Hi, I’m Melissa Jasmine, the founder of Jasmine’s Flour.
I’ve always had a passion for baking, but in 2018, inspired by the rise of veganism, I decided to take on the challenge of transforming classic recipes into delicious vegan versions. The more I researched and experimented, the more I discovered how accessible and rewarding vegan baking can be. Of course, there were times when I had to go back to the drawing board, but each attempt brought me closer to creating recipes that anyone can enjoy.
In 2020, during the height of the pandemic, I launched Jasmine’s Flour as a vegan bakehouse, offering cake loaves and baking kits. Two years later, I took my passion to the next level by formally training at the prestigious Le Cordon Bleu culinary school, specializing in Plant-Based Patisserie.
My mission is to use my training and experience to create the best possible vegan recipes for you to enjoy. I truly believe that adopting a plant-based lifestyle or even just trying out vegan baking doesn’t mean you have to miss out on your favorite treats!
I hope you enjoy these recipes as much as I love creating them. Please don’t hesitate to reach out if you have any questions or need any advice—I’m here to help.
Are your recipes suitable for beginners in vegan baking?
Yes, my recipes are suitable for beginners! On the recipe page, you can easily filter recipes by skill level, ranging from beginner to advanced. I’m also planning to add more beginner-friendly recipes over the next couple of months, so be sure to stay updated by following Jasmine’s Flour on TikTok and Instagram for the latest additions and tips.
Storing freshly baked goods?
To keep your vegan cakes, buns, and cookies fresh, store them in an airtight container at room temperature. If your cake has buttercream icing and it’s a warm day, it’s best to store it in the fridge to prevent the icing from melting. Before serving, allow the cake to come to room temperature for the best texture and flavor.
For tarts, always store them in the fridge to maintain their freshness.
What kind of plant-based milk works best in your baking recipes?
Most of my recipes use oat or soy milk as the primary plant-based milk. If you can use an alternative plant milk, I’ll mention it in the recipe. Keep in mind that using a different milk might change the taste or texture of the final product, so it’s best to stick with the recommended options for the best results.
Do you have any gluten free recipes?
Currently, I don’t have any gluten-free recipes, but I’m actively working on developing them for the future.