I like big bundts and I cannot lie

Instructor: Chef NaimitaLanguage: English

About The Course

Ever made an eggless cake that just didn’t have that same mouthfeel and texture as an egg based one? Then you definitely need to give this recipe a try.

  The flavour of a quintessential Mawa cake left an indelible mark on me and it was the one thing I missed most when I gave up on eggs and dairy. That’s how I knew that I just had to find a way to replicate it. 

 In this WORKSHOp, you will gain

- The skills to craft an  eggless and dairy free pound cake

- An irresistible eggless lemon curd recipe

- The foundational recipes which you can build on (ex, make numerous tea cake flavours, and cud flavours to use in cakes, macarons, cupcakes etc)

- The perfect dessert to cater to your eggless and vegan audience

- The knowledge and science behind eggless baking

Course Curriculum


From The Chef

Entrepreneur, Content Creator

It’s a funny (and long) story but the short version goes like this: A self-taught chef started India’s first vegan patisserie from a garage in Mumbai after studying fashion, only to turn the successful 5-year-old business into an inclusive learning platform and community for bakers keen on uncovering the fruits of plant-based baking, in her quest to change the pastry-scape of our times.

Hi, I am Naimita Jagasia and as you can see, I wear many hats. Teaching is my favourite one though, because it allows me to share the nifty, insightful, and first-hand experiences that I have gathered as a chef and business owner over the years. I hope I can offer you the confidence and creative push to learn, unlearn, and explore the world of plant-based baking as we discover unique techniques and amazing pairings, while swapping out ingredients like a pro. All of it dusted with my personal brand of ‘too glam to give a damn’

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