Lesson 1Allergen considerations and labelling when replacing dairy and eggsLearn key allergen risks when replacing dairy and eggs with plant ingredients. Understand major allergens, cross-contact, and regional rules so you can label accurately, protect guests, and design safer vegan menus.
Major allergens relevant to vegan bakingCross-contact risks in mixed production spacesReading supplier specs and allergen statementsRegulatory basics for allergen labelingDesigning inclusive, clearly labeled menusLesson 2Hydrocolloids and gelling agents: agar-agar, carrageenan, pectin, methylcellulose, konjac, xanthanStudy hydrocolloids and gelling agents used in vegan pastry. Compare agar, carrageenan, pectin, methylcellulose, konjac, and xanthan, and learn how to hydrate, disperse, and combine them for stable textures and clean slices.
Hydration and dispersion of hydrocolloidsAgar vs carrageenan for gels and custardsPectin types for jams, glazes, and fillingsMethylcellulose for hot gels and structureKonjac and xanthan for viscosity and freeze-thawLesson 3Plant proteins and starches: soy flour, pea protein, aquafaba, chickpea flour, tapioca, cornstarchExplore key plant proteins and starches used in vegan pastry. Learn their hydration, binding, foaming, and thickening behaviours, and how to combine them to build structure, tenderness, and stability in batters, doughs, and fillings.
Protein functionality of soy and pea in doughsUsing aquafaba for foams, meringues, and spongesChickpea flour for binding and savory bakesTapioca and cornstarch for thickening and chewBalancing protein and starch for structureLesson 4Sourcing, cost, and availability of specialty vegan ingredientsEvaluate sourcing options for specialty vegan ingredients. Compare cost, minimum orders, and shelf life, and learn strategies for storage, substitution, and supplier relationships suited to both small and larger operations.
Identifying critical specialty ingredientsComparing retail, wholesale, and online sourcesCosting formulas and tracking ingredient yieldStorage, rotation, and waste reductionBackup plans and substitution strategiesLesson 5Properties of common plant-based fats and milks: coconut, soy, oat, almond, riceCompare the behaviour of common plant fats and milks in pastry. Examine fat profiles, proteins, sugars, and emulsifiers in coconut, soy, oat, almond, and rice, and learn to choose the right option for each product style.
Fat composition of coconut vs liquid oilsProtein and emulsifying power of soy milkOat milk for body, viscosity, and foamingAlmond and rice milks in delicate pastriesSelecting milks for ganache, custard, and cakeLesson 6Functional roles of eggs and dairy in classic pastries (emulsification, coagulation, leavening, richness)Analyse the classic roles of eggs and dairy in pastry, from emulsification and coagulation to leavening and richness. Map each function to plant-based strategies so you can design vegan recipes instead of copying formulae.
Egg functions: structure, foam, and emulsificationDairy roles: fat, lactose, proteins, and flavorIdentifying which egg role a recipe depends onMapping each function to plant-based toolsCase studies: custards, cakes, and enriched doughsLesson 7Principles of plant-based baking: structure, fat, moisture, and aerationBuild a systems view of plant-based baking. Understand how structure, fat, moisture, and aeration interact, and how mixing, fermentation, and baking curves affect crumb, spread, and stability in vegan cakes and pastries.
Structure builders: gluten, proteins, and gumsManaging fat type, level, and plasticityMoisture balance, water activity, and stalingAeration from chemical leaveners and steamAdapting mixing methods for vegan battersLesson 8Shelf-stability and oxidation of plant fats; minimising off-flavours and rancidityUnderstand how plant fats deteriorate over time and how to slow rancidity. Learn to manage light, heat, oxygen, and metals, choose appropriate packaging, and select fats that keep vegan pastries safe, aromatic, and appealing.
Oxidation pathways in liquid and solid plant fatsFactors accelerating rancidity in baked goodsUsing antioxidants and chelators safelyPackaging, storage, and handling strategiesSensory detection and troubleshooting off-flavorsLesson 9Sweeteners and flavour carriers: sugar, maple, agave, fruit purées, and how they affect textureExamine how different sweeteners and flavour carriers affect sweetness, browning, moisture, and texture. Learn to balance sugar, syrups, and fruit purées to control spread, chew, and shelf life in vegan baked goods.
Sucrose roles: sweetness, bulk, and browningUsing maple, agave, and invert syrupsFruit purées for moisture and flavor impactBalancing sweetness with acids and saltAdjusting structure when sugars are reducedLesson 10Emulsifiers and stabilisers: lecithin (soy/sunflower), mono- and diglycerides alternatives, inulinLearn how plant-based emulsifiers and stabilisers support aeration, crumb, and mouthfeel. Compare lecithin sources, clean-label mono- and diglyceride alternatives, and inulin’s role in fat reduction, fibre enrichment, and texture.
How emulsifiers organize fat and water phasesSoy vs sunflower lecithin in bakery systemsPlant-based alternatives to mono-diglyceridesInulin for body, fat-mimicking, and fiberDosing, dispersion, and common formulation errors
