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The Little Book of Vegan Bakes

Written by

Holly Jade


20 January 2022

Who’s the author: Holly Jade is the founder of the multi-award-winning blog, The Little Blog of Vegan, and curator of the equally popular Instagram account of the same name, @thelittleblogofvegan, with over 400k devoted followers. Now, with her trademark flair for food photography and tantalising recipe creation, she’s bringing her passion for vegan baking to her first cookbook, The Little Book of Vegan Bakes.

What’s it about: Vegan and plant-based eating have continued to explode in popularity over recent years, and with the nation’s collective love of baking, it was only a matter of time before these two delicious worlds collided. In The Little Book of Vegan Bakes, author Holly Jade shares 80 of her favourite cake, muffin, pastry and dessert recipes that explore the process of successfully transforming traditional bakes like Victoria sponge cake and scones into satisfying plant-based alternatives, and emphasise that there is no need to sacrifice texture or flavour in the quest for the perfect vegan bake.

There are familiar favourites for the beginner, like chocolate orange fridge cake and golden syrup flapjacks, and challenges for the more advanced cook, like churros and honeycomb doughnuts. No matter what your experience level, this book is sure to satisfy your sweet tooth. Plus, there is an informative section of essential foundation recipes to build your skill level, like step-by-step tips for cake decoration, and a fundamental guide to tempering chocolate. 

Recipes we love: Neapolitan Celebration Cake, Pistachio and Coconut Cupcakes, Pink Strawberry Doughnuts, Cookies and Cream Macarons, Lemon Swirl Cookies.

Perfect for: Vegan bakers who are looking or expand their repertoire. Anyone looking to explore the burgeoning world of plant-based bakes. 

More about The Little Book of Vegan Bakes

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How to make your bakes vegan

Find out the essential ingredient substitutes to help you switch to vegan baking, from alternatives to eggs to plant-based milk and cream.


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From the book: The Little Book of Vegan Bakes

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