Lesson 1Dairy Swaps and Fermented Items: Yoghurt, Kefir, Plant Milks — Effects on Texture, Acidity, TasteStudy how dairy and plant fermented items affect texture, acidity, and taste. Compare yoghurt, kefir, sour milk, and plant milks, and learn how their fat, solids, and acidity work with rising agents and sweeteners.
Comparing dairy and plant-based milk compositionsUsing yogurt and kefir to tenderize crumbAdjusting leavening for acidic ingredientsSelecting plant milks for neutral flavorManaging curdling and grainy texturesFood safety for cultured dairy in battersLesson 2Whole Grain Flours and Other Flours: Oat, Whole Wheat, Buckwheat, Almond, Chickpea — Properties and Swap RatiosFind out how whole grain and other flours change taste, colour, nutrition, and texture. Learn properties and swap ratios for oat, whole wheat, buckwheat, almond, and chickpea flours in better cake mixes.
Protein, fiber, and starch in key flour typesSubstituting whole wheat for white flour safelyUsing oat flour for tenderness and moistureWorking with buckwheat flavor and colorAlmond flour for richness and lower carbsChickpea flour for protein and bindingLesson 3Nut Flours and Seeds: Structure, Water Uptake, Taste Effects, and Cost FactorsLook at how nut flours and seeds add structure, taste, and nutrition while impacting cost and keeping time. Learn to mix their fat and fibre with other items to skip oiliness, crumbliness, or spoilage in cakes.
Choosing nut flours for flavor and textureUsing ground seeds as partial flour replacersManaging oil release and perceived greasinessPreventing rancidity in nut-rich cakesCost-effective blending with grain floursAllergen labeling and cross-contact controlsLesson 4Sweeteners and Fillers: Cutting Sucrose Plans, Sugar Alcohols, Stevia, Monk Fruit, Erythritol, Allulose, Fibre SyrupsLearn to cut sucrose while keeping sweetness, bulk, browning, and moisture. Compare sugar alcohols, stevia, monk fruit, erythritol, allulose, and fibre syrups, including gut tolerance, labelling, and mixing plans.
Roles of sucrose in structure and flavorBlending high-intensity sweeteners for balanceUsing erythritol and allulose in cake formulasManaging cooling effect of sugar alcoholsSoluble fiber syrups for bulk and moistureGlycemic impact and digestive tolerance issuesLesson 5Adding Fruits and Veggies: Purees, Grated Veggies, Dried Fruits for Moisture, Sweetness, FibreLook into how fresh, cooked, and dried fruits and veggies add moisture, natural sweetness, colour, and fibre. Learn picking, prepping, and swapping ways that hold structure while cutting added sugar and fat in healthy cakes.
Choosing suitable fruits and vegetables for cakesPreparing purees for consistent texture and sweetnessUsing grated vegetables without soggy crumbsWorking with dried fruits for chew and sweetnessBalancing water content to avoid dense battersFood safety and storage for fruit-rich battersLesson 6Healthy Fats and Fat Swaps: Olive Oil, Avocado Oil, Nut Butters, Greek Yoghurt, Applesauce — Texture and Keeping EffectsCheck how different fats and fat swaps affect softness, mouthfeel, and lasting quality. Compare oils, nut butters, Greek yoghurt, and fruit purees, and learn to remake for less bad fat without dryness.
Comparing olive, avocado, and neutral oilsUsing nut butters for flavor and structureGreek yogurt as partial fat and protein sourceApplesauce and fruit purees as fat replacersEmulsification and crumb tenderness controlShelf-life impact of unsaturated fat choicesLesson 7Starches and Binders: Roles of Tapioca, Potato Starch, Xanthan, Psyllium in No-Gluten or Low-Gluten MixesExamine how starches and thickeners support structure, softness, and moisture in no-gluten or low-gluten cakes. Learn when to use tapioca, potato starch, xanthan gum, and psyllium to copy gluten and stop crumbling.
Comparing tapioca and potato starch functionsHydration behavior of different starch sourcesUsing xanthan gum for viscosity and suspensionPsyllium husk for elasticity and moisture bindingCombining gums and starches for synergyTroubleshooting gummy or crumbly texturesLesson 8Rising Agents, Eggs, and Protein Boost: Egg Swaps, Aquafaba, Whey or Plant Proteins for Structure and NutritionUnderstand how rising systems, eggs, and proteins make volume, softness, and structure. Compare whole eggs, whites, and swaps like aquafaba and protein boosts to make nutritious, steady, and allergen-safe cake mixes.
Chemical leaveners and gas production in battersEgg functions in aeration, emulsifying, and bindingUsing aquafaba as a foaming and binding agentDesigning egg-free formulas with starch and gumsAdding whey or plant protein without toughnessBalancing leavening with higher protein levels
