🥐 Our Freshly Baked Goods – Available Daily!
Start your morning the right way with our incredible selection of freshly baked pastries and artisanal breads. We rotate our daily specials based on seasonal ingredients, so there is always something new to try!
- Vegan Cakes: Options available for gluten-free, dairy-free, and vegan requests.
- Tiered Wedding Cakes: Elegant designs and delicious flavors for your big day.
- Birthday Cakes: Themed, sculpted, or classic designs for all ages.
- Cupcakes & Dessert Bars: Perfect for parties and corporate events.
- Artisan Breads: Our signature sourdough bread, baguette, ciabatta, and rustic whole-grain loaves.
- Pastries: Flaky butter croissants, seasonal fruit tarts, cinnamon rolls, and delicate macarons.
- Treats: Cookies, brownies, puddings, and small-batch ice cream.
- Drinks: Locally roasted coffee and specialty teas.
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🍰 The Ultimate One-Bowl Vegan Chocolate Cake
Prep time: 10 mins | Bake time: 30-35 mins | Yields: One 8-inch or 9-inch round cake
Ingredients
Dry Ingredients:
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1 ½ cups All-purpose flour
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1 cup Granulated sugar
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¼ cup Unsweetened cocoa powder (good quality makes a difference!)
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1 tsp Baking soda
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½ tsp Salt
Wet Ingredients:
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1 cup Cold water (or brewed coffee for a deeper flavor)
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⅓ cup Neutral oil (Canola, Vegetable, or melted Coconut oil)
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1 tsp White vinegar or Apple cider vinegar (crucial for the rise!)
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1 tsp Vanilla extract
Instructions
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Heat Up: Preheat your oven to 350°F (175°C). Grease your cake pan lightly with oil.
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Whisk Dry: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt until there are no lumps.
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Mix Wet: Make a small well in the center of the dry ingredients. Pour in the water (or coffee), oil, vinegar, and vanilla.
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Combine: Whisk until just combined and smooth. Important: Do not overmix, or the cake will be rubbery. Stop as soon as the flour streaks disappear.
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Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes.
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Test: Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it is done.
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Cool: Let the cake cool completely in the pan before removing it. Vegan cakes are more fragile when warm.
Why this works: The reaction between the baking soda and the vinegar creates bubbles (carbon dioxide), which act as the egg replacer to give the cake its lift and fluffy texture.
🧁 Simple Vegan Buttercream Frosting
While the cake cools, you can whip up this simple frosting.
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½ cup Vegan butter sticks (slightly softened, not melted)
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1 ½ – 2 cups Powdered sugar
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1 tsp Vanilla extract
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Splash of plant milk (soy or almond) if needed to thin it out.
Method: Beat the vegan butter until fluffy. Slowly add sugar while beating. Add vanilla. Whip on high for 2-3 minutes until creamy.
💡 3 Secrets to Vegan Baking Success
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Don’t Overmix: Without eggs, gluten develops differently. Overmixing wheat flour yields a tough cake. Gentle folding is key.
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Room Temp Ingredients: If using vegan butter or plant milk in other recipes, make sure they are room temperature to prevent the mixture from curdling (separating).
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Cooling is Mandatory: Butter-based cakes firm up as they cool; oil-based vegan cakes set as they cool. If you cut it while hot, it may crumble.
Would you like a recipe for a different flavor, such as Vanilla Birthday Cake, Lemon Drizzle, or Carrot Cake?
Please Contact us nina@ninabakery.com