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Sinfully Vegan: More than 160 Decadent Desserts to Satisfy Every Sweet Tooth Paperback – July 5, 2011

3.2 out of 5 stars 62 customer reviews

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Editorial Reviews


Tucson Citizen, 7/19/11
“All of the 160-plus recipes are broken down into prep time, bake time, and nutritional information, making the collection extremely user-friendly.”

Technorati.com, 7/19/11
“There are enough recipes to keep bakers busy for quite a while. Chocoholics will find a bounty of recipes that will appeal to them, and chocophobics will be equally pleased with the selections.”
LeslieLovesVeggies.net, 7/25/11
“An essential addition to any kitchen.”

InfoDad.com, 8/4/11
“[Dieterly] presents a wide enough variety of sweet stuff to satisfy just about any vegan palate.”

SavvyVegetarian.com, 8/16/11
“This is the vegan dessert cookbook for dedicated dessert fans.”
Midwest Book Review, August 2011
“A must for any vegan chef who wants more than some lettuce.”
San Francisco Book Review, September 2011
“Recipes are well written [and] easy to follow.”

VegNews, December 2011
“An indulgent treasure trove of special occasion delights…Sinfully Vegan is sure to become a go-to staple on your bookshelf.”

Midwest Book Review, November 2011
“A pick for any vegan library.”

Curled Up With a Good Book
“Not only has Dieterly put together a large and mouth-watering collection of dessert recipes, but they are also easy to follow, with each recipe listing a short description of the dessert, a breakdown of time required for preparation, baking and cooling, serving size and the nutritional value of the dessert. Sinfully Vegan is a winning collection of delicious vegan desserts whether you are vegan or simply someone who wants a healthier alternative to desserts.”

January, 12/5/11
“At a glance, the words ‘sinful’ and ‘vegan’ have no business showing up together in a sentence, never mind the title of a book. But Sinfully Vegan puts a lie to all of that, filling a whole book with delicious and completely vegan desserts.”


Metapsychology Online Reviews, 1/12/12
“A good, practical collection of recipes.”

Natural Solutions
(website), 1/1/12
“[A] favorite cookbook of 2011…This is the crème de la crème of vegan dessert cookbooks, featuring more than 160 recipes that will make your mouth water and your taste buds dance. From fancy pies and cakes to simple frozen-fruit desserts, there’s a recipe here for every occasion. But really, who needs a special occasion with a dessert book like this?”


Taste for Life, February 2012
“In addition to dozens of recipes for mouthwatering yummies, Dieterly provides nutritional information, a list of recommended staples for a vegan kitchen, and suggestions for ingredient substitutions so readers can ‘veganize’ their own recipes.”

About the Author

Lois Dieterly is a former baker and current elementary-school teacher. She lives outside of Reading, Pennsylvania, with her family.

Product Details

  • Paperback: 320 pages
  • Publisher: Da Capo Lifelong Books; Second Edition edition (July 5, 2011)
  • Language: English
  • ISBN-10: 0738214884
  • ISBN-13: 978-0738214887
  • Product Dimensions: 7 x 0.7 x 9.2 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #3,095,081 in Books (See Top 100 in Books)

More About the Author

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Customer Reviews

Top Customer Reviews

Format: Paperback
To begin: I love this book. Love, love, love. I do have one complaint, though. With 140 recipes, it's going to take me forever to try them all! Especially since I just want to keep making my favorites over and over again.

Anyway, I could gush for hours about how great the recipes themselves are. [The Richer Than Fort Knox Cake was a huge hit at my husband's workplace. Everyone was shocked that 1) it wasn't from a bakery, and 2) it was 100% vegan. And I always love showing people that you don't deprive yourself of good things by making vegan choices.] But before I get carried away, I'd like to point how how much I love the organization of the book. Each recipe is divided into simple steps, and recipes are subdivided into sections--like the cake, the frosting, the garnish, etc. Also, Ms. Dieterly includes serving info, prep and baking time, and nutritional information, and also notes whether the recipe freezes well. And for those with wheat allergies, all of the wheat-free recipes are specifically marked as such.

