In this class, I would like to introduce my baking to all those amongst you that have chosen a plant-based diet. Our diets rely heavily on animal-derived foods, and baking is no exception. Eggs, milk and dairy products play central roles in the vast majority of recipes, and while it is now becoming somewhat easier to find plant-based alternatives to milk and dairy products, it is much more challenging to replace eggs. This is due to the different functions that eggs have in baking: they provide moisture and structure and they also help to aerate cake mixtures and provide lift. We will talk about these challenges in the class, and you will learn how to address them to be able to create cakes that have all the attributes of traditional cakes - without the use of eggs and other animal-based ingredients.

We will bake:
- a lemon poppy seed or a lemon & blueberry loaf and
- a rhubarb and raspberry ‘yogurt’ cake

We will also make:
- yeast dough and delicious marzipan to create
super-scrumptious plum and almond scrolls

We will start the class around our kitchen table, and I will take you through the recipes step-by-step, before you roll up your sleeves and get weighing, mixing and baking! We will finish off with a bite to eat (a platter with dips, veggies and bread), and you will also take one of each cake home, so you can share them with family and friends.

Apart from being fun, the class is designed to provide you with the skills and confidence to replicate each recipe at home. I keep the classes small (with a maximum of 6 participants), so that there is plenty of opportunity for questions and conversations to maximise your learning and to benefit from my extensive nutrition knowledge, adding a further dimension to your experience.

The duration of the class is approx. 4 - 4.5 hours. The class is suitable for beginners as well as those seeking to expand their repertoire.