“I wanted to make treats that blow you away with the taste and indulgence you expect – just without animal ingredients.” That’s how renowned pastry chef Philip Khoury describes the decadent vegan desserts – a huge hit with customers – that he concocted for the Harrods department store food halls.
If a trip to London isn’t in your future, Khoury is at your service with his new cookbook, A New Way to Bake. And as the winner of PETA UK’s 2023 Best Vegan Cookbook Award proves, whipping up show-stopping sweets using plantry staples – and no eggs or dairy – is a piece of cake!
Victoria Sponge
![A tiered sponge cake with frosting and raspberries](https://www.peta.org/wp-content/uploads/2024/04/victoria-sponge-topaz-enhance-602x844.jpg)
Almond Vostock
![Plates of small almond pastries](https://www.peta.org/wp-content/uploads/2024/04/almond-vostock-topaz-enhance-602x865.jpg)
© This is an edited extract from A New Way to Bake by Philip Khoury. Published by Hardie Grant Books. Photography by Matt Russell.