Kyla Eaglesham, owner of Madeleines, Cherry Pie and Ice Cream has been a long time participant of Eat to the Beat. We are very happy to have her and her team back for their eighth year!

“Eat to the Beat is the epitome of why I love to be a part of this industry. The cumulative effort on the part of all the people involved at Willow, those involved in planning and presenting this event, and the talent of the women showcased in a single night is inspiring. We were invited to participate in the first year we opened our sweet shop, and I look forward to it every year.”

Kyla studied culinary management at Algonquin College, and in 2004 she opened Madeleines, Cherry Pie and Ice Cream a patisserie and café in the Annex. Their menu features pies, cakes and other delectable pastries. Make sure to try their Chocolate Bourbon Pecan Pie, Lavender, Honey and Pine Nut Biscotti, and Pumpkin Brownies!

Have a sweet treat this weekend with a recipe that is sure to please all holiday guests.

Vegan Chocolate Volcano Cake

Serves 8-10

3 cups flour

2 cups sugar

½ cup cocoa

2 tsp baking soda

1 tsp salt

¾ cup oil

2 tbsp raspberry vinegar

2 tsp vanilla

2 cup cold water
Preheat oven to 350°F. Combine flour, sugar and cocoa to form a “volcano” by making a mound with a depression in the centre. Top with baking soda. In a separate bowl, combine liquid ingredients and pour into volcano. Blend well by hand. Pour into 2 parchment lined 8” round cake pans. Bake for 20 minutes, until a skewer inserted into the centre comes out clean, and cake bounces back when you touch the centre. Invert onto cooling racks and allow cake to cool completely. Top with fresh fruit and your favourite chocolate glaze, or with soft jam.