A vegan chiffon cake as soft as a cloud: light, one that doesn’t collapse and slices
perfectly, strong enough to hold creams and fillings — without eggs, yet exactly
like the classic version.
An unmissable course where I’ll show you how to make a chiffon cake worthy of the name, but
without eggs, and how to achieve a spectacular result never seen before.
Chiffon cake is one of the hardest cakes to make plant-based, because eggs are
an essential element of it. They serve many different purposes: they bring air and lightness to
the batter, give structure in the oven so that such a tall, large cake doesn’t collapse, and
they emulsify and add elasticity. All of this is what makes a chiffon soft, tall and spongy.
Replacing them is difficult. You cannot simply swap eggs for any liquid, for
banana, for liquid aquafaba or for flaxseed: the cake collapses completely.
But with the right study and the right techniques, a phenomenal result is possible — and in this
course you’ll learn how to get it.
In this course you won’t just find a recipe to copy, but a real
journey of discovery and understanding.
We’ll start with the history, the theory and the techniques behind chiffon cake,
the tricks to follow and the mistakes to avoid.
I’ll explain the theory behind replacing animal ingredients and how to replicate
the behaviour of egg whites and yolks in a chiffon cake.
I’ll take you through the complete balancing of the chiffon cake. We’ll see how
to balance it using professional substitutes, but also how to balance it using common everyday
ingredients. We’ll analyse both results, the differences, the pros and the cons.
I’ll guide you step by step through every preparation.
The course is made of a theory module and a practical module dedicated to the
two
versions of vegan chiffon cake, with video lessons, theory slides and a downloadable
recipe booklet, so you can study, practise and perfect your chiffon cake at your
own
pace.
This course is designed for anyone who truly wants to understand how to create a top-of-the-class
chiffon cake — vegan, with zero compromises.
You’ll also get an ebook with 10 vegan chiffon cake variations, including filled
ones with different creams: from the simple cocoa version to lemon meringue, tiramisù, tropical,
red berries and many more. Every recipe comes with its own dedicated video
tutorial, so you won’t miss a single step and can follow me through the whole
preparation.
Scroll down to see everything the course includes and all the
topics we’ll cover.
The best way to learn pastry is to combine solid theory with guided practice.
This is exactly how this course is structured.
We’ll dive into ingredients, their roles, methods and techniques.
This module includes a video lesson plus detailed theory slides.
We move on to hands-on learning with demonstrative video lessons —
it will feel like being in the kitchen with the Chef.
Equipment
You’ll only need a few things.
A stand mixer is a plus, but it is not strictly necessary: handheld electric beaters work
perfectly too.
A chiffon cake tin. The course uses a Ø 25 × H 11 cm tin.
The other tools are the ones anyone already has in their kitchen:
Silicone spatula
Mixing bowls
Whisk
Scales and precision scales
Oven
The ebooks also include several cream recipes, so to make them all you’ll also need:
Small pots
Piping bags
Thermometer
Immersion blender
Pastry brush
Blowtorch, if you want to flame the meringue
Ingredients
In the video above I explain which variations we’ll make, the differences between the two
versions and which ingredients you’ll need, depending on the result you want and on whether you
choose professional ingredients or simpler, easier-to-find ones.
On top of the two classic versions made during the course, you’ll receive an ebook dedicated to
10 vegan chiffon cake variations, from the simplest ones to filled and
decorated versions.
Every recipe is balanced both with powdered aquafaba and with liquid aquafaba,
and includes quantities, the full method, creams, fillings and decorations. Each variation comes
with its own dedicated video tutorial, so you can follow the whole preparation
step by step.
Classic
Cocoa
Matcha
Lemon meringue
Hazelnut
Tropical
Earl Grey
Tiramisù
Raspberry
Spiced pumpkin
ENTHUSIASTS
who want to learn how to make a fully plant-based chiffon cake, choosing whether to use simple,
easy-to-find ingredients or to go one step further and experiment with professional ingredients
for an even better result.
PROFESSIONALS
who want to expand their range with a vegan chiffon cake that is stable, versatile and suitable
for tall, filled cakes too.
Once you’ve finished the course, start baking, take a photo of your dessert and send it to
info@veganpastryacademy.com to receive your personalised certificate of
attendance.
Your enrolment never expires: the course is yours forever and you can watch the lessons as
many times as you wish.
Yes, you can download all the course materials, such as recipe booklets, theory slides,
ebooks, tables, etc.
The videos cannot be downloaded.
Choose the course, add it to your cart and complete the payment.
You’ll receive a temporary password by email, which you can use to log in or change via
the link in the same email.
Log in to your account.
Your profile page will open, where you’ll find all the courses you’ve purchased.
Click on the course and start following the lessons.
The platform is accessible from PC, laptop, tablet or smartphone. For the best experience we
recommend using a device with a larger screen.
No, the courses are pre-recorded: you decide when to follow them, with no fixed schedule.
Hospitality professionals
Restaurant, pastry or café owners who want to expand their menu with dairy-free,
egg-free,
100% vegan desserts to broaden their clientele and offer something for everyone.
Pastry chefs or students who wish to learn new techniques and ingredients.
Home bakers & people who made an ethical choice
Anyone who wants to learn how to bake at home without using animal ingredients and avoid
failures while impressing friends and family.
You don’t need any professional experience. You’ll be guided step by step through all
the
preparations, and everything will be explained in detail.
What matters most is your desire and motivation to learn, taking the time to follow the
lessons properly.
You’ll need:
A device with internet access (PC, tablet or smartphone)
Basic pastry tools, such as a stand mixer (or hand mixer),
hand blender, spatulas, piping bags, oven, fridge, freezer,
thermometer, trays, moulds, scales and precision scales, etc.
Each course is different and may require specific tools or moulds.
Ingredients vary from course to course, so there isn’t a single answer.
Inside each course you’ll find:
the full list of ingredients used
tips on where to buy them
Most ingredients are common in pastry. Sometimes you’ll need more professional products
(available online) to achieve the best result (texture, structure, final appearance).
These courses are designed to help you master vegan pastry at a high level and get
reliable
results: to do that, supermarket ingredients alone aren’t always enough; sometimes
you’ll
need professional substitutes for eggs, cream, gelatine, etc.
You can choose between 2 payment methods:
Stripe (debit, credit or prepaid card)
PayPal (with your account or a card, even without an account)
Our company is VAT exempt, so you won’t be charged any VAT on the course price.
Yes. After enrolling, send an email to
info@veganpastryacademy.com
including:
order number
the email used for registration
company name and type
VAT number or tax code
address, postal code, city
PEC or SDI code (for Italian e-invoicing)
