cookbook review - A New Way to Bake by Philip Khoury

a whole new level of vegan baking

When I’m manning my market stall, I get the occasional request for vegan cakes. Sometimes, I’ll get a few requests in a row, which sends me searching through my recipe books, looking for something suitable. Invariably, when I make them, no one wants vegan cakes that day, so they drop off my list. It’s the classic retail phenomenon of everyone wanting what you haven’t got! When I’m feeling bad about not having a vegan option, there are a couple of cakes I turn to - a sumac, spelt and apple cake from Benjamina Ebuehi or a very adaptable vegan loaf cake from Honey & Co. What I like about both of these recipes is that they work without resorting to substitutions that involve heavily processed ingredients such as margarine, or at the other end of the spectrum ingredients as chia or flax seed eggs, which are only sometimes suitable.