Sweet Laurel is a delectable treasure located in Pacific Palisades Village. The millennial pink décor is unabashedly feminine with the pink sofa, soft floral wallpaper, cozy seating and a beautiful relaxing environment. Bring your BFF to linger over a cup of tea or specialty handcrafted coffee and of course a piece of cake or special treat. If you chose to enjoy your order inside Sweet Laurel your heavenly treats will be served on beautiful plates and cups and saucers for your beverages. The window has blush roses cascading down the side and when taking home any of the baked goods they are packaged in a floral box keeping with the Sweet Laurel branding. There is also outside seating to sit at and people watch under the shaded pink umbrellas. See the cake shop menu here.
The chef and owner of Sweet Laurel Is Laurel Galluci who because of her serious health issues was told that she had to go on an elimination diet. Through experimentation fueled by her love of baking she discovered that her delicious treats could be made miraculously free from harmful ingredients. The proof was in the tasting for family and friends who were enjoyed the moist flavorful treats with great delight and were surprised to learn that all were made grain free, refine sugar free and dairy free.
All of the ingredients are organic and the company claims that most of their recipes are made with five ingredients or less without none of the gums and stabilizers that are hidden in most gluten and vegan products. Since I have so many food allergies among them gluten and dairy I was delighted to not only find out about this location but to find recipes that were not overly complicated.
You can also see beautifully illustrated photographs and recipes in the latest book Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Laurel’s friend and creative partner Claire Thomas is the photographer and showcases the cakes often with fresh flowers adorning the tops of the cake.
The beauty in the treats is the simplicity and of course the taste. When you order cakes for special occasions you have the option of ordering the cake plain or with fresh flowers for an additional charge.
Some favorites include the chocolate caramel layer cake, vanilla coconut jam cake and the lavender cake.
Do not let the feminine surroundings scare you from bringing your significant other or guy pals. Enjoying grain-free, dairy-free and refined-sugar baked goods is for everyone! See the menu here.
Address: 15279 Sunset Blvd Pacific Palisades, CA 90272
Sunday-Thursday 7am to 9pm // Friday- Saturday 7am to 10pm
Recipes to Try, Share & Love
For 2 dozen (Vegan, Gluten Free)
3 cups almond flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon pure vanilla extract
1/4 cup date sugar
2 teaspoons cinnamon
Preheat oven to 350F and set rack in the middle of the oven.
Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Sprinkle with the date sugar and cinnamon combination. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack. Enjoy!
Special Thanks to Sweet Laurel’s Blog for this Recipe!
|For the Chocolate Cake:|
|Coconut oil, for greasing the pans|
|2 1/2||cups almond flour|
|1/4||cup 100% unsweetened cacao powder|
|1||teaspoon baking soda|
|1/2||teaspoon Himalayan pink salt|
|3/4||cup maple syrup|
|1||tablespoon vanilla extract|
|1||cup Dark Chocolate Fudge Frosting (see below)|
|1||cup Vegan Caramel (see below)|
|For the Dark Chocolate Fudge Frosting:|
|Makes 1 cup:|
|4||ounces 100% cacao unsweetened baking chocolate, roughly chopped|
|1/4||cup coconut oil, solid|
|1/4||cup maple syrup|
|1/2||cup almond butter, store-bought or homemade|
|1/4||cup almond milk or full-fat coconut milk, or as needed|
|For the Vegan Caramel:|
|Makes 1/2 cup:|
|1/4||cup almond or cashew butter or puree, store-bought or homemade|
|1/4||cup maple syrup|
|2||tablespoons coconut oil, melted|
|1 or 2||fresh dates, pitted|
|1||teaspoon vanilla extract|
|pinch||Himalayan pink salt|
- Make the Chocolate Cake: Preheat the oven to 350° F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
- In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. In a large bowl, whisk the eggs, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
- Place one layer on a cake plate and top with 1⁄2 cup of the fudge frosting, smoothing it evenly over the entire surface. Drizzle 1⁄2 cup of the caramel on top, if using. Add the second cake layer and top with the remaining 1⁄2 cup frosting, then drizzle the remaining caramel over the cake, letting it drip down the sides. Refrigerate for 1 hour before serving.
- Make the Dark Chocolate Fudge Frosting: In a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.
- Transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms. Add the almond milk and stir with a spatula until smooth.
- For a creamy, almost pourable frosting, use immediately; for a fluffy frosting, refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. Refrigerate in a sealed container for up to 2 weeks.
- Make the Vegan Caramel: Place all of the ingredients in a blender or food processor and puree until smooth.
- Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.
- Notes: If you want a thinner sauce to drizzle on top of a dessert, just add another 2 tablespoons maple syrup. For a denser, caramel candy texture, add 2 more dates. For spreading on cake layers, add 2 tablespoons almond or cashew butter. Because this recipe contains fresh dates—which will ferment over time—it’s important to keep the caramel refrigerated.