Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More! Paperback – February 19, 2013

I've cooked a lot from this book, so I feel that I can give a pretty good review at this point. I am a huge fan of this cookbook and Chloe's first book, so I may be a bit biased, but I can say that these two books have been my go-to for almost a year now, and that making recipes from these books has prompted very adamant anti-vegans to purchase them. So there's that. Chloe uses simple ingredients with great results, and they are not intimidating for new vegans or novice bakers. I would say that these books are less intimidating than Isa's or Angela's in some way, and are good gateway books. Now for my review of the recipes:New York-Style Crumb Cake - I had some trouble with this recipe, along with some of the other cake recipes in this book, in terms of having it rise properly. I've experimented with cooking longer and letting my oven preheat longer. With those basics nailed down, this cake is delicious. Without those basics nailed down, the edges are still delicious.Raspberry Swirl Coffee Cake - Again, trouble with the middle rising, but once that is corrected, this would be really tasty.Tiramisu Pancakes - Way too sweet for dessert (especially when hungover *ahem*) but I am guessing they would be tasty otherwise (haven't tried them again due to aforementioned hangover)Apple Cider Doughnut Holes - Couldn't get them to stay in the proper shape, devoured by guests anyway. I'll work on my skills.Baked Chocolate Doughnuts - Very tasty, though they don't last more than a day if they are glazed. Still, they taste like a good, old fashioned chocolate doughnut from Tim Horton's or some other American doughnut place.Pumpkin Cinnamon Rolls with Maple Glaze - Used leftover cranberry sauce in the middle as recommended by her YouTube video. Really delicious and festive.Homemade Granola - It is a VERY basic granola recipe, but it is simple, quick, has little oil, and uses only a few ingredients. I make it when I'm in a pinch or have a ton of oats and nuts on hand.Lemon Bars - My non-vegan, baking, lemon bar-loving mother devoured these. But they do have to stay cold or they will melt.Blondies - I LOVE blondies. These were like a big, fudgey, chewy chocolate chip cookie, and they take minutes to whip up. I loved them.Brownies - These seem to be getting all the hatred on Amazon. I thought they were great, but they do best with a night in the fridge. They are almost like fudge, and not cakey at all. I did not find them too oily. They were devoured by some large male acquaintances in one day.Pecan Bars - SO GOOD! My Christmas is not the same without these, and so I am so happy for a vegan version! Again, my mother loved these, and she has been baking the old fashioned kind for years.Beach Cookies - Good, not great. Too coconutty for coconut haters. The bottom crust fell off a bit for me, and they taste like I'm just munching on chocolate chips. That being said, I've been eating them all week.Chocolate Chip Cookies - I've had little success with these cookies. They taste good, and the dough tastes even better. When I bake them, however, they spread out really thin. I just got a Kitchenaid, so maybe I'll retry them in that.Vermont Maple Cookies - I'm a Canadian living in the United States. I baked these for Canada Day. They were amazing and full of maple flavour. I highly recommend them. They made my American friends stop making fun of the fact we call it Canada Day for a minute or two.Peanut Butter Cookies - Not memorable. Easy. I would rather make Angela's spelt flour peanut butter cookies from her website (ohsheglows.com). Look them up!Animal Cookies/Sugar Cookies - This is the same recipe, only it's doubled for the latter recipe. I really liked these cookies. They reminded me of my grandma's sugar cookies.Lemon Thyme Tea Cookies - I was not a huge fan of these. I will not try to make vegan shortbread with Earth Balance again, because these tasted really fake, like the shortbread made with margarine that old ladies used to bring to church functions. I was raised on butter shortbread. EB just doesn't work. Next time, I will use refined coconut oil and see if that works better.Mojito Chocolate Chip Cookies - very unique and good. They were a huge hit at the party I brought them to.Snowball Cookies - Simple, delicious, decadent. Boyfriend loved these and ate the whole batch in one sitting.Cherry Hand Pies - Good, easy, great for potlucks.Spiced Applesauce Cake - Surprisingly delicious! This is the perfect fall/winter cake. I ate it while watching the Christmas Carol this year, and it was perfect.Lemon Olive Oil Cake - pure, simple, clean flavours. It tasted like a pound cake.Salted Caramel Cupcakes - A friend called them "the real deal." They were a little sweet for me, but not for anyone else who ate them. Very decadent.Bollywood Cupcakes - Another unique flavour combination, and a huge hit at a party. I made about 3 dozen mini cupcakes, and I went home empty-handed.Nuts for Hot Cocoa - Very rich, not an everyday cocoa, but nice for a treat. Her secret ingredient does make it creamier!Frozen Mocha Latte - Easy, quick, light (compared to the rest of her book). I really love these.Blackberry Margarita - I am a margarita addict. These are practically a smoothie, so I fell good about drinking them. I did half the agave however. 1/2 cup seemed way too sweet!Vodka Basil Lemonade - I have seen this pitcher devoured and then gushed over by proper southern ladies. It is amazing.So there's my review of this book. I really do love it, and I can't understand the negative reviews! Chloe definitely errs on the decadent side, but that's easily modified to taste, and also helps to seduce non-vegans. I can't recommend this book highly enough, and I will add to this review as I bake more!

