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At Vegan Cabana, we believe that living well starts with good food. It feeds us physically, mentally and emotionally. What makes us different? The purity of our products sets us above others. We use beneficial seeds, like flax, hemp, sunflower and chia seeds, to create nutrition in our treats. Plus, most other gluten-free foods use "Xanthan Gum," a food binder which is not food in nature and which has to be manufactured from a bacteria called xanthomonas campestris. We NEVER use any Xanthan in any of our gluten-free foods. It took Chef Suzette over 5 years to develop recipes which would rise properly without Xanthan, but we think it was worth it!
Our desserts are inspired by Chef Suzette's exotic tropic travels, and many feature island flare, like our famous Pina Colada Rum Cake and Matcha Mango Cake. Her recipes combine expert nutritional design with sophisticated culinary technique. To ensure that our desserts are as delicious and nutritious as possible, we source our ingredients from trusted suppliers and organic farms that use healthy, sustainable agriculture practices.
Fresh, clean tropic ingredients arrive at our kitchen, and from those finest plant-based ingredients, we use Chef Suzette's secret recipes to craft delicious vegan cakes, cookies, brownies and frozen treats, to nourish your body and soul. Suzette's "Super 7 Plant Flour Blend" is the base of many of our fabulous desserts, consisting of Seven Organic Flours: Brown Rice Flour, Tigernut Flour, Tapioca Flour, Amaranth Flour, Arrowroot Flour, Millet Flour and Quinoa Flour. Taste the difference from our pure ingredients. Even our gluten-free varieties are free of Xanthan. Look for the icons of each product, which indicate its pureness
Some Flavors also:
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