Baking with Vega® plant-based protein powders is a great way to experiment in the kitchen, especially if you’re looking for gluten-free alternatives to traditional wheat flour. I generally recommend replacing 1/8-1/4 of the flour the recipe you’re using calls for with Vega® Essentials, Vega Sport® Protein, Vega® Protein & Greens, or Vega One™. Vega Essentials and Vega One contain veggies and greens (YAY!) and this makes the powder slightly green, which means your baked goods might turn out a little green as well.
(If you’re trying to avoid green-hued baked goods, try chocolate flavored Vega Essentials or Vega One in chocolate-based recipes which will cover the green color.)
Just remember, every recipe is different and it sometimes takes a little experimenting to find the sweet spot!
Top 5 Baking Tips
1. One cup is equal to 16 tablespoons, so if your recipe calls for one cup of flour, you could use 4 tablespoons of Vega powder, and 11 tablespoons of flour or 2 tablespoons of Vega powder, and 13 tablespoons of flour.
2. Try not to substitute the fat in your recipe for things without fat (like applesauce). The fat helps to keep the baking recipe moist and when you use substitute powders in baking they tend to get dried out without fat.
3. Don’t over-mix your batter. Vega protein powder is a heavier ingredient than flour and will get goopy when mixed too much. So, fold your ingredients until just incorporated to your batter.
4. Add a little leavener to keep things light. If you have baked with Vega protein powders before and found the texture a little dense for your liking, add 1/8 teaspoon of baking powder and 1/8 teaspoon baking soda for each one combined cup of flour and Vega powder. This will help add a little lightness to your baked good.
5. Finally, don’t over-bake recipes with Vega powder in it!
Keeping these tips in mind, try out these recipes:
5 Recipes to Try
Have you ever tried baking with Vega protein powders? What did you try?