This is a very rich, indulgent  and delicious truffle cake. It serves 10 people but you can half the ingredient quantity, for a smaller size version . Please note, by leaving the cake overnight to set, you will not be able to taste the avocados present but , it does help the setting process and flavour develop. Print Vegan Chocolate Almond Cake Course Dessert Cuisine Vegan Keyword almond, cake, chocolate, vegan Prep Time 25 minutes Cook Time 15 minutes cooling time for base 30 minutes Total Time 13 hours 10 minutes Servings 10 Equipment food processor spatula blender Ingred ..read more

  Healthy plant based Cooking – good for you, good for the planet     If you get our Newsletter  (we have published one recently on vegan cooking) or follow us on social media, you probably are aware we are running workshops and have many advertised on our website. We have in place many COVID safety guidelines and are, at present, welcoming 6 bakers at any one time to each workshop, for all our safety this Summer! You have never heard of us? Welcome! You’ve been following us for a while but never booked? Now is the time! You’ve been learning and practicing with us? Great ..read more

Sourdough Bread is the healthiest option you can choose when making bread. It has a delicious tangy flavour and an open crumb and, is easier to digest than yeasted bread. Sourdough is a wild yeasted slow fermented bread. The microbes gobble up the starches and sugars and produce lactic acid and carbon dioxide, which leavens the dough. I find it a magical process, making bread from flour water and salt. The gut bacteria produced, is good for your immune system. It also assimilates the gluten, making your bread easier to digest. How to Make Sourdough Bread   There are three stages to making ..read more

Canterbury School is open! If you get our Newsletter or follow us on social media, you probably heard we were going to be back shortly. We have in place many COVID safety guidelines and will only be welcoming 4/6 bakers at a time to each workshop, but here we are! You have never heard of us? Welcome! You’ve been following us for a while but never booked? Now is the time! You’ve been learning and practicing with us? Welcome back! Here you can find all the new dates available and the workshops explained, so that you can choose the ones you feel are most appropriate for your individual skills ..read more

Here at Canterbury Baking School we have put additional measures in place to help us all stay COVID safe, including: Class sizes limited to a maximum of 4.  This is to allow for social distancing. Additional deep cleaning in between classes. Individual workstations with plastic dividers. Visors and individual bottles of hand sanitiser will be provided. When using the toilet, you will have your own individual hand towel to use.  Paper towels are also available if you prefer. You will have your own bottle of drinking water and glass on your workstation. Open windows to allow ventilati ..read more

Being vegan or vegetarian doesn’t mean you have to miss out on things like pizza. Here at Canterbury Baking School we can show you plenty of tasty vegan alternatives to fit your lifestyle! Like this cashew nut cream vegan pizza recipe – with home-made dough! In vegetarian and vegan cooking, taste and flavour are paramount, as well as health and nutrition. Giving up meat and/or animal products doesn’t have to mean bland, textureless food.  I’ve been a vegetarian for 30 years, even as a mother of five children! I’ve been coming up with healthy, nutritious vegetarian recipes for decades. I h ..read more

I’m sure I’m not alone in turning to baking in recent weeks – it’s a comforting and delicious hobby.  I have been sharing lots of videos and recipes lately for making sourdough to encourage you with your at-home bread baking efforts.  But today I have something a little sweeter.  This apple cake was a spontaneously made up recipe – I shared it on Instagram recently and you asked for the recipe, so here we are! In the current sitation with the UK on lockdown, I didn’t want to make a special trip to the shops so I just tried to use up what I already had.  I tend to keep ingre ..read more

I always like to make a sponge when I make sourdough.  Of course, you can just use your starter if you prefer.  But I find taking the extra time to make a sponge the evening before I want to bake gives a much better flavour and texture to the bread.  It makes such a difference for such little effort, why not give it a try and see how your bread turns out? A sponge, also known as a preferment or levain, is the second of three steps in the sourdough process: 1. Making and maintaining the starter.  This takes 5-7 days initially and with care, can last for a long time. 2. Creat ..read more

Today I want to share with you my sourdough bread refrigerator method.  Letting your sourdough prove in the fridge is a way of slowing down the rise, so that you can bake it when you are ready.  Sourdough bread can be time consuming to make, and it can be difficult to fit it all in in just one day. Leaving it to rise in the fridge overnight means you can just pop it into the oven the next morning.  This can be handy if you don’t want to spend all day in the kitchen, or simply need to go out during the day. It gives you more flexibility over timing.  If you’re an early bird ..read more

These flat round breads are quick and easy to make and so delicious!  We often make them for lunch on my baking workshops here at Canterbury Baking School, and we also add some sourdough sponge to the mix to get some of the benefits of sourdough in a quick bread.  You can try this if you already have some sourdough starter at home, but don’t worry if you haven’t, you can simply follow the recipe below and it will still taste amazing. Toppings You can use a variety of different toppings to dress these flat round breads, such as herbs, cheese, onions and garlic, to make all sorts of di ..read more