Finding a really good vegan baking book has been hard to do in the sea of them hitting the shelves I had tried many and not found the one till-This one is a winner. First I love the beautiful photographs they make you want to taste them. The recipes are easy to follow, precise and have ingredients that are easy to find. I made four different recipes from the book and all came out delicious, but one stole my doughnut loving heart. The Baked chocolate Doughnuts recipe is what I have been looking for, they were light, just the right texture, and tasted just the way they should.
If you are a vegan baker or just looking for something lighter to bake, this is the book.

You can NOT go wrong with anything Chloe! All of her recipes are simple, fast, and use readily available ingredients. Not to mention that they are WAY healthier than the average desserts. Don't get me wrong, this is not health food, but there is zero cholesterol and zero guilt in any of these recipes. Chloe was the first winner of the Food Network's Cupcake Wars, and it's easy to see why. Highly recommended for everyone who loves dessert, but doesn't necessarily want to work hard in the kitchen.
:)

As with the other Chloe Coscarelli cookbook I own, the recipes are delicious. There are also (as with the other cookbook) too many pictures of people and not enough of the food. I suppose it's a minor quibble though, since the recipes are yummy.

This is a cookbook I wanted to like, being vegan myself for years now and constantly on the search for inspiration for vegan desert recipes.

What I liked about the book was the simplicity of the ingredients and the ease and simplicity of the recipes. For someone looking to make a desert for a vegan friend who doesn’t want to buy less common ingredients or is afraid to try less well known methods typically found in vegan baking (chia seeds, flax seeds, whipped aquafaba and coconut cream, etc), these recipes work really well, and will produce a decent product that is better than the store bought version, though these desserts fall far below my normal standards for a vegan desert. Also, the base of most of the recipes is some combination of flour, sugar, and vegan margarine, baking soda, and baking powder, so for people who are running low on perishables like dairy or eggs, this is a great way to bake a desert without having to run out to the store. I got into vegan baking long before I was vegan simply because I couldn’t be bothered to go out into a snowstorm to buy more milk and eggs, so I totally relate to having a lot of recipes all based upon the same non-perishable ingredients that a baker always has in the kitchen. This book is very beginner friendly, and produces results that are generally better than the store bought versions.

That being said, as an experienced vegan baker who loves experimenting with new techniques and flavors, this cookbook falls flat. I tried a handful of recipes. Each time, I had to adjust the flavors (adding more or less sugar, adding more less citrus, etc.) to get something that fit the flavor profile I expected based on the name of the dessert. I wished there had been more experimentation and a wider range of desert recipes. Most of the recipes mediocre cakes, cupcakes, or cookies, but nothing extraordinary, nothing impressive, nothing that’s going to shock people into saying, “Wow! I can’t believe that’s vegan.” No experimentation into trying other types of deserts, like marzipan, pastry, tiramisu (actual tiramisu, not tiramisu flavored pancakes), candy, biscotti, or cheesecake.

A lot of vegan cake recipes can benefit from using a vegan soy yogurt. Tofu can be used to make cream pies and tarts. Whipped coconut cream and whipped aquafaba can add a nice, light, airy texture to deserts that typically rely on whipped egg whites. But none of that in this cookbook.

Most disappointing were the final textures of the recipes I tried. I followed three different cupcake recipes, and for each one, the final product was so crumbly that even after it was fully cooled. I couldn’t remove the cupcakes from the liner without crumbling it into approximately 20 pieces. Maybe I tried the wrong recipes, but given the sheer number of desert recipes and the similarity they all have using the same base ingredients, I think many of these recipes were baked once before going into the cookbook, rather than thoroughly testing the recipe to perfect it.

Overall disappointing and I will be continuing my search for a vegan dessert cookbook that is innovative and produces stunning results.

I absolutely love Chloe's first cookbook, Chloe's Kitchen, and use it regularly. So I had to read this book as soon as it was available to me. Despite the fact that I'm strictly limiting my intake of sweets right now. So I haven't TRIED any of these recipes yet...but wow, there are so many in here that look and sound delicious! I really appreciate that so many of the recipes include directions for adjusting them to gluten free. I'm especially eager to try Mojito Chocolate Chip Cookies, Lemon Olive-Oil Cake, Hot-Fudge-on-the-Bottom Cake, and Yoga Cupcakes, not to mention all the beverages (Nuts for Hot Cocoa, Chocolate Raspberry Shake, Pumpkin Spice Latte, etc). Chloe's recipes taste great, without being too exotic or complicated to prepare. They are very healthy for being desserts, but you can't tell it by the flavor...whether you're carnivore, herbivore, and anywhere in between.
I eagerly anticipate any and all cookbooks Chloe releases in the future. Bring it on! nom nom

Lots of yummy recipes.
So far I've only made two: lemon bars, which tasted good but were just too sticky for me to work with again and the blondies, which were super simple and tasty.

This is one of my go-to's when I'm baking a cake for my parents, or baby bro! My brother is vegan so we like to always have something everyone can eat when we get together for celebrations. Everything I've made from this book is amazing, and nothing is crazy complicated, I love that!

I enjoy Chloe's recipes but she is not my go-to dessert person. She is rather heavy on the sugar and white flour, which isn't really my style of baking. My favorites of hers in this one are her cream pies, particularly the chocolate cream pie. I prefer [b:Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way|12603330|Chloe's Kitchen 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way|Chloe Coscarelli|https://d2arxad8u2l0g7.cloudfront.net/books/1326554173s/12603330.jpg|17618571] since it has a mixture of different menu items, still including desserts. However, I think I prefer Dreena Burton's desserts since they are usually more simple and use different flours/sugars.

2016