These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after ...

This vegan blackberry chocolate cake uses fresh berries ... This vegan lemon hibiscus cupcake recipe uses 3 fresh lemons in the cake batter and the frosting. There’s also a dash of hibiscus ...

Choose vegan flavors in cake pops ($2.85), cakes ... strawberry passion fruit and blackberry apricot. Cupcakes ($2.75) include chocolate chip, boysenberry swirl, salted caramel and cinnamon ...

These classic chocolate cupcakes include both butter and oil in the batter, which means they’ll stay nice and moist once they cool. These fruity and lightly spiced vegan cupcakes get their soft ...

They do have loyal vegan customers ... There's sometimes a lemon-olive oil cupcake filled with a lavender-blackberry-cabernet conserve from Jaybird Farms with an almond icing.

Doron Petersan, Washington’s punk-rock queen of vegan cupcakes, did not go happily into The Land Without Meat. It happened almost unintentionally. Petersan, owner of Sticky Fingers Sweets & Eats ...

Drawing inspiration from a personal journey that began with an egg allergy, Corina has mastered the art of vegan baking, turning her challenges into triumphs—one delicious cupcake at a time.