For our next In The Vegetarian Kitchen cooking class series with Rip + Tan, we decided we wanted to focus on baking some sweet treats for Mother’s Day. Many of our readers are constantly asking for great gluten-free and vegan options for desserts and baked goods, so we wanted to focus on providing everyone with some go-to recipes for any occasion. Fashion designer and blogger Jenni Kayne was again our host and she asked Valleybrink Road caterer Barrett Prendergast to come over and share some of her favorite desserts that would be great for an after-dinner celebration or tea time.

We snacked on thyme-roasted almonds while Barrett showed us how to prep a delicious blueberry cobbler, wonderful gluten and grain free chocolate chip cookies, and to-die-for orange blossom cupcakes complete with vegan cashew cream frosting. The recipes were easy to follow and although some of the ingredients were a bit more exotic than picking up a Duncan Hines box, they are all readily available at your local Whole Foods or health food store and are well worth it. Just remember to pair them with your favorite almond milk or tea for the perfect Mother’s Day treat or sweet ending to any meal!

For the recipes, click here to download the PDF version for Warm Blueberry Cobbler, Orange Blossom Cupcakes and Cashew Cream Frosting and Gluten-Free Chocolate Chip Cookies plus don’t forget to check out Rip + Tan‘s decorating guide to get a gorgeous table top to go with the delicious desserts!