Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights

Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights

by Anthea Cheng


$24.29 $26.99 Save 10% Current price is $24.29, Original price is $26.99. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Friday, November 15


In Incredible Plant-Based Desserts, Instagram star Anthea Cheng (@rainbownourishments) shares her trade-secret recipes for fun and showstopping vegan sweet treats that are seriously luscious, mouthwatering, and beautiful.

Whether you are an eager home cook or a more experienced chef, Anthea shows you that sponge cakes can still be fluffy and moist and pastry can still melt in your mouth without animal-derived ingredients.

Find playful, modern spins on classic desserts, such as fail-safe tiramisu trifles topped with caramelized popcorn or Snickers transformed into a multi-layered cake with peanut brittle. For when life gets busy, simplify with recipes like three-ingredient pancakes and fruit-filled muffins. If you want something  indulgent, the Homer Simpson pink donuts, baklava custard tart, and chocolate brownie peanut butter sandwich cookies are for you. You'll also find wholesome choices like a berry chocolate mousse tart and cupcakes with rainbow cashew buttercream.

Anthea has carefully selected ingredients to ensure you won't accumulate odd, once-used stuff in your pantry. And with plenty of options for people avoiding gluten, refined sugar, nuts, and other common allergens, no one misses out on the deliciousness. All of the recipes have been tested and approved by vegans and non-vegans alike.

Accompanied by stunning photography, these recipes will bring some magic to your every day, dinner table, or special occasion.

Product Details

ISBN-13: 9781631597183
Publisher: Quarry Books
Publication date: 10/15/2019
Pages: 160
Sales rank: 1,150,289
Product dimensions: 8.20(w) x 10.00(h) x 0.70(d)

About the Author

Anthea Cheng is a chef, food photographer, food stylist, and recipe developer based in Canberra, Australia. In her first book, Incredible Plant-Based Desserts, Anthea shares a collection of simple to sophisticated vegan desserts with plenty of gluten-free, refined sugar–free and allergy-friendly options, including trade-secret recipes from her boutique cake business. She runs the popular blog Rainbow Nourishments (, has a strong presence on social media, and hosts workshops and pop-up events internationally. Driven by her previous studies and work in humanitarian issues, she is passionate about helping her community through light discussions about well-being and environmental issues. Find Anthea on Instagram @rainbownourishments.

Read an Excerpt


Good morning!


I live by the philosophy that breakfast is the most important — and delicious — meal of the day! My days are unpredictable and work can be busier than expected, so I always make sure I have a tasty and satiating breakfast that fills me up until lunchtime.

* * *

This chapter includes simple breakfasts that you can prepare the night before, cute breakfasts for kids, and indulgent breakfasts inspired by desserts ... because life is too short to skip dessert. I love eating these dishes in the morning, but nothing can stop you from enjoying these recipes at any time of the day!



Overnight oats is a quick and simple breakfast that you can prepare the night before! It is ideal for those who struggle to get out of bed (me) or who don't have time in the morning to prepare breakfast. Pop the oats in a lidded jar so you can have it on your way to work or school! The chia seed s make the oats super cream y without having to stand at the stove like cooking traditional porridge.


1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
1 medium-size banana (about
4 ounces, or 120 g), peeled
½ teaspoon ground cinnamon
1 cup (145 g) fresh blueberries


1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
½ teaspoon ground cinnamon
1 medium-size apple (about
6½ ounces, or 180 g), chopped and stewed
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)


1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
½ cup (65 g) fresh raspberries
¼ cup (65 g) smooth or crunchy peanut butter
½ recipe Raspberry Chia Jam
(page 139)

1} The night before, combine the milk, oats, and cilia seeds in a lidded container or large jar.

2} For the blueberry and banana oats, mash the banana, and mix it into the oats with the cinnamon. For the apple pie oats, mix the cinnamon into the oats.

3} Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!


Feel free to sweeten your oats with any additional sweetener!


For the smoothie bowl recipes, if you prefer thick smoothies, use less milk and process the ingredients in a food processor.



My favorite breakfast in the warmer seasons is a nourishing bowl of plant-based yogurt or a smoothie topped with a ridiculous amount of granola! The smoothies have a texture similar to thick shakes or soft-serve ice cream, and they're taken to the next level with crunchy granola. It's fun to make bowls reminiscent of popular desserts by using certain ingredients and toppings.


