baking

American buttercream is a classic frosting that's known for its rich flavor and versatility. With this easy dairy-free version, you can create a white vanilla buttercream, or you can add colors to your liking. You can also add a variety of flavors to make it your own!

The best part of this frosting recipe is how easy it is to make. With just a few simple ingredients and a stand mixer (or electric hand mixer), you can have delicious vegan frosting in minutes.

I might be known as "the cupcake lady" in certain circles, but I like to make a delicious full-sized cake just as much as the next lady. This vanilla cake is another recipe that I veganized from one of my famous cake recipes from my previous business. It's light and fluffy, but also rich-tasting, thanks to the vegan butter in this recipe. It may be a few minutes of extra work compared to some other vegan cake recipes, but I think you'll find that the additional steps are worth it in the result! You can add frosting to this recipe, of course, but the cake also tastes great on its own. This cake is perfect for birthday parties, because everyone will love it, and no one will know it's vegan unless you tell them!

I'll admit that these homemade brown sugar and cinnamon Pop-Tarts don't taste exactly like the original. But they do taste like what I always wished the brown sugar and cinnamon Pop-Tarts tasted like. While the original crust was underwhelming (am I the only one who used to break off the edges just to get to the filling?), the flaky crust in this recipe is flavorful and delicious.

The biggest challenge in this recipe was the filling. Other recipes all seem to use very similar fillings which lack flavor, and get hard and chewy when they cool a little. But this filling tastes perfect, and even better, it stays soft and moist when it cools. (A combination of vegan butter and coconut cream is the secret!)

This delicious vegan lemon tart (tarte au citron in French) is the perfect light, tangy, and refreshing treat for spring and summer. Its slightly sweet classic shortcrust (pâte brisée) is filled with a creamy lemon curd filling that everyone will love!

Tarte au citron (lemon tart) is a classic French dessert made with tangy lemon curd wrapped up in a flakey crust. Although this lemon tart recipe tastes like the classic, it is actually made without the traditional eggs and butter: it's completely vegan!

With only 255 calories and 9 grams of sugar per slice, you can feel good about indulging in this sweet treat. So invite some friends, brew some tea, and enjoy a bite of sunshine!

While many online donut recipes are for cake-like donuts, my favorite donuts are fried yeast donuts. Those are the light, airy, chewy donuts that are the base for glazed donuts and frosted donuts with sprinkles (and the donuts we'll be making in this recipe). I've included a recipe for a classic glaze as well as a chocolate frosting, so you can choose to make whichever one you'd like. (Each coating recipe makes enough for all twelve donuts and donut holes, so if you want to make half and half, make sure you cut the recipe for each coating in half as well).

If you've ever eaten the glazed donuts from Krispy Kreme, you probably know that they have a light in the window to let you know when the donuts are fresh. Just like theirs, these vegan donuts taste best just after the glaze has set. So it's best to make only as many as you and your family can eat right away. If you do have leftovers, I recommend freezing them as soon as possible using freezer bags. Then, when you're ready to eat them, take them out of the freezer an hour or two ahead of time to defrost. After they're defrosted, you may want to pop them in the oven for 2-3 minutes at 275°F (135°C) to warm up a bit. Keep in mind that the glaze may melt a little if you put them in the oven.

Toss out that store-bought frozen vegan lasagna. Scrap all the other vegan lasagna recipes you've tried. Yes, this vegan lasagna recipe is that good.

Before we get to the recipe, I need to mention that the flavor of a good lasagna is highly dependent on the sauce you use. So if you don't make your own, I strongly recommend that you use a high-quality sauce, like Rao's or the Silver Palate. (Although these brands are pretty expensive, I can often find one or the other on sale at Whole Foods, and I stock up when I see them).

When I had my cupcake business more than 10 years ago, my carrot cake cupcakes had a cult-like following. The same people showed up to my little stand religiously to buy the carrot cake cupcakes over and over. My friends even started randomly offering to help me with various things in exchange for more carrot cake cupcakes. So naturally, they were high on my priority list of cupcake recipes to veganize.

Cake recipes are complicated to turn vegan, as they don't usually work by simply replacing a few ingredients. However, the effort was well worth it for these delicious cupcakes.

Sometimes, I create a recipe, and even I can't believe how amazing it turned out. This frosting is one of those recipes.

As I've mentioned in previous recipes, I used to have a cupcake business many years ago. I've been (slowly) working on creating vegan versions of my old recipes. When I created my vegan carrot cake recipe, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought non-dairy cream cheese because they vary so widely in their taste and ingredients.

Some of my favorite childhood Christmas memories are of the holiday cookies. Each member of my dad's side of the family would make one or two types of cookies each year and bring them to my grandmother's house. In the basement were two long folding tables with endless tins of cookies of all types. After dinner, my grandmother would let us go downstairs and pick whatever Christmas cookies we wanted.

We also got to participate in making some of the cookies. As children, that usually meant roll-out sugar cookies that we got to decorate.

Apple crisp is one of my favorite desserts of all time. The tangy apples, sweet brown sugar and cinnamon, combined with a crumbly, crunchy oat topping make the perfect companion to my non-dairy vanilla ice cream.

Today I live in Miami, where it's warm year-round. But when the calendar reads October, I start daydreaming of picking apples at the apple orchard and taking hayrides in the crisp fall air. And, of course, making the perfect fall dessert: apple crisp.