A month ago, I was unprepared to take on vegan baking. As a traditional baker (and purveyor of butter and cream), it was a sincere challenge for me to alter everything I thought I knew about baking. I complained about it loudly to anyone who would listen, as I scraped attempt after attempt into the trash. It wasn't that I didn't do enough research before creating recipes; I simply didn't have the experience with vegan baking to make the recipes my own.

I was unreasonable and, as a few of you pointed out, unfair to take my frustration with my own inadequacy at vegan baking out on a lifestyle choice. For this, I apologize.

After two weeks of struggled baking, a switch finally clicked. The cakes and cookies that came out of the oven no longer went into the garbage can, but were proudly shared with family and friends. My goal to create vegan recipes that did not use hard-to-find or unusual ingredients was becoming a reality and I couldn't be happier. The recipes were not only dairy-free and egg-free, but absolutely delicious in their own right. It was an inspiration.

Even though my vegan challenge is over, I confess I haven't gone to the store to buy butter or eggs just yet (gasp!). When I find myself faced with a warm oven, I don't feel like I'm done creating and experimenting with vegan recipes. Over the next couple weeks, you might spot a few more popping up (and I think you'll fall in love with them as much as I did).

Recently, I had several pounds of cherries resting in the refrigerator. They were an impulse buy at the market when I saw the price tag had considerably dropped. I ate my way through half the sweet fruit before I realized they were going to go bad before the rest would get eaten. One of the downsides to living alone is that when you buy pounds of several varieties of fruit at once, there is no conceivable way you'll be able to eat them all by yourself (note to self: lesson learned). With a chocolate craving in the back of my mind, and a love for cherries and chocolate, a cake seemed to be in order.

I honestly could have eaten half of this cake in a single sitting. It seems only fair to advise you, this cake should come with a warning label.

For the recipe: Chocolate Cherry Cake

Source: pastryaffair.com

The very happiest of holidays to all of you. The past two weeks have been an absolute whirlwind due to an insanely busy work schedule and all of the holiday planning and preparations, so I haven't been able to post much. It wasn't until yesterday that I finally had a chance to start some holiday baking. And by holiday baking, I mean my annual attempt at creating a beautiful Bûche de Noël cake. My past attempts have been less than successful - the cake was too dry, it cracked/fell apart, the frosting looked ugly, etc. But finally, finally, this year I managed to make one that I am proud to share with you.

The Bûche de Noël, or Yule Log, is a big tradition in France and when living in Paris I always loved gazing upon the gorgeously-decorated creations in all the bakeries at Christmastime. I've adopted this tradition as my own, and once you taste this cake, you might too.

For the recipe: Orange Spice Bûche de Noël with Orange Cream Cheese Frosting & Chocolate Ganache

Source: vegangoodthings.blogspot.ca

Does chocolate cake ever need an introduction, or is this pretty self-explanatory? Fine, I will spell it out for you: I was craving chocolate cake! And I wanted something supermoist, you know, the kind of cake that melts in your mouth and melts your heart and makes you forget about the snow outside that might not ever melt!

I’ve been on a Bundt kick lately, because they’re so casually fancy, and I’ve just been too busy for anything more than one bowl and one baking pan. I threw in some chocolate chips and dusted with powdered sugar to at least give the appearance of effort. And if you’ve got a bushel of strawberries burning a hole in your produce pocket then now is a good time to use ‘em.

So there you have it! A deeply delicious and chocolatey cake that you never need a special occasion to bake. Tonight I’m going to share it with my writing group because another bonus? You can eat it with one hand!

For the recipe: Chocolate Yogurt Bundt Cake

Source: theppk.com

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

This cake is a tribute to the much-missed spring here in Sweden (it's late this year). I'm trying to keep my spirit high by digging into a raw cake that pretty much has it all in terms of consistency, flavor, surprise effect and favorite ingredients, plus it was fun to make!

The base of the cake is a raw version of a bundt cake, moist from coconut oil and made with hazelnut flour. Inside hides a lemon cheesecake filling with crunchy cacao nibs and on top, melted dark chocolate. All together the cake managed to lift my mood and frozen body to a much higher state while eagerly waiting for spring.

For the recipe: Welcome Spring Raw Cake from Karolina Eleonóra

Source: golubka.blogspot.ca

All I've eaten today is blended frozen fruit which ends up being like ice cream, or this recipe. I love my life. This cake is one delicious demon. It is creamy, sweet, fresh, tart and colourful all at once. Actually that has nothing to do with demons so never mind that. Plus it is super easy to make (surprise, surprise) and can be eaten the same day you make it. I'm probably going to eat 3/4 for my dinner tonight.

For the recipe: Raw Chocolate Molten Lava Cakes with Goji Berries

Source: thisrawsomeveganlife.com