Emily and I both do a LOT of baking for friends and neighbors and co-workers and family around the holidays. We are both inundated with pie and cookie and cake requests and we try our best to oblige everyone. I get buried under pies and Emily gets buried under this cake. YOU GUYS, THIS PUMPKIN ROLL CAKE is everyyyyyything. She is famous for it around these parts and people go absolutely bonkers nuts if they miss her cutoff for holiday orders.
Emily makes this gorgeous little thing every year for her husband Ron’s birthday – which just so happens to be on July 4th! So of course his cake has to be patriotic and festive! When we posted a quick iPhone snap of it last over on Insta we had a million requests for a recipe!
Let’s chat for a minute, ok? We haven’t talked about this together yet and we need to just get it out of the way.
I’m vegan-ISH now. Heavy on the ish. And listen up – I know that die hard vegans want to throat punch me for being anything but whole hog vegan.
I can’t believe I just typed that.
Yes I can.
I can’t think of a better combination than chocolate and espresso. These rich, fudgy cookies have both and they are DIVINE. But we took it a step further and added raspberry buttercream on the top to celebrate the upcoming Valentine’s Day and WOAH NELLY are these not only beautiful, they are insanely delicious.
I was in the mood for a gorgeous cake. I was also in the mood for a boldly flavored cake. So when Tama Tea asked me to create a cake to highlight their Matcha Powder, I jumped at the chance and this beauty was born. I am OBSESSED with this cake, you guys. It’s beautiful, it’s over-the-top flavorful and perfect for the holidays!