Kelly’s Vegan Cupcakes

I’m trying something new here. I thought I’d make Saturdays my day for exploring local foods. Now, I know everyone who reads my blog doesn’t live near me, but I figure if I can find delicious vegan cupcakes, artisan sheep cheese and bicycle delivery services right here in Guelph, you can find something similar in your area. Consider this an “I’ll explore my area, if you’ll explore yours.” If When you do, feel free to drop me a note or post a link.

Without further ado, I’d like to introduce you to Kelly Sprague. She makes vegan cupcakes and sells them at the Farmers’ Market on Saturdays. Before sampling Kelly’s cupcakes, my idea of a vegan dessert was a bowl of fresh fruit. My previous experience with vegan baked goods was unappetizing to say the least. I’ve nibbled cookies with the texture of clay, cakes you’d swear were held together with craft glue and brownies that were as appetizing as the mud they resembled.

Kelly does vegan baking proud.

In the name of research, I put aside my biases and sampled Kelly’s cupcakes. As a fussy dessert person, I couldn’t believe they’re not made with butter, eggs and dairy. They’re moist, have a cake-like texture and are full of flavour. Apparently, ground flax seeds and water will create a natural egg substitute that bakes convincingly.

Her carrot cake is topped with a soy cream cheese icing that tastes like the real McCoy. I admit, I have an anti-soyist streak in me but am softening my position. While you’re not going to convince me to lunch on tofu burgers, I’m open to faux cream cheese icing atop a vegan goodie.

You can drop by the market on Saturdays and sample vegan baking for yourself. Kelly’s website is down right now, but if you’re hankering for pistachio rosewater cupcakes or a chocolate fudge fix and can’t wait, you can place an order via email at:

orders (at) kellysprague (dot) ca

Happy vegan cupcake hunting!

Tagged as: Vegan, vegan cupcakes