Vegan Pastry Classes Online — Gluten-Free & Sugar-Free
6 Vegan Desserts Free from Gluten, Refined Sugar, and Nuts (Cheesecake, Tart, Cakes)
This course is for those who want to create modern, stylish, and safe desserts — free from gluten, refined sugar, and, in some recipes, even nuts.
Yes, you heard that right — several recipes are completely nut-free, making this course especially valuable for cafés, restaurants, and pastry chefs working with diverse clients.
We didn’t just put together a collection of healthy desserts.
This course is a direct response to real customer needs — especially for parents of children with nut allergies.
Half of the recipes are developed without any nuts, taking into account the dietary restrictions many people face.
This thoughtful approach makes the course highly versatile and suitable for a wide audience.
Price
$600 or 3 monthly payments of $200
Video
42 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
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Before you start — check if everything is ready
List of ingredients
Frozen strawberry puree
Frozen raspberry puree
Frozen lemon puree (Boiron) or lemon juice
Apple puree (unsweetened; pasteurized or homemade)
Fresh spinach
Carrots
Oranges
Lemons
Kumquat (for decoration)
Strawberries (for decoration)
Raspberries (for decoration)
Unfiltered apple cider vinegar 5% (BIO)
Freeze-dried blackcurrant powder
Vanilla pods, vanilla powder
Turmeric, cinnamon, ginger (dry powdered spices)
Peanut butter
Coconut butter
Raw cashew nuts
Roasted peanuts
Walnuts
Raw hulled sunflower seeds
Raisins
Soft dates
Rice flour (gluten-free)
Chickpea flour (gluten-free)
Corn flour (gluten-free)
Gluten-free Multi Mix blend
Almond flour
Cocoa powder (gluten-free)
Raw cocoa powder
Vegan Vanilla Pudding Mix (gluten-free, sugar-free)
Dried coconut milk 60% (Organic)
Dried soy milk 1.5% (Organic)
Unsweetened almond milk
Coconut milk 17-19%
Coconut sour cream 15-18%
Baking soda
Salt (fine sea salt or table salt)
Salt Fleur de Sel (optional)
Coconut sugar
Finnish xylitol (birch sugar)
Chicory Inulin (cold application)
Oligofructose (F.O.S.)
Maltitol
Erythritol
Light agave syrup
Liquid stevia
Pectin NH (amidated) Sosa
Pectin Acid Free Sosa
Agar-agar (900 strength)
Xanthan gum
Liquid soy lecithin or powder Sosa
Sunflower lecithin powder
Psyllium husk powder (superfood)
Freeze-dried aquafaba powder
Ground golden flax defatted
Coconut oil (extra virgin)
Refined coconut oil
Refined sunflower oil
Refined grapeseed oil
Refined cocoa butter
Naturli Organic Vegan Butter Block
Sugar-free dark chocolate 62-75%
Filtered low-mineral water
Equipment list
Professional blender 1700W (G21)
Stand mixer with a paddle attachment (Kenwood)
Immersion blender 1000W (Bosch)
Hand mixer 750W
Blender-chopper 1000W
Portable induction cooktop
Oven (Bosch)
Coffee grinder (for powdering)
Saucepan
Deep frying pan (Deep skillet), Ø 24–28 cm
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)
Baking sheet (35×40 cm / 14×16 inches)
Whisk
Measuring spoons set
Fine-mesh sieve
Strainer (optional - Colander)
Grater
Citrus juicer
Straight rolling pin 50 cm / 20 inches
Cooling rack
Kitchen scales
Precision scales / jewelry scale
Infrared thermometer (Bosch)
Adjustable cake ring (Ø18–26 cm / 7–10 inches)
Solid stainless steel ring (Ø22 cm / 8.7 inches, height 5 cm / 2 inches)
Perforated tart ring (Ø25–26 cm / 9.8–10.2 inches, height 2 cm / 0.8 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
Wooden rulers (3–5 mm / 0.12–0.2 inches thick)
Flat wooden strips (2–3 mm / 0.08–0.12 inches thick)
Cake turntable (Ø30–35 cm / 12–14 inches)
Reusable piping bags 30–35 cm (Wilton)
Disposable piping bags, pack
Stainless steel piping tips #1A, 4B, 103 (Wilton)
Piping tip coupler 3 cm / 1.2 inches (Wilton)
Cake board Ø26 cm / 10.2 inches
Cake board (Ø28–30 cm / 11–12 inches)
Paper towel
Parchment paper
Plastic wrap
Aluminum foil
Nitrile gloves (optional)
Rubber bands (optional)
Tytusa Chalubinskiego 9, 02-004 Warsaw, Poland
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