Frequently Asked Questions

100% Vegan

All of our products are completely free of any animal products, as is our kitchen. Our facilities are 100 percent vegan owned and operated.


Fresh, Homemade, Handcrafted

Cakes provide the best example of the idiom ‘you get what you pay for’. If you purchase an inexpensive cake from Vons or Walmart, it will taste exactly like you expect—a cheap grocery store cake. Purchasing an artisan product, made with quality ingredients will naturally taste heartier, rich, and fresh. Store bought cakes are made weeks ahead of time, flash frozen, and filled with chemicals and preservatives to keep them from breaking down and going bad. Our cakes are made fresh to order and custom decorated to fit your tastes perfectly.

Allergies and Dietary Restrictions

Allergic or intolerant to wheat, tree nuts, soy, etc? We can work with you to create a satisfying and delicious dessert despite your dietary restrictions. Though, our kitchen is free of any common animal-based allergens, we do use wheat, soy, and nuts for other clients—our kitchen is not exclusively allergen-free. If you or someone you know is dangerously sensitive to these ingredients, we suggest you make alternate arrangements.

What Makes Vegan Cakes Different?

After decades of store-bought cakes and boxed mixes, many of us have forgotten what a real cake made from scratch tastes like. Cakes made from scratch are naturally heavier than commercially produced ones. Our products don’t contain the chemical leavening agents, preservatives or animal by-products—bringing you the freshest dessert possible, while using only what is natural and safe for you, the planet, and the animals.


The science of the fluff factor: Each dessert recipe (that rises) contains a leavening agent. Vegan recipes typically use soda, baking powder, ener-g egg replacer, etc. To create the chemical reaction that makes your cake fluffy you need an acid. You will sometimes find that chocolate cakes are fluffier than vanilla, as cocoa powder is acidic and has a stronger chemical reaction to the leavening agent. We typically add a stronger acid to fluff up our vanilla without the nasty taste of baking soda, which you’ll find from many other (unnamed) vegan bakers.


Serving Your Cake

To serve more guests, try cutting the cake on a square grid instead of how you would cut a pie or pizza. Alternatively, cut like you would a pie, but in rings for cakes with a larger diameter. Wedding cakes cuts are smaller than other cake cuts, as those eating a standard occasion cake probably haven’t just sat down to a full 3-course meal. Birthday cuts are large 2x2 cuts, wedding cakes smaller—1x1 or a good finger sliver.

Mail Orders

We currently only do mail orders on cookies, candies, chocolates, and pastries within California. We do not ship cakes or cupcakes. All mail ordered products are subject to shipping charges.



We happily serve all of Los Angeles, from the Valleys to the South Bay. We generally do not deliver, except for weddings,and drop-offs further than 15 miles may be subject to an extra mileage charge. Delivery or a closer meeting point can be negotiated.



Chef Gwendolyn is available to do on-site catering for parties and special occasions. Classically trained, she cooks for major companies, wedding parties, intimate dinners, and conducts consumer end recipe development.