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Chloe's Vegan Desserts

More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More!

Chloe's fantastic-tasting, beautiful desserts are what first got her national media attention when she wowed the judges on Food Network's Cupcake Wars.Now Chef Chloe offers her first all-dessert cookbook. Chloe works a different kind of food science magic, with liquid proportions and leaveners like baking soda and vinegar to make cakes rise and remain moist and to give her food a texture and taste that vegans and non-vegans alike crave. Chloe re-creates classic desserts and treats from crème brulee to tiramisu to beignets as well as store-bought favourites-made with a humorous taste twist-like her ChloeO-type Oreos and Pumpkin Whoopie Pies. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive Oil Cake with Rosemary Ice Cream, Coconut and Chocolate Cream Pies, Coconut Sorbet with Cashew Brittle, and a dozen innovative cupcake creations. Who can possibly resist?

Chloe’s Vegan Desserts Introduction
Dessert has always made my world go round. When I was in fourth grade, my teacher gave the class an assignment to write about our favorite sandwiches. While all the other kids wrote about ham, cheese, and PB&J, I wrote about ooey-gooey s’mores. In fact, it never even occurred to me to think savory, but I ended up getting an A+ for creativity!

If you’ve got a sweet tooth, you will agree that the only point of birthdays is birthday cake and that no meal is ever complete without dessert. I’m almost always covered in flour and my guilty pleasure is eating pure melted dark chocolate with a spoon. Sound familiar? Read on.

SWEET MISTAKES

Almost everyone has a baking-gone-wild story in their past. One of my first cookie-baking experiences as a child was a complete disaster, and I’m talking far worse than a burnt batch of cookies. A lock of my hair got caught in my electric stand mixer and pulled my head an inch away from the high-speed whisk. My brother Andy, the hero, pulled the plug just in time. Phew! I don’t know what was more traumatic: the actual experience or walking around with a hideous melon-sized knot in my hair for the next month. The point is, if I could overcome this ultimate baking horror story and still face a stand mixer, anyone can! So, for those of you who think you can’t bake, let go of forgetting-to-add-the-sugar or smoke-alarm-in-the-kitchen memories. Today you can unleash your inner pastry chef! Don’t let the old adage that baking is an exact science scare you. Sure, you have to measure, but there’s more leeway than you might think.

MY SECRET TO PERFECTION

Many years ago, my mom and I underbaked a batch of vegan brownies we were making for a party. They were still delicious, but way too soft in the center. My mom, being the brilliant hostess that she is, suggested we call them Chocolate Soufflé Squares instead. Our guests devoured them and to this day, have been begging us for our “secret” Chocolate Soufflé Square recipe. I guess the secret is out! Bottom line: If something goes wrong in the kitchen, simply change the name of the dessert. Did the pumpkin pie not set up properly? Call it pumpkin pudding pie. Did you leave the peanut butter cookies in the oven a bit too long? Call them peanut butter crisps. Get the hang of it? Have confidence in everything you serve, even if it wasn’t what you were planning. Now, that’s perfection.

“YOU MEAN THIS IS VEGAN?”

Vegan desserts are made without any animal products, so they are completely free of dairy and eggs. It may sound restrictive to cut out milk, cream, butter, and eggs from your ingredient list but, using a few simple substitutions, you won’t taste the difference. Vegan desserts are perfect for children with allergies or anyone looking to eliminate cholesterol and saturated animal fat from their diet. Vegan baking is also a great way to practice kindness to animals, the planet, and yourself. If you want to satisfy your sweet tooth without busting your belt, look no further than my vegan Chocolate Mousse or Salted Caramel Cupcakes. Vegan desserts are naturally lighter and less fattening than traditional baked goods, so you can have your cake and eat it, too!

READY, SET, BAKE

Bakers, start your ovens! Let’s make some sweets. All of my recipes have been taste-tested and approved by vegans and butter lovers alike, so bake for anyone and everyone you know. Try this: Bake a batch of cupcakes for a co-worker, neighbor, or yoga teacher for no reason at all and watch how it brightens their day. I guarantee it will boost their mood and yours, too! Have fun and be sure to visit my online community at ChefChloe.com to let me know how everything tastes. Wishing you sweet success!

Live, Dream & Eat Dessert,

Photograph by Miki Duisterhof

Chloe Coscarelli is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University's Plant-Based Nutrition Program. Chloe Coscarelli is the author of Chloe's Kitchen.

  • Publisher: Atria Books (March 14, 2013)
  • Length: 272 pages
  • ISBN13: 9781451636765

“It’s hard not to get excited when reading Chloe’s Kitchen. Coscarelli’s enthusiasm for vegan cooking is wildly apparent and extremely contagious. Packed with creative and wholesome recipes, Chloe’s Kitchen delivers inspired vegan fare in a beautiful, sleek volume guaranteed to get readers salivating.”

– Portland Book Review

"Coscarelli’s contagious enthusiasm and full-flavored recipes will appeal to readers who are considering going vegan but aren’t sure if they’re ready....Appetizing recipes emphasize taste."

– Library Journal

"A cavalcade of easy meatless recipes and culinary notions. The first vegan chef ever to win a Food Network competition, Coscarelli shares her wealth of knowledge on plant-based cuisine with marked enthusiasm...Refreshingly uncomplicated...mouthwatering offerings...varied recipes... Coscarelli's sleek volume is crisply photographed and includes the kind of straightforward, go-to recipes busy foodies can appreciate."

– Kirkus

"Accessible....welcome surprises. Coscarelli’s focus is comfort food, and she reboots classic meat and dairy dishes with plant-based formulas. A good choice for the newly converted looking to replace their nonvegan favorites."

– Publishers Weekly

"Glamorously laid out with sleek, shiny pages of vegan goodies that will make even the most skeptical omnivore look at vegan food in a whole new light... If you’re in the market for a book that will stand up proudly next to books by Giada De Laurentiis and Ina Garten, get Chloe’s Kitchen. You’re bound to be entertained!”

– manifestvegan.com

More books from this author: Chloe Coscarelli