I'm not vegan, but used this recipe and it was fabulous - like eating marzipan in cake form. Being not vegan, I used cow's milk in place of the almond milk (which did not curdle), but did everything else the same - except used almond extract instead of vanilla. Loved the texture, the flavor, and ingredients (going to buy almond milk tonight). Will be my go-to cupcake recipe, especially for my lactose intolerant nephew (ironically his sister is allergic to coconut!).

Reviewed On: Nov. 7, 2009

REALLY good! I made almost exactly as described except I didn't bake it - after I mixed everything together (used slow-cooking brown rice - sauted everything else together while rice was cooking), it was so good, I left it like that. It does taste a lot like stuffing and really spruced up plain old brown rice. Great flavors together, and easy to make.

Reviewed On: Oct. 17, 2009

My whole family really liked this, but I was disappointed b/c I couldn't taste the plum - and I pureed 8 plums! I used extra plums in place of most of the oil and just used 3 Tb of butter. So, even with extra plums, there was no plum flavor I could detect. It was a great, moist, spice cake - but not plum-y. I gave it a high rating though, b/c everyone loved it not knowing what it was - the cake was gone by the end of an evening!

Reviewed On: Aug. 23, 2009