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.
From the Publisher
Chocolate Mousse Pots
I love how the chocolate melts in your mouth with every spoonful, and sometimes I like to go all out and top them with chocolate shavings, chopped fruit, or a dollop of whipped dairy-free cream.
1.Place the aquafaba in a medium mixing bowl along with the superfine sugar and whip together using an electric hand mixer or a stand mixer with a balloon-whisk attachment. It will turn foamy at first, but after about 5 minutes of whipping on high, it will start to form stiff peaks. It will be ready when it’s thick and glossy.
2. Melt the chocolate using a bain-marie or in the microwave. Place a third of the whipped aquafaba mixture in a separate bowl, then pour in all of the melted chocolate. Whisk the melted chocolate and whipped aquafaba mixture together until fully combined.
3. Add the remaining whipped aquafaba mixture to the bowl and carefully fold everything together with a spatula.
4. Once the mousse is smooth, divide it among four 3-inch (7½ cm) ramekins, serving glasses, or similar vessels. The mousse should be thick but easy to pour. Place the desserts in the fridge for a minimum of 5 hours or overnight to set.
Ingredients ½ cup (120 ml) aquafaba 1 tablespoon superfine sugar ½ cup plus 1½ tablespoons (100 g) dairy-free chocolate chips (at least 70% cocoa content)
Red Velvet Cake
Key Lime Pie
Black Forest Cupcakes
Publisher : Countryman Press (August 16, 2022)
Language : English
Hardcover : 224 pages
ISBN-10 : 1682687392
ISBN-13 : 978-1682687390
Item Weight : 1.65 pounds
Dimensions : 7.3 x 0.8 x 9.4 inches