Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More!

I am giving it as a gift ,it is in good condition,interesting,and easy to follow the recipes. I am very pleased with it.

I've cooked a lot from this book, so I feel that I can give a pretty good review at this point. I am a huge fan of this cookbook and Chloe's first book, so I may be a bit biased, but I can say that these two books have been my go-to for almost a year now, and that making recipes from these books has prompted very adamant anti-vegans to purchase them. So there's that. Chloe uses simple ingredients with great results, and they are not intimidating for new vegans or novice bakers. I would say that these books are less intimidating than Isa's or Angela's in some way, and are good gateway books. Now for my review of the recipes:New York-Style Crumb Cake - I had some trouble with this recipe, along with some of the other cake recipes in this book, in terms of having it rise properly. I've experimented with cooking longer and letting my oven preheat longer. With those basics nailed down, this cake is delicious. Without those basics nailed down, the edges are still delicious.Raspberry Swirl Coffee Cake - Again, trouble with the middle rising, but once that is corrected, this would be really tasty.Tiramisu Pancakes - Way too sweet for dessert (especially when hungover *ahem*) but I am guessing they would be tasty otherwise (haven't tried them again due to aforementioned hangover)Apple Cider Doughnut Holes - Couldn't get them to stay in the proper shape, devoured by guests anyway. I'll work on my skills.Baked Chocolate Doughnuts - Very tasty, though they don't last more than a day if they are glazed. Still, they taste like a good, old fashioned chocolate doughnut from Tim Horton's or some other American doughnut place.Pumpkin Cinnamon Rolls with Maple Glaze - Used leftover cranberry sauce in the middle as recommended by her YouTube video. Really delicious and festive.Homemade Granola - It is a VERY basic granola recipe, but it is simple, quick, has little oil, and uses only a few ingredients. I make it when I'm in a pinch or have a ton of oats and nuts on hand.Lemon Bars - My non-vegan, baking, lemon bar-loving mother devoured these. But they do have to stay cold or they will melt.Blondies - I LOVE blondies. These were like a big, fudgey, chewy chocolate chip cookie, and they take minutes to whip up. I loved them.Brownies - These seem to be getting all the hatred on Amazon. I thought they were great, but they do best with a night in the fridge. They are almost like fudge, and not cakey at all. I did not find them too oily. They were devoured by some large male acquaintances in one day.Pecan Bars - SO GOOD! My Christmas is not the same without these, and so I am so happy for a vegan version! Again, my mother loved these, and she has been baking the old fashioned kind for years.Beach Cookies - Good, not great. Too coconutty for coconut haters. The bottom crust fell off a bit for me, and they taste like I'm just munching on chocolate chips. That being said, I've been eating them all week.Chocolate Chip Cookies - I've had little success with these cookies. They taste good, and the dough tastes even better. When I bake them, however, they spread out really thin. I just got a Kitchenaid, so maybe I'll retry them in that.Vermont Maple Cookies - I'm a Canadian living in the United States. I baked these for Canada Day. They were amazing and full of maple flavour. I highly recommend them. They made my American friends stop making fun of the fact we call it Canada Day for a minute or two.Peanut Butter Cookies - Not memorable. Easy. I would rather make Angela's spelt flour peanut butter cookies from her website (ohsheglows.com). Look them up!Animal Cookies/Sugar Cookies - This is the same recipe, only it's doubled for the latter recipe. I really liked these cookies. They reminded me of my grandma's sugar cookies.Lemon Thyme Tea Cookies - I was not a huge fan of these. I will not try to make vegan shortbread with Earth Balance again, because these tasted really fake, like the shortbread made with margarine that old ladies used to bring to church functions. I was raised on butter shortbread. EB just doesn't work. Next time, I will use refined coconut oil and see if that works better.Mojito Chocolate Chip Cookies - very unique and good. They were a huge hit at the party I brought them to.Snowball Cookies - Simple, delicious, decadent. Boyfriend loved these and ate the whole batch in one sitting.Cherry Hand Pies - Good, easy, great for potlucks.Spiced Applesauce Cake - Surprisingly delicious! This is the perfect fall/winter cake. I ate it while watching the Christmas Carol this year, and it was perfect.Lemon Olive Oil Cake - pure, simple, clean flavours. It tasted like a pound cake.Salted Caramel Cupcakes - A friend called them "the real deal." They were a little sweet for me, but not for anyone else who ate them. Very decadent.Bollywood Cupcakes - Another unique flavour combination, and a huge hit at a party. I made about 3 dozen mini cupcakes, and I went home empty-handed.Nuts for Hot Cocoa - Very rich, not an everyday cocoa, but nice for a treat. Her secret ingredient does make it creamier!Frozen Mocha Latte - Easy, quick, light (compared to the rest of her book). I really love these.Blackberry Margarita - I am a margarita addict. These are practically a smoothie, so I fell good about drinking them. I did half the agave however. 1/2 cup seemed way too sweet!Vodka Basil Lemonade - I have seen this pitcher devoured and then gushed over by proper southern ladies. It is amazing.So there's my review of this book. I really do love it, and I can't understand the negative reviews! Chloe definitely errs on the decadent side, but that's easily modified to taste, and also helps to seduce non-vegans. I can't recommend this book highly enough, and I will add to this review as I bake more!

