Desserts

Healthy Vegan Baking

All about the course

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Description

Is it possible to bake incredibly beautiful and delicious vegan desserts that are healthy, too?

 

Probably 99 % of the vegan recipes out there exclude animal products, but they contain massive amounts of refined sugars (sometimes even more than traditional recipes), tons of saturated fats, and empty calories. 

 

It seems we’ve been forced to choose between either eliminating animal ingredients or resorting to highly-processed ones. If we try healthier options, our sponge cake might turn out too dense instead of light and fluffy; if we bake a gluten-free cake, we may end up with a fragile and crumbly texture. Even worse: the results are bland or tasteless, with a not-very-appealing appearance.

But it doesn’t have to be this way! The key to delicious, healthy vegan baked goods is to start with wholesome, natural ingredients and combine them using the right pastry-making techniques.

 

Pastry chef Lore Salas (creator of @datesandavocados) has dedicated the last half-decade of her life to creating the most delectable plant-based desserts, by taking a completely different approach. And she now shares all her knowledge with you in this new, exclusive instructor-led course. 

In this course, you will learn the fundamentals that will start you on the path to making healthier and more nutritious baked desserts from scratch, without sacrificing flavor or texture. 

 

Some examples? The most impressive vegan tiramisu. Tender gluten-free donuts. Plus moist banana bread, crisp cookies, fluffy sponge cakes, and other flavorful, beautiful, healthy, and guilt-free vegan desserts that will satisfy your sweet tooth without undermining your health. 

 

Better yet, no one will ever suspect that your show-stopping creations contain absolutely no dairy and no eggs. Let’s start baking!

Duration
180 days
Certificate
Rewarded after course completion
Reviews
Instructor-led course at your own pace

You set the pace. You have 6 months of access to the content and platform. For the first 3 months, you also have constant instructor feedback through assignments and messages. If you complete and pass all the assignments during that time, you’ll earn our Certificate of Completion.

Lessons

WELCOME!

In this first module, we show you everything you need to navigate the platform confidently: a video tutorial, to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information, such as icon legends, a glossary, and the most common food allergies and sensitivities you should keep in mind in order to enjoy the recipes safely.

BEFORE YOU BEGIN

In this module, you will find tips for a successful experience in the kitchen, ways to reduce food waste, and the fundamental factors that play a key role in your desserts, such as flavor balance, pairings, and attractive platings and presentations.

CORE INGREDIENTS & TECHNIQUES

Here you will find information about the key ingredients for a healthier vegan pastry: including wholemeal flours, nuts and seeds, healthy oils and fats, natural sweeteners, egg replacements, leavening agents and other special ingredients.

We also go deep into the techniques required to make delicious baked goods without dairy and eggs, using only natural, plant-based ingredients.

BASIC PREPARATIONS

Apart from the basic preparations you’ll need before jumping into more complex recipes, in this module we teach you how to make a delicate vegan Ricotta and Dulce de Leche, which will be used in certain other recipes in the course.

COOKIES & SNACKS

Start preheating your oven! We’ll bake simple yet delicious treats such as nut-free Granola Bars, Lemon Biscuits filled with Dulce de Leche, old-fashioned Rhubarb & Raspberry Crumble Squares or the crispiest Tahini-and-Maple Cookies. All gluten-free, all perfect to enjoy with your cup of coffee or as a takeaway snack. 

TEA CAKES & QUICK BREADS

Throughout this module, you will learn how to use different types of gluten-free flours and egg replacements, such as flax seeds, fruit purées, roasted vegetables, or “magical” aquafaba, while you practice with such delicious recipes as a light Lemon-and-olive-oil Tea Cake, tender Pumpkin Muffins or a perfectly moist gluten-free Banana Bread, among others!

CAKES & OTHER BAKED DESSERTS

Time to dive into more elaborate and complex baked treats. Learn how to make a fluffy Polenta & Orange Cake, a rustic margarine-free Fruit Galette or a versatile Upside-down Cake. You will also learn how to make Lore’s famous Tiramisu 2.0, using whipped aquafaba to make a moist, gluten-free sponge cake and the fluffiest “mascarpone” cream.

FINAL PROJECT & GRADUATION

Now put your new skills to the test and create your own baked dessert masterpiece! If you have successfully completed all the assignments, you will be awarded the Aurea certificate.

Recipes

These are some examples of the recipes you will learn to make as you progress through the course. Along the way, you will be taught all of the basic principles of healthy vegan baking. When you complete the course successfully, you will have the tools to give free rein to your creativity and come up with your own delicious baked desserts.



ORANGE & POLENTA CAKE

There is something a bit magical about making a perfectly fluffy and airy gluten-free cake from scratch without using processed ingredients. Behind the magic, there is the proper technique to whip aquafaba to stiff peaks. 

Extra-virgin olive oil, freshly squeezed orange juice or grated ginger are just some of the nutritious ingredients that make this cake the best companion for your afternoon tea. The “icing” on the cake? A big portion of fresh almond ricotta!

TIRAMISU 2.0

This version gets so close to the flavor and texture of the famous original Italian dessert that no one will ever suspect that it contains no gluten, no dairy, and no eggs. Made with biscuits of tender gluten-free sponge cake soaked in espresso and sweet wine, and a velvety, light-as-air vegan mascarpone cream, the result is a delightful and refined dessert that is very hard to resist.

PUMPKIN DOUGHNUTS

Other than their round shape, these doughnuts have little to do with traditional examples. That’s because they are neither fried nor yeasted. These baked, gluten-free doughnuts are made from roasted fresh pumpkin which, in addition to providing a good dose of nutrients, contributes to a super-fluffy, tender texture.

Spiced with cinnamon, nutmeg, ginger, clove, and cardamom, these doughnuts are packed with flavor. And they are sure to elicit a “wow” from anyone who sees them!

Instructors

CO-FOUNDER & CEO

Lore Salas

With a background in civil engineering, Lore moved from Barcelona to the US and decided to pursue her true passion: food. She graduated as a Baking & Pastry Chef and later on joined Matthew Kenney Culinary where she became a Raw Chef. By that time, she started sharing her recipes and knowledge on Instagram @datesandavocados. That led to the publication of her first book “Dulce sin Culpa” (“Sinless Sweets”) with Penguin Random House Spain. Lore’s core mission is to spread awareness about how plant-based food can fix our food system, reduce the impact on the environment and lead us to a healthier and more balanced lifestyle.
INSTRUCTOR

Carolina Chinea

Born in Tenerife, Carolina has always been passionate about the arts and food. She has worked extensively in different areas of the arts and cultural events management, designing and running workshops on different subjects including photography, graphic design, art, marketing, and many more. Starting her career in Art History, this artistic flare carries through her life and work in food design and culinary projects. She specializes in plant-based food cuisine, consultancy, food experiences, product development, workshops, chef training, and creative concepts, all rooted in food expression with nature as a core.

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A one-time payment of

$ 450

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