Classics like fudge icing and buttercream get a reboot.
Laurel Gallucci, of Los Angeles bakery Sweet Laurel, was a passionate bakerand dessert-lover who could never resist an opportunity to whip up a layer cake or tray of cookies. After being diagnosed with a serious autoimmune disorder in 2012, she was put on a strict elimination diet and told she’d never eat chocolate cake again.
Heartbroken and missing the treats she’d so loved making, Gallucci decided to create recipes for her favorites, swapping in ingredients she could have for the usual butter, refined sugar, and flour. After positive reviews from friends and family, she, along with co-founder Claire Thomas, opened Sweet Laurel, an organic bakery serving desserts free of dairy, grains, and refined sugars.
Though there seems to be a surplus of plant-based cake recipes available, there are decidedly fewer devoted to frostings. So, Gallucci shared some from her recent cookbook Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts.