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

  • christineakiyoshi on June 18, 2020

    Made these with cranberries. Delicious!

• 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

  • jacqueline_6jg1qs on May 06, 2026

    Dopo good!!

• 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