Decadent Gluten Free Vegan Baking -Book Review

I have received an amazing book for review.

“Decadent Gluten-Free Vegan Baking” by Cara Reed.

First let me tell you about the book itself. It looks great and I am sure any vegan or gluten free friend would appreciate it! It makes a nice gift. I love everything about it. It is very important to me to have images of food in the cooking books. This one does not disappoint. Pictures are amazing and almost every recipe has an image next to it. I love to see what the final product should look like and when you go through those recipes you just want to make everything. I like that the book is divided  to chapters. You just go to the one with the things you are craving for. Cookies? Muffins? Or Breads? Easy to find what you need. You will also find a chapter how to make own sauces, toppings and frostings. The last chapter is very important and so helpful. Tips on how to substitute dairy, how to make your own gluten free baking mix and more.

This is THE BOOK! It is a Must on everybody’s shelf!


Author- Cara Reed– is creator of – Creative, gluten, egg and dairy-free living. (Check her awesome web site).

The first recipe I have tried was Easy Vegan Fudge. I am not sure if I went for “easy” or for “fudge” in this choice. 😉 Maybe both. I don’t remember when I had vegan fudge last time. The result- incredible!


 I have also tired Cinnamon Coffee Cake Muffins and they came out amazing as well!

I am allowed to share the recipe with you here, so you can try it for yourself.


 Cinnamon Coffee Cake Muffins

Dry Ingredients:

2 c Cara’s All-Purpose Blend (click the link for the mix.In this recipe the blend does not call for teff flour).

1/2 c unpacked brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 Tbsp flaxseed meal

1 tsp xanthan gum

1 tsp cinnamon

1/4 tsp nutmeg

Wet Ingredients: 

3/4 c nondairy milk

1/3 c oil

1 tbsp apple cider vinegar (or lemon juice)

For the Streusel Topping:

2 c Cara’s All-Purpose Blend

1/3 c brown sugar, lightly packed

2 tsp cinnamon

3 tbsp vegan butter


1/2/ batch Royal Icing


Preheat oven to 350°F/180°C. Lightly grease or line a muffin pan.

In a large bowl, whisk together all of the dry ingredients. In a medium bowl, combine the wet ingredients. Make a well in the middle of the dry ingredients and pour the milk mixture in. Stir with a wooden spoon. Pour the batter into the muffin pan. Combine the ingredients for the streusel topping and sprinkle it evenly on the batter.

Bake for 22 to 25 minutes or until a knife comes out clean when inserted. Allow to cool slightly before removing from the muffin tins. Cool on a wire rack. Drizzle with half a batch of Royal Icing.



I love Cara’s All-Purpose flour blend. I think I will be using it for  my other baking recipes as well. And I am sure I will be trying all the recipes from the book. They all sound so delicious.

Well… Let’s put the aprons on and let’s bake!

To buy a book click here. Trust me!  It is a perfect gift!!!

General rating: ★★★★★

Product provided by: Cara Reed and Kathy Hester

* Disclaimer: The opinion expressed in the review is my own and honest viewpoint. I was not required to write a positive statement.