Karolina Tegelaar - The Vegan Baking Bible: Over 300 recipes for Bakes, Cakes, Treats and Sweets

Pavilion

An imprint of HarperCollins PublishersLtd

1 London Bridge Street

London SE1 9GF

First published in Great Britain by Pavilion

An imprint of HarperCollins PublishersLtd 2022

Text and photography copyright Karolina Tegelaar 2022

Copyright HarperCollins PublishersLtd 2022

Karolina Tegelaar asserts the moral right to be identified as the author of this work.

A catalogue record for this book is available from the British Library.

Hardback ISBN: 9781911682493

eBook ISBN: 9780008556587

Commissioning editor: Sophie Allen

Design manager: Nicky Collings

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.

Version: 2022-07-08

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A 15-cm cake covered in white chocolate buttercream, yellow ganache and piped white-chocolate buttercream coloured with pink and purple. Inspired by Alices Adventures in Wonderlandby Lewis Carroll.

I hate the low standards that are so common in vegan baking. I have hated them ever since I became a vegan over a decade ago, when I realized what people would accept and what was served as vegan. The whole point of baking is that it should be luxurious and decadent. My feeling is that anything you bake that doesnt taste really good is pointless. Therefore, this book is not just one baking book among many. It is not just about feel-good baking, it is packed with information. It does not just want you to bake cakes, it wants you to learn a new way of baking and make the world a better place at the same time. You will learn how to eliminate the dark-coloured base from the bottom of a sponge cake, and how to fix a cake that has risen too much, is too dense or too sticky. These are things that are not necessary in a normal baking book but are needed here. Together we need to veganize all our old favourites until they are perfect. No cake should be left unveganized and no one should have to compromise on taste. You might need to test bake a recipe over 100 times or develop it over ten years, but if we do it together it will be much easier. I think the picture comparisons in the introduction are particularly important. You can see that just because a cake looksgood, it does not mean that it tastesgood, which I think is something that is often missed when talking about vegan baking. If a cake looks like every other cake people assume it has a good flavour and texture, which is often far from the truth.

With this book I want to show that traditional recipes can be veganized, or modernized, without lowering our expectations. There has never been a basic book about vegan baking, but one like this couldnt have been written before as the methods needed to succeed did not exist until now. I have tried to explain all my findings so that you can use them in your own baking. This is so you can better understand the composition of my recipes, but also for you to create your own bakes with the best possible results. This book brings together my experiences from over ten years of developing recipes. Since I started in 2010, I have written 15 books, and here I have included the recipes I like the most. Sometimes they are the same as when they were first published, but I have worked on almost all of them and each time I learned something new, so only a few of them are completely unchanged. Many other recipes are completely new and have not appeared in any of my previous books.

The recipes I am most proud of are the sponge cakes, the kladdkaka, the madeleines, the simple muffins, the brownies and my pancakes. If you dont know where to start in the book I think that one of those is a good start.