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It’s official … spring is here! So we’re headed straight to our local farmers’ market and getting an early start on stocking up on the fresh produce that we plan to devour all season. First up: pineapple! This cardamom-infused Pineapple Upside-Down Cake from Jackie Kearney’s My Vegan Travels is a bright, fragrant, twist on the classic dessert that we can’t get enough of. And pssst, Easter is around the corner—so show up with this beauty in hand, and you’ll be sure to impress. Another spectacular springtime sweet? Our Lemon Blackberry Cupcakes, created by superstar vegan chef Chloe Coscarelli. Get the recipe in the March+April Spring Issue of VegNews, on newsstands now!
 
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