You shouldn’t have to compromise on flavour, texture and the look of your cake just because it’s vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker.
Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book – a must-have for every baking-enthusiast’s kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you’ll never again have to make compromises on flavour, texture and design when baking vegan.
Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too.
With The Vegan Baking Bible by your side, you’ll never stop saying, ‘I can’t believe it’s vegan!’.
Introduction: including tips and techniques
Cupcakes and muffins: including carrot, banana, pumpkin, chocolate, corn, vanilla
Basic Cakes: including lemon & yoghurt, poppyseed, genoise, tiger, almond, clementine, strawberry, caramel, apple, carrot, saffron
Traybakes: coffee, berry, cinnamon, chocolate, courgette
Layer cakes: princess, dark chocolate, chocolate fudge, carrot
Icings/Frostings: vanilla, chocolate, buttercream, mousse, caramel, ganache
Classics: Brownies, chocolate souffle, cheesecake, fruit cake
Cookies/Biscuits: chocolate chip, amaretti, biscotti, snickerdoodles, macaroons, meringues, gingerbread
Yeasted dough: cinnamon buns, brioche, bagels, chocolate bread, semlor