Bake Off finalist Ruby Bhogal is here to show us the flexible approach to cooking tasty sweet treats. She brings us 50 like-for-like recipes, offering the same bake but with a plant-based and non-plant-based version, making the recipes are achievable and the results mouth-watering. There are no sacrifices here – every last bite is delicious! We all remember watching in horror as Ruby’s showstopper cake collapsed on the first ever Vegan Week on Bake Off, but rather than slinking off with her tail between her legs, she was determined to master the art of baking and bake, bake, bake again until she could say with confidence that her recipes were failproof. When posting new bakes and videos online, Ruby found that she was often asked if there was a way of making it without eggs, or dairy, or completely vegan, and she wanted to be able to offer up a way of baking that could be adapted for any situation. Brought up in a British-Indian household, Ruby ate a mostly vegetarian diet, and wanted to be able to adapt her recipes to suit a flexitarian approach, making sure that her bakes would leave anyone – vegan or not – happy and full. So whether you’re baking a birthday cake for your best mate, a traybake for your kid’s school bakesale or want to cater for a party with minimal effort, Ruby’s confident and approachable style makes this book the go-to baking book for the modern cook. Each of the 50 recipes is cooked in the traditional style and then with plant-based alternatives, side-by-side. The chapters cover: Oh, Crumbs – Cakes, Breaking Bread, Easy as Pie, Taking the Biscuit, Sweeter Things in Life, Keeping it Saucy and The Essentials; with all aspects of baking guided by Ruby’s friendly and reassuring approach. The mouth-watering recipes include: Chai Custard Creams, Peanut Butter & Jelly Millefeuille Cake, Pina Colada Meringue Roulade, Medjool Date & Orange Sweet Samosas, and the Bruce Bogtrotter Chocolate Cake.