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Alessia_vegan_pastrychef

@alessia_vegan_pastrychef • 29,100 subscribers

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When you go to pastry school, they make you believe that eggs are essential 🥚 Then I started my journey into vegan pastry and realised that wasn’t true 🌱 Of course, there are desserts where eggs are easier to replace and others that are more difficult and require even years of testing and studying. But after doing this job for so many years, I honestly feel like any dessert can be made plant-based with an almost identical result. 🍰 Chiffon cake is one of those desserts I considered difficult because its structure and texture depend a lot on eggs. In fact, it took months of studying and testing, but that’s exactly the beauty of it: throughout the whole process, you discover and learn new things. And this is what I love teaching you: the entire journey I went through to reach the final result, why one thing works and another doesn’t, the mistakes, the recipe balancing and so on. Not simply giving you a recipe, but explaining the reason behind everything. This is exactly what you’ll learn in my online Vegan Chiffon Cake course! It’s still on sale for a few more days 🔥 Link in bio or 👉 veganpastryacademy.com

When you go to pastry school, they make you believe that eggs are essential 🥚 Then I started my journey into vegan pastry and realised that wasn’t true 🌱 Of course, there are desserts where eggs are easier to replace and others that are more difficult and require even years of testing and studying. But after doing this job for so many years, I honestly feel like any dessert can be made plant-based with an almost identical result. 🍰 Chiffon cake is one of those desserts I considered difficult because its structure and texture depend a lot on eggs. In fact, it took months of studying and testing, but that’s exactly the beauty of it: throughout the whole process, you discover and learn new things. And this is what I love teaching you: the entire journey I went through to reach the final result, why one thing works and another doesn’t, the mistakes, the recipe balancing and so on. Not simply giving you a recipe, but explaining the reason behind everything. This is exactly what you’ll learn in my online Vegan Chiffon Cake course! It’s still on sale for a few more days 🔥 Link in bio or 👉 veganpastryacademy.com

80,000 views

First attempt at an eggless chiffon cake 😄🌱#vegan #eggless #egglesssponge #egglesscake #vegan #vegancake

First attempt at an eggless chiffon cake 😄🌱#vegan #eggless #egglesssponge #egglesscake #vegan #vegancake

40,100 views

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🌱SAVE THE RECIPE ⬇️ Welcome to my new series: 1 RECIPE, MULTIPLE CAKES! 🍰 Every week, I’ll show you how to make different cakes starting from the same basic recipe! Today we’re starting with a simple, soft vanilla cake that we’ll use as the base for all the next recipes. INGREDIENTS 90 g vegetable oil 180 g soy milk 120 g soy yogurt 70 g caster sugar 50 g whole cane sugar 2 g salt 150 g cake flour 70 g potato starch 12 g baking powder Lemon zest or vanilla CAKE PAN: 18 cm diameter BAKE: 180°C / 356°F, conventional oven, for about 35 minutes

🌱SAVE THE RECIPE ⬇️ Welcome to my new series: 1 RECIPE, MULTIPLE CAKES! 🍰 Every week, I’ll show you how to make different cakes starting from the same basic recipe! Today we’re starting with a simple, soft vanilla cake that we’ll use as the base for all the next recipes. INGREDIENTS 90 g vegetable oil 180 g soy milk 120 g soy yogurt 70 g caster sugar 50 g whole cane sugar 2 g salt 150 g cake flour 70 g potato starch 12 g baking powder Lemon zest or vanilla CAKE PAN: 18 cm diameter BAKE: 180°C / 356°F, conventional oven, for about 35 minutes

Alessia_vegan_pastrychef

11,700 views • 8 days ago

Hibiscus mousse 🌺, raspberry insert, glossy fuchsia glaze, raspberry shortcrust, chantilly and a thin hibiscus gelatin veil 🌸 Vegan 🌱 and gluten-free. You can find the full recipe in my new eBook “Valentine’s Day “ 10 Vegan Pastry Recipes 👉 Link in bio Or enroll in VeganPastryClub.com and get instant access to 350+ video recipes to seriously learn vegan pastry with me 🌱

Hibiscus mousse 🌺, raspberry insert, glossy fuchsia glaze, raspberry shortcrust, chantilly and a thin hibiscus gelatin veil 🌸 Vegan 🌱 and gluten-free. You can find the full recipe in my new eBook “Valentine’s Day “ 10 Vegan Pastry Recipes 👉 Link in bio Or enroll in VeganPastryClub.com and get instant access to 350+ video recipes to seriously learn vegan pastry with me 🌱

