Unflinchingly Delicious: Bake Vibrant Plant-Based Treats with "Vegetarian Baking Cookbook" by Grace White

Craving melt-in-your-mouth pastries, fluffy breads, and decadent desserts without compromising your vegetarian lifestyle? Grace White's "Vegetarian Baking Cookbook" is your answer! This comprehensive guide empowers you to whip up irresistible baked goods bursting with flavor and creativity, all while being completely meat- and egg-free.

From novice baker to seasoned pro, this book offers something for everyone, with:

1. Mastering the Fundamentals: Dive into the science behind vegetarian baking, understanding ingredient substitutions and techniques to ensure perfect results every time.
2. Discovering Unexpected Flavors: Explore a diverse collection of over 100 recipes featuring seasonal produce, nuts, seeds, and alternative flours, unlocking a world of flavor possibilities.
3. Unleashing Your Inner Pastry Chef: Learn to craft classic favorites like buttery cakes, flaky pie crusts, and airy breads alongside innovative vegan cheesecakes, melt-in-your-mouth cookies, and gluten-free delights.
4. Baking with Confidence: Clear instructions, helpful tips, and troubleshooting guides ensure success, regardless of your experience level.
5. Celebrating Every Occasion: Find recipes for every craving and gathering, from brunch pastries and potluck-perfect savory pies to showstopping birthday cakes and elegant holiday desserts.

Ready to tantalize your taste buds? Try this easy and heartwarming recipe:

Spiced Carrot Cake with Cashew Cream Frosting

Ingredients:

Cake:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup grated carrots
• 1/2 cup applesauce
• 1/2 cup unsweetened plant-based milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Cashew Cream Frosting:

• 1 cup raw cashews, soaked overnight
• 1/2 cup unsweetened plant-based milk
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. For the cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt.

3. In a separate bowl, combine grated carrots, applesauce, milk, oil, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

5. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cake cools, prepare the frosting: ** Drain and rinse cashews. Blend with milk, maple syrup, lemon juice, and vanilla extract until smooth and creamy.

7. Once the cakes are cool, spread frosting over one layer and top with the other. Decorate as desired and enjoy!

"Vegetarian Baking Cookbook" is your passport to a world of delectable, plant-based treats. Start baking with confidence and unlock a symphony of flavors you never thought possible!