The Essential Book of Vegan Bakes: Irresistible Plant-Based Cakes and Treats
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- $33.99
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- $33.99
Publisher Description
No eggs, no dairy, no problem—vegan desserts are as decadent and showstopping as ever in this debut cookbook.
Creator of The Little Blog of Vegan, Holly Jade has made plant-based baking easier and better than ever for her growing audience. Her unabashedly decadent treats never sacrifice flavor and texture, from cakes and cookies to pastry and puddings. Now, with Holly’s contemporary style and an arsenal of dynamic desserts, The Essential Book of Vegan Bakes has a recipe for every craving, whether readers are vegan veterans or newcomers to the plant-based scene.
Here, Holly veganizes classics like Shortbread, Key Lime Pie, and Hot Cross Buns. But she also provides unique originals like her Neapolitan Celebration Cake and Mini Passionfruit Pavlovas. Holly’s recipes are accompanied by her own gorgeous photography, as well as specialized tips on baking with vegan ingredients, from aquafaba to coconut cream. Colorful, lively, and utterly irresistible, The Essential Book of Vegan Bakes is a must-have cookbook for the vegan shelf.
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"If you love desserts and sweet treats, then you've come to the right place," assures Jade, creator of The Little Blog of Vegan, in this splendid debut. Mixing standard vegan ingredients with an indulgent outlook ("Everything tastes better when it's wrapped in puff pastry," Jade says of her apricot pinwheels), she puts a clever spin on dozens of classic desserts: decadent chocolate mousse pots come together with just three ingredients, while a mocha swiss roll gets a flavor boost via a pinch of instant coffee. Morsels of enlightening trivia ("Did you know that in Bavaria, Germany, it's illegal to call a cake a Black Forest cake unless it contains kirsch, a local cherry liqueur?") abound, as do Jade's own sugary inventions, including a Winter Wonderland orange and cinnamon cake adorned with gingerbread cookies; honeycomb doughnuts; and no-bake Speculoos spread (gingerbread cookie butter) cheesecake. Readers will delight in the dozens of make ahead tips—"brownies tend to taste fudgier on the second day after making," she notes next to the chocolate and hazelnut brownies recipe—as well as Jade's helpful baking advice: for the mocha swiss roll, she recommends letting the filling set in the fridge for 10 minutes if the kitchen feels too warm. Vegans looking to sweeten up their repertoire should start here.