Alessia_vegan_pastrychef

128,600 views • 9 months ago

25% off everything ✨ sale ends today (August 31) 👉 use code SUMMER at checkout 🥰 Courses - ebooks - single recipes - membership Veganpastryacademy.com

25% off everything ✨ sale ends today (August 31) 👉 use code SUMMER at checkout 🥰 Courses - ebooks - single recipes - membership Veganpastryacademy.com

Alessia_vegan_pastrychef

40,200 views • 2 months ago

🌱SAVE THE RECIPE ⬇️ 390 g plant-based milk (soy) 320 g seed oil 20 g apple cider vinegar 3 g salt 230 g sugar 1 vanilla bean 310 g cake flour 100 g potato starch 6 g baking powder 4 g baking soda Share it with someone who loves baking. If you try it, let me know in the comments 🥰 The full recipe with the complete procedure and video is available for free on my website 👉 veganpastryacademy.com

🌱SAVE THE RECIPE ⬇️ 390 g plant-based milk (soy) 320 g seed oil 20 g apple cider vinegar 3 g salt 230 g sugar 1 vanilla bean 310 g cake flour 100 g potato starch 6 g baking powder 4 g baking soda Share it with someone who loves baking. If you try it, let me know in the comments 🥰 The full recipe with the complete procedure and video is available for free on my website 👉 veganpastryacademy.com

Alessia_vegan_pastrychef

30,100 views • 2 months ago

Recipe ⤵️ 110 g water 2 g dried hibiscus flowers 6 g caster sugar 1.3 g agar agar Subscribe to the veganpastryclub.com to get access to the full dessert 💫

Recipe ⤵️ 110 g water 2 g dried hibiscus flowers 6 g caster sugar 1.3 g agar agar Subscribe to the veganpastryclub.com to get access to the full dessert 💫

Alessia_vegan_pastrychef

76,200 views • 9 months ago

Silky, rich and perfectly balanced vegan tiramisù 🤎✨ Made with homemade coffee soaked ladyfingers and a velvety mascarpone style cream that melts in your mouth ☕️🤍 Completely egg free, dairy free and fully plant based 🌱 ⬇️ Inside the online course: • a full 2 hour theory lesson on substitutions and recipe creation 📚 • step by step practical lessons to follow each process with confidence ✨ • 3 different types of vegan ladyfingers 🍪 • 3 different tiramisù creams 🤎 No expiry ⏳ Immediate access ⚡️ Direct support from me, your chef 💌 🔥 Limited time discount. Don’t miss it. This is your chance to finally master vegan tiramisù like a professional. 👉 Enrol now via link in bio or visit veganpastryacademy.com

Silky, rich and perfectly balanced vegan tiramisù 🤎✨ Made with homemade coffee soaked ladyfingers and a velvety mascarpone style cream that melts in your mouth ☕️🤍 Completely egg free, dairy free and fully plant based 🌱 ⬇️ Inside the online course: • a full 2 hour theory lesson on substitutions and recipe creation 📚 • step by step practical lessons to follow each process with confidence ✨ • 3 different types of vegan ladyfingers 🍪 • 3 different tiramisù creams 🤎 No expiry ⏳ Immediate access ⚡️ Direct support from me, your chef 💌 🔥 Limited time discount. Don’t miss it. This is your chance to finally master vegan tiramisù like a professional. 👉 Enrol now via link in bio or visit veganpastryacademy.com

Alessia_vegan_pastrychef

31,700 views • 7 months ago

This super easy vegan cheesecake cream comes together in just a few minutes and is perfect for filling pastries, cakes, or simply enjoying with fresh fruit. 250 g plant based cream cheese 440 g plant based whipping cream Zest of 1 lemon 50 g plant based milk I used it to fill my vegan bomboloni and the result was pure magic. If you want to learn how to make my fluffy vegan bomboloni at home ✨ You can find the Vegan Bomboloni eBook link in the Link in Bio.

This super easy vegan cheesecake cream comes together in just a few minutes and is perfect for filling pastries, cakes, or simply enjoying with fresh fruit. 250 g plant based cream cheese 440 g plant based whipping cream Zest of 1 lemon 50 g plant based milk I used it to fill my vegan bomboloni and the result was pure magic. If you want to learn how to make my fluffy vegan bomboloni at home ✨ You can find the Vegan Bomboloni eBook link in the Link in Bio.

Alessia_vegan_pastrychef

23,500 views • 8 months ago

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