Stop guessing if you have enough aquafaba for Thursday's orders
Track every vegan ingredient — from aquafaba to nutritional yeast — so you never underprice an order or overbuy specialty items again.
Know the exact cost of a vegan 3-tier wedding cake — down to the gram of aquafaba meringue — in under 60 seconds. Price a rush order while your hands are covered in buttercream.
You're mid-batch on Tuesday when a customer orders 300 vegan donuts for Saturday. You know you have aquafaba in stock, but how much? You open three different spreadsheets and still don't have a clear answer. Vegan baking means managing ingredients that aren't staples — specialty flours, egg replacers, dairy-free chocolate — and tracking them across multiple recipes that all call for different amounts. Inventory management for vegan bakeries isn't just about knowing what you have. It's about knowing what each ingredient costs you, how much of it goes into every product, and when to reorder before you're standing in front of a customer with nothing to offer. BakeOnyx was built for bakers like you — people who price orders while your hands are in dough, manage recipes that scale across multiple products, and need to know your exact ingredient costs so you can charge what your vegan products are actually worth.
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Sound Familiar?
“You're undercharging for vegan products because you don't know your true ingredient costs”
A vegan chocolate cake needs aquafaba, dairy-free butter, specialty flour, and xanthan gum. You know it costs more than a regular cake, but by how much? You guess. You price it at $35, but your ingredient cost alone is $18. You're making $17 per cake when you should be making $30. You've been doing this for six months and just realized it. That's $780 you've left on the table.
“You run out of aquafaba or specialty flours mid-week because you can't predict demand”
Wednesday morning, three wedding cake orders come in for the weekend. You check your spreadsheet and see 'aquafaba: yes.' But is it 500ml or 2 liters? You don't know until you walk to the fridge. One order needs 800ml. You're 300ml short. You call a supplier, pay rush delivery, and your margin on that cake drops from 40% to 22%. This happens twice a month.
“You're buying too much of expensive vegan ingredients because you can't track what you actually use”
You buy a 2kg bag of nutritional yeast because you think you need it. Three months later, you've used 400g and the rest has oxidized. You throw it away. You do this with specialty chocolate, vegan cream cheese, and aquafaba powder. Every month, you're wasting $80-$150 on ingredients that spoil before you use them.
“You can't scale a recipe without doing math on your phone or a napkin”
A customer asks for 500 vegan macarons instead of 200. Your recipe is written for 200. You need to scale every ingredient — the aquafaba, the almond flour, the dairy-free white chocolate. You pull out your phone, start dividing, and realize you're not sure if you scaled the xanthan gum correctly. You bake the batch. They crack. You throw them away and start over.
“Your staff doesn't know what to prep because you haven't told them what orders are coming”
Your baker arrives at 5 AM. They ask what's on the docket. You're still checking emails and your order notebook. 'Oh, we have two vegan cakes and... maybe some vegan brownies?' Your baker stands around for 15 minutes waiting for clarity. They could have prepped the aquafaba meringue 30 minutes earlier. Now you're behind.
Know your vegan ingredient costs and stock levels in real time
Monday morning, you log in and see exactly what you have in stock — aquafaba (1.2 liters), nutritional yeast (650g), dairy-free butter (2.4kg). You see which orders are coming this week and what ingredients they need. When an order comes in, you price it in 45 seconds because BakeOnyx already knows your exact cost per gram of aquafaba. Your staff arrives at 5 AM and sees a prep list on their phone — no guessing, no waiting for you to tell them what to do. By Thursday, you've caught a low stock alert for xanthan gum and reordered before you ran out. You didn't waste money on ingredients that spoil, and you didn't underprice a single order.
- ✓Recipe costing for vegan baking — enter your aquafaba meringue recipe once, BakeOnyx calculates the cost per gram and updates automatically when ingredient prices change
- ✓Batch-portion costing — a 450g vegan cupcake costs $2.84 in ingredients; a 950g vegan cake costs $5.92; you see both instantly
- ✓Inventory alerts — 'You have 600ml aquafaba. Thursday's orders need 800ml. Reorder now' — sent to your phone Wednesday morning
- ✓Recipe scaling — scale a 200-macaron recipe to 500 macarons, all ingredient amounts adjust, cost recalculates, PDF job sheet prints with the scaled quantities
- ✓Staff prep lists — your baker sees today's orders and what to prep on their phone at 5 AM, no phone call needed
How It Works
Enter your vegan recipes once with exact ingredient amounts and costs
You type in your aquafaba meringue recipe: 240ml aquafaba ($0.45/100ml), 200g caster sugar ($0.02/g), 5g cream of tartar ($0.08/g). BakeOnyx calculates the total cost ($2.16 per batch) and cost per gram ($0.0108/g). When you buy aquafaba at a different price next month, you update it once. Every recipe linked to aquafaba recalculates automatically.
