Vegan Chef Chloe Coscarelli

Chef Chloe Coscarelli


Chef Chloe Coscarelli is an award winning, dynamic, rising culinary star making her mark in the culinary world with vegan cuisine.  In 2010, Chef Chloe took the prize in an episode of Cupcake Wars on the Food Network  (I personally rooted for her).  It takes true culinary knowledge and expertise to win an intense competition like Cupcake Wars without using typical key ingredients as butter, eggs, and cream!  Chef Chloe has the amazing talent and skill to successfully produce extraordinary flavors, textures, and presentation of a wide range of savory and sweet dishes, without utilizing any animal products.

A life-long vegetarian, Chef Chloe was inspired to cook by watching her mother make and bake fabulous dishes in the kitchen.  About eight years ago, she made the lifestyle choice to become vegan because of her love for animals.   Chef Chloe takes recipes and “veganizes” them.  She creates anything from goldfish crackers to thin mints, vegan mac and cheese, Hawaiian sloppy joes, and much more.

Chef Chloe is a graduate of The Natural Gourmet Institute and the University of California, Berkeley.  She also completed Cornell University’s Plant-based Nutrition program.  Her culinary career includes working at restaurants located in San Francisco, Berkeley, and New York.  Chef Chloe answers my question about pursuing her passion for cooking, facing obstacles, and also offers some advice for readers, “If anyone discourages you from following your goals, don’t listen to them and keep going.  I just keep moving forward.  I remind myself how lucky I am to do what I love… at the end of the day I’m following my dreams.”

It’s safe to lick the batter!

Chloe’s Kitchen, a cookbook containing 125 delicious and inventive vegan recipes.  It took her several years to complete, and to Chef Chloe, it is her largest accomplishment to date.  Her cookbook  contains an array of delectable desserts, salads, soups, sides, entrees, and feature recipes as Falafel Sliders and her award winning cupcake recipe.  While constructing each recipe in her cookbook, Chef Chloe recognized the importance of considering the diverse palete preferences from a wide range of people.

Chef Chloe worked diligently and tested her recipes on numerous meat eaters and vegetarians to obtain the best flavor profile for her recipes.  In some instances, Chef Chloe had to modify her recipes more than 40 to 50 times!   In the future, she envisions herself creating more cookbooks to expand her reach and make vegan cuisine accessible to as many people as possible, including those who have never tried it before.

Chef Chloe’s Vegan Chocolate Chip Banana Bread is great for parties and as a morning or afternoon nosh!

Chef Chloe shares a recipe on HauteNosh, one of her mother’s baked treats from her childhood that she veganized–Chocolate Chip Banana Bread.  It’s safe to lick the batter since it is egg-free, and amazingly moist when ready to serve!  It’s a great dessert to share at a party, bridal and baby showers, and it is perfect for a morning or afternoon nosh with a cup of tea or coffee.  It is also a portable loaf that makes a sweet gift idea for coworkers, clients, friends and loved ones for the special occasions and holidays!


For more more information on Chef Chloe and her recipes log on


Chocolate Chip Banana Bread
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 

Serves: 8-10

A delicious vegan sweet treat great for a morning or afternoon nosh or for any gathering or event!
  • 2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
  • 1 cup canned coconut milk, mixed well before measuring
  • ½ cup canola oil
  • 2 teaspoons white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1½ cups semisweet chocolate chips (dairy-free)
  • Powdered sugar for garnish

  1. Preheat the oven to 350 degrees F. Lightly grease a 5- x 10-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over mix.
  3. Spread the batter evenly into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the pan halfway through baking time. Let cool then sift with powdered sugar.

Store covered in the fridge.

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