The only baking post you will ever need! Seriously

Consider us your sugar fairy... the kind that sprinkles love and glitter in the form of delicious goods.  Or you may say devil since your mouth is about to water and stomach growl in anger... sorry!!!  

Now let us be clear... we love a macaron and Momofuku as much as the next but we are all about what works best for us.  We don't have hours and hours on end to create art pieces that are as delicious as they are beautiful... we wish we did because its so relaxing and rewarding..and tasty.

The stunningly beautiful Momofuku Birthday Cake

The stunningly beautiful Momofuku Birthday Cake

And these recipes are probably the best ones you will ever sink your gorgeous teeth into,  the best part?  There are no animal products in them!  Nope...gone are the days where Vegan is a bad word for tasteless.  The following recipes even have friends that swear they would never be able to not eat dairy or eggs BEG me to make these for them! Which I do...happily.  

I first made this birthday cake for my daughters 2nd birthday when I became vegan. I was a little nervous but I made it and it was instantly a hit!  I have made it for every birthday and unbirthday since!  And if you are concerned,  not a single person will ever guess it was vegan and they will probably beg you for more.

Coco's 2nd birthday cake

Coco's 2nd birthday cake

Our World (Almost) Famous Birthday Cake-  adapted from the Cutest Chef Chloe  (PS she won the Cupcake wars with her vegan cupcakes)

Vanilla Cake

3 cups all purpose flour                   1 3/4 cups non-dairy milk        

2 cups sugar                                        1 cup canola oil

2 teaspoons baking soda                 1/4 apple cider vinegar (or white)

1 teaspoon salt                                    1 tablespoon vanilla extract

Preheat Oven to 350 and lighty grease two 9 inch round cakes or one 9x13 inch pan and line with parchment paper.

In a large bowl, whisk dry ingredients together.  In separate bowl, whisk together nondairy milk, oil, vinegar and vanilla.  Pour the wet into the dry and mix slowly until just combined.  Over mixing will be a more dense chewy cake (not as good).

Fill each pan and bake for 26-28 minutes or until a toothpick inserted in the middle comes out cleanish.  Cool the cakes completely before assembly.

"Buttercream" frosting

Mix together with a stand or hand mixer the following (feel free to add more of these ingredients to taste)

3/4 cup nonhydrogenated vegetable shortening (we like the Spectrum)

1/4 cup Earths Balance butter stick                   3 cups organic powdered sugar

1 teaspoon pure vanilla extract                          2-5 tablespoons non dairy milk

dash of sea salt

*For pink frosting slowly add drops of pink food color gel until you get the right pink :)

Now for the cake that inspired this post-  The chocolate S'more layer birthday cake with vanilla buttercream frosting.

My Famous Chocolate Chocolate Chip Smore Birthday cake made for the divine, Jessica Neuman.

My Famous Chocolate Chocolate Chip Smore Birthday cake made for the divine, Jessica Neuman.

We used Chef Chloe's chocolate layer cake recipe and adapted it a bit to make it gluten free and a bit fudgier by adding a bit of coconut oil and extra melted chocolate to the batter...shhh. Oh and then we threw in Dandies marshmallows (did you know that regular old marshmallows contain gelatin?  i.e. Cow, horse and fish bones?) in between the layers and on top before baking for good measure.  Then it was topped with our recipe for Vanilla Buttercream...yup....insanity.  

Peanut Butter Chocolate GF Cookies-  We dare you to find a better PB cookie...especially one with out flour.  We got this from one of our fave lifestyle blogs, AHITH and dream about it day and night and everything in between.  Plus its incredibly easy to make!  

A house in the Hills

A house in the Hills

They last forever since there is no flour to dry them out but you will never find that out because they will be eaten instantly.  Recipe on AHITH here!

Insanely fudge fudge chocolate chip brownies from the Goddess of all that is stunning and insanely delectable, Fran Costigan.  Her book is so informative, so imaginable, glamorous and drool inducing you will want to make everything in it.  You will never make any other brownie recipe ever again!

Recipe adapted from Fran's Book

Makes One 8 X 8-Inch Square Pan


  • 1/2 cup plus 1 tablespoon organic all-purpose flour
  • 1/2 cup organic whole wheat pastry flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 cup minus 1 tablespoon granulated sugar
  • 1/4 cup organic whole cane sugar
  • 2 tablespoons arrowroot or organic cornstarch
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup plus 2 tablespoons mild tasting extra-virgin olive oil 
  • 1/4 cup pure maple syrup, Grade B or dark amber
  • 1/4 cup any nondairy milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon chocolate or coffee  extract (optional)
  • Heaping 1/2 cup vegan chocolate chips or mini chunks
  • 1/3 cup lightly toasted walnuts or mixed nuts, coarsely chopped (optional)



Position a rack in the middle of the oven and preheat to 350° F. Oil an 8 x 8-inch square pan and then line the bottom with parchment paper. Do not oil the paper.

Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot or cornstarch, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.

Whisk the oil, maple syrup, nondairy milk, vanilla, and chocolate extract, if using, in a separate medium bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.

Stir the chocolate chips and nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula.

Bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.

Remove the pan from the oven and set on a cooling rack. Immediately insert a wooden tester diagonally into the brownies. The tester will be coated with batter, but not wet. If necessary, bake for another minute.

Cool to room temperature. The middle of the cake will sink as it cools; don’t worry. Once cold you can push the sides down to level the cake if you like. Refrigerate until very cold before cutting into squares.

Ok last thing...we actually wanted to give you a personal challenge... If you are daring enough,  make the brownie the 1st layer (or middle) for your cake and put frosting on top of it then the cake layer and frost that. Or do a cake-brownie-cake layer cake!   Don't think its good?... Just ask the divinely talented Beauty Exorcist Team of Steve Erle and Gregory Arlt.  As a thank you for being so...well...generous, talented, sweet, lovely, funny, kind, rad and magical I made them one of those and lets just say... it was not appropriate. 

Love you guys for loving Things We Heart!  Happy Baking!  Send us photos.   Hope this helped Silverstarmakeup!

xoxo twh

pass us on to your friends & family...we are like tinker bell...the more happiness we spread the stronger we feel!