Natalie Slater, a tattooed and pierced writer and baker, opens the cupcake section of her book with a bit of punk-rock swagger: “This is what I do, dudes,” she writes. “I can turn a handful of cashews and a can of coconut milk into a dessert faster than you can say, ‘This is vegan.’” And it’s true. Slater earned her vegan cupcake cred with her blog, A lot of her fans began asking what she cooks besides cupcakes, so there are ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.