Lesson 1Dairy swaps and fermented items: yoghurt, kefir, plant milks — effects on crumb, sourness, and tasteStudy how dairy and plant fermented items affect crumb, sourness, and taste. Compare yoghurt, kefir, buttermilk, and plant milks, and see how their fat, solids, and sourness 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 — useful traits and swap amountsFind out how whole grain and other flours change taste, colour, nutrition, and crumb. 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, moisture take-up, taste effect, and cost thoughtsLook at how nut flours and seeds add build, taste, and nutrition while impacting cost and keeping time. Learn to mix their fat and fibre with other items to skip greasiness, crumbliness, 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 4Sweeteners and fillers: sucrose cut plans, sugar alcohols, stevia, monk fruit, erythritol, allulose, and 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, and dried fruits for moisture, sweetness, and fibreSee how fresh, cooked, and dried fruits and veggies add moisture, natural sweetness, colour, and fibre. Learn picking, prepping, and swap methods that hold 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 yoghurt, applesauce — texture and keeping effectsCheck how different fats and fat swaps affect softness, mouth feel, and keeping quality. Compare oils, nut spreads, Greek yoghurt, and fruit purees, and learn to remake for less saturated 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 mixesLook at how starches and thickeners support build, softness, and moisture in no-gluten or low-gluten cakes. Learn when to use tapioca, potato starch, xanthan gum, and psyllium husk 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 boosts: egg swaps, aquafaba, whey or plant protein mixes for build and nutritionUnderstand how rising systems, eggs, and proteins make volume, softness, and build. Compare whole eggs, whites, and swaps like aquafaba and protein mixes 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
