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As much as I want to be a naturally gifted baker, the universe seems to have other plans for me, sabotaging every seemingly foolproof recipe I happen upon. Today’s mishap? Lemon lavender scones. It seemed easy enough. Besides, my favorite local cafe had once served gluten-free, homemade lavender scones from a local baker and I had dreams of recreating them, minus the idyllic background with a fresh, vanilla cappuccino in the background with swirls of white smoke billowing out of the enticing froth.
After my last vegan baking attempt gone wrong (RIP to the pumpkin cupcakes that refused to rise), I decided to dust myself off and give it another go. This time, I knew I had to find a vegan baking blog that was tried & true, so fate intervened when Little Blog of Vegan came up on my instagram feed. Her feed was filled with creative, plant-based desserts, and convinced me that vegan baking definitely offers just as many creative avenues for baking as regular baking. It was hard to pick which recipe to go with, but since I was still recovering from the pumpkin cupcake flop, I went with a simple 9-ingredient flourless chocolate cake (which looked more like brownies to me, but either way.. looked delicious).
So after my first try at vegan brownies went much better than expected, I was excited to jump back in and try out another one of Holly’s vegan recipes! This time — carrot cake cupcakes (minus the maple caramel core, because I didn’t want to test my newfound baking luck 🤨) …