½ cup (about 85 g) plant-based yogurt, such as coconut, soy, or almond
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
Sliced seasonal fruit such as nectarine or mango
1 passionfruit, pulp only
(about 1ounce, or 35 g)
1 piece of dried pineapple
1 tablespoon (4 g) flaked coconut

Add all the ingredients to a bowl and enjoy immediately.


½ medium-size banana (about
2 ounces, or 60 g), peeled and frozen
¾ medium-size pink dragon fruit
(about 2 ounces, or 60 g), skin removed and frozen
1 cup (235 ml) plant-based milk,
such as almond, soy, or coconut
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
¼ cup (30 g) fresh strawberries,
stems removed
1 fresh fig, sliced in quarters
1 tablespoon (8 g) pistachios,
roughly chopped

1} Add the banana, dragon fruit, and milk to a blender. Blend until it is as smooth as possible.

2} Pour the smoothie into a bowl and top it with the granola, fruit, and pistachios. Enjoy immediately.


1 medium-size banana (about 120 g),
peeled and frozen
1 cup (235 ml) plant-based milk, such as almond, soy, or coconut
¼ cup (34 g) + 2 tablespoons (17 g)
roasted or raw hazelnuts
1 tablespoon (5 g) cocoa or raw cacao powder
¼ cup (about 40 g) fresh berries or currants
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
1 teaspoon cacao nibs

1} Add the banana, milk, ¼ cup (34 g) of hazelnuts, and cocoa powder to a blender. Blend until it is as smooth as possible.

2} Pour the smoothie into a bowl and top it with the remaining hazelnuts, fresh fruit, granola, and cacao nibs. Enjoy immediately.



This granola is great in the morning with smoothies ... or when you are feeling peckish throughout the day. I tend to eat it like a snack by the handful! I used dates to sweeten this granola as they're packed with fiber and give the granola a hint of caramel flavor. I often make granola using any bits and bobs leftover in my pantry so feel free to experiment with ingredients you already have! The oven temperature is relatively low as dates bake quickly (and burn) in the oven.

2 cups (320 g) pitted dates,
soaked in water for at least 4 hours
½ cup (68 g) hazelnuts
½ cup (73 g) almonds
2 cups (192 g) rolled oats
2 cups (34 g) puffed brown rice
1 cup (184 g) raw buckwheat
½ cup (73 g) sunflower seeds
½ cup (69 g) pumpkin seeds
½ cup (75 g) hemp seeds
½ cup (30 g) flaked coconut
1 tablespoon (7 g) ground cinnamon Pinch of salt

1} Preheat the oven to 300°F (150°C, or gas mark 2).

2} Thoroughly drain the dates and add them to a food processor. Process the dates until they form a paste and then add them to a large mixing bowl.

3} Add the hazelnuts and almonds to the food processor and pulse for 5 seconds or until the nuts form large chunks. Add the nuts and all the other ingredients to the large mixing bowl. Mix all the ingredients using your hands or with a spatula until the everything is evenly distributed. Spread the mixture on 2 lined baking trays.

4} Bake the granola in the oven for 25 minutes and then use a spatula or spoon to mix the granola to allow it to cook evenly. Bake for another 10 minutes or until all the granola is dry to the touch.

5} Remove the granola from oven and let it cool completely on the baking tray. Store in an airtight container at room temperature for up to 1 month or in the fridge for up to 2 months.


If you forgot to soak your dates, you can quickly soften them by soaking them in hot water for 5 to 10 minutes.



It's worthwhile to bake these oats just to make your home smell amazing! Baked oats are one of my more indulgent breakfasts even though it's so easy to prepare. The inside has a custard-like creaminess like stove-cooked oats, but the surface is crispy like the top of a crème brûlée! I like to prepare this the night before, pop it in the oven when I wake up, and get ready for the day. By the time I'm done (or properly wake up), I have a hot breakfast waiting for me.

1 banana (about 4 ounces, or
120 g), mashed (optional), or
¼ cup (80 g) of your choice of sweetener (optional)
1 2/3 cup (160 g) rolled oats
2 cups (475 ml) plant-based milk,
such as almond, soy, or coconut Dash of ground cinnamon
½ cup (75 g) blueberries
1 medium-size apple (about
6 ½ ounces, or 180 g), core removed and thinly sliced

1} The night before, add the banana or sweetener (if using), oats, and milk to a large container. Mix until combined. Set aside in the fridge.

