Established in April 2011, Edible Flours (2280 West Broadway) is Vancouver’s original vegan retail bakery. It’s also in my neighbourhood of Kitsilano, so I’m often there buying cheese croissants, blueberry nutmeg muffins, zucchini loaves, and gluten-free chocolate chip cookies.
When it came time to order a cake for my partner’s birthday in December, it was a no-brainer to pay Edible Flours a visit. Paul Briggs and Alli Neville’s natural bakery makes cakes in a variety of flavours—such as classic vanilla, Canadian maple, double chocolate, and chocolate hazelnut—in basic, spelt, and gluten-free versions.
I ordered a basic, six-inch Lovely Coconut cake for $35, and it was a hit. The frosting was rich and the perimeter of the coconut-infused cake was covered in coconut flakes.
Last year, we enjoyed a lemon cake with raspberry filling and buttercream frosting for my partner’s birthday. Needless to say, it was delectable.
Edible Flours requires at least 48 hours’ notice for orders. Cakes are offered in six-inch and nine-inch rounds, as well as sheets measuring nine inches by 13 inches and 13 inches by eighteen inches. The spelt and gluten-free versions cost more than the basic. Extras, including chocolate curls, nuts, fresh fruit filling, and natural coloured sprinkles, are available for an additional charge.
The bakery is closed from January 1 to 14. But it’s normally open Tuesday to Saturday 10 a.m. to 6 p.m. and Sunday 11 a.m. to 4 p.m.