Julie Hasson is one of my favorite vegan celebrities. Her cooking videos captivated me back when I was still a vegetarian. Her adorable, bubbly personality, effortlessly making vegan pancakes and Italian sausages won me over. I was fascinated that I could make my own vegan sausages at home and they were better than store-bought. I once made a batch of them for a vegan summer picnic which our local paper was covering and they made it onto the front page of the food section!
A little more background on Julie. She’s the author of several vegan cookbooks, the former owner of the Native Bowl food cart in Portland, OR, and is now the owner of Julie’s Original Gluten-free cake mixes. *
Julie’s Original has 2 types of mixes so far, white cake and brownie. Both of which can be dressed up in a variety of ways to make the most amazing desserts—recipes on her website. I had a bag of each mix to try out and chose to follow Julie’s recommendation of adding frozen raspberries and vegan chocolate chips to the brownie mix and making a coffee cake with the white cake mix.
Wow! I was blown away. First off, the bags have at least double the mix compared to other competing brands on the market in my neck of the woods. They can make a large quantity of cupcakes or a very tall/abundant cake. Who doesn’t like a nice tall slice of cake? The batter and final baked cakes don’t taste like other GF brands I’ve tried. These are sooo tasty and the texture is closer to a wheat flour cake. The brownie batter almost didn’t make it to the oven. I just wanted to keep eating it by the spoonful. It was so sinfully rick and silky. But they were equally good baked and we just couldn’t stop eating them. Mauro liked the coffee cake the best. Julie had mentioned it is a “husband-pleaser” and she was dead on about that 🙂
Every recipe of Julie’s I’ve tried has turned out fabulous, so it’s no surprise that her cake mixes would be any different. I highly recommend them, even if you’re not gluten-free or even vegan.