2} Before you are ready to eat, preheat the oven to 350°F (180°C, or gas mark 4). Mix the blueberries into the oats. Pour the oats in an ovenproof dish and arrange the apple on top.

3} Bake the oats for 30 minutes or until the surface is slightly golden brown. Enjoy warm by itself or with plant-based milk or yogurt. The oats are best eaten fresh out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days.



These nut-free treats are really easy to make, and they can be packed with whatever ingredients you like! The dates are a wholesome natural sweetener, and when paired with a liquid sweetener, the dry ingredients stick together to form a slab of seedy goodness. These can be enjoyed on the go, such as on a hiking trip.

½ cup (80 g) pitted dates, soaked in water for at least
4 hours
1 cup (96 g) rolled oats
½ cup (160 g) rice malt or maple syrup, or any other plant-based liquid sweetener
½ cup (92 g) raw buckwheat
½ cup (69 g) pumpkin seeds
½ cup (73 g) sunflower seeds
½ cup (9 g) puffed rice, (87 g)
quinoa, (55 g) millet, or (52 g)
2 tablespoons (26 g) chia seeds
2 tablespoons (32 g)
sunflower seed butter (optional)
1 teaspoon ground cinnamon
Pinch of salt

1} Preheat the oven to 325°F (160°C, or gas mark 3). Line an 8-inch (20 cm) square baking pan with parchment paper.

2} Drain the dates. Blend with a stick blender or food processor until it forms a paste. Add all of the ingredients to a medium-size mixing bowl and mix until everything is evenly combined. Scoop into the baking pan and firmly press down the mixture with the back of a spoon or cake scraper.

3} Bake in the oven for 25 to 30 minutes or until it turns golden brown. Let it completely cool in the baking pan.

4} Remove from the pan and use a sharp serrated knife or chef's knife to cut into bars. Use a gentle sawing action and hold the bars in place to minimize any crumbling.

5} Enjoy immediately or store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.



I have a tendency to burn food on the stovetop — so I created these pancakes to avoid burning my house down! I love baking these pancakes for breakfast or a quick late-night snack. Instead of using eggs as a binder and raising ingredient, the banana acts as a natural binder and the baking powder helps the pancakes to rise. The pancakes are naturally sweetened, so they are best served with nut butters and plain coconut yogurt. If you prefer thinner crepe-like pancakes, simply use more plant-based milk or water.

2 cups (300 g) chunks of banana,
roughly broken up by hand
1 cup (96 g) rolled oats
½ cup (120 ml) plant-based milk or water
1½ teaspoons baking powder

1} Preheat the oven to 350°F (180°C, or gas mark 4).

2} Add all the ingredients to a blender. Blend for around 15 seconds or until there are no more chunks of banana or whole pieces of rolled oats and everything is combined.

3} Pour the batter in circles on 1 or 2 lined baking trays. Bake for 15 to 18 minutes or until the pancakes can easily be removed from the tray. Make sure the bottoms of the pancakes are cooked and not wet. Enjoy immediately.


Feel free to get creative with the shape of these pancakes! The batter can be poured into cute animal shapes, which kids will love. Trust me, I've served these to kids and there were many shrieks of excitement! Make sure you adjust the baking time if you're making smaller pancakes. See the next page for some cute ideas!



When I was doing university exchange in England, I lived with a French-speaking student from Belgium. We had turns making a dish from our country and she made French toast ... and showed us the traditional way to make it! I put my own spin on French toast by using dense sourdough bread and serving it with caramelized peaches and a cashew cream for extra decadence.

1 cup (235 ml) plant-based milk, such as almond, soy,
or coconut
2 tablespoons (26 g) chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract Pinch of black salt (optional)
4 slices of sourdough bread
2-4 peaches, sliced Olive oil or vegan butter for cooking Maple syrup
1 recipe Cashew Cream
(page 149)

1} Add the milk, chia seeds, cinnamon, vanilla, and black salt (if using) to a blender. Blend until smooth and pour the mixture in a shallow bowl.

2} Dip each slice of bread in the mixture, allowing each slice to soak up the batter. Make sure all areas of the bread are covered in the batter.

3} Heat up a large saucepan over medium-high heat and drizzle with oil. Place the bread in the saucepan. Cook each side for 3 to 5 minutes or until golden brown. Set aside the bread in a warm spot.