She has recipes for the following dessert categories: cookies and brownies; cakes and quick breads; Boston cream pies; pies and tarts; cheesecakes; puddings; donuts and candy; beverages and smoothies; and frostings, toppings, and crusts. Sadly, there are no vegan ice cream recipes. But I'll be so busy eating brownies and cheesecakes and donuts, I won't have time for ice cream anyway!

The ingredients she uses should be familiar to most vegan cooks, and I don't have any trouble finding them.
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Format: Paperback Verified Purchase
I am an avid baker and vegetarian. I have recently begun experimenting with vegan desserts. I tried several of the brownie recipes and a cookie recipe in this book. They were all awful (poor in both taste and texture) and had to be thrown away. It is unfortunate to have to give this book a bad review, but I would hate for other people to waste their money as I did.

I would recommend the book "The Artful Vegan". There are excellent dessert recipes in the back (using mostly unprocessed ingredients). The German Chocolate Cake recipe in there is outstanding.
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Format: Paperback
I purchased this book since my husband and I are vegan and the overwhelming majority of customer reviews for the book are enthusiastically positive. Unfortunately, I have found the book a big disappointment.

My first effort was for a peach dessert, and, when it did not turn out, I assumed that I must have chosen the one "loser" in the book. Then, this past weekend, when I prepared a holiday party for many friends (none of whom are vegan, but all brave souls who are willing to "try anything"), I decided to give the book a real trial. I prepared the "can't believe" brownies (doubled the recipe in fact), the Mint chocolate cake (with the mint frosting, which I also tinted pink and then sprinkled with crushed candy canes), and the Cinn-sational apple cake. Only the apple cake came out satisfactorily - I actually ended up throwing out the two chocolate ones the next day - nobody ate them and even my husband and I - both chocoholics - agreed that "they weren't worth the calories".

I am considered a good cook - and willing to experiment - and am confident that I prepared the recipes correctly. I expect my cooking to taste excellent - as well as being free of animal products. I enjoy eating too much to put up with food that is just tolerable since, after all, it is vegan. One shouldn't have to sacrifice taste for one's principles - life is too short! So, when I say that these recipes are disappointing, it is with regret - I truly hoped for delicious vegan desserts.

The peppermint frosting had the consistency of glue - and actually slid off the cake when pieces were served. Both the brownies and the mint cake had a "sharp" edge to their tastes and a too dense texture. The apple cake was acceptable only because of the maple syrup glaze.
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Format: Paperback
Along with "The Candle Cafe Cookbook," this is one of the two worst cookbooks I own. Every recipe that I tried was problematic, and a few were downright inedible.

The most interesting recipe I made was the infamous Cherry, Cherry Not Contrary Cake. It called for garbanzo bean flour, which I used against my better judgment. Combined with the cocoa powder, this tasted like a chocolate falafel cake. I might play around some more with this recipe (when I have a zucchini to use up), but definitely will be using whole wheat pastry flour instead.

The Mocha Madness cake was just lousy. The frosting was OK, but the cake itself had a strange flavor that I think resulted from the clash between the apples and the chocolate. I could only eat so much of this cake before I had to throw the rest of it away.

The most comical culinary failure in this book (yes, even funnier than chocolate falafel) was Mint Madness. The mint overpowered all of the other flavors, resulting in something that resembled a toothpaste cake. The only way I could make it edible was by slathering it with an equal amount of Soy Delicious chocolate ice cream. That seemed to counterbalance the mint, but only just barely. Also, Dieterly's love afair with xanthan gum goes terribly wrong in the Fluffy Mint Frosting. It lends an incredibly strange -- and not too appetizing in my opinion -- texture to the frosting.

By the time I made Just Peekin' Pie, I had already considered this to be a cookbook of dubious quality, but I had a hankering for pecan pie and this was the only recipe I had. As far as flavor went, this was a pleasant pie. However, its construction proved problematic.
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