Leni Vale didn’t set out to become a dessert creator. She was just trying to find something sweet that didn’t upset her stomach. “I’d always loved baking,” she says. “But after I went vegan and discovered I had a gluten sensitivity, I felt like I had to start over.”
The first few attempts were disasters. Cookies that crumbled to dust, brownies that tasted like cardboard, and a cake that refused to rise. “I almost gave up,” she admits. But rather than quitting, Leni dove into experimentation, combining her passion for food with a new curiosity about alternative ingredients.
She began by studying how different gluten-free flours behaved—like almond, oat, and coconut flour—and how to replace eggs using flaxseed, chia, or applesauce. “Each swap changed the texture and flavor,” she explains. “But I learned how to make them work.”
Eventually, Leni struck a balance between wholesome and indulgent. Her first success? A batch of fudgy black bean brownies that even her non-vegan friends couldn’t tell were gluten-free. “That moment gave me the confidence to keep going,” she says.
Today, she makes everything from lemon coconut truffles to cashew-based cheesecakes. But Leni is quick to point out that she’s not just creating desserts for people with dietary restrictions. “I want my desserts to be for everyone,” she says. “You shouldn’t have to explain them. They should just taste good.”
She also believes in keeping things simple. Most of her desserts use ingredients that are easy to find and don’t require complicated steps. “You don’t need a fancy blender or obscure flours,” she promises. “Just a few good ingredients and some love.”
What started as a personal journey has now grown into a popular blog and social media channel where Leni shares recipes, tips, and stories. But her motivation remains the same: to help people enjoy sweets without discomfort or compromise.
“If one of my recipes makes someone feel included at the dessert table,” she says, “then it’s all worth it.”
