The first time I gave my daughter some yogurt, she projectile vomited all over the seat of our brand-new car. One of my first thoughts after learning about her allergy to milk was, “no double cheese pizza, chocolate chip ice cream, donuts, lasagna, EVER?!?!”
She is seven now and still cannot have any of those foods, but I don’t want her to feel like she is missing anything because of this allergy.
And so I discovered a cupcake cookbook that produced the most delicious little cakes of goodness that were also safe for my girl. The cupcakes are moist, fluffy, indulgent. . . and vegan. Somehow, the authors of the kick-ass-titled Vegan Cupcakes Take Over the World had removed the eggs and milk from their cupcake recipes without removing the eyes rolling into the back of the head factor.
Authors Isa Chandra Moskowitz and Terry Hope Romero know their stuff. 75 dairy- and egg-free recipes range from the familiar (chocolate, vanilla) to the indulgent (chocolate mint, peanut butter) to the grown-up and truly unique (margarita, tiramisu, green tea, lemon macadamia). There are even recipes that leave out soy and gluten, and the frostings, fillings and drizzles will have you licking the bowl clean.
Vegan Cupcakes Take Over the World? Oh yes, please do. I’m ready. –Guest writer and vegan cooking star, Christina
Thanks Jennifer for the great question about allergy-free cookbooks for kids. If you’ve got a question, send it to email@example.com – we’ll see what we can do!
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