Who said vegan desserts were boring? This book proves that vegan desserts can taste just as good as any other dessert, even without milk, butter or eggs.With that being said, I’m not vegan so I don’t mind substituting the ingredients for what I have on hand if need be.I included a picture of the lemon poppyseed muffins I make on the regular, they are absolutely delicious and a huge crowd pleaser. The pecan nut bars are a close second.If you worry about sugar then many of the recipes can be adjusted, I like to half the sugar content and they’re just as delicious.I enjoyed the wonderful pictures of Chloe and her friends/family in the book. She seems wholesome and I adore her recipes. 5 star cookbook! 🌟

I'm Uri's girlfriend, but I'm writing this review on his account.About 5-10% of these recipes were already on Chloe's website or were in her first book, so I can honestly say that I HAVE made many of her cupcake and cake recipes, her brownie recipe, her peach cobbler recipe, etc. and they are amazing. My boyfriend and I have yet to be disappointed. When you cook and bake a lot, you can look at a recipe and be about 95-99% sure that it will be incredible before you even make it, and I feel that way about the recipes in her new book!I have been a vegan since December 2011, and I have absolutely loved every minute of it. I have found that the easiest way to spread my excitement about vegan food is to share delicious vegan desserts with friends, family, professors at my university and just about everyone else.Chloe's recipes from her website, her first book, this book (her second book), and Angela's recipes on her website "Oh She Glows," are my go-to recipes. Chef Chloe and Angela are the only people anyone needs to cook amazing food. These ladies' recipes make me forget I'm a vegan and have led me to no longer see a difference between vegan food and non-vegan food. When people ask me what I eat as a vegan, I can honestly say "everything!" because before I was a vegan, I only ate chicken, fish, lettuce, tomato, salad dressing, potatoes, spinach, asparagus. But now, I've expanded what I eat to include hundreds more items - 15 varieties of fruit, 20 different kinds of vegetables, countless varieties of fungi (mushrooms), roots (ginger), seeds, nuts, about 10 different types of beans, 10 different types of grains, countless herbs and spices. Honestly, being a vegan has changed my attitude towards food and has given me a new appreciation of food.Desserts are fun and serve as a fantastic way of breaking the ice at parties and family-centered events. Baking vegan desserts are also a good way of showing family and friends that I do not have to swear off sugar as a vegan :P ...as if I would...Obviously desserts are not great to eat all day, every day, but for many special occasions, they're a must! And chloe's book is great for anyone who likes dessert ;) as well as gluten-free individuals, soy-free individuals, vegans, people who choose to not eat sugar, people with dairy and egg allergies, people trying to lower their cholesterol and saturated fat intake, etc.I love this book, and I feel confident that you (person who is debating buying this book) will too :DP.S. I will add to this review as I make more of the recipes in this book, but since it literally just came out a few days ago, I still have to try out the newer recipes.