Being vegan should not mean saying goodbye to sweet desserts
Once upon a time, in a dimly lit kitchen late into the evening, a South Florida baker had reached his breaking point. He had been a vegan for the past five years while continuing his craft of making non-vegan cakes for his customers. As he finished putting the icing on a red velvet cake, he too had a craving for something sweet. In his five years as a vegan, he had struggled to find places that provided options that satisfied a vegan sweet tooth. And as he skimmed his kitchen, he realized that even his own place of business did not accommodate his cravings. In frustration, he exclaimed, “I want to make my cake and eat it too!”
And We Take The Cake heard his cries and set out to understand the popularity of veganism and what we could do to quench the sweet cravings of vegans everywhere.
The popularity of veganism
Veganism isn’t new, but it has risen in popularity as consumers educate themselves on the health benefits. This isn’t another fad, and its impact is not just national – much of the world is moving towards plant-based eating. millennials are the main drivers of this global shift, which can largely be attributed to the fact that they’re the first generation to age alongside the Internet. For them, information flowed freely at a young age, like the information on the health effects of consuming animal products compared with a plant-based diet.
Pinterest reported vegan desserts as one of its biggest trends of 2017, rising in popularity by 329% and with no signs of stopping. A forecast report by restaurant consultancy group Baum + Whiteman suggested that plant-based will become the new organic, with the term being called “the food trend of 2018.” Though veganism is getting notoriety as a “food trend,” the number of people identifying themselves has vegan has been rising for years. Another report found that only 1% of U.S. consumers identified as vegan in 2014 while that number rose to 6% by 2017.
The problems vegans have
With popularity comes responsibility – largely from restaurateurs, grocers, and bakers – to please this growing population of customers. But catering to the vegan market has not maintained the same fast pace as its growth. There are few, if any, options for vegans at restaurants and even less so at local bakeries.
Instead, vegans are often forced to make their own snacks and sweets in their kitchen. As we scoured the Internet, we found tons of vegan recipes but very few vegan sweets that could be purchased.
We Take The Cake’s solution
This is us not leveraging a blog post for self-promotion. Instead, this is us letting vegans everywhere know we have found a solution to our desperate baker with his hands high in frustration. He is now able to make his cake and eat it too, and so can our vegan friends and customers!
We set out to create a delicious, satiable dessert that everyone could enjoy. And after lots of experimenting, we proudly created the vegan chocolate layer cake.
That’s right – the fluffy layers of this moist vegan chocolate cake are made with premium Dutch cocoa to give the cake a rich chocolatey taste that will make your mouth water. It is so delicious you might actually think we snuck some forbidden ingredients in there; but we can assure you, it’s the real deal. In fact, we’ve found that this cake is so tasty that even non-vegans are ordering it too!
What our customers say
Why believe us when you can hear it from our customers? Trina Marlin used this cake for her wedding and had this to say:
“I didn’t tell anyone that the cake was vegan. All of my family, both vegan and non-vegan loved this cake. It was so moist and rich. I will definitely be ordering it again. My husband, who is not vegan, was skeptical when I ordered it. Needless to say, I caught him cutting a second piece.”
But wait, there’s more!
At We Take The Cake, we aspire to offer options that cater to all diets, shapes, and sizes. Along with our moist vegan chocolate cake, we offer an assortment of gluten-free cake flavors including chocolate, red velvet, coconut, golden butter, and pumpkin.