Attached to Monse’s Pupuseria
, Sweet Elizabeth
’s opened in late January. Owner Elizabeth Durham was originally seeking a commissary from which to prep her gluten-free, vegan and allergy-senstive cake mixes and the like for wholesale and online sales, but this opportunity to launch a retail bakery was too good to pass up. Her recipes for breads, scones, cookies and more all falling on the less-sweet side — “dessert with nutrition” she calls it, noting healthy ingredients like coconut oil as well as no additives that tend to litter commercial gluten-free products. Our carrot cake ($6) hosts a nice tapioca and palm shortening (certified by Palm Done Right, she notes) icing, plus moist body flecked with carrot shavings and pumpkin seeds. It’s easily as enjoyable as a non-alternative slice. Though the fruit bits have all sunk to the bottom of our piece of lemon raspberry coffee cake ($4), it too is a treat, less cake-y, still light and airy with an easy crumble.