A tropical cupcake to celebrate Cinqo de Mayo! An amazing combination of fluffy, flavorful, rich coconut cake with a pineapple jam filling.
Vegan & soy free
Unbleached flour [wheat flour, malted barley flour, niacin (a b vitamin), iron, thiamine mononitrate (vitamin acid (a b vitamin)], cane sugar, b1), riboflavin (vitamin b2), folic cornstarch), oat milk (oat milk powdered sugar (cane sugar, (filtered water, oat concentrate) vitamin and mineral blend), canola oil, pea protein butter (palm kernel and palm oil, water, sunflower oil, pea protein, vitamin a palmitate], pumpkin, natural flavor annatto (color), sunflower lecithin, lactic acid, pineapples, coconut extract (alcohol, natural coconut flavorings), vinegar, lemon juice, cornstarch, baking soda, coconut flakes, and salt
contains: wheat, coconut
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.
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