Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods

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(as of Sep 11, 2026 17:56:41 UTC – Details)

The ultimate guide to real vegan baking―Modern Vegan Baking is your best resource for creative, substitution-free treats that are both savory and sweet

With new ingredients like agave, arrowroot, and aquafaba, vegan baking is every bit as delicious and exciting as traditional baking. Mixing inventive ingredients and cutting-edge methods, professional vegan baker and blogger behind Gretchen’s Vegan Bakery Gretchen Price shows just how delicious substitution-free cooking can be. With 125 recipes, plus step-by-step tutorials, Modern Vegan Baking provides a variety of tried and tested recipes for anyone who enjoys vegan baking.

Modern Vegan Baking contains:

125 Vegan Baking Recipes for making both savory and sweet treats, including must-have classics and innovative creationsEasy-to-Follow Instructions for new vegan baking techniques and ingredientsHelpful Extras including a complete guide to vegan baking substitutions

Recipes in Modern Vegan Baking include: Triple Chocolate Glazed Donuts, Rosemary and Fig Focaccia, Lemon Lavender Shortbread, Pumpkin Pie with Oat Nut Crust, and much more!

Taste how much better baking without butter can be with these creative and dairy-free delicacies!

From the Publisher

Sample Recipe: Rosemary and Fig Focaccia

Instructions:

Prep Time: 90 minutes / Bake Time: 30 minutes / Cooling Time: 5 minutes / Yield: About 15 servings

– Sprinkle the yeast over the warm water and let stand for about 5 minutes until it becomes frothy.

– Combine the flour, rosemary, sugar, and salt in the food processor and blend evenly.

– While blending, add ⅓ cup of the olive oil and the yeast mixture through the feed tube, until a soft sticky dough is formed.

– Turn the dough out onto a lightly floured surface and knead several times to a soft, pliable dough. You may need a tablespoon or two of flour to make it less sticky.

– Place the dough in a lightly oiled bowl covered with plastic wrap and place in a warm spot to double in size, for 45 to 60 minutes.

– Preheat the oven to 375ºF.

– Spray the sheet pan with cooking spray.

– Once the dough has doubled, stretch it to fit the sheet pan in an even layer. Brush the entire surface with the remaining 2 tablespoons of olive oil and layer with the chopped figs.

– Bake for about 30 minutes, or until golden brown.

– Cool slightly before slicing and serving.

Ingredients: 1 cup (240 milliliters) warm water (90ºF to 110ºF) 3½ cups (440 grams) all-purpose flour, plus additional if needed ¼ cup fresh minced rosemary (or 2 tablespoons dried rosemary) 2 tablespoons (30 grams) granulated sugar 1 teaspoon (6 grams) table salt ⅓ cup (110 milliliters) plus 2 tablespoons olive oil, divided 1 pound (about 2 cups) fresh figs, sliced in half or quartered if they are large

Publisher ‏ : ‎ Callisto
Publication date ‏ : ‎ January 23, 2018
Language ‏ : ‎ English
Print length ‏ : ‎ 296 pages
ISBN-10 ‏ : ‎ 162315961X
ISBN-13 ‏ : ‎ 978-1623159610
Item Weight ‏ : ‎ 1.8 pounds
Dimensions ‏ : ‎ 8 x 0.74 x 10 inches
Best Sellers Rank: #356,341 in Books (See Top 100 in Books) #292 in Cookie Baking (Books) #1,046 in Vegan Cooking (Books) #5,895 in Culinary Arts & Techniques (Books)
Customer Reviews: 4.6 4.6 out of 5 stars (858) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers find the book’s recipes easy to follow and appreciate how many there are, particularly noting that eggless options are better than those using real eggs. Moreover, the content shows how vegan baking can be fantastic, and customers find the information at the beginning of the book valuable. They describe the recipes as delicious and easy to understand. However, the book lacks photos, and customers have mixed opinions about the ingredients list, with some finding them reasonable while others consider them excessive.