Festive vegan baking class online

Do you need some baking inspiration for the festive season?

Join Made in Hackney Community Kitchen on Sunday December 13, 2020 between 10am and 1pm for a sensational vegan baking class online (will take place via Zoom with class details sent the day before).

The cost of joining the baking class is £25 (£12 concession) and all funds raised go towards the Made in Hackney community meal service, providing free nutritious, tasty meals to households who need them during these challenging times.

So you’ve got the basic facts and now you want the finer details, right?

Join Bee Berrie (a twice published recipe book author, small business founder (@beesbakery) and expert plant-based baker) to learn how to create incredible plant-based Christmas bakes that look and taste stunning, to enjoy whenever you like during the festive season.

• Learn how to make a gorgeous spiced vanilla chai cake
• Techniques for making a dreamy vegan white (or dark) chocolate ganache to frost your cake
• Make mouth-watering traditional mince pies
• Learn how to make your own healthier homemade mince meat with apple and beetroot
• You can freeze and enjoy your chai cake whenever during the festive season
• Your mince pies will last up to a week in an airtight tin
• Opportunity to ask Bee questions
• Recipe handout
• For ingredients and equipment needed see below

About Bee Berrie

Bee is a twice-published author (Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating), an ex-microbiologist, and the brains behind the best biscuits in London. Bee has supplied bakes to Selfridges and Harrods, become an expert plant-based baker, and transitioned her business to plant-based. She’s also a mother to a bouncy 3-year-old called Joey.

Click here to book a space and check out the ingredients/equipment you will need below.

INGREDIENTS LIST

Homemade mince pies

For the homemade fruit mincemeat:

200 g apples, chopped into small chunks
1 small raw beetroot, finely grated
50g sultanas, currants or raisins
50g dried cranberries
50g dried blueberries
30g chopped almonds
the zest and juice of 1 small orange
2 tbsp coconut oil
2 tsp cinnamon
1 tbsp fresh ginger, finely chopped
1 tsp vanilla extract
3 tbsp seeds / nuts of your choice (e.g. chia seeds, pumpkin seeds, millet)
For the pastry:

72 g unbleached all purpose flour
1/2 tsp sea salt
160 g coconut oil (scoopable // not liquid)*
45-90 ml ice cold water
For the glaze:

50g vegan butter / other vegetable fat
1/2 tsp ground turmeric
½ tsp ground ginger
½ tsp cinnamon
Spiced vanilla chai cake with chocolate ganache

The recipe works well as a layer cake (makes 2 x 8 inch rounds, OR 4 x 6 inch rounds (per image), as cupcakes (makes around 14 – 16) or muffins (10 or so), whatever takes your fancy.

HALVE FOR A SMALLER BATCH!

Ingredients:

300 ml soya or oat milk
3 tsp vinegar
200 g plain (not flavoured) soya yoghurt
380 g caster sugar
250 ml plant, nut or vegetable oil
480 g self raising flour (if GF, use 1/4 ground almonds and 2 tsp xanthan gum)
2 tsp vanilla extract
The contents of 2 high quality tea bags, decaf if you prefer
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves / allspice
1/2 tsp ground nutmeg
3 tsp baking powder
Two ingredient chocolate ganache / icing (make ahead of class)

Makes enough to fill the middle and ice the top of 1 x 6 inch layer cake or 16+ cupcakes

Ingredients:

135 ml soya milk
200g dark chocolate OR 200g white, dairy free chocolate (available from health food shops or online)
Method:

Melt the ingredients together over a low / medium heat, stirring gently until you have a smooth glossy mixture, do not allow to boil.
Chill until needed, for a few hours or overnight for a firmer, spreadable texture.
EQUIPMENT LIST

For the cake:

Weighing scales
Large bowl
Wooden spoon / spatula
Whisk
Measuring jug
Smaller bowl (to mix milk / yoghurt / vinegar)
Tablespoon
Teaspoon
2 x 6 inch cake tins OR cupcake tray with cases
Parchment / oil / pastry brush (for oiling tins)
Small pan (for melting ganache)
Cooling rack (optional)
Cake board (6 in) or serving plate
Palette knife
For the mince pies:

Weighing scales
Large bowl
Medium sized pan
wooden spoon
chopping board
Knife
Tablespoons and teaspoons
Grater / zester
Cupcake tin (mini or small is fine)
Pastry brush (for oiling tins)