Mango Sticky Rice—known as Khao Niew Mamuang in Thailand, is a beautiful combination of ripe mangoes and fragrant glutinous rice.

Celebrate Cinco de Mayo with this Vegan Arroz con Leche! Growing up in a Mexican household meant that anytime there was a get together, there was always Arroz con leche. White rice is simmered with homemade cashew milk, making it ultra rich and creamy, with notes of vanilla and canela (cinnamon) swirled throughout. Enjoy it hot or cold, and garnish with your favorite toppings! You truly cannot go wrong with this authentic and delicious treat! 

Here’s the truth…

In keeping with our Diney food recreation series, we are making Princess Tianas famous New Orleans beignets. The dough is made with simple ingredients and uses sourdough culture for natural leavening. Squares of dough are then fried in olive oil (or coconut oil!) until perfectly golden brown. These pockets of dough are crispy on the outside but soft and fluffy on the inside. To top them off, layer on a dusting of powdered sugar and a drizzle of raw honey. I love serving these with homemade chocolate sauce, because why not!? 🤤

SOURDOUGH MEXICAN CONCHAS! In keeping up with Hispanic Heritage Month, we are making Mexican conchas from scratch--but not just any Mexican conchas. These are VEGAN, made with SOURDOUGH, and are SUPER SOFT and PLUSHHH. Conchas are a type of sweet bread roll, similar to brioche, that is irresistibly fluffy and made easier to digest with the sourdough starter. Layered with a sweet, crunchy topping (I made both vanilla and chocolate!!). Especially with the advent of the colder months ahead, there's no better time to cozy up with homemade conchas and a hot cup of coffee!

These Blackberry Lavender Scones have become one of my favorites! Made gluten free and vegan, these scones are made with wholesome ingredients. Tender, flaky scones swirled with freshly picked blackberries and drizzled with a simple lavender infused glaze. This fruity and floral integration promotes elegance and makes your treats appear as though they came straight from a bakery! 

It’s sourdough season and the first thing I want to make is these Vegan Whole Wheat Sourdough Beignets! It’s the perfect way to use up starter discard. They’re golden and crisp on the outside, with an interior that has air pockets that will make them pillowy soft and dusted with powdered monk fruit sweetener. I usually try to stay away from gluten, but the bacteria in sourdough actually makes it easier to digest AND lowers the glycemic index of a meal (doesn’t spike your blood sugar).

Still got summer peaches? Then this recipe is for you 😉 This Peach Dump is pretty much what it sounds like, just throw everything together and bake it! It doesn’t get much simpler than this and my whole family just loved this recipe. The peaches become caramelized with the sauce, making it perfect to serve with ice cream. Again, it’s super simple but sooo good!

Only cozy Autumn vibes with these vegan PUMPKIN CREAM CHEESE MUFFINS 🍂

This rich Caramel Apple Crumble Cheesecake is the perfect fall dessert recipe — and all vegan and dairy free!

This Banana Pudding Ice Cream Cake is the dessert of your DREAMS. The base is formed with crumbled vanilla wafer cookies, vegan salted butter, and a drizzle of raw honey. Half is pressed into the pan and the rest is baked in the oven until golden and crispy. Layered with creamy vanilla ice cream base, sliced bananas, and those honey toasted crumbs. Finished with vanilla coconut whipped cream, this treat is the perfect twist on the classic nostalgic banana pudding.

If you’re looking for a treat heading into the weekend, look no further—this vegan MANGO FLOAT CAKE is it!! Homemade graham crackers, with subtle notes of cinnamon and honey, are layered with fluffy whipped coconut cream and fresh golden mangoes. It’s light yet decadent, perfectly in tune with soft spring and emerging summer air. Not only is it incredibly easy to make, this cake is a crowd pleaser and guaranteed to be a hit!

This Chocolate Peanut Butter Banana Cake is the only banana recipe you'll ever need! No fuss, super quick to mix up, and SO DELICIOUS! Mashed overripe bananas paired with warm spices and vanilla, creating a fluffy yet moist cake that's rich with flavor. Topped with a decadent chocolate peanut butter frosting because is any cake complete without frosting 😆 The chocolate + peanut butter + banana combo is pretty much unbeatable! This is sure to become your favorite snacking cake--perfect as an afternoon snack or late night dessert. 

