People often ask Ashlee and I if transitioning to a vegan diet was hard, and to be frank, it really wasn’t. Obviously, the first couple of weeks of transitioning was a bit rocky, but all in all, it was fairly easy for us.
*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a homemade chocolate hazelnut spread.
These beautiful little cakes are so soft and fluffy, bursting with tart raspberries and rhubarb, balanced perfectly with creamy white chocolate. A great recipe for afternoon teas and parties!
These mini pineapple upside down cakes are so pretty and so easy to make! They’re such an impressive looking (and DELICIOUS) dessert! I’ve never made an upside down cake before now, but these ended up being really simple. Continue Reading
It doesn’t get any better. Continue Reading
This crepe cake beats all other rainbow recipes.
Everyone’s favourite childhood treat can now be found starring as the base of this delicious cheesecake. Super simple to throw together and no need to bake, this one is hard not to love.
Make a batch of these meatless mains and freeze for hectic nights! Continue Reading
A giant version of the classic zebra cakes Continue Reading
This galaxy mirror glaze cake is INSANE! Continue Reading