Online Vegan Pastry Courses — Learn Modern Plant-Based Baking
6 Vegan Cakes – Gluten-Free and Free from Refined Sugar
This course will empower you to create not just desserts, but a strong, in-demand product of the new generation.
This course is not about compromises.
You won’t be “replacing” familiar ingredients — you’ll start working differently right away: in a cleaner, more mindful, and more innovative way.
Six signature cakes, each focused on flavor, texture, and professional results.
Gluten-free, free from refined sugar, but rich in creamy textures, balanced fillings, and minimalist aesthetics.
Every recipe is designed to work in real life:
for custom orders, cafés, or signature product lines.
What you will get:
– Step-by-step videos with a clear focus on the process,
– Clear and structured recipe cards,
– An understanding of how each texture is constructed,
– And the confidence to create a premium product — plant-based and made with self-respect.
Price
$800 or 4 monthly payments of $200
Video
48 clear video lessons
Support
Support and Community during the course
Recipe sheet
Clear and Structured Recipe Sheet
Access
12 months of access
Certificate
Certificate Confirming Achievement
What’s inside the course?
Who is this course for?
If mindfulness is as important to you as taste — you’re in the right place!
Built on Experience
Top courses for baking vegan cakes
Unique specialization
Vegan desserts are a fast-growing trend. Learn to create cakes without eggs or dairy — while keeping the same taste and elegance.
Grow your income and client base
New in-demand skills = more opportunities, more clients, and the ability to raise your prices.
Learn from anywhere in the world
Online format lets you study at your own pace, anytime, without interrupting your work.
Write your awesome label here.
Write your awesome label here.
Write your awesome label here.
Learning with Guaranteed Results
With this course, you have nothing to lose. We set the price as accessible as possible so you can try it without hesitation. On top of that, you have 7 days to request a refund if the course doesn’t meet your expectations. But if you decide to stay, you’ll gain knowledge and skills that can transform your life, your work, and your results in pastry.
We’ve been through this journey ourselves — studying theory, experimenting, making mistakes. That’s why now you have the chance to save a huge amount of time and money, because we share only the most valuable and proven insights.
Before you leave, let me say just a few final words
- I can teach you how to create next-level vegan desserts
You will receive step-by-step recipes and techniques for making cakes without eggs, dairy, gluten, or refined sugar. These cakes are characterized by balanced sweetness, never overly sugary, remain satisfying, and are truly unique. These skills will stay with you forever.
- Mastering in-demand desserts is an investment in your future
- Mastering in-demand desserts is an investment in your future
You’ll be able to reach a wider audience, attract new clients, and grow your income. It’s a skill that makes you more competitive in the market and opens new opportunities.
Have questions about our courses?
Message us on WhatsApp or Telegram — We’re happy to help and answer any questions you may have.
• Learn how the courses work
• Get answers to any organizational questions
• Find the right course for your goals
Before you start — check if everything is ready
List of ingredients
Frozen strawberry puree
Frozen raspberry puree
Frozen pineapple puree
Frozen blueberry puree
Frozen mango puree
Frozen passion fruit puree
Fresh spinach
Fresh blueberries
Frozen pitted cherries
Vanilla pods, vanilla powder
Unfiltered apple cider vinegar 5% (BIO)
Natural superfood powdered colorants (beetroot powder)
Peanut butter
Coconut butter
Hazelnut paste
Raw cashew nuts
Raw Hhazelnuts
Roasted peanuts
Gluten-free rice flour
Gluten-free chickpea flour
Gluten-free cocoa powder
Vegan Creamy Pudding Mix (gluten-free, sugar-free)
Dried coconut milk 60% (Organic)
Dried soy milk 1.5% (Organic)
Coconut milk 17-19%
Coconut sour cream 15%
Unsweetened soy milk (BIO)
Baking soda
Salt (fine sea salt or table salt)
Salt Fleur de Sel (optional)
Unrefined cane sugar (e.g., Turbinado, Organic)
Panela (unrefined cane sugar)
Coconut sugar
Finnish xylitol (birch sugar)
Chicory Inulin (cold application)
Oligofructose (F.O.S.)
Maltitol
Light agave syrup
Pectin NH (amidated) Sosa
Pectin Acid Free Sosa
Agar-agar (900 strength)
Liquid soy lecithin Sosa
Freeze-dried aquafaba powder
Ground golden flax defatted
Coconut oil (extra virgin)
Refined coconut oil
Refined sunflower oil
Refined cocoa butter
Naturli Organic Vegan Butter Block
Filtered low-mineral water
Equipment list
Professional blender 1700W (G21)
Immersion blender 1000W (Bosch)
Hand mixer 750W
Blender-chopper 1000W
Portable induction cooktop
Oven (Bosch)
Coffee grinder (for powdering)
Saucepan
Small mixing bowl (Ø12 cm / 4.7 inches)
Medium-large mixing bowls (Ø20-28 cm / 8-11 inches)
Silicone spatulas
Offset spatula 32 cm / 12.5 inches
Cake scraper 12-15 cm / 4.7-6 inches (DR Ranty)
Cake lifter 25x25 cm (DR Ranty)
Stainless steel baking sheet (35×40 cm / 14×16 inches)
Whisk
Measuring spoons set
Fine-mesh sieve
Strainer (optional – Colander)
Cooling rack
Kitchen scales
Precision scales / jewelry scale
Infrared thermometer (Bosch)
Adjustable cake ring (Ø16-24 cm / 6.3-9.5 inches)
Measuring cups 1-1.5L
Glasses
Food containers 0.25-0.5-1-2L
Glass jars 0.3-0.5 L
Cake leveler
Knife
Scissors
Cake turntable (Ø30-35 cm / 12-14 inches)
Reusable piping bags 30-35 cm (Wilton)
Disposable piping bags, pack
Stainless steel piping tips #12, 21, 103 (Wilton)
Piping tip coupler 3 cm / 1.2 inches (Wilton)
Cake board Ø26 cm / 10.2 inches
Paper towel
Parchment paper
Plastic wrap
Aluminum foil
Nitrile gloves (optional)
Rubber bands (optional)
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