Looking for a weekend bake? I’ve got you covered with this White Chocolate Peach Melba Cake! If you didn’t know, Peach Melba is pretty much a dessert of peaches and raspberry sauce, served over vanilla ice cream. It was created by a French chef to honor Dame Nellie Melba. Thus, this cake is my take on this legendary dessert. It’s completely vegan, made gluten and refined sugar free! Three layers of light and fluffy vanilla cake with homemade raspberry jam, fresh peaches, and white chocolate buttercream. This cake is nothing short of delicious, with each bite layered with fresh fruit and sweet vanilla cake. It’s also super simple to make, which is why my little sister helped along the way. 

Calling all my chocolate lovers, these Chocolate Covered Strawberry Cupcakes are for you! These soft, plush treats are both gluten free and vegan, but you’d never know. Irresistibly decadent chocolate cupcakes filled with juicy macerated strawberries, and layered with a creamy strawberry frosting, all topped with a chocolate covered strawberry for the finishing touch. While these look fancy, they’re actually really easy to make. The cake batter is made in one bowl, and comes together in minutes. Trust me, these will become you new favorite!

Currently have 4 large zucchinis in my kitchen and more growing in the garden which means zucchini recipes are here to stay. This Blueberry Zucchini Bread is one of my favorite childhood favorites! Every summer, my mother would make fresh zucchini blueberry bread, and it was quickly devoured! At first, we didn’t want to try it because it had zucchini—like who puts vegetables in dessert haha? But after the first bite, there was no looking back 🤤 This vegan and gluten free version is my take on it, perfectly fluffy and layered with ripe blueberries and zucchini!

Blueberry season is one of the most wonderful times of the year because it gives me another reason to bake this amazing Blueberry Almond Coffeecake! Fluffy, tender Coffeecake heightened with pure almond extract and cinnamon. Freshly picked blueberries are then swirled into the batter, which bake into pockets of sweet berry goodness. 

No better way to celebrate Fourth of July than with these Strawberry Shortcakes! Skip the store bought stuff and make your own summertime strawberry shortcakes from scratch. Fluffy, buttery vegan sponge cake loaded with sweet macerated strawberries, and topped with light coconut whipped cream and an extra drizzle of strawberry syrup 🍓 plus, you can get a little festive by cutting stars out of the sponge cake, bringing out a Fourth of July theme! But feel free to use any shapes you like (which is really fun for the little ones!), or just keep them circles. It’s all super easy and definitely worth it!

Got ripe bananas? Having overripe bananas is rare in my household, but when we do, I always make this Cinnamon Swirl Banana Bread! Fluffy, soft loaf sweetened with bananas and swirled with notes of cinnamon and sugar. Each slice is designed with a signature cinnamon swirl, making it not only a delicious treat, but also an elegant one! Made with oat and almond flour and sweetened with bananas and a touch of monkfruit, this loaf is completely gluten free, vegan, and made with wholesome ingredients that don't spike your blood sugar! Treat yourself to this tasty banana bread that everyone loves!

Happy Good Friday everyone! We're celebrating Easter weekend with this sweet, simple, and delicious Coconut Cake! And guess what? It's gluten free and vegan--woohoo!! Light and fluffy coconut cake with a touch of almond extract, layered with a luscious coconut custard. Then frosted with creamy coconut vanilla buttercream. Make it pretty for spring by topping it with elegant white roses and thyme leaves. Each bite is sweet, nutty, and truly delicious. The perfect cake to enjoy any day, but especially fun and fitting for Easter! 

If you've ever been to Cold Stone Creamery, you may be familiar with their Strawberry Blonde signature sundae. Whenever we were running errands around there, my mom and I would always find time to make a quick stop and share a scoop of this irresistibly creamy treat. It's one of the sweet memories my mother and U share, but ever since her dairy intolerance developed and I switched to a plant-based diet, we stopped our little tradition. Until... these bars were born!!! A buttery graham cracker crust layered with a gooey date caramel and topped with a fresh, creamy strawberry filling. And it’s all gluten free, vegan, and made with wholesome ingredients. Every time strawberry season comes around, my mom ALWAYS asks for me to make these bars! They've reinvigorated our tradition for the better--Cold Stone has nothing on these utterly delicious bars. And when I'm feeling a little extra, I pipe a little coconut whipped cream on top of each bar. You guys, this one is sooo good, make sure you give it a try!