I had been plotting my visit to the Sweet Laurel Bakery Cake Shop over in the Palisades for quite some time now. I’m a huge fan of Laurel herself (and her cottage is to die for), as well as her delectable baked goods! But as well all know, the pandemic hit, and so I really haven’t been out & about all that much. In the meantime, I’ve been baking up a storm from the cookbook, and boy are there some tasty recipes to be had! Sweet Laurel recipes are all gluten, grain, and refined sugar free, and many are also vegan as well, making them a great choice for anyone with allergies or dietary restrictions. My bestie Rachel McConn (an amazing nutritional therapy practitioner & natural foods chef, by the way) came up from San Diego to hang for a night, and since she has Celiac Disease, the bakery has been on her must-visit list as well. We headed out on a (safe & socially distanced) mission for sweets, and we were not disappointed.

The star of the show was the ice cream sandwich- snickerdoodle cookies with chocolate ice cream. This was so delicious, not to mention all vegan & gluten free! It totally hit the spot on a hot summer day. I can never say no to carrot cake, so had to get a slice of that as well. This one is lightly sweet, and studded with walnuts and raisins. The probiotic cashew cream frosting is super unique and provides such a nice tang! Even my one year old got in on the sampling, and he was definitely a fan. I can’t wait to return to try some of their super food lattes and keto frappes- yum! And lastly, don’t miss Laurel’s new savory cookbook, which is now available for preorder!