. Being surrounded by baked goods all day at work, I don’t bake too much at home, so I decided to review each one for you as I make them.
I started with the lavender cake mix, because that is the one I was most iffy about. I usually don’t like lavender baked goods; they tend to taste like soap. However, Wholesome Chow has figured out the perfect vanilla-to-lavender taste ratio! The lavender gave the cake a fruitier flavor, as opposed to soap. Of course I had two of my trusty, non-vegan taste-testers with me, Britney and Dan. Neither of them were turned off by the lavender taste either!
Even though I bake for a living, I get really nervous to bake at home sometimes. What if my oven temperature is off? What if I overfill the cupcake tins? WHAT IF I BURN IT, THUS RENDERING MY REVIEW USELESS?! Happily, I can say that Wholesome Chow is Jenny-proof and Jenny-approved. All you have to do is add a non-dairy milk, vinegar, and oil. Then you mix, let sit for a few minutes, and bake!
I was extremely happy with the cupcakes I made. They baked beautifully and tasted amazing! I’m not a gluten-free connoisseur, and I felt as though these passed the non-Celiac sufferer test. I would eat and bake these again, not because they are gluten-free, but because they were easy to make and tasted delicious! I cannot wait to bake with their other products (chocolate cake, you are next).
Now for a little about my process. I turned on the oven, and while it was heating, I mixed my batter. If you don’t have an oven thermometer, I cannot stress the importance of buying one. Home ovens tend to be waaaaay off, and how will you know? Luckily ours is on point, which I would not have know if not for our trusty thermometer! As for the “milk” in my cupcakes, I used straight-up coconut milk. I think it adds a moistness that many vegan baked goods lack. Not the light stuff, either: the full-fat, canned coconut milk. I also used apple cider vinegar.
As for the frosting, I made mine from scratch. Earlier in the day, my social media friend Jen suggested I make blueberry frosting. I had made a blueberry pie the previous day and had filling leftover. PERFECT. Half of the lavender cupcakes got with blueberry frosting, and half got vanilla.
1 cups organic vegetable shortening
1/2 Earth Balance buttery spread
3 - 4 very full cups organic powdered sugar (start with 3, mix, taste, add more)
1 very generous splash of vanilla extract (the higher the quality, the better your frosting will taste)
1 pinch of salt
I mixed mine with a hand mixer no more than 10 minutes, until obtaining desired fluffiness. If you have a stand mixer (I envy you very much), let it go for 20 to 30 minutes (with the paddle attachment) and you will have the lightest, fluffiest frosting than you ever thought possible. Add flavorings as desired. I added some blueberry filling, mixed, tasted, and added more until I got the flavor I wanted.