Simply Vegan Baking
by Freya Cox
Picture the perfect brownie - fudgy, chocolatey, fresh from the oven. Now picture a vegan brownie. Not quite the same, right?
Vegan baking has long carried a reputation for being second-best, but times have changed. As plant-based diets have gone mainstream, so too have the ingredients and techniques, raising the standard dramatically.
That’s where Simply Vegan Baking by Freya Cox, the first vegan baker on The Great British Bake Off, comes in. I had to know: could her recipes win over vegans and non-vegans alike? Time to put the book to the test.
The Look, the Feel, the Flow
Simply Vegan Baking arrives with a bold blue cover, its white and yellow lettering standing out next to Freya’s Black Forest gateau, one of the showstoppers from the book. The back cover continues the visual appeal with a glossy shot of an upside-down pineapple cake, alongside a short introduction to both the author and the concept of the book.
Inside, things open on a slightly unconventional note: the oven guide is tucked onto the publishing information page, before the table of contents. It’s an unusual placement for such practical details and easy to miss if you head straight to the contents on the facing page.
The introduction shares Freya’s personal journey into vegan baking and her mission to make it more accessible. She emphasises that her recipes are designed to be indistinguishable from non-vegan versions, a reminder that choosing vegan doesn’t have to mean compromising on flavour or texture.
The design is vibrant, with bold colours, patterned backgrounds, and plenty of visual variety. Each chapter begins with a short introduction, sometimes offering vegan-specific tips for the bakes ahead, other times setting the scene more generally.
Recipes follow a clear two-page layout: one side for the method and ingredients, the other a full-page photograph. Each dish comes with a short introduction, more a flavour snapshot or Freya’s personal reflections than essential reading for the recipe itself.
Scattered throughout are colourful “Bake it Simple” boxes, which provide handy alternatives, substitutions, and extra tips to make different recipes more flexible and approachable.
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A copy of Simply Vegan Baking surrounded by fresh ingredients for one of Freya's recipes.
What You'll be Cooking
If you think vegan baking means a limited repertoire, this book proves otherwise. It covers every corner of the baking world, with impressive variety in each category.
The cakes chapter spans everything from a towering triple-layer Black Forest gateau to Swiss rolls, yule logs, and even a modern take on the traditional Battenberg. A chocolate chip banana bread also makes an appearance here - an unusual placement given there’s a full bread chapter later, but with its chocolate-studded, indulgent lean, it could be more cake than loaf.
In cookies, you’ll find the classics, chocolate chip and gingerbread, alongside more playful options like brandy snaps and lemon Viennese whirls.
The bread section is equally broad, with recipes for cinnamon rolls, fruit loaves, iced fingers, and jam-filled doughnuts.
Traybakes cover the nostalgic slice classics, brownies, shortbread, blondies, plus hybrid creations like brookies (brownie–cookie crossovers). The pastries chapter brings a spread of pies, tarts, and savouries, while desserts take things further with showstoppers such as sticky toffee pudding, chocolate orange cheesecake, and tiramisu.
Finally, the extras chapter rounds things out with jams, curds, and buttercreams, the finishing touches that elevate any bake.
With a distinctly British influence running throughout, this collection equips you with vegan recipes for just about any occasion, from simple slices to full-scale celebration cakes.
The four recipes tested from Simply Vegan Baking
Tried & Tasted
I baked four recipes from Simply Vegan Baking by Freya Cox, and almost all of them proved that plant-based desserts can be just as indulgent as the classics.
The New York–Style Cookies (pg. 56) were gooey, chocolate-chip loaded, and filled with molten chocolate spread - utterly irresistible and indistinguishable from a non-vegan version.
The Jam Doughnuts (pg. 90) were light, fluffy, and perfectly sweet. I decided to mix it up by filling half with chocolate, with both versions stealing the show.
Banoffee Pie Slices (pg. 116) delivered all the caramel and banana goodness you expect, though I’d opt for a traditional pie next time rather than a slice. I think it would be easier to handle.
Finally, the Raspberry Pavlova (pg. 151) was ambitious, but it collapsed when cut and the aquafaba flavour was too overpowering for my liking, though the raspberry coulis was a definite winner.
Freshly mixed cookie dough from the recipe for New York-Style Cookies.
Price Check
Most of the recipes here sit comfortably in the Everyday range. While baking can get pricey with staples like butter, eggs, and chocolate, this vegan approach helps keep costs down. Ingredients such as vegan butter, plant-based milk, and pantry staples are often more affordable than their dairy counterparts, making these bakes easier on the budget without compromising on flavour.
You'll Love This If...
This book is perfect for bakers of all levels who want to explore vegan baking, whether for themselves or others. It’s also just a genuinely great baking book for anyone who loves sweet treats, with most recipes tasting so good you’d never guess they’re vegan. This also makes it ideal for mixed-diet households or gatherings, as you don’t have to sacrifice flavour for inclusion.
Where it Shines
Back in high school, one of my friends had a dad with severe gluten intolerance. His mum, ever devoted, would bake two versions of everything: one gluten-free, one regular. The gluten-free option meant he could still enjoy treats, but it was never quite as good as the “real” thing.
That’s exactly where Simply Vegan Baking stands out. These recipes don’t taste vegan, they just taste like great baking. If someone served you a slice of banoffee pie or a jam doughnut from this book, you wouldn’t even think to question whether it was dairy- or egg-free. That makes it a winner for mixed-diet households, vegans who don’t want to miss out on classics, or anyone curious about cutting back on dairy without compromising on flavour.
The recipes themselves are another strength. They’re approachable, clearly written, and easy to follow - usable for everyone from beginners testing out their first bake to seasoned pros looking for reliable vegan-friendly recipes.
A Few Caveats
One thing I missed in Simply Vegan Baking was time indicators. With baking especially, it’s helpful to know upfront how long a recipe will take once you factor in proofing, chilling, or resting times. Without them, you’ll need to read each recipe through carefully before you start.
Another point is the use of aquafaba (the liquid from tinned chickpeas) as an egg white substitute. There’s no denying it works, it whips up beautifully and looks just like the real thing, but the flavour isn’t for everyone. I found the chickpea taste a little strong and distracting in desserts where you want lightness and subtlety. Luckily, aquafaba only appears in a handful of recipes. If you’re more focused on taste than functionality, you might want to skip those and stick to the many other excellent bakes in the book.
Stuffed jam and chocolate doughnuts.
The Verdict
Simply Vegan Baking is proof that plant-based baking has moved past compromise. Freya Cox brings her Bake Off flair to the page with vibrant design, accessible methods, and recipes that taste every bit as indulgent as their non-vegan counterparts.
The colourful “Bake it Simple” tips scattered throughout make the book feel encouraging rather than prescriptive, and the range of bakes, from showstoppers like Black Forest gateau to everyday cookies, means there’s something here for every level of effort.
It isn’t flawless: important details like the oven guide could have been placed more thoughtfully, and the small number of recipes that rely on aquafaba haven't got me sold. But these are small quibbles in a book that otherwise succeeds at its goal, making vegan baking fun, affordable, and delicious.
For anyone curious about trying plant-based baking, or for vegans looking for recipes that can impress any crowd, this book is a worthy addition to the shelf.
4.4/5 Stars
Want to Try It Yourself?
If Simply Vegan Baking sounds like your kind of book, indulgent cakes, gooey cookies, and classic bakes made completely vegan (without anyone noticing), you can pick up a copy below.
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