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 you like during the festive season
  
• Your mince pies will last up to a week in an airtight tin
• Opportunity to ask Bee questions
• Recipe handout

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 are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.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.

INGREDIENTS LIST 


Homemade mince 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: 


• 72 g unbleached all purpose flour
• 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!

Ingredients: 

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 (if GF, use 1/4 ground almonds and 2 tsp 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

Ingredients:

• 135 ml soya milk
• 200g dark chocolate OR 200g white*, dairy-free chocolate (available from health food shops or online)

Method:


1. Melt the ingredients together over a low / medium heat, stirring gently until you have a smooth glossy mixture, do not allow to boil. 
2. 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 specifically 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

Ingredients


• 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

EQUIPMENT LIST


For the cake:


• Weighing scales
• Large bowl
• Wooden spoon / spatula
• Whisk
• Measuring jug
• Smaller bowl (to mix milk / yoghurt / vinegar)
• Tablespoon
• Teaspoon
• 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
• Palette knife

For the mince pies:

• Weighing scales
• Large bowl
• Medium sized pan
• wooden spoon
• chopping board
• Knife
• Tablespoons and teaspoons
• Grater / zester
• Cupcake tin (mini or small is fine)
• Pastry brush (for oiling tins)


For information: classes@madeinhackney.org / 020 8442 4266 


Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!