Cupcakes by Vegandulgence®

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.