Dreena Burton
Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.
Comments (5)
This was too good! I subbed Japanese sweet potatoes because I already had some baked & ready to go.
The directions have 1/2 cup of water for the batter, but it’s not listed in the ingredients. Just FYI.
Will definitely make again & again.
I will add. I didn’t have the flour so used regular flour. But not eating GF.
Made the cake as cupcakes. It doesn’t need frosting. Very good.
Is there a gluten free flour you’d recommend instead of spelt flour?
I was going to ask the same thing. Yes, a GF flour needed please.