There are some blogs that you just can’t help getting excited about because the recipes they post are so innovative and unique. There are blogs you read, and blogs you devour and Fork and Beans has always been on my devour list. Cara did a vegan seafood series earlier this year that totally blew my mind — Vegan Clam Chowder! King Oyster Mushroom Scallops! Baked Shiitake Shrimp!
Last summer, Cara and I were both working on cookbooks, so Cara tested some of my recipes and I tested some of hers. And now Cara’s cookbook is out — woo hoo! Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets is much like Fork and Beans in that it’s full of remakes of classic recipes and junk food favorites. There’s an entire chapter devoted to vegan and gluten-free versions of Girl Scout cookies. An entire chapter! You’ll also find recipes for homemade Pop-Tarts, Fig Newtons, Cheez-Its, and more cakes, cupcakes, and pies than you can shake a stick at. (I have no idea what that means. Why would you shake a stick at cupcakes? They’re delicious.)
And speaking of cupcakes! When asked to choose a recipe to share from Cara’s cookbook, I decided on the Peanut Butter Chocolate Cupcakes. The deciding factor was obviously the Nutter Butter Frosting, which I would happily pipe straight into my mouth because I’m classy like that.
Disclosure: I received a review copy of Decadent Gluten-Free Vegan Baking from the publisher.
Nutter Butter Frosting
Make the cupcakes
Make the frosting
CARA’S TIP: If you desire, you can switch to almond butter for this recipe, or if you are allergic to nuts, you can use a nut-free spread like SunButter instead.
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