Vegan Baking Made Easy - Classic Vanilla, Banana, and Lemon Drizzle Cakes!

1. 1 Introduction: Hi, I'm Barbara Brennan. I'm a professional chef and Baker and iron badass cakes in London. Setting up bad us Cates was a dream come true for me because it means that I can offer my skills and my knowledge to people like you. I know that sometimes it's really difficult to find a really good classic big and cake recipe that is light, is moist and taste delicious. In this class, I'm going to take you through the steps to make a classic vanilla pound cake. And it's going to be legal. We're going to split that into two. And you're going to make a banana bread and also a classic lemon drizzle, which I'm really excited for you to taste, their light moist, delicious cakes and I'm sure you're going to enjoy making them. So I have a fantastic class project for you, Yoga, be able to personalize these cakes and make them your own. And I'm going to show you how to do that at the end. So wherever you keep your recipes, Whether it's your laptop, your iPad or your tablet, or a pen and paper. Get them and let's bake. 2. 2 Preparation: Now you may think these bananas look a little overripe, but these will make the perfect banana cake. Give it a squeeze or a role to get the juices going. And then we're going to zest it. To prepare your tens. I have a six inch load of 10, so it's six inches across, four inches wide, and three inches deep. This is quite a large ten. So if you have something slightly smaller, don't worry about it. I'm sure it will work. So I have a little dairy free spread and then I'm just completely wiping the inside, making sure I get down to the corners and all of the four sides of the tin wants your tin is perfectly lined with butter. We're going to add the parchment to the sides, make sure it fits. Doesn't have to be perfect. At the sides. Have one long piece which is going to go across the middle. And as you'll see, this is too much excess because what will happen if you leave it like that when you put your cake into the oven, the air in the oven will take it on top of your cake, and then it will just damage the look of your cake. So we're going to cut that down. Now, if you don't have grease proof paper or parchment paper, you can of course, add flour after you've put your butter in your TIN, does stick out and dust away the excess, and that will work perfectly for you. Great job, well done. I'll see you in the next class. 3. 3 Ingredients: In this class we're going to go through the ingredients. I'm going to let you know what you need and the quantities that you need them in. So we'll start with 225 grams of directory spread or directory butter, 400 grams of caster sugar, 500 grams of plain flour or all-purpose flour, and 480 mils of dairy free milk. This is soy milk. You can also use almond milk. If you use rice milk is very thin so it wouldn't give you the texture that you need. So I would suggest using soy milk or almond milk or oat milk as well, 90 grams of pureed banana. And don't worry about the fact that this has gone a little bit brown, it will still do the job perfectly. Half a teaspoon of sea salt, two teaspoons of vanilla extract. Or if you have a seed, you can scrape the seed and put seeds of one part in with your mix. Six teaspoons of baking powder, and the juice and zest of one whole lemon. This is an extra 40 grams of plane or all-purpose flour that we're going to add to our banana cake. Sometimes you might see a banana cake that looks when you slice it, it looks really heavy inside. And that's usually because there's been too much banana added. But to balance the banana, we're going to add some extra flour to keep that light texture. Great job, well done. I'll see you in the next class. 4. 4 Vegan Vanilla Cake: We're going to start off by adding our lemon juice to our dairy free milk, and that will give us our buttermilk. So we're going to give that ester and just leave it on the side for a couple of minutes. While we move on to the next stage. Let's start off by creaming our dairy free butter with our sugar. We're going to clean them until the butter's really soft and the sugars dissolved a little bit. I'm scraping down for the second time. And as you can see, the mixture is light, it's fluffy, it's paled into color, which will suggest that we're getting air into our mix, which will give us a lighter cake. I'm going to give it probably another minute mixing, and then I'm going to start to add all the other ingredients. So in goes the vanilla. Scrape it down again, and then we'll start to add other ingredients. So I'm going to take my salt and baking powder and mix them in with my flower. Now the flowers in the mixing bowl, we're going to add the buttermilk that we made earlier. And as you be able to see, it's curdle the little bit, which is why we wanted to leave it. It could go through that process. If you use a thin milk like rice milk, which doesn't have much body, that's not going to work because there's not enough acid. There won't be enough acid in there to be able to go through this process. In goes all the buttermilk. We're going to mix it through just until the flower is incorporated. If you over mix this batter, It will go hard on you. So stop mixin as soon as you possibly can. And there we go. That was probably 20 seconds. So here's my batter. I'm going to split it into these two bowls. So just to recap, this is our vanilla pound cake if we were going to leave it like this. So we're just going to pour it in the 10 and get it in the oven. We'd mix it a little bit more just to make sure the ingredients are really incorporated because don't forget with only mixed it for about 20 seconds. So that would be our vanilla feed and pancake. We could pull that in the tin right now, but we're not going to stop there. I'll see you in the next class. 