This cake is a beautiful and delicious way to embrace citrus season. <br />My inspiration came from a memory of a similar cake I made several years ago, and a recipe I found on a website called Baking the Goods while perusing the web to try and find that old recipe I'd once made. I never found the old recipe, but I was very pleased with this cake. Most of my changes were focused around making the recipe vegan. Miyoko's vegan butter is specifically noted because it is the only vegan butter I've ever tried and it's quite good. I also cut back on the amount of sugar used and decided to use almond extract versus vanilla. Enjoy!
Oct. 1, 2021, 11:48 a.m.
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I decided for supper yesterday that I wanted to make something with carrots and peas because it occu..
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Artichoke Mascarpone Dip with spinach is the most creamy dip ever! If you're lucky enough to have le..
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This is a Sponsored post written by me on behalf of Carton Smart. All opinions are 100% mine. Thanks..
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