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Lemon Cupcake (Vegan)

These beautiful plant based lemon cupcakes are completely handmade with fresh lemons and with no added dairy or egg. I pipe some freshly made lemon curd into the middle, top with a dairy free buttercream and then place a homemade candied lemon slice for gorgeous effect!

Although this dish contains no added dairy or egg it may still contain traces.

Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt, Phytosterols, phytostanols or their esters

Ingredients:  Plain flour, fresh lemons, corn flour, caster sugar, icing sugar (vegan), sunflower oil, vegan butter, water, pure vanilla extract.

About your cook, Burcu

When I found out that my daughter had dairy and egg allergy, I started to bake goods according to her diet. Then baking plant-based motivated me to support other people who suffer from allergies or people who have chosen to alter their diets because of ethical issues. I believe that FoodSt is the right platform to share these meals with everyone who loves to try tasty food. For me, cooking is a kind of meditation that allows me to feel the moment, besides, I enjoy cooking for my family. My cuisine is plant-based. I can describe my style as innovative. I had my grandmother who was a talented cook, has influenced my way of cooking. I grew up with eating a mix of ethnic dishes which helped me to develop my palate in years. I look forward to bringing you some delicious plant based treats.

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