What the heck does apple cake with coconut maple frosting have to do with art?

In 2017, I decided to eat a plant-based diet. This decision was the result of learning how animal products are wrecking the planet. Cooking delicious food was a challenge until I found Rhian's recipes. (https://www.rhiansrecipes.com) She creates easy, undetectably vegan, gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Well, some of her recipes are detectably vegan. My non-vegans friends wolf down some of the desserts I've made. These include chocolate cake with a chocolate sweet potato frosting and zucchini bread.

Today, I made an apple cake with coconut maple frosting and brought it to an event. Everyone devoured the cake. Click here for the recipe. The image, which I took from Rhian's website, shows the cake served with a custard sauce. I didn't take a picture of my cake. I topped it with coconut maple frosting. The recipe is below:


1 can full-fat coconut milk

2 tablespoons maple syrup

2 tablespoons lemon juice

1/2 teaspoon lemon

Refrigerate the coconut milk overnight so that the liquid can separate from the solids. Open the can from the bottom. Pour out the liquid into another container to use in smoothies, soups, or sauces. Put the thick white cream and solids into a bowl with the other ingredients. Use an electric beater to whip the combo into a light and fluffy cream. Voila! Frosting for your cake.

Making choices for the planet fits with my art ethos -- using found and recycled materials and everyday trash to comment on plastic in the ocean and the disregard the current presidential administration has for the environment. Check out my artwork. Go to https://www.sarahschneiderman.com or click "home" or "art gallery" on the menu bar above.