A Review of Fragrant Vanilla Cake’s Cookbook : Sweet & Savory

When Amy Lyons, the creative genius behind one of the best Raw Dessert blogs on the web, Fragrant Vanilla Cake, asked me to write a review of her new book I was honored and excited.

I was particularly eager to try some of her recipes, as, being a recipe creator myself, I rarely try other peoples’ since I’m always making up my own. Amy has a number of interesting, unique techniques and styles that I was keen to experiment with, and this was the perfect opportunity.

One of her unique creations is her Raw Scone, which I’ve only seen on one or two other blogs. I’m a big fan of making proper thick Raw Breads, but I’d only ever done one sweet bread, a banana bread. I also happened to have a bag of carob powder itching to be opened, so I decided to make her Raw Banana Carob Cacao Scones.

They turned out pretty darn delicious, wouldn’t your eyes agree?

Fragrant Vanilla Cake


They were quite simple and easy to make, one of the commonalities amongst many of the recipes in this highly practical, useful, yet still gourmet Raw Food Recipe Book. The blend of banana, carob and cacao was perfect, with no single flavor dominating, instead collaborating to create a unique, delicious flavor. And also, no nuts! I’ve been trying to limit my nut consumption recently so that was a nice little bonus.

Amy tops her version with raw chocolate, but since I had made raw chocolate many times, I wanted to try something that was different. I didn’t use one of her icing recipes, but I freestyled my own using some ingredients she likes to use that I don’t so much, like coconut butter and walnut butter. I also threw in a bit of banana, and it turned out phenomenal.

Next I made her Celeriac Apple Pasta with Creamy Walnut Sauce.


This recipe was the one that prompted me to make Walnut Butter, something I had never done before. It’s delicious, and an ideal way to thicken up a creamy gourmet sauce whilst pumping some ever important Omega 3s into the body. The sage and thyme in it created a Ranch-esque flavor. We don’t have celeriac here in Bali, so I used Jicama, Carrots and Beets instead. It was a quick, easy, delicious and filling recipe, the kind that I could see myself eating over and over again.

Overall, the book is diverse, incredibly useful, and suitable for Raw Foodies of all levels. Amy includes lots of helpful techniques and tips that can really improve one’s understanding of Raw Cuisine, so it’s more than just a “follow my recipes” type of book. And of course, the food is beautiful, particularly the desserts 😉

At $24, it’s a bargain. Definitely two thumbs up from this critic.

So if this sounds like something you might like in your kitchen, you can buy the book here.

Fragrant Vanilla Cake

For More of Amy’s Rawsomeness :

Her Blog 

Her Facebook Page

Her Instagram

Her Pinterest

I hope you enjoyed this book review, and that you get to enjoy some of Amy’s tasty raw food sometime soon.

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