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Interior and Designer: Jay Dea
Art Producer: Sue Bischofberger
Editor: Gleni Bartels
Production Editor: Ashley Polikoff
Photography 2020 Annie Martin
Food styling by Oscar Molinar
ISBN: Print 978-1-64739-523-0
eBook 978-1-64739-524-7
R0
For Audrey and Autumn-
my favorite little bakers in the whole wide world.
And for Aaron-
because none of this is possible without you.
Contents
Hello, and welcome to the Vegan Dessert Cookbook ! Im excited to create all kinds of delicious plant-based desserts with you. I come from a long line of bakers, both home-based and commercial, and Ive always said that dessert is a part of my DNA, so writing this bookand sharing it with youhas been a dream come true for me. The kitchen is my playground, and Ive always felt most comfortable when surrounded by mixing bowls, spatulas, and flour-dusted surfaces. Nothing brightens my day more than whipping up a fabulous dessertand sharing it with those I love. This is the feeling I hope youll experience when using this cookbook.
Almost a decade ago, my little family and I turned to a plant-based lifestyle. Id gone through major phases of vegetarianism since I was a teenager and was perfectly comfortable not consuming meat products. In 2010, we discovered that our one-year-old daughter had an allergy to dairy, which meant that traditional baking ingredients needed to be replaced with plant-based alternatives. So we embraced a dairy-free and eggless kitchen.
Transitioning to a fully plant-based lifestyle meant learning how to re-create all my favorite desserts without using dairy or eggs. It was a bit of a learning curve, but now that Ive done all that legwork, its time to share what Ive learned with youwhich is that you can make all your favorite desserts without relying on traditional dairy or egg ingredients and they will still be delicious.
Whether you choose vegan dessert recipes because of dairy or egg allergies, a dedication to a vegan lifestyle, or because its more convenient, this book has something for everyone. Did you know that vegan baking staples are very pantry-friendly and often have a much longer shelf life than traditional dairy? This is very handy if youre like me and often wander into the kitchen to bake at a moments notice.
Unlike many vegan dessert cookbooks, this one isnt all about baking. Yes, there are chapters dedicated to cookies and cakes, but there are also delicious recipes for other desserts, like creamy custards, delicious puddings, classic pies, and even frozen and no-bake treats. Ive broken the book down by dessert type and included recipes that appeal to bakers of all levels. Most recipes offer homemade and store-bought options for some ingredients, so even if youre a novice in the kitchen or just short on time, you can still make professional-looking desserts. And if youre looking for a dessert for a specific event or occasion, theres a to help you find the best dish for your next birthday party, bake sale, or holiday gathering.
I hope this book inspires you to get in the kitchen and start creating fabulous desserts.
Enjoy!
Throughout this book, Ill share recipes and tips for creating delicious desserts that work for plant-based eaters, those with dairy or egg allergies, or anyone who is looking to add a little more plant-based goodness to their diet.
This chapter will focus on the ingredients, tools, and techniques that I love and that youll need for the recipes in this book. Ill also answer common questions about setting up a vegan pantry, what to use as substitutes for dairy and eggs, and how to adapt recipes for other allergens or intolerances, like gluten or nuts.
ESSENTIAL INGREDIENTS
Lets talk ingredients! Learning how to substitute traditional ingredients with plant-based ones is quite easy once you get the hang of it. And even though there may be a few things in this section that are new to you, you likely already have most in your kitchen.
Fats and Oils
Fats and oils are used to help cream ingredients together, improve structure, and add moisture and tenderness to baked goods. Keep in mind that all oils contain high levels of fat and should be used sparingly. To avoid or cut down on the amount of oil, look to ripe bananas or unsweetened applesauce instead.
Avocados: Avocados can replace butter or oil in a dish and have the added benefit of vitamins, minerals, and good fats. If youre swapping out butter or oil for avocado, use a 1:1 ratio and adjust your baking temperature and time. For cakes and cupcakes, youll want to bake at 25F lower than the recipe states and for a bit longer.
