25 August 2011

Why vegans can eat desserts too

I have a confession to make. Although, as an avowed vegan, I was a prime candidate for reviewing Emily Mainquist's new book on vegan desserts, I'm more a crisps than cakes and chocolate kinda gal. I also admit that baking is definitely not my forte, so it was a task I approached with some trepidation.

Sweet Vegan is a beautiful recipe book full of eco-friendly puddings with lovely photographs. I decided to try the rich, dark chocolate black bottom fairy cakes.

After a trip to the shops for vegan cream cheese and egg replacer - a bit like powdered custard - the kitchen and mixing bowl beckoned.

Ignoring comments from my partner ("What are you doing? You 're doing it for work!? You're meant to be saving the planet not baking cakes!") I set to work.

Despite novice baker behaviour like over-filling my cases and opening the oven door at regular intervals, the cakes soon started giving off that warm, well-baked smell and eventually emerged bearing a passing resemblance to the photo.

Despite scoffing at my efforts earlier on, it's no surprise my partner was eager to sample the results - and declared them delicious. So for even the most reluctant baker this is a book to impress your non-vegan guests.

I've lent the book to my friend Karen, a true domestic goddess and master baker, for the ultimate test. I look forward to tasting the recipe which caught her eye - the all-American classic, red velvet cake.

Order 'Sweet Vegan' from the Book Depository.

Happy baking everyone.

Adeela Warley, Head of Communications

Subscribe to this blog by email using Google's subscription service.