Simply Vegan Baking

Taking the Faff Out of Vegan Cakes, Cookies, Breads and Desserts

New Hardback Illustrated

Postscript summary

Freya Cox is committed to the idea that vegan recipes for baked goods should produce flavours and textures that match their traditional versions, and be just as simple to make. Here she explains how to substitute ingredients such as eggs and butter with plant-based alternatives to create a range of favourites, with step-by-step instructions for ideas including carrot cake, Viennese whirls, iced fingers and a Bakewell tart.

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