Not just pretty, but tasty too. Made with fresh lavender and a sweet vanilla finish. Did we mention that kids love them and they're infused with butternut squash?
Unbleached flour (wheat flour, melted barley flour, niacin (a b vitamin), iron, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid (a b vitamin)], cane sugar, powdered sugar (cane sugar, cornstarch), Oat Milk (Oat Milk (Filtered Water, Oat Concentrate) Vitamin and Mineral Blend), canola oil, Pea Protein Butter (Palm Kernel and Palm Oil, Water, Sunflower Oil, Pea Protein, Sunflower Lecithin, Lactic Acid, Natural Flavor Annatto (Color), squash, distilled white vinegar, lavender extract (water, lavender), natural purple food coloring (glycerine, grape juice color, water, vegetable juice color ), organic lavender flowers, baking soda, and salt.
Contains: wheat, soy
Shelf life room temperature: 4-5 days. Freezer: 2 weeks
Jasmyn Reddicks learned to bake from her grandmother when she was a little girl. Now she has transformed her grandmother's recipes into equally delicious vegan cupcakes and muffins. They put lots of love and careful thought into all they do, creating allergy friendly options that taste good, look good and are overall good for the environment.
Learn more about V Taste Cakes
