The Vegg Baking Mix :: Review

If you’ve watched my YouTube videos, you know I love The Vegg enough to devote an entire playlist to recipes utilizing this miracle vegan egg yolk.  So guess who got all geeked out when they announced the latest product, The Vegg Baking Mix? Yup, this gal. The original Vegg was designed to replicate the flavor, viscosity and sulfurous aroma of an egg yolk  but not for the science of baking.

The new Vegg Baking Mix is easy to use. Just mix 1 tsp. Vegg with 1/4 cup water. Unlike the original Vegg, you can hand-stir the baking mix, no blender needed. The baking mix contains leavening ingredients like sodium bicarbonate and monocalcium phosphate, so you may need to adjust the amount of baking soda and/or baking powder in recipes that call for it. For example, another cake recipe I made called for 1- 1/2 tsp baking soda and  1- 1/2 tsp baking powder but I scaled it back to just 1 tsp of baking powder since I was using the Vegg baking mix equivalent of (3) eggs. The texture of the cake came out light and airy.

Ingredients: Leavening (sodium acid pyrophosphate,sodium bicarbonate, corn starch, monocalcium phosphate), Fortified Nutritional Yeast (dry yeast,
niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, b12), Xanthan Gum, Sodium Alginate, Black Sea Salt, Guar Gum, Beta Carotene.

In terms of baking chemistry, the Vegg Baking Mix is very similar to Ener-G in that it lightens and softens the finished product. What Ener-G lacks is the rich, egg-yolky flavor that the Vegg delivers.

The only hiccup I had was trying to open the container. The plastic piece that said “push here” wouldn’t budge despite repeated jabs with a metal spoon. I ended up jamming a butter knife into the slot, wiggling it and then used tweezers to pull the plastic tab back out.

I tested out a vegan version of my mother’s sour cream coffee cake and it was almost exactly as I remembered it, incredibly moist with the crunch of sweet streusel running through the middle. Now I certainly don’t mean to be a tease but my first go at the recipe was a bit overly buttery and it needs a few tweaks before I can share it with you. Drizzling that icing over the top of the cake is serious food porn, be sure to subscribe to my YouTube channel so you don’t miss the video.

My next experiment with the baking mix will be something custard-y. I’m gaining five pounds just thinking of all the treats I want to make!

What egg-centric baked good would you veganize?

Find stores near you that carry The Vegg with the store locator

Purchase online at TheVegg

Disclaimer: This post is not sponsored. I reached out to Rocky and he was kind enough to send me a sample of the product to review.

© 2014, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post

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Comments:

  1. So happy to get your take on it! I was wondering how the baking mix would really differ from the original… I guess I need to bite the bullet and try it for myself after all. All I can think of is a rich, eggy loaf of challah bread now!

  2. Just got the baking mix in the mail on Monday and love it! Made the moistest pumpkin squares and this morning made waffles with it! It is an excellent egg substitute for baking!

  3. Great review! That cake looks yum! I want to veganize everything from sweet egg tarts to a lot of Danish pastries!

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