Worldwide Vegan Bake Sale Kicks Off April 25

Anyone who thinks dairy-free desserts are sub-par has clearly never been to a vegan bake sake—or bitten into a perfectly pillowy whoopie pie from Miami’s Bunnie Cakes. From cupcakes to pies to crumbles, cruelty-free treats are just as delicious as their standard issue counterparts—and often, even more so (just ask Chloe Coscarelli).


Courtesy of Jennifer Mennuti, from the 2014 Broward County vegan bake sale.

From April 25th through May 3, vegans from Bombay to Boston have their shot at winning omnivores over with mouthwatering baked goods, all while raising money for their favorite causes. The Worldwide Vegan Bake Sale (WVBS) is a call for plant-based eaters everywhere to strap on an apron and fire up the KitchenAid.

To participate, groups just need to choose their venue, decide what to sell and plan how to use the proceeds. In the first six years of the event, from 2009 through 2014, participating groups raised $300,000 for a whole host of causes globally. It’s even been named “Veg Event of the Year” by VegNews Magazine.

According to Gary Loewenthal, the Founding Director of the annual event, here are the steps to get started:

1. Decide to have a vegan bake sale.
2. Get a location.
3. Let us know, through the signup form, or through conveying the required information via our Facebook page or
5. Browse our highlights pages for inspiration!

“To give you an idea of the diverse mix of locations that have had participating vegan bake sales … going through the continents in alphabetical order, there have been WVBS events in South Africa, Nigeria, Singapore, Vietnam, Tasmania, Croatia, Finland, Mexico, Costa Rica, and Brazil—and lots of other countries!” says Loewenthal.

Anything goes with this vegan bake sale; really, it’s fun, appealing way to increase the reach of the vegan cause and partner up with other passionate people. Because vegan or omnivore—who doesn’t love a marshmallow square?

Learn more about the Worldwide Vegan Bake Sale on the organization’s website.


Hannah Sentenac, Editor-in-Chief

Hannah Sentenac, Editor-in-Chief

A wizard of words, lover of all living things and vegan mac 'n cheese master, Hannah is the Editor-In-Chief and Founder of Her writing has appeared in Live Happy magazine, the Miami New Times,,, and numerous other publications and websites. She's obsessed with vegan pizza and crop tops, and is totally addicted to the outdoors. You can reach Hannah directly at

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