Last night, we celebrated my husband’s birthday a little early with a group of our closest friends. We had dinner at a really good Indian restaurant, Dakshin, that has vegan options. And for dessert, I made this Raspberry Buttercream Cake, which I modified from “Sweet Vegan.” It turned out wonderfully. The cake was dense, but not too heavy, and very moist. I ran out of buttercream icing and was only able to ice the middle layer and the top, but it turned out to be the perfect cake-to-icing ratio.
I hope everyone is doing well. I’ve got some vegan food projects on the horizon that are very exciting. Hopefully, I’ll have some news to share soon!