Lesson 1Allergen considerations and labelling when replacing dairy and eggsLearn main allergen dangers when swapping dairy and eggs with plant items. Grasp major allergens, cross-contact risks, and local rules so you can label properly, keep guests safe, and create 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 for vegan pastry. Compare agar, carrageenan, pectin, methylcellulose, konjac, and xanthan, and learn how to soak, spread, and mix them for firm textures and neat cuts.
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, cornstarchDiscover key plant proteins and starches in vegan pastry. Learn their soaking, binding, foaming, and thickening ways, and how to blend them for structure, softness, and firmness 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 ingredientsCheck sourcing choices for special vegan ingredients. Compare prices, minimum buys, and shelf life, and pick up tips for storage, swaps, and supplier ties that fit small and big setups.
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 how common plant fats and milks act in pastry. Look at fat types, proteins, sugars, and mixers in coconut, soy, oat, almond, and rice, and learn to pick the best for each pastry type.
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)Break down the usual jobs of eggs and dairy in pastry, from mixing and setting to rising and richness. Link each job to plant-based ways so you can craft vegan recipes fresh, not just copy old ones.
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 full picture of plant-based baking. See how structure, fat, moisture, and air work together, and how mixing, rising, and baking heat affect crumb, spread, and firmness 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 rancidityGrasp how plant fats go bad over time and how to slow it down. Learn to handle light, heat, air, and metals, pick good packaging, and choose fats that keep vegan pastries safe, nice-smelling, and tasty.
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 textureCheck how different sweeteners and flavour carriers change sweetness, browning, moisture, and feel. Learn to mix sugar, syrups, and fruit blends to manage spread, chew, and shelf life in vegan bakes.
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 emulsifiers and stabilisers help with air, crumb, and mouthfeel. Compare lecithin types, clean-label mono- and diglyceride swaps, and inulin’s part in cutting fat, adding fibre, 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
