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Sweet Vegan: A Collection of All Vegan, some Gluten-Free, and a Few Raw Desserts Paperback – April 16, 2011
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From the Publisher
SERVES 8 TO 10
10 chocolate sandwich cookies
½ teaspoon ground coffee
3 tablespoons butter substitute, melted
8 ounces tofu cream cheese, at room temperature
⅔ cup evaporated cane juice
½ cup tofu sour cream
3 teaspoons egg replacer, whisked with 4 tablespoons warm water
8 ounces gluten-free chocolate chips
4 ounces gluten-free chocolate chips
2 tablespoons butter substitute
1 teaspoon light agave
2 tablespoons tofu sour cream
1. Preheat the oven to 350°F.
2. MAKE THE CRUST: Finely crush the sandwich cookies in a food processor, for about 1 minute. Pour into a medium bowl and add the ground coffee. Stir in the melted butter substitute. Press the crust into a 9-inch disposable pie plate.
3. MAKE THE FILLING: Using a stand mixer, beat the cream cheese until smooth, stopping and scraping down the sides of the bowl as needed. Add the cane juice and sour cream and mix for 1 minute at medium speed. Add the egg replacer and mix for 30 seconds. Stop and scrape down the sides and bottom of the bowl.
4. In a microwave-safe bowl, melt the chocolate for 1 minute, stirring after 30 seconds. Remove from the microwave and stir until completely melted. Pour the chocolate into the mixing bowl while the motor is running, then blend on high speed for 1 minute. Pour into the crust.
5. Bake for 25 to 30 minutes until the fi lling slightly puffs around the edges and the center is slightly fi rm. Cool the pan on a wire rack for 30 minutes. Once cooled, remove the disposable pie plate and place the cheesecake on a serving dish.
6. MEANWHILE, MAKE THE GLAZE: In a microwave-safe bowl, melt the chocolate and butter substitute, about 1 minute. Add the agave and sour cream and stir until combined. Pour over the cooled cheesecake. Refrigerate at least 4 hours before serving. This cheesecake is a chocoholic's dream. Crisp chocolate cookie crust, rich chocolate fi lling, and decadent chocolate ganache topping make up these three layers of chocolate bliss. This is extra delicious served with fresh berries.
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Top Customer Reviews
My journey began with the peanut butter brownies, a creation that is one of the hardest to master as a vegan baker--many attempts seem to come out too cakey or too fudgy. Yet the balance of ingredients in Emily's recipe yielded moist, rich and flavourful squares of chocolate goodness. Adding peanut butter and chocolate drizzle made for a decadent treat perfect for picnics or family gatherings.
Next, I browsed through the raw recipe options (of which, sadly, there are only three) and decided on the raw cinnamon raisin cookies. This very easy recipe calls for five ingredients and is super quick to make using a food processor. I loved how these formed into the perfect round cookie shape and are sweetened by raisins and topped with coconut.
Emily includes her one-of-a-kind, gluten-free flour mix recipe that is used as the base for the GF desserts in this book. Tempted by the photo of the gluten-free chocolate-chip zucchini bread squares, I immediately ran out to purchase the required ingredients. Within an hour came moist and delicious squares that had a deep brown sugar and cinnamon flavour, and without the gluey texture and chalky aftertaste that have been the results of more than a few GF recipes I've tried before.Read more ›
My issue is that the recipes are for very common desserts and breakfast items, items who's recipes are easily found in any other vegan cookbook with a dessert chapter. There aren't any recipes for anything new or different in this book.
Most vegan cookbooks have a chapter on desserts where you'll find the basic token recipes for cake, muffins, and brownies. That's the sort of recipes in this book....blueberry muffins, granola and cinnamon buns in the breakfast chapter. Yellow, red velvet and carrot cakes in the cake chapter. Snickerdoodles, brownies and smores in the cookie chapter.
The recipes given in this cookbook are for common, basic, desserts and breakfast items easily found in any other cookbook. I expected something more from a cookbook devoted totally to sweets. I found nothing unique, special, different or spectacular in this cookbook.
I have four other vegan dessert cookbooks (Sweet Utopia, My Sweet Vegan, Great Good Desserts, Vegan Cupcakes Take Over the World) as well as the dessert chapters included in dozens and dozens of vegan cookbooks. I do not see myself using this cookbook at all. There isn't a single recipe in it that I don't already have in another cookbook.
I think everyone who buys this book will enjoy making the recipes and devouring the results. One note - many of the recipes call for "evaporated cane juice" which had me looking at the grocery store for some type of liquid sweetener - thank goodness I googled the term and found out it is turbinado sugar aka sugar in the raw. Easy enough I had that in the pantry!
What Mainquist has done with this nicely photographed book is to whisk the reader from one tempting delight to the next. I kept saying..."I didn't know you could do that with vegan cooking."
If you want treatments for health or morality, there are lots of books out there but, if you want treats...this is the book to buy.
Most Recent Customer Reviews
Borrowed this from a local library before I paid for a copy. Just confirms for me that Vegan doesn't always mean healthy. Read morePublished 5 months ago by AMJ
Really nice book. Beautiful photos and recipes easy to follow. I recommend this book!Published 7 months ago by Margrét
I have tried many of the recipes in this book and they are all absolutely delicious! I would buy this book just for Red Velvet Cake recipe. Read morePublished 10 months ago by Sylvia
The chocolate cake recipe in this book is the best thing I've ever put in my mouth. Seriously. Prior to this book, my vegan cakes were dense and chewy. Read morePublished 16 months ago by DaVincis Muse
The recipes were extremely yummy! I couldn't tell the difference between my nonvegan and these vegan dessert recipes. Would highly recommend.Published on August 15, 2013 by Debbie Mainquist
I borrowed this book from the library, loved it so much, I decided to buy one. I love the pictures!! They really make you want to make many of these sweets. Read morePublished on February 20, 2013 by Sindu
I purchased this book for a friend of mine who is a vegan and she has had nothing but great things to say about it. The desserts taste delicious and the recipes are simple. Read morePublished on December 31, 2012 by Pen Name