The Science of Easy Vegan Baking

10 Simple Recipes for Kitchen Chemists
Free tutorial
Rating: 4.2 out of 5 (141 ratings)
6,397 students
53min of on-demand video
English

Fundamental vegan baking skills for beginners (cakes, cookies, icing, etc.).
Food science: kitchen chemistry, acid/base reactions, pigments and aromatics. (Why our food looks, tastes, and smells the way it does.)
Easy, simple, low-fat and low-sugar recipes with fewer than 10 ingredients.

Requirements

  • Have access to a kitchen that includes an oven and stove.

Description

The Science of Easy Vegan Baking features 10 easy-to-follow, completely vegan recipes to help people who are new to dessert preparation get a grasp on the basics. This includes cakes, cupcakes, cookies, and even homemade icing. None of the recipes use dairy, eggs, or peanut butter, so those with allergies and other dietary restrictions can enjoy.

These are just some of the recipes that are available in Samita Sarkar's vegan dessert book, Taste Tests -- and a couple that aren't!

Because baking is just as much a science as an art, this course also includes short, digestible scientific tidbits explaining the chemistry of the recipes and the ingredients, and why they react the way that they do.

Enjoy!

Who this course is for:

  • beginner bakers
  • people who are interested in food science
  • people who are interested in nutrition
  • vegans and vegetarians
  • parents who want to make healthier desserts for and with their children

Instructor

Author and Teacher
Samita Sarkar
  • 4.2 Instructor Rating
  • 141 Reviews
  • 6,397 Students
  • 1 Course

I teach a free course for beginner bakers. The course features 10 easy-to-follow, completely vegan recipes to help people who are new to dessert preparation get a grasp on the basics. This includes cakes, cupcakes, cookies, and even homemade icing. None of the recipes use dairy, eggs, or peanut butter, so those with allergies and other dietary restrictions can enjoy.

These are just some of the recipes that are available in my vegan dessert book, Taste Tests -- and some that aren't!

Because baking is just as much a science as an art, the course also includes short, digestible scientific tidbits explaining the chemistry of the recipes and the ingredients, and why they react the way that they do.

Enjoy!

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