Hi All! It’s been recording breaking busy at the bakery! Just so busy with many moving parts! Our new KarmaBoxes going out, Cakes being shipped, supplying to our wholesale grocery stores and cafes and of course… our store front! We make around 600 pies in November… it boggles my mind that that is even a…
Details
I was totally inspired by a french blogger and her amazingly beautiful photos of this brain cake. I chose to use the brain as a topper for a tiered white fondant cake with slashes cut into the fondant and blood running out and down the sides. It turned out very cool … maybe a Zombie…
Details
Being vegan means sacrificing some things. I have sacrificed many things and don’t regret any of it ~ at all. Talk about worth it!! My health and the lives of the animals and the environment are way more important than my tiny momentary ideas of happiness. That being said – I do miss the convenience…
Details
As many of you know from my personal instagram, I’ve been living and eating the FASTer Way to Fat Loss lifestyle since January 2019! I finally found something to help me get rid of these vegan carb pounds! I know – I know… most people switch to vegan and BOOM!!!… they get all stick like.…
Details
Welcome to my new world of FASTer Way To Fat Loss®! You’ll be hearing a lot about it if you hang around here. The items I’m blogging about here aren’t available at the bakery so please don’t even ask. They are a gift to you and my coaching clients. As I sift through all of…
Details
When you live with a restrictive diet, either from allergies, intolerances, or personal preferences, one of the hardest adjustments to make is living without your favorite desserts and baked goods. And although there are countless recipes for gluten-free or animal product-less recipes online, few tastes as good as the real thing. At Karma Baker, we…
Details
I thought I’d create a post with this recipe since everyone at the bakery is asking for the recipe! love sharing this kind of stuff with my peeps! Enjoys loves! xxx This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take…
Details
I first had a “homemade” oreo-style cookie in the late 90’s at the original La Brea Bakery. It was indeed on La Brea Ave next door to Campanile, the amazing Italian restaurant started by Nancy Silverton’s then husband where she was the Pastry Chef and the Head Baker at the bakery next door. The now…
Details
We had the best thanksgiving this year! my whole family came to my house in honor of my sweet Grampa Louie who is having trouble this year – his forgetfulness has gone off the charts.. it’s pretty bad 🙁 He had a good day tho and we all just found the light in being together.…
Details
It’s Aidan’s birthday party. He’s turning 7. I brought my vegan gluten-free pumpkin crumb cake, Alison’s favorite. Vegan. Gluten-free. Trying to satisfy everyone’s food issues. It’s not famous yet. Just really good. It surprised us all how moist it turned out the very first time I made it. She requested I bring it. I told…
Details
Vegan Mascarpone Fruit Tart This beautiful tart is a show stopper! And will blow people’s minds when they learn it’s vegan! The mascarpone filling is so dense and creamy. The crust uses our traditional graham cracker recipe, which can be made ahead of time. This is my easy “at-home” version, it comes together super quick!…
Details
I was never big fan of March. No great days off. Kinda sucky weather. Not warm enough for summer and too rainy to be winter. Just kinda blah. But after my daughter was born on March 9th, it took on a whole new meaning. In fact in became magical-mystical-fairyland-birthday party month. Every. Single. Year. She’s…
Details
These rich chocolate cupcakes have a surprise inside… sweet liquidy cherries! We make these at the bakery for the holidays… with our fool proof gluten free flour and the best organic cocoa powder you can find. It matters. Buy Our Organic Gluten Free flour here… Save
Details
Direct from our kitchen… these are our newest donuts. Vegan and gluten free light and moist donuts. We use oat flour in these ones to give them a unique taste. Scroll down for the Cinnamon Sugar recipe.
Details
These smooth and creamy butter-creams were inspired by Miyoko’s Vegan Butter. It’s so nice to have beautiful organic products to create with… it means I don’t have to make it myself. Thank you Miyoko’s Kitchen! 🙂
