good food that happens to be vegan,” she
said. Her secret? A ratio of apple cider vinegar
and baking soda.
“Her cupcakes don't taste like stereotypical
vegan cupcakes,” said Andrew Boza,
who teaches cooking classes at Fresh
Made NYC with Corbett. “She proves that
you don't need eggs and dairy to make
decedent desserts.”
Last April, a friend asked Corbett to
make a cake for her vegan roommate.
“I hadn’t even put it out there that I was
going to take orders,” she remembered
thinking, but agreed on a whim.
She taught herself how to bake the
strawberry cake – a flavor she had never
touched – later announcing on Instagram,
“I guess I’m taking orders now!”
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Photo by Kevin Thomas Garcia