5. 5 Vegan Banana and Lemon Drizzle Cakes: So just to recap, this is our vanilla pound cake. We could pull that in the tin right now, but we're not going to stop there. This is going to be a banana begun pancake. So what we're going to do is add the banana. This banana has been pureed in my food processor. And to help hold up the banana in the batter, we're going to add some extra flower. Now we're going to mix that until all the flowers incorporated. The batter is smooth and we're ready to put that straight into our tens. And as you can see, all I'm doing is folding over to keep it as light as possible. I'm going to make sure that everything is incorporated. And there we have it. Let's pull that into art and that is KC number 2. And a little tip, you can either bang your cake on the work surface or you can get a skewer, a fork, a very pointed knife, and run it all the way through your cake. I'm not touching the bottom just to make sure there are no air bubbles that will disturb the appearance of your cake. And there we have it. We're going to put this to one side. And then let's get on with our lemon drizzle. Now for the lemon drizzle cake, all we have to do is add our lemon juice and our lemon zest to the mix. Keep it a stone and we're done. And there we have it. Cate Number 3, Olin. And again, we're going to make sure we get no air bubbles. And just to be sure we break them up if they're in there. By the way, my kitchen smells delicious. So we're going to get these in the oven, 350 degrees Fahrenheit, 180 degrees Celsius if you have a fan of and that's 160 and gas smart four. Okay, so my time has gone off and I'm going to check to see if by cakes already, they look fantastic, but are they both cooked? I think that could do with a little longer. And this definitely needs a little longer. That was 35 minutes. So we're going to give them another five minutes in the up and, but they look fantastic. So our cakes are out of the oven. The lemon drizzle is looking fantastic, obviously without the drizzle and the banana smells incredible. I want to just check them, make sure that they are ready. And as you can see, the skewer is coming out dry. We're going to leave those to cool in the tens. Great job, well done. I'll see you in the next class. 6. 6 Decorating the Cakes: So the cakes or out of the oven, they're nice and cool. Now, if you dusted your cake tin with flour, you can simply just hold it underneath on the top, should I say, and turn it out. And then that should sit perfectly on your cooling tray. If you did it this way where you have your paper in the bottom, you may need to run a knife into the corners. If you have some space in between the 10 and the paper, if not just grew up, the excess paper that you have, pull up. And there you have it. Beautiful, smells incredible. Banana bread. Now what we're going to do now is dusted with icing sugar to finish. And then you have a lovely afternoon tea cake. How cold justice, MATLAB. Now we're going to make our drizzle for our lemon drizzle cake, I have some sifted icing sugar in here with lemon juice, just the two ingredients. And we're just going to keep mixing until we have a smooth paste that we can pull on top of our cake. We want it to be thick enough to hold onto the cake. Of course, run down the sides, but not to run it, that it runs off completely. So when you're mixing your sugar and your lemon juice, just mix it really well until you think about adding anymore, just make sure it's very, very well incorporated. If you have any lemon juice leftover, why not add it to your cake? So just using my skewer, I'm going to poke a few holes on top of the cake to help it sink in. And then I'm just going to pour the lemon juice that I have left pole over the k and you'll get a really zinging hit every time you have a bite of your cake. So now's the time to cut the cake. I'm going to cut the slides so you can see what it looks like inside. It's very, very moist, very light, and very beautiful. And as you see, our banana cake, very nicely distributed throughout the whole cake. And I'm sure you're going to love it. I'll see you in the next class. 7. 7 Class Project and Thank You: So for your class project, you're going to use the principles learned in each class to adapt the recipes to suit you. Maybe you'd like to make a chocolate chip, apple and cinnamon, or maybe blueberry and 11. I hope you enjoyed the lesson and you'll enjoy making these recipes. When you do, don't forget to put your pictures and questions if you have them in the discussion. And I'll hope to see you in the next class. See you in the next one.