4} Turn down the stove to medium heat. Drizzle oil in the saucepan and add the sliced peaches. When one side of the peaches begins to change color, drizzle some maple syrup over the slices and allow it to caramelize. Flip the peaches and allow the other side to caramelize.

5} Immediately serve the toast with the caramelized peaches and cashew cream. Drizzle with maple syrup as desired.


Black salt, or kala namak, is high in sodium chloride so it smells and tastes like eggs. It is often used in South Asian cooking and can be purchased from South Asian or Indian grocery stores.



These colorful treats are perfect for breakfast in the summer or as a snack on a hot day. Simply keep them in the freezer and grab one when you need to cool down! The granola's sweet crunchiness complements the smooth tanginess of the fruity yogurt. When you blend the fruit with the yogurt, the fruit's natural sugar and fiber prevents the yogurt from freezing into an ice brick, which makes the popsicles easier to devour. Feel free to experiment with different types of fruits!

¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
¼ cup (about 80 g) rice malt syrup or maple syrup, to taste
1 cup (about 170 g) plant-based yogurt, such as coconut, soy, or almond
¼ cup (about 36 g) blueberries
¼ cup (about 31 g) raspberries
¼ cup (about 44 g) chopped mango

1} Mix the granola and half of the sweetener in a small bowl. Scoop the mixture into the popsicle molds and firmly press them down.

2} Mix the remaining sweetener with the yogurt and divide it between 3 small bowls. Add the blueberries to one bowl, raspberries to the second bowl, and mango to the third bowl. Use a stick blender to blend the fruit with the yogurt. Scoop the yogurt into the popsicle molds; each bowl should have enough yogurt for 2 popsicles. Set the popsicles aside in the freezer.

3} Freeze the popsicles for 4 hours or until completely firm. Enjoy straight from the freezer.


Excerpted from "Incredible Plant-Based Desserts"
by .
Copyright © 2019 Anthea Cheng.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

My Story: An Introduction, 8,
Things You Will Need, 12,
Making Desserts with Vegan, Gluten-free, and Refined Sugar–free Ingredients, 14,
How to Make Desserts for People with Specific Allergies and Sensitivities, 18,
Good Morning! Nourishing Breakfasts, 20,
Overnight Oats: Three Ways!, 23,
Blissful Brekkie Bowls, 25,
Whatever-You-Want Date-Sweetened Granola, 27,
Apple and Blueberry Pie Baked Oats, 28,
Super-Seedy Muesli Bars, 31,
Easy Baked Banana Pancakes, 32,
Peaches and Cream Sourdough French Toast, 37,
Rainbow Frozen Yogurt Granola Popsicles, 38,
Snack Time is Any Time!, 40,
Bliss Balls, Three Ways!, 43,
Decadent Raw Lamington Bliss Balls, 44,
Chocolate Cups, Three Ways, 47,
Bear-friendly Cinnamon Cookies, 48,
Raspberry and White Chocolate Cookies, 51,
Chocolate Brownie Peanut Butter Sandwich Cookies, 54,
Wholesome Crispy Rice Rocky Road Bars, 57,
Cookie Dough Bars, 58,
Chocolate Fudgsicles, 61,
Apple Chai Muffins with a Maple Glaze, 64,
Blueberry Lemon Muffins with a Coconut Crumble, 67,
Baked Cinnamon Donuts with a Strawberry Glaze, 68,
Easy Banana and Passionfruit Bread, 71,
Dried Rainbow Pear Slices, 72,
Cafe-Style Treats at Home, 76,
Classic Buttery Scones, 79,
Spelt Shortbread Cookies, 80,
Caramel Slice, 83,
Chocolate Cupcakes with a Rainbow Cashew Buttercream, 84,
Berry and Lemon Cheesecakes, 87,
Almond Butter and Berry Jelly Bar, 90,
Cookie, Caramel, and Chocolate Ice Cream Bar, 93,
Wholesome Wagon Wheels, 94,
Fig and Pear Tart with a Cardamom Coconut Cream, 99,
Baklava Custard Tart, 100,
Very Berry Pie Infused with Chamomile, 103,
Unbaked Notella Cheesecake, 104,
Pomegranate Yogurt Cake, 107,
Let's Share and Celebrate!, 110,
Customizable Classic Baked Vanilla Cake, 113,
Rainbow Pear Chai Cake, 114,
Customizable Baked Chocolate Cake, 117,
Black Forest Cake, 118,
Berry Chocolate Mousse Tart, 122,
Summery Fruit Tart, Two Ways!, 125,
Epic Peanut Butter–Chocolate Cake, 129,
Showstopper Tiramisu Trifle with Caramelized Popcorn, 133,
Basic Condiments and Frostings, 136,
Raspberry Chia Jam, 139,
DIY Chocolate, 140,
Chocolate Ganache, 143,
Date Caramel, 144,
Classic Caramel, 145,
American-style Buttercream, 146,
Cashew Buttercream, 147,
Whipped Coconut Cream Frosting, 148,
Cashew Cream, 149,
Acknowledgments, 153,
About the Author, 154,
Index, 156,

