Ah, now….what to do with the limoncello…why, make a limoncello coconut cake. My original cake recipe was for a white cake with a custard filling and buttercream icing. The Limoncello Coconut Cake Series Parts 2-4 will give you my non-vegan original recipes followed by my transformed and improved vegan recipes, taking creative license with all of them. My hope is that you’ll read these recipes, and that they will inspire you and provide you with guidance regarding how to do the same with your heirloom recipes.
In keeping with the theme of celebrating World Vegan Month with a daily post instead of my typical weekly Tuesday posts and in going to the roots of Veganification, which is celebrating the journey of becoming and being vegan, I thought that I’d take you through the journey of veganifying
Did you really think I’d let the Fall season pass us by without any mention of this amazing vegetable, the pumpkin! No, it’s not for carving this year. This year we are baking it up and making a savory pumpkin sauce that is as versatile as it is delectable.
I know what you’re thinking….oh geez, a fruit cake! Never! Those hard-as-bricks, not-worthy-of-eating, fruitcakes. The only thing a fruitcake is good for is a doorstop or a re-gift. Who’s going to be the recipient of this re-gifted cake this year?