Welcome back to the sweet life!

Now everyone with a real sweet tooth, including those who are lactose intolerant, dairy free, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it, too.

Meet Fran Costigan

Hi, I'm Fran Costigan, Director of Vegan Pastry at the Rouxbe Online Culinary School, cookbook author, consultant, and internationally recognized innovative
pioneering pastry chef who marries healthy eating with sumptuous flavors.
A native New Yorker, Fran moved to Philadelphia, PA a few years ago, and continues to explore Philly’s renowned and vibrant plant-forward restaurant scene. A sought after speaker, you can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts, spas and on cruise ships too.
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Books

Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it, too with Chef Fran’s bestselling cookbooks. The recipes in the cookbooks, More Great Good Dairy-Free Desserts Naturally and Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, range from retro desserts to elegant vegan versions of classics, produce excellent results every time.
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Endorsements

I am extremely proud to share the following endorsements with you.
''I had no idea just how good a vegan chocolate cake could be until the first time I tasted Fran's ''Chocolate Cake to Live For.'' I loved it so much I asked permission to put it in my new edition of The Cake Bible! Of course, I trust Fran--she is a true professional, with a deep understanding of the ingredients. She is our go to for all things vegan and I am proud to call her my colleague and friend.''
Rose Levy Beranbaum Legendary baking author of 13 award winning cookbooks including The Cake Bible, The Baking Bible, and Rose's Ice Cream Bliss.
Fran is a gifted pastry chef whose modern vegan desserts showcase her unique experience in both traditional and vegan pastry kitchens. She is an excellent teacher and plant-based leader.
Tal Ronen Chef-owner Crossroads Kitchen and best-selling author
We had the pleasure of hosting Fran at the Puratos US HQ Innovation Center for a vegan dessert training. Chef Fran presented detailed information on plant based/vegan baking, shared and presented several recipes and took the time to review and answer any questions we may have had.
Chef Peter Scarola Puratos US HQ Innovation Center Supervisor and Technical Advisor for Patisserie and Chocolate
I am an ardent proponent of clean, unadulterated flavors. Years ago, I eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are Fran’s recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts.”
Ron Ben-Israel Owner of Ron Ben-Israel Cakes and host of Sweet Genius
Fran has taught for Main Street Vegan Academy since our inception in 2012. She is one of our most popular instructors and imparts both her extensive skillset and her genuine enthusiasm for healthful, compassionate food preparation brilliantly to every class. She is as effective in a Zoom format as she is in person. This woman is a gem -- and that's even before you taste her chocolate.
Victoria Moran Director of Main Street Vegan Academy, best-selling author
Vegan culinary instructor, inspiration, and all-around vegan pastry goddess, Fran’s cracked the code for wow-worthy plant-based desserts.
Ellen Kanner Award-winning vegan author and advocate
I'm still drooling thinking about the chocolate plant-strong' wedding cake Fran made for our wedding.”
Rip Esselstyn Plantstrong, best-selling author; The Engine 2 Diet, health advocate
As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. Her recipes are based on skill and passion for good chocolate desserts, the best combination possible.”
Deborah Madison author of Vegetable Literacy and Vegetarian Cooking for Everyone
Working with Fran is pure delight. She is organized, creative, enthusiastic, and thorough. If you need someone to develop recipes or present them to the public, Her recipe writing skills draw people in and get them into the kitchen. Fran does everything extremely well -- with style and grace
Jill Nussinow MS. RD. Author of Vegan Under Pressure
I had no idea just how good a vegan chocolate cake could be until the first time I tasted Fran's ``Chocolate Cake to Live For.`` I loved it so much I asked permission to put it in my new edition of The Cake Bible! Of course, I trust Fran--she is a true professional, with a deep understanding of the ingredients. She is our go to for all things vegan and I am proud to call her my colleague and friend.
Rose Levy Beranbaum Legendary baking author of 13 award winning cookbooks including The Cake Bible, The Baking Bible, and Rose's Ice Cream Bliss
Chef Fran Costigan is a true pioneer, not just in the realm of vegan pastry but in the culinary world at large. Calling her my role model barely captures the profound impact she has had on me and many others. Fran is indeed the queen of vegan baking, and her legacy is one that will continue to inspire and shape the future of culinary arts for generations to come.
Chef Carolina Molea Culinary Visionary, chef-owner of the award winning L’Artisane Bakery

Events

View the most recent events for Chef Fran Costigan, these include food demonstrations, speaking engagements, class schedules, book releases and much more.

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