Decadent Vegan Cakes: 60 Plant-Based Recipes for Layer Cakes, Sheet Cakes, Cupcakes and More

I am so happy with this book. I have tried several cakes for the last weeks and all are delicious and easy to bake. Even with no frosting or toppings my kids are loving each cake.

This is a marvellous book with lots of nice recipes and photos. The ingredients are all readily available. Do not hesitate to purchase it. I absolutely love it.

Charlotte writes super easy to follow recipes the double chocolate muffins are now a favourite in our house!

Easy to follow recipes and lots of tips. Photos amazing!

Loved every cake I’ve tried from this book so far! Would never guess they’re vegan!

I love the easy beautiful cakes. Flavors are nice and frostings take a lot of vegan butter, but overall very impressed.

These recipes are absolutely beautiful! I’m enjoying making the recipes.

The cakes in this beautiful cookbook look amazing BUT American readers should be aware that the recipes make very, very tiny cakes. None of the layer cakes call for pans bigger than 6 1/2", not even the "celebration cakes". At least in the US, a standard layer cake calls for 8 or 9" inch pans. Surprisingly, most of the recipes indicate they make from 8-12 servings. My family would lose their minds if I presented one of these gorgeous miniature desserts and then served them a 2" slice. Also, I've never seen a 6 1/2" pan, only 6", so the cakes will be even smaller. I'm an experienced baker, so I am going to tinker with doubling the recipes to fit a more standard size. The recipes do look amazing both in the flavors and presentation. However, beginning bakers should know about the sizing issues before they buy this book.

Beautiful, creative recipes, but as an American, it was frustrating to discover how "off" the conversion from British to American measurements were. For British recipes I always use my kitchen scale, so it was easy to see that, for instance, the frosting recipe that called for 300 grams of powdered sugar should have translated to more like 2 1/2 cups powdered sugar American, not the 1 1/2 listed in the recipe. (You could reduce the sugar, sure, but 1 1/2 cups just tasted like whipped butter.) I suspect the baking powder measurement was a bit short as well, and the yogurt measurement was also off a tad. Still, there are many great ideas in this book, and as long as you use the British weights you should be fine.