Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! by Chloe Coscarelli

  • New York style crumb cake (page 15)

    from Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! Chloe's Vegan Desserts by Chloe Coscarelli

    • Categories: Cakes, large; Breakfast / brunch; Dessert; Cooking ahead; American; Vegan
    • Ingredients: all-purpose flour; ground cinnamon; white vinegar; vegan margarine; soy milk
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Notes about this book

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Notes about Recipes in this book

  • Sourdough French toast

    • SenseiHeidi on March 07, 2021

      An easy, pantry-ready French Toast. This had a slightly heavy texture. A cross between pancakes and French toast. No eggy/buttery flavor, but not bad. The batter itself is only slightly sweetened.

  • Blondies

    • SenseiHeidi on November 03, 2024

      Delicious! I replaced the nuts with vegan white chocolate chips.

  • Brownies

    • SesJB on April 27, 2023

      Totally insanely good- the best vegan brownies ever. Makes a very stiff mix so I used a spatula dipped in boiling water to spread it out. Needs the whole 45 minutes.

  • Oatmeal raisin cookies

  • Mixed berry shortcake

    • Hannaha100 on May 24, 2018

      Full disclosure: I ran out of vanilla extract so only used 1 tbsp. Used 225g berries per half and that seemed to work well. Two tiers definitely enough for most purposes. I was initially a little disappointed with this as the cake had an almost savoury flavour but seemed to improve the next day. Needed longer than stated at 150c. Very moist. Made for a work buffet and went down well with non vegans. Raspberries didn't hold up as well as blueberries and strawberries. Coconut cream was nice but didn't stiffen as much as I expected - milk brand? Updated to say was asked for the recipe!

  • Chloe's celebration cake

    • Hannaha100 on September 06, 2017

      Made with 1 cup coffee and 1cup water. First attempt at this made as per gf variation was godawful - texture was great but had to throw away as tasted awful. Don't know if the problem was the flour or the xanthan gum. Repetition with self-raising gf flour and no extra xanthan gum was palatable but the best tasting option was non-gf with ordinary plain flour. A decent but unexciting vegan option with potential as base cake for new variations. Clearly more experimentation needed to make both vegan and gluten free. Update - made 4-tier plain flour version for daughter's birthday with blackberry buttercream from "Twist". Got great reviews - "light" and "moist". A good chocolate standard. Size was huge - portions far too big for most - 3 tiers might have been more sensible but looked great. The layers did crack a little but the buttercream covered that up. Recipe takes 5-7 minutes longer than stated at 150c.

  • Lemon olive oil cake

    • Lglen on September 23, 2018

      I used flour labelled “wheat flour” from my favourite ethnic food store which may have been heavier than all purpose. I also cooked it a couple of minutes too long. Next time I’ll use all purpose flour and watch it carefully it’s worth trying again! Not too sweet.

    • karliekramer on April 17, 2026

      This cake has a nice light, fluffy crumb. I was hoping for a little more rise and structure in the bundt pan — it fell a bit flat. Nice for an everyday snacking cake, but not for a special occasion or something to WOW. I omitted the lemon extract and the lemon flavor still shone through.

  • Hot-fudge-on-the-bottom cake

    • Hannaha100 on November 07, 2020

      Used unsweetened coconut milk and Dove's Farm gf flour. Reduced xanthan to 1/4 tsp and that was fine (I wonder if it even really needs it?). Pretty easy to make and great for a bring your own dessert because it has its own sauce. Texture is somewhere between a brownie and a bread pudding. Everyone ate it. My only critique is it's a bit one note. If I did again I might add some caramel or berries for variety. DH thought this would've been nicer warm with cream or ice cream.

  • Salted caramel cupcakes

    • Hannaha100 on April 19, 2020

      Couldn't resist making this frosting (used another recipe for cakes). Very easy. I only had enough icing sugar for half a batch and this was *just* enough to ice 10 large cupcakes. I have the other half batch of caramel sauce in my fridge and it's delicious!

  • Mint cookies 'n' cream cupcakes

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Reviews about this book

  • Yum.Fi

    So, overall this is a great book. This reviewer tended to tune out that it was a “vegan book” as the various dishes were so enchanting, interesting and different.

    Full review
  • ISBN 10 1451636776
  • ISBN 13 9781451636772
  • Published Mar 12 2013
  • Format eBook
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint The Free Press

Publishers Text

The first vegan winner of "Cupcake Wars"--and of any reality cooking show!--Chef Chloe, author of the popular "Chloe's Kitchen," brings her signature creativity and fun to the best part of every meal: Dessert!

Chloe's fantastic-tasting, beautiful desserts are what first got her national media attention when she wowed the judges on Food Network's "Cupcake Wars. "And her famous desserts are what her enthusiastic fans always demand. Now Chef Chloe offers her first all-dessert cookbook--and you will just not believe these delicious dishes are vegan. Instead of relying on the tofu, applesauce, egg replacer, and mashed bananas that many other vegan cooks use, Chloe works a different kind of food science magic, with liquid proportions and leaveners like baking soda and vinegar to make cakes rise and remain moist and to give her food a texture and taste that vegans and non-vegans alike crave. Go ahead and lick that spoon! There're no worries when you cook vegan.

Chloe re-creates classic desserts and treats from creme brulee to tiramisu to beignets as well as store-bought favorites--made with a humorous taste twist--like her ChloeO-type Oreos and Pumpkin Whoopie Pies. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive Oil Cake with Rosemary Ice Cream, Coconut and Chocolate Cream Pies, Coconut Sorbet with Cashew Brittle, and a dozen innovative cupcake creations. Who can possibly resist?

With 100 fabulous, easy-to-make recipes and gorgeous color photography, "Chloe's Vegan Desserts" is the next great innovative baking and dessert book with a universal appeal.

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