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  1. I am so excited to try this recipe! And when I saw your blog name, I immediately subscribed to get blog updates. I am so used to seeing vegan or plant-based blogs being focused on losing weight, etc. But I love my curves! I started eating (mostly) plant based about a year ago, and I’ve struggled with maintaining healthy self-esteem based on most of the other blogs and the stigma that vegans are always skinny. Thank you so much for being positive and proving that vegans can be curvy too!

  2. Hi,
    This looks good. How many “eggs” would you say this recipe calls for? I use a powdered egg substitute and would love to use it for this recipe.


  3. Did any one try Bob red mill flours ? I love the one to one and the all purpose bob red mill flours.

  4. Made it today in cake tin using regular flour (as I dont own loaf pan or gf flour 🙂 ) and I also added some frozen red currant to the batter. Turned out great! Super fluffy and moist.

  5. I made this today and the taste is PERFECT! But it was a bit ….rubbery? Wondering if you think I might have done something wrong w the flax seed?

      • Yes, ground flax seed. The flour was the Pamela’s Gluten Free All Purpose Flour. If you have any suggestions, I’d love to hear them……..I definitely want to try this recipe again! The taste is fantastic!

        • In vegan baking all gluten free flours are not made equal. I am not familiar with that brand but in testing gluten free vegan baking I suspect that what makes all purpose gluten free flours in vegan baking is the potato starch but I am not 100% sure. In the recipe card under recipe notes I listed the brand (click the link)and other recommend brands other vegan bakers have used in success and all three contain potato starch (I really think that is the secret sauce but I have to test this out more lol). I hope this helps! If you try it again with any of those brands please let me know how it turned out for you I am so glad you like the flavor. It was my grandmother’s favorite and I loved sharing it!

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