Lesson 1Dairy Swaps and Fermented Items: Yogurt, Kefir, Plant Milks — Effects on Cake Texture, Sourness, TasteStudy how dairy and plant fermented items change cake texture, sourness, and taste. Compare yogurt, kefir, sour milk, and plant milks, and learn how their fat, solids, and sourness work with rising agents and sweet things.
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 — Useful Traits and Swap AmountsFind out how whole grain and other flours change taste, color, food value, and texture. Learn useful traits and swap amounts 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: Build, Water Take-Up, Taste Effect, and Cost ThoughtsLook at how nut flours and seeds add build, taste, and food value while touching cost and lasting time. Learn to mix their fat and fibre with other items to skip oiliness, breaking apart, or bad smells 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 4Sweet Things and Fillers: Cutting Sucrose Plans, Sugar Alcohols, Stevia, Monk Fruit, Erythritol, Allulose, Fibre SyrupsLearn how to cut sucrose while keeping sweetness, fill, browning, and wetness. Compare sugar alcohols, stevia, monk fruit, erythritol, allulose, and fibre syrups, including gut handling, labels, 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 Wetness, Sweetness, FibreLook into how fresh, cooked, and dried fruits and veggies add wetness, natural sweetness, color, and fibre. Learn picking, readying, and swap ways that keep build 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 Spreads, Greek Yogurt, Applesauce — Feel and Lasting EffectsCheck how different fats and fat swaps change softness, mouth feel, and keeping good. Compare oils, nut spreads, Greek yogurt, 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: Jobs of Tapioca, Potato Starch, Xanthan, Psyllium in No-Gluten or Less-Gluten MixesLook at how starches and thickeners help build, softness, and wetness in no-gluten or less-gluten cakes. Learn when to use tapioca, potato starch, xanthan gum, and psyllium skin to copy gluten and stop breaking.
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, Protein Boost: Egg Swaps, Aquafaba, Whey or Plant Protein Powders for Build and Food ValueUnderstand how rising systems, eggs, and proteins make size, softness, and build. Compare whole eggs, whites, and swaps like aquafaba and protein powders to make nutritious, steady, and allergy-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
