Yesterday and today, I ate cake. Cupcakes, to be precise. I haven't had cake for several months. I am not exactly sure when the last time was, but it certainly was before January 1 of this year. For my graduation party, my wonderful sister procured cupcakes from a DC bakery, Red Velvet Cupcakery. They have two locations (one at Dupont Circle and the other in Penn Quarter) and a website. Their Black Velvet cupcake is both vegan and gluten-free and, yes, I had more than one. Yum! 


Black Velvet description from the Red Velvet website: 
This light, moist chocolate cake utilizes the best Valrhona cocoa powder to make a vegan, gluten-free cupcake truly like no other. It’s complemented by a chocolate “buttercream” and garnished with rainbow sugar crystals.
Cake Ingredients: Rice flour, tapioca starch, Valrhona cocoa powder, organic sugar, soymilk, vegetable margarine, Madagascar Bourbon vanilla extract, baking soda, baking powder, kosher salt and canola oil.Topping Ingredients: Vegetable margarine, cocoa powder, powdered sugar, soymilk and Madagascar Bourbon vanilla extract.

Red Velvet Cupcakery
2029 P St. N.W.

675 E St. N.W.
Washington , D.C.
202-347-7895
redvelvetcupcakery.com
 


Comments

05/17/2010 12:28

Sounds WONDERFUL. I hope you saved me one. I'll be looking for it in July.

Reply



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    Note from
    Mary Alzire

    Thank you for taking the time to visit my site.  You can comment on any post by clicking its title. I welcome your comments and questions.

    "The Year of the Vegan" is a diary of my challenges and triumphs during 2010 - a year in which I will not consume any animal products. This commitment is motivated by my disgust about the hidden and externalized environmental, social and societal  costs of our nation's food network. Join me considering what we eat, and why.

    This year is also a year of personal transitions - from graduate student and freelance writer living in rural southwestern Virginia to fully-employed DC resident.

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