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights 4.8 out of 5 based on 0 ratings. 5 reviews.
lelesurfer 17 days ago
If you want to be creative in your kitchen Anthea Cheng's book "Incredible Plant-Based Deserts. Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights" published by Quarto Publishing Group - Quarry, stimulates the eye and the stomach. In the first part of the book Cheng presents equipment that will make life easier, but also information how to make desserts with vegan, gluten-free, and refined sugar-free ingredients and how to make desserts for people with specific allergies and sensitivities. The main part of the book contains inspiring recipes for breakfasts, snacks, cafe-style treats and basic condiments and frostings. This is the first book by this author which I have read and I was inspired by the colorful photographs and design. The vegan recipes cannot only be used for vegans, but also for vegetarians and "normal eaters". I also appreciated the inclusion of additional information, e.g., about the background of the recipes. Through this book Cheng also shows how colorful nature is without adding additional food coloring by using vegetable-based powders such as beetroot powder or blue spirulina. It is also helpful that she adds tips, e.g., how to grind chia seeds or flax seeds, and that she presents not only the recipes for various treats, but also the recipes for basics such as DIY Chocolate, Classic Caramel, or various styles of Butter cream. The very detailed index can also be a good help to readers when they are searching for something specific. I highly recommend this book that can also make a great gift because it also contains recipes for every skill level. The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own. #IncrediblePlantBasedDeserts #NetGalley
Anonymous 17 days ago
If you need a gift for a vegan or vegetarian, this book is a lovely option! The photos are really stunning, and the author's designs are truly artwork. So far I've only tried the less-vibrant recipe for "Notella" but I am looking forward to trying others as well. The book is geared toward desserts but many of the vegan recipes could be used for other meal ideas as well. Thanks to the publisher and NetGalley for a digital ARC.
Anonymous 23 days ago
This book is jam packed with vibrant plant based cakes and sweet treats. Although I am yet to try any of the recipes, if they taste as good as they look in the illustrations then this book is an absolute winner. A fantastic resource for people with allergies and sensitivities who are looking for impressive desserts made with alternative ingredients. Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.
Deanne Patterson 27 days ago
The full color photos of these desserts are very eye catching. There are some basic,easy to make desserts and some a bit more complicated but easy enough to make with step by step instructions. Amazing what one can make and eat and be satisfied with being a vegan. I look forward to making many of these desserts now that the weather is conducive to baking with the cooler temperatures Pub Date 15 Oct 2019 I was given a complimentary copy of this book. Thank you. All opinions expressed are my own.
CathyGeha 27 days ago
Incredible Plant-Based Desserts by Anthea Cheng Gorgeous photos of delicious desserts that are easy to follow with ingredients that are not too difficult to find have inspired me to join the author’s blog, instagram and facebook pages. I am hoping to try one of the recipes tonight and have it for breakfast in the morning. I am definitely interested in trying m ore than one of the recipes in the future and plan to share the title not only on my blog but with my sister and others. I do believe this book is one I would love to have in my library. Why? Because I am moving more and more toward vegan 24/7 and this book would allow me to have treats and sweets that are beautiful and tasty while sticking tot he vegan lifestyle. The book is set up with the author’s story first followed by how to cook vegan, gluten-free and sugar-free with suggested equipment, ingredients and some substitutions provided. There is also information on food allergies and how to create sweets for a variety of situations. The rest of the book is broken uup into Breakfasts, Snacks, Cafe-style treats, Celebrations and ends with condiments and frostings. Some of the layered desserts, cheesecakes, tiramisu, caramels and buttercream frostings intrigued me. I also found the ways of creating pancakes, cakes and muffins definitely worth trying as they are different from other vegan recipes I have seen. Thank you to NetGalley and Quarto Publishing-Quarry for the ARC – This is my honest review. 5 Stars