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How to Bake with Vega Protein Plant-based Powders

By Morgan Shupe on January 19, 2017, categorized in Berry, chocolate, Chocolate Mint, Coconut Almond, French Vanilla, In the Kitchen, Mocha, Natural, Plain Unsweetened, Salted Caramel, Tropical, Unsweetened Natural, Vanilla, Vanilla Chai, VEG00472, VEG00473, VEG00474, VEG00475, VEG00476, VEG00477, VEG00478, VEG00480, VEG00481, VEG00483, VEG00484, VEG00485, VEG00486, VEG00488, VEG00489, VEG00491, VEG00492, VEG00493, VEG00497, VEG00498, VEG00516, VEG00535, VEG00536, VEG00537, VEG00538, VEG00539, VEG00545, VEG00546, VEG00547, VEG00548, VEG00559, VEG00565, VEG00566, VEG00567, VEG00568, VEG00569, VEG00570, VEG00572, VEG00573, VEG00575, VEG00576, VEG00640, VEG00641, VEG00642, VEG00643, VEG00644, VEG00645, VEG00646, VEG00647, VEG00648, VEG00656, VEG00657, VEG00658, VEG00659, VEG00670, VEG00671, VEG00672, VEG00676, VEG00677, VEG00678, VEG00772, VEG00773, VEG00828, VEG00829, VEG00854, VEG00855N, VEG00856N, VEG00857N, VEG00858N, VEG00859N, VEG00864N, VEG00865N, VEG00866N, VEG00867N, VEG00874N, VEG00875N, VEG00876N, VEG00877N, VEG01110, VEG01112, VEG01113, VEG01114, VEG01115, VEG01116, VEG01117, VEG01118, VEG01119, VEG06650, VEG06651, VEG10476, VEG10480, VEG10516, VEG10520, VEG10521, VEG10522, VEG10523, VEG10524, VEG10525, VEG10526, VEG10527, VEG10528, VEG10529, VEG10530, VEG10531, VEG10532, VEG10533, VEG10534, VEG10535, VEG10536, VEG10537, VEG10538, VEG10539, VEG10556, VEG10557, VEG10558, VEG10559, VEG10565, VEG10566, VEG10567, VEG10568, VEG10640, VEG10641, VEG10642, VEG10643, VEG10644, VEG10645, VEG10670, VEG10671, VEG10672, VEG10676, VEG10854, VEG10855, VEG10856, VEG10857, VEG1086, VEG10864, VEG10866, VEG10867, VEG10874, VEG10875, VEG10876, VEG10877, VEG33520, VEG33521, VEG33522, VEG33523, VEG33524, VEG33525, VEG33526, VEG33527, VEG33528, VEG33529, VEG33530, VEG33531, VEG33532, VEG33533, VEG33534, Vega Essentials, Vega One All-in-One Shake, Vega One Organic All-in-One Shake, vega protein & greens, Vega Sport Premium Protein, Vega Sport Protein

How to Bake with Vega Protein Plant-based Powders

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

1. Chocolate Peanut Butter Donuts

chocolate donut

2. Protein Waffle Ice Cream Sandwiches

Ice Cream Sandwich

3. Vegan Banana Protein Pancakes

vegan protein pancakes

4. Cinnamon Roll Mug Cake

cinnamon roll mug cake

5. Chocolate Protein Cupcakes with Avocado Frosting

Chocolate Protein Cupcakes with Avocado Icing

Have you ever tried baking with Vega protein powders? What did you try?

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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