Vegan & Gluten-Free Cake Innovations
About This Course
Explore cutting-edge techniques for creating delicious cakes that are both vegan and gluten-free. This course covers alternative flours (almond, oat, chickpea), plant-based binders (flaxseed, chia), and egg substitutes (aquafaba, applesauce). You’ll learn how to balance moisture, structure, and flavor—incorporating ingredients like coconut oil, nondairy milks, and natural sweeteners. Through step-by-step recipes and demonstrations, discover how to achieve tender crumb, vibrant colors, and rich taste without traditional dairy, eggs, or wheat. Topics include adapting classic cake formulas, troubleshooting density issues, and adding creative flavor twists (e.g., matcha, cacao, fruit blends). By the end, you’ll be able to confidently bake tiered celebration cakes, cupcakes, and layer desserts that meet vegan and gluten-free requirements without compromising on texture or taste.
Learning Objectives
Flour Blends & Ratios: How to create balanced gluten-free flour mixes (almond, oat, rice, sorghum) and adjust for different cake styles (sponges, pound cakes, chiffon).
Binder Techniques: Use flaxseed meal, chia gel, and aquafaba as egg replacers to provide lift and cohesion; troubleshoot sticky or crumbly batters.
Moisture Control: Incorporate nondairy milks (almond, oat, coconut), fruit purées, and oil ratios to maintain tenderness without a gummy crumb.
Sweetener Alternatives: Work with maple syrup, coconut sugar, and date paste; understand how liquid versus granulated sweeteners affect texture and browning.
Flavor Innovations: Develop unique cake profiles—matcha-coconut layer, cacao-beet marble, citrus-herb infusion—using natural colorants and extracts.
Frosting & Filling Adaptations: Prepare stabilized coconut whipped cream, aquafaba meringue buttercream, and avocado-chocolate ganache; learn to pipe and decorate without dairy.
Baking Adjustments: Modify oven temperatures, bake times, and pan preparations for even rise and minimal collapse in vegan/gluten-free batters.
Troubleshooting: Identify and fix issues like dense crumb, dryness, or collapse; use gentle folding, resting times, and moisture tests to ensure success.
Material Includes
- Recipe Manual: Detailed vegan & gluten-free cake formulas (vanilla, chocolate, carrot, red velvet) with exact measurements, temperature charts, and mixing order.
- Ingredient Guide: Comparison chart of alternative flours (nutritional profiles, absorbency rates) and binders (conversion ratios).
- Step-by-Step Photo Series: High-resolution images of batter consistency tests (spoon and tilt), crumb structure comparisons, and frosting textures.
- Troubleshooting Flowchart: Quick reference for common failures—dense centers, cracking tops, wet crumbs—with corrective actions.
- Flavor Inspiration Sheet: Suggested pairings (e.g., lemon-raspberry, chai-spice, turmeric-ginger) with proportion guidelines.
Requirements
- Requirements:
- 200 g gluten-free flour blend (rice flour, tapioca starch, potato starch)
- 100 g almond flour
- 150 g coconut sugar or granulated cane sugar
- 15 g (≈3 tbsp) ground flaxseed (for flax “egg”)
- 45 ml water (per flax “egg,” 3 tbsp flax + 9 tbsp water = 3 “eggs”)
- 1 tsp baking powder (gluten-free)
- ½ tsp baking soda
- ½ tsp salt
- 250 ml nondairy milk (e.g., almond or oat milk)
- 80 ml vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- (Optional add-ins: 100 g dairy-free chocolate chips; 100 g fresh berries)
Target Audience
- Home bakers seeking allergy-friendly, plant-based cake recipes.
- Pastry professionals and pastry students who want to add vegan/gluten-free options to their repertoire.
- Bakery owners or café chefs aiming to serve customers with dietary restrictions.
- Health-conscious bakers interested in alternative ingredients without sacrificing taste.
- Anyone curious about replacing eggs and wheat in traditional cake formulas.
Curriculum
3 Lessons1h 29m
Flour Blends & Batter Basics
Vegan Binder & Moisture Techniques
Baking Adjustments & Frosting Innovations
Your Instructors
uniquedevservice993@gmail.com
See more
€13.55
Material Includes
- Recipe Manual: Detailed vegan & gluten-free cake formulas (vanilla, chocolate, carrot, red velvet) with exact measurements, temperature charts, and mixing order.
- Ingredient Guide: Comparison chart of alternative flours (nutritional profiles, absorbency rates) and binders (conversion ratios).
- Step-by-Step Photo Series: High-resolution images of batter consistency tests (spoon and tilt), crumb structure comparisons, and frosting textures.
- Troubleshooting Flowchart: Quick reference for common failures—dense centers, cracking tops, wet crumbs—with corrective actions.
- Flavor Inspiration Sheet: Suggested pairings (e.g., lemon-raspberry, chai-spice, turmeric-ginger) with proportion guidelines.
