The Vegan Cake Bible: Bake, Build and Decorate Spectacular Vegan Cakes

by Sara Kidd

Overview

Rediscover the baking classics you love with this plant-based cake cookbook.

The Vegan Cake Bible teaches you everything you need to know about making incredible plant-based cakes.

In this easy-to-follow book, author, pastry chef, and vegan cake queen Sara Kidd shares her vast knowledge of the science behind vegan baking and how to make foolproof creations every time.

With step-by-step tutorials for frosting and decorating, mix and match ideas, and recipes for gluten-free cakes that actually work, Sara teaches you the ingredients, tools, and tips to master the art of vegan baking.

Product Details

ISBN-13:	9781922417572
Publisher:	Rizzoli
Publication date:	04/12/2022
Pages:	256
Sales rank:	1,033,121
Product dimensions:	8.12(w) x 10.88(h) x 1.15(d)

About the Author

Sara Kidd is rocking the vegan baking scene with her retro flare and eye-popping baking creations and recipes. She is a food writer for Vegan Food & Living (UK) and Nourish Mag (AU). She’s previously written Bake Vegan Stuff, Easy Recipes for Kids (and Adults too!) and runs a new vegan baking show, Vegan Around the World, in addition to monthly online professional vegan baking workshops.

Editorial Reviews

02/21/2022

In this comprehensive volume, Australian baker Kidd (Bake Vegan Stuff) offers a delicious and accessible guide to crafting bakes that eschew animal products. Aiming to demystify the art of vegan baking—which can befuddle with its reliance on ingredients like egg replacer aquafaba and the seaweed-derived gelatin substitute agar agar—Kidd devotes roughly a third of her colorful book to helping readers understand the basics, from vegan ingredients to the science behind building flavor, texture, and structure into bakes free of animal products (salt, for example, is key to balancing sweetness and enhancing flavors). Informative how-to charts help troubleshoot a range of potentially vexing issues, such as sinking or dense gluten-free cakes (both of which could be resolved by using a combination of gluten-free flours), while step-by-step photos take the guesswork out of decorating with elaborate embellishments such as marzipan roses. There are classic vanilla and chocolate cakes to mix and match with fillings and icings, along with a sumptuous selection of vegan and gluten-free layers and loaves from around the world—among them an English Battenberg cake with a checkerboard pink and yellow interior, a rose water–infused Persian love cake, and a decadent almond sponge with caramelized apple and ginger meringue buttercream. This definitively puts to rest the notion that vegan bakes can’t compete with their conventional counterparts. (Apr.)

Publishers Weekly