A first taste from Fran Costigan’s Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

Fran Costigans Vegan ChocolateI love chocolate. So when I heard about Fran Costigan’s Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts  and found out the talented Kate Lewis would be the photographer, while I knew this book would be great recipes paired with a collection of beautiful food porn to drool over.

Their updates on facebook and instagram related to the book had already made that feel inevitable.

Recently, I had the opportunity to take a peek at a few review pages and I was right. From what I can see, this is going to be a beautiful book, with with full colour photographs accompanying every recipe.  The desserts seem to pop deliciously off the page/my screen, so I’m looking forward to seeing the finished product when it’s released in late October 2013.

From @goodcakesfran‘s soon to be released new book #VeganChocolate. This is the coffee cake before it went in the oven. by @veganinyourcity

Since there was one complete recipe included for the Chocolate Pecan Cranberry Coffee Cake (and four partials) I decided to make it for dessert one evening.

The recipe was multi-step and multi-part, but was logically organized which helped to make this cake a breeze. I found nearly all the ingredients I needed in one place (WEFC) and got started.

Chocolate Pecan Cranberry Coffee Cake - from Fran Costigans - Vegan Chocolate - Coming Soon (October 2013) We ended up with an amazing coffeecake for dinner, breakfast, and snacks for several days. It is delicious straight out of the oven (but what isn’t?) but more telling is that that it retained the same fluffy tasty qualities after a few days. The test of a great cake? I think so.

Chocolate used: Camino Cocoa Powder, and Chocosol

You can see some of the professional photos done by Kate Lewis on the
Off The Menu blog, and check out the book. It’s currently available for pre-order from Indigo and Amazon.

6 Responses

  1. Dear MeShell! Thank you so much for this glorious post about trying the recipe and for the tips on how it tastes next day. I’m especially glad to know that you appreciated the organization. I hoped the suggested game plans and other details would be useful. And that you were able to make the cake without the all-important, and all over the book- note: Use the Whisk, Dip and Sweep method of measuring dry ingredients! This is one of my favorite simple cakes and although it is definitely chocolate, the oats and cranberries and whole grain flour make it a healthier choice. I can’t wait for you to see book and hope you’ll make loads, if not all of the recipes. Thanks again!
    Happy eating.