Must say, I'm very impressed with this book - the first of Chloe's that I've bought.As I non-vegan, I'm trying to incorporate some 'vegan culture' into my healthy eating regime as I feel it's time to try new things and, although I'm quite experimental with foodstuffs (having European roots), there are times when I think that wheat, gluten etc plays its part in my health downfall so I want to try a different tack from time to time.I've been particularly impressed with the following recipes which I've tried:Lemon Olive Oil Cake (Page 135) - scrummyMaple-glazed Carrot Cupcakes (Page 163) - for eating in one sitting (sorry)Mint Cookies 'n' Cream Cupcakes (Page 161) - ditto above. Double "sorry"Spice Apple Sauce Cake (Page 121) - another reviewer has raved about this too. I used a round cake tin as I don't own a Bundt tinMojito Chocolate Chip Cookies (Page 83) - DO NOT SHARE!!!!Bollywood Cupcakes (Page 173) - not usually a fan of cupcakes but these contain Saffron and cardamom so I was hooked!The book is beautifully presented with glossy photographs for nearly every recipe. You'll be turning the pages eagerly, trying to decide which of the delicious treats to bake first. The instructions are clear, well displayed and easy to follow for even the most amateur of bakers and what's more, Chloe offers a 'gluten-free alternative' at the bottom of recipes if, like me, you want to lessen your dependence.I do hope that non-vegans like me will take the plunge and buy this book because you'll be so glad you did.

Libro di pasticceria vegana indispensabile per tutte le amanti dei cupcake e non solo!!!Dettagliato, ben spiegato e ricco di accorgimentii!!!Consigliatissimo davvero!!!

Ich bin total begeistert von Chloes Rezepten, endlich mal vegane Backergebnisse, die mich zufriedenstellen und im Ranking sogar Omni-Backfavoriten überrunden.Den New-York-Style Crumb Cake zum Beispiel habe ich noch mit einer Schicht Orangenmarmelade zwischen Teig und Streuseln aufgepeppt, der ist so einfach, den kann man spontan auch am Sonntag Abend backen - und restlos aufessen. Aber auch ohne Marmelade durch die super-knusprigen Streusel einfach lecker!Bei der Chocolate Babka sorgten die Mengenangaben nach Umrechnung ins metrische System für Stirnrunzeln und auch die Verwendung von Cupbechern war nicht wirklich zufriedenstellend: 240 g Mehl auf knapp 300 ml Flüssigkeit ergibt keinen ausrollbaren Hefeteig aber die Zugabe von etwas Mehl war hier ausreichend und das Ergebnis nach dieser pi-mal-Daumen- Korrektur immer noch hervorragend.Also - etwas für Anfänger mit kreativem Mut oder Backerfahrene, auf jeden Fall sehr, sehr lecker. Und Fotos zu den Rezepten gibt es auch noch!