VEGAN CAKES: Dreamy Cakes and Decadent Desserts

Let them eat (vegan) cake! Throw traditional recipes out the window as this stunning book offers instructions on how to bake the most mouth-watering cakes without any dairy and eggs. Embrace these stunning twists on classic desserts, from a double pineapple upside down cake, trifle, chocolate brownies and cookies, to baking essentials such as marzipan, meringues and salted caramel. Travel across the world with Mexican wedding cookies, cheesecake mochi, Persian lime pie and cassata siciliana, and devour these succulent spins on baked goods such as black sesame banana bread, Pandan English madeleines and black terrazzo chocolate cake. These recipes are not only delightful, but innovative and fun including a banana malted milk roll with zany yellow stripes across the roll, melba boobs - a play on melba tarts - which celebrate the female form, and coconut kittens which were inspired by a page in a 1950s Good Housekeeping edition of the New Book of Cake Decorating. You don't have to be a member of Bake Off to carry off these recipes either. The introduction presents useful alternatives to dairy and eggs so the vegan rookie can familiarise themselves with soaked cashew nuts, coconut oil, unsweetened milk and yoghurt alternatives, psyllium husk and potato protein and starch. Admire the cakes and fancies in technicolour photographs such as a sticky toffee pyramid perched on a Greek pillar and a passionfruit meringue pie oozing with fruit. 7.4" x 9.4", droolworthy colourful photos, 162pp.