These plant-based cupcakes use lemon in the batter, curd filling, and buttercream. They make 12 light cupcakes with poppy seeds, a bright center, and a soft frosting swirl.

This zero-waste vegan cake uses two whole oranges, fresh ginger, polenta, almond flour, maple syrup, and applesauce. It makes one 9-inch cake or two 8-inch layers and works with fruit, compote, or vegan whipped cream.

This vegan moghrabieh uses roasted cauliflower, chickpeas, tempeh, Lebanese seven spice, caraway, and pearl couscous-like moghrabieh. It makes six servings and works well as a warm winter dinner.