The Beauty of Being Cruelty Free
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It surprises me that although I am pretty much in San Francisco, I get asked a lot “why I bother” with making vegan wedding cakes. There are a few reasons actually. I got started making vegan cakes because I am studying macrobiotics. In macrobiotics you avoid dairy and refined products. Thus, making vegan cake seemed like a good place to start. While experimenting with recipes I learned a lot about animal rights and reasons that people become vegan other than the health aspects. I have to say that there is a lot more to it than I originally thought. Take for example the issue with sugar. It is amazing to me that with all of the technology at our finger tips that there are still a few companies that refine sugar through horse bone char. I can’t think of a single way that this is good but I can think of a whole lot of ways it is bad. As a result, I watch who I buy my sugar from and never buy non-vegan sugar for any purpose. Doing this doesn’t hurt me at all and helps the horses, so why would I not do this?
It is amazing how there are little things like this that we can do that make no noticeable change to us but can has such a profound effect on other creatures. I am so glad that I have this knowledge now. A small change for me, a huge win for the horses!