Join Bee Berrie, a twice published recipe book author, small business founder (@beesbakery) and expert plant-based baker to learn how to create incredible plant-based Christmas bakes that look and taste stunning - to enjoy whenever you like during the festive season..
Learn how to make a gorgeous spiced vanilla chai cake
Techniques for making a dreamy vegan white (or dark) chocolate ganache to frost your cake
Make mouth-watering traditional mince pies
Learn how to make your own healthier homemade mince meat with apple and beetroot
You can freeze and enjoy your chai cake whenever during the festive season
Your mince pies will last up to a week in an airtight tin
Opportunity to ask Bee questions
For ingredients and equipment needed see below
About Bee Berrie
Bee is a twice-published author (Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating), an ex-microbiologist, and the brains behind the best biscuits in London. Bee has supplied bakes to Selfridges and Harrods, become an expert plant-based baker, and transitioned her business to plant-based too. She’s also a mother to a bouncy 3-year-old called Joey.
Fee: £25 (£12 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
If you would like to be added to our FREE online community class mailing list - just drop a line to firstname.lastname@example.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited.
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.
Homemade mince pies
Makes approx 12 pies
For the homemade fruit mincemeat:
200 g apples, chopped into small chunks
1 small raw beetroot, finely grated
50g sultanas, currants or raisins
50g dried cranberries
50g dried blueberries
30g chopped almonds
the zest and juice of 1 small orange
2 tbsp coconut oil
2 tsp cinnamon
1 tbsp fresh ginger, finely chopped
1 tsp vanilla extract
3 tbsp seeds / nuts of your choice (e.g. chia seeds, pumpkin seeds, millet)
For the pastry:
270g unbleached all purpose flour (you can also use up to 50% wholemeal flour if you wish)
1/2 tsp sea salt
160 g coconut oil (scoopable // not liquid)*
45-90 ml ice cold water
For the glaze:
50g vegan butter / other vegetable fat
1/2 tsp ground turmeric
½ tsp ground ginger
½ tsp cinnamon
Spiced vanilla chai cake with chocolate ganache
The recipe works well as a layer cake (makes 2 x 8 inch rounds, OR 4 x 6 inch rounds (per image), as cupcakes (makes around 14 - 16) or muffins (10 or so), whatever takes your fancy.
HALVE FOR A SMALLER BATCH!
300 ml soya or oat milk
3 tsp vinegar
200 g plain (not flavoured) soya yoghurt
380 g caster sugar
250 ml plant, nut or vegetable oil
480 g self raising flour (for gluten free, use 120g ground almonds, 360g gluten free flour and 2 teaspoons xanthan gum)
2 tsp vanilla extract
The contents of 2 high quality tea bags, decaf if you prefer
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves / allspice
1/2 tsp ground nutmeg
3 tsp baking powder
Two ingredient chocolate ganache / icing(make ahead of class)
Makes enough to fill the middle and ice the top of 1 x 6 inch layer cake or 16+ cupcakes
135 ml soya milk
200g dark chocolate OR 200g white*, dairy free chocolate (available from health food shops or online)
Melt the ingredients together over a low / medium heat, stirring gently until you have a smooth glossy mixture, do not allow to boil.
Chill until needed, for a few hours or overnight for a firmer, spreadable texture.
*white chocolate will produce an off white/pale yellow frosting. For a white cake see frosting recipe below:
Or, if you wish to make a WHITE cake:
Vegan buttercream recipe (make ahead of class)
makes enough to fill a 2 layer, 6 inch round cake, with a thin layer for the top
125 g white solid vegetable baking fat e.g. Crisco or Trex, at room temp
125 g solid dairy free baking block e.g., Naturli or Stork, at room temp
325 g icing sugar
1 tsp vanilla extract
For the cake:
Wooden spoon / spatula
Smaller bowl (to mix milk / yoghurt / vinegar)
2 x 6 inch cake tins OR cupcake tray with cases
Parchment / oil / pastry brush (for oiling tins)
Small pan (for melting ganache)
Cooling rack (optional)
Cake board (6 in) or serving plate
For the mince pies:
Medium sized pan
Tablespoons and teaspoons
Grater / zester
Cupcake tin (mini or small is fine)
Pastry brush (for oiling tins)
Pastry cutters ·(10cm approx. circle for the base, and 7cm approx. circle for the lid - or use a star/other shapes)
For information: email@example.com / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that
handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.