Lesson 1Milk Swaps and Fermented Things: Yogurt, Kefir, Plant Milks — Effect on Crumb, Acid, TasteStudy how milk and plant fermented things change crumb, acid, and taste. Compare yogurt, kefir, buttermilk, and plant milks, and learn how their fat, solids, and acid work with rising 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 — Jobs and Swap AmountsFind how whole grain and other flours change taste, color, food value, and crumb. Learn jobs 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, Taste Effect, and Cost ThoughtsCheck how nut flours and seeds give build, taste, and food value while changing cost and keep time. Learn to mix their fat and fiber with other things to skip oiliness, crumbliness, or bad smell 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: Sugar Cut Ways, Sugar Alcohols, Stevia, Monk Fruit, Erythritol, Allulose, Fiber SyrupsLearn how to cut sugar while keeping sweet, fill, brown, and wet. Compare sugar alcohols, stevia, monk fruit, erythritol, allulose, and fiber syrups, with belly hold, label, and mix ways.
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 Wet, Sweet, FiberLook how fresh, cooked, dried fruits and veggies give wet, natural sweet, color, fiber. Learn pick, prep, 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 6Good Fats and Fat Swaps: Olive Oil, Avocado Oil, Nut Butters, Greek Yogurt, Applesauce — Feel and Keep EffectsCheck how different fats and fat swaps change soft feel, mouth feel, and keep good. Compare oils, nut butters, Greek yogurt, fruit purees, and learn to remake for less bad fat without dry.
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 how starches and thick things help build, soft, wet in no-gluten or less-gluten cakes. Learn when to use tapioca, potato starch, xanthan gum, psyllium husk to copy gluten and stop crumble.
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, Eggs, Protein Add: Egg Swaps, Aquafaba, Whey or Plant Protein for Build and FoodUnderstand how rising ways, eggs, proteins make big, soft, build. Compare whole eggs, whites, swaps like aquafaba and protein adds to make good food, steady, 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
