For anyone who has ever felt that going vegan or gluten-free means sacrificing flavour and settling for second best when it comes to delicate, high-end pastry, award-winning chef Danielle Maupertuis has arrived with a sensational solution. Her latest release, VEGANISSIMA: Vegan and Gluten-Free Afternoon Teas, is revolutionising how home bakers and professional chefs approach the quintessentially British tradition of afternoon tea.
Redefining Cruelty Free High Tea, Without Compromise
Afternoon tea is an art built on delicate textures, buttery layers, and visually stunning presentation fit for the big screen. Achieving these hallmarks without traditional staples like butter, eggs, heavy cream, or wheat flour has long been considered one of pastry’s toughest challenges, for which my own vegan gluten free baking leaves much to be desired.
Chef Danielle Maupertuis has drawn on decades of experience in executive pastry roles across fine-dining establishments in Europe, boldly tackling this challenge head on. VEGANISSIMA isn’t just a collection of plant-based recipes, but a masterclass in modern patisserie logic.
“Vegan baking shouldn’t be about substitution or sacrifice—it’s about creating desserts so extraordinary that nobody asks if they contain dairy or gluten.”
I had the honour of attending Danielle’s book launch in London, where she wowed and amazed guests with the lightest, most rich, delicious and sensational sweet treats that I’m so incredibly excited to attempt myself.
Whether you are looking to host an elegant weekend gathering, or master plant-based technical baking at home, this beautiful vegan, gluten-free book breaks down the complex methods of baking into clear, approachable steps.
Danielle teaches you how to achieve the perfect artisanal scone rise and crumb structure using allergen-friendly flour blends and plant-based fats, showcasing everything from glossy fruit tarts and layered entremets to delicate macarons and choux-style delights.
For savoury lovers, Danielle has curated the most elegant finger sandwiches, savoury tarts and bites that balance the sweet tiers of a traditional afternoon tea stand so perfectly. I adore how you can learn masterclass techniques with clear instructions, allowing you to both refine and learn new skills in working with natural setting agents, meringues and chocolate tempering without the need for dairy.
A True Delight For All Abilities
For at home bakers, the step-by-step guidance is priceless for recreating tier-stand classics in your kitchen without those pesky trial-and-error gluten-free failures.
As a dietary-restricted host I wholeheartedly appreciate such reliable recipes that seamlessly cater to vegan, dairy-free, and gluten-free guests at the same table. And should you happen to already be a professional pastry chef, this modern reference guide introduces elevated plant-based options to restaurant and tea-room menus alike.
Danielle Maupertuis’ VEGANISSIMA: Vegan and Gluten-Free Afternoon Teas is available now online, on Amazon and through major book retailers.
