4.5
Customers say
Customers find the recipes in the book simple, straightforward, and easy to follow. They appreciate the beautiful photos and find the content vegan without soy or hard-to-find ingredients. The recipes are well-received by both vegans and non-vegans alike. The author is praised for being down-to-earth and providing useful information about various ingredients.
AI-generated from the text of customer reviews
Chef Chloe, the first vegan winner of Cupcake Wars, brings her signature creativity and fun to the best part of every meal: Dessert!
CHEF CHLOE’S first all-dessert cookbook, Chloe’s Vegan Desserts, will satisfy your sweet tooth from morning to night with more than 100 recipes for cakes and cupcakes, ice cream and doughnuts and pies—oh my! And you just will not believe these delicious dishes are vegan.
You can start the day with New York–Style Crumb Cake, light and zesty Lemon Poppy Seed Muffins, luscious Chocolate Babka, or decadent Tiramisu Pancakes (topped with a dollop of cool Coconut Whipped Cream). Here, too, are more than a dozen inventive, innovative, irresistible cupcake recipes, including Chloe’s Cupcake Wars’ Award-Winning Chocolate Orange Cupcakes with Candied Orange Peel, saffron- and cardamom-spiced Bollywood Cupcakes, and rich and boozy Chocolate Beer Cupcakes with Irish Whiskey Buttercream.
Chloe’s got you covered for the holidays with her Easy Apple Pie and Absolutely Perfect Pumpkin Pie, Holiday Trifle, Nuts for Hot Cocoa, and Pumpkin Spice Latte. She re-creates classic desserts and treats from Chocolate Chip Cookies to Classic Crème Brûlée, and veganizes store-bought favorites with her Oreo-style Chloe O’s, Pumpkin Whoopie Pies, Animal Cookies, and Black-and-White Cookies—which are better (and healthier) than what you’ll find at the grocery store. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive-Oil Cake, Rosemary Ice Cream with Blueberry Sauce, Coconut Cream Pie, Chocolate Cream Pie, Coconut Sorbet with Cashew Brittle, and good-to-the-last-drop milkshakes. Who can possibly resist?
Go ahead and lick that spoon—there are no worries when you bake vegan! With gorgeous color photography, clever tips, and a comprehensive section on vegan baking basics to get you started, Chloe’s Vegan Desserts will be your new vegan dessert bible.
Publisher : Atria Books; Original edition (February 19, 2013)
Language : English
Paperback : 272 pages
ISBN-10 : 1451636768
ISBN-13 : 978-1451636765
Item Weight : 1.4 pounds
Dimensions : 7.38 x 0.7 x 9.13 inches
BirdNest –
My favourite dessert book
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!
Rebecca –
Delicious recipes!
Who said vegan desserts were boring? This book proves that vegan desserts can taste just as good as any other dessert, even without milk, butter or eggs.With that being said, I’m not vegan so I don’t mind substituting the ingredients for what I have on hand if need be.I included a picture of the lemon poppyseed muffins I make on the regular, they are absolutely delicious and a huge crowd pleaser. The pecan nut bars are a close second.If you worry about sugar then many of the recipes can be adjusted, I like to half the sugar content and they’re just as delicious.I enjoyed the wonderful pictures of Chloe and her friends/family in the book. She seems wholesome and I adore her recipes. 5 star cookbook! 🌟
mudnessa –
My go to dessert cookbook
Everything I’ve made from this book is delicious and fairly easy. It is my go to for all desserts. I am the only vegan in my extended family and I get requests from non-vegans for specific things I’ve made from this. Great for everyone and for the most part doesn’t use hard to find ingredients or vegan versions of things, just uses what most bakers already have in their pantry or can easily find at any store.
Uri –
I want to make everything in this book today!
I’m Uri’s girlfriend, but I’m writing this review on his account.About 5-10% of these recipes were already on Chloe’s website or were in her first book, so I can honestly say that I HAVE made many of her cupcake and cake recipes, her brownie recipe, her peach cobbler recipe, etc. and they are amazing. My boyfriend and I have yet to be disappointed. When you cook and bake a lot, you can look at a recipe and be about 95-99% sure that it will be incredible before you even make it, and I feel that way about the recipes in her new book!I have been a vegan since December 2011, and I have absolutely loved every minute of it. I have found that the easiest way to spread my excitement about vegan food is to share delicious vegan desserts with friends, family, professors at my university and just about everyone else.Chloe’s recipes from her website, her first book, this book (her second book), and Angela’s recipes on her website “Oh She Glows,” are my go-to recipes. Chef Chloe and Angela are the only people anyone needs to cook amazing food. These ladies’ recipes make me forget I’m a vegan and have led me to no longer see a difference between vegan food and non-vegan food. When people ask me what I eat as a vegan, I can honestly say “everything!” because before I was a vegan, I only ate chicken, fish, lettuce, tomato, salad dressing, potatoes, spinach, asparagus. But now, I’ve expanded what I eat to include hundreds more items – 15 varieties of fruit, 20 different kinds of vegetables, countless varieties of fungi (mushrooms), roots (ginger), seeds, nuts, about 10 different types of beans, 10 different types of grains, countless herbs and spices. Honestly, being a vegan has changed my attitude towards food and has given me a new appreciation of food.Desserts are fun and serve as a fantastic way of breaking the ice at parties and family-centered events. Baking vegan desserts are also a good way of showing family and friends that I do not have to swear off sugar as a vegan 😛 …as if I would…Obviously desserts are not great to eat all day, every day, but for many special occasions, they’re a must! And chloe’s book is great for anyone who likes dessert 😉 as well as gluten-free individuals, soy-free individuals, vegans, people who choose to not eat sugar, people with dairy and egg allergies, people trying to lower their cholesterol and saturated fat intake, etc.I love this book, and I feel confident that you (person who is debating buying this book) will too :DP.S. I will add to this review as I make more of the recipes in this book, but since it literally just came out a few days ago, I still have to try out the newer recipes.
Marion –
I’m with you when it comes to satisfying my sweet tooth. I admit that I was a little skeptical at trying yet another vegan baking book. I have experimented with several different recipes in the past and was continually disappointed — but not this time.The ingredient list is short and readily available and the recipes are easy to follow. The results are impressive right from the first recipe. The cakes rises well and the finished product looks exactly the same as the photo. It’s a moist and flavourful cake that is delicately sweet.This is a very good resource for your cookbook library. I definitely recommend you buy this book.Marion
GRENIER –
Love the cookbook. The recipes are easy to make, ingredients are easy to pull together.The flaw for me: too much sugar and too much fat in most recipes. I just adapt them to my taste ans substitute sugar and/or fat with applesauce, pureed banana etc.
Leela –
Excellent book for a beginner vegan !
SUE, SHROPSHIRE –
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.
Cattarinussi Sabrina –
Libro di pasticceria vegana indispensabile per tutte le amanti dei cupcake e non solo!!!Dettagliato, ben spiegato e ricco di accorgimentii!!!Consigliatissimo davvero!!!