We had a wonderful afternoon with talented chef Karyn Aviani at our Veganuary baking class, where we made a chocolate cake in under ten minutes, muffins with a choice of fillings, and both sweet and savoury scones. We shared stories and vegan baking tips, and debated important topics such as the difference between muffins and cupcakes.
Karyn explained that baking is a kind of alchemy, so getting the measurements right is essential. She challenged the assumption that eggs are necessary for baked goods to rise, explaining that baking powder is actually one of the key ingredients. We also learnt how to make buttermilk by combining plant milk with lemon.
We were amazed to see just how quick and easy it was to whip up each of these recipes. Karyn, who used to run her own baking business, said that although she no longer works in the industry, she will still whip up a batch of muffins while drinking her morning coffee to bring into work for her colleagues. Ah — we wish we were Karyn’s colleagues!
To finish the afternoon, we got to sit down together and enjoy everything we’d baked with a well-earned cup of tea.