Happy Valentine’s Day!

Nothing says I love you like Mostly-Raw Devilishly-Dark Chocolate Cake Truffles!

These quick and easy treats are absolutely delicious and decadent – prefect when you need to impress that special someone.  Dark chocolate cake truffles are a surefire winner and they take practically no time at

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The Cookbook!

Victoria Moran (author of many books, including The Main Street Vegan, and JL Fields (author The Vegan Air Fryer: The healthier Way to Enjoy Deep-Fried Flavors” and soon to be re-released Vegan Pressure Cooking) have collaborated with over 100 Main Street Vegan Academy Lifestyle Coaches and

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One of my favorite things to do is read cookbooks and recipes as well as watch food television shows, all of which provide me with incredible inspiration and creative challenges, most especially when the recipe is not a 100% plant-based recipe.

In addition, friends and loved ones are constantly sending me recipes that they stumble upon. My partner’s daughter, Erika, forwarded this amazing recipe for a blood orange olive oil cake.  It was on the web, and although I’m not sure exactly when it was published, it was from the NY Times.  Ah, butter, buttermilk or yogurt, eggs, honey, whipped cream — ingredients called for in abundance in the original recipe as published in the NY Times By Melissa Clark.  I knew I had to immediately veganify this recipe; and have to tell you that the results were stellar.

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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.

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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 one of my old stand-by recipes. The original recipe was my standard white layer cake with vanilla pudding and buttercream frosting. Starting today, and over the next four days, I’ll walk you through how I transformed my non-vegan set of recipes into the most incredible (hope it’s okay for me to tout my own horn on this one) Limoncello Cake that will impress anyone and everyone.

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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?

Trust me on this one….this recipe

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