Log your current inventory — how much aquafaba, nutritional yeast, and specialty flour you have right now
You walk around your bakery with your phone. Fridge: 1.2 liters aquafaba, 2.4kg dairy-free butter, 800ml coconut milk. Dry storage: 3kg almond flour, 650g nutritional yeast, 500g xanthan gum. You enter these amounts into BakeOnyx. It's a 5-minute job, one time.
When an order comes in, enter it into the order pipeline — BakeOnyx calculates the exact ingredient cost and profit margin
A customer calls: 'I want a vegan 3-tier wedding cake with dairy-free buttercream and fondant.' You open BakeOnyx on your iPad. You select 'Wedding Cake (Vegan)' from your recipes. You enter the tier sizes. BakeOnyx tells you: ingredient cost $28.50, your usual markup means you should charge $85. You quote $85. The customer says yes. The order moves to 'Confirmed.' Your staff sees it on their prep list.
BakeOnyx tracks your inventory as orders are produced — and alerts you when stock runs low
Wednesday, you confirm three vegan cake orders. Each needs 200ml aquafaba. BakeOnyx reserves 600ml from your stock of 1.2 liters. You now have 600ml remaining. Thursday morning, you get an alert: 'Low stock: Aquafaba. You have 600ml. Next week's orders need 800ml. Reorder now.' You place an order with your supplier. You never run out.
At the end of the week, see which vegan products actually made you money
Friday evening, you run a profit report. You see: Vegan Cupcakes (12-pack) — 24 sold, $4.12 profit per box. Vegan Wedding Cakes — 2 sold, $56.50 profit each. Vegan Brownies — 18 sold, $1.08 profit each. You realize vegan brownies aren't worth your time. You stop offering them. You push wedding cakes harder because they're your highest margin product.
Start tracking vegan ingredient costs in 5 minutes
Enter your recipes once. Know your exact costs. Never underprice a vegan order again. Free trial, no credit card required.
Before & After BakeOnyx
Pricing a vegan wedding cake order on the phone
Before
A customer calls Friday afternoon asking for a vegan 3-tier wedding cake with dairy-free buttercream and fondant for Saturday delivery. You have no idea what to charge. You open your spreadsheet and look for 'wedding cake.' You find three versions — none exactly match what she's asking for. You estimate ingredient costs in your head: aquafaba ($3), dairy-free butter ($8), specialty flour ($4), fondant ($5). You think it's $20 in ingredients, so you quote $60. She says yes. You hang up and realize you forgot to account for the vegan cream cheese in the buttercream. Your actual cost is $28. You're making $32 instead of $40. You've made this mistake five times this month.
After
A customer calls Friday afternoon asking for a vegan 3-tier wedding cake with dairy-free buttercream and fondant for Saturday delivery. You open BakeOnyx on your iPad. You tap 'Wedding Cake (Vegan)' from your saved recipes. You enter the tier sizes. BakeOnyx shows: ingredient cost $28.50, suggested price $85 (your standard 3x markup). You quote $85. She says yes. You confirm the order in BakeOnyx. Your staff gets a notification that a wedding cake is due tomorrow and what to prep. You know you're making $56.50 profit. You've priced this correctly.
Scaling a vegan macaron recipe for a large order
Before
A customer orders 500 vegan macarons for an event. Your recipe makes 200. You need to scale it 2.5x. Your recipe calls for 240ml aquafaba, 200g almond flour, 150g icing sugar, 5g xanthan gum. You pull out your phone calculator. 240 × 2.5 = 600ml aquafaba. 200 × 2.5 = 500g almond flour. 150 × 2.5 = 375g icing sugar. 5 × 2.5 = 12.5g xanthan gum. You write these down on a sticky note. You bake the batch. Halfway through, you realize you're not sure if you scaled the xanthan gum correctly — it's a binding agent, maybe you need more? You add another 5g to be safe. The macarons come out grainy. You throw away 300 of them and start over. You've wasted 2 hours and $40 in ingredients.
After
A customer orders 500 vegan macarons for an event. Your recipe makes 200. You open BakeOnyx and select 'Vegan Macarons.' You enter '500' in the quantity field. BakeOnyx scales every ingredient: 600ml aquafaba, 500g almond flour, 375g icing sugar, 12.5g xanthan gum. It generates a PDF job sheet with the scaled amounts and the total ingredient cost ($18.50). You print it and hand it to your baker. You know the scaling is correct because BakeOnyx did the math. You bake the batch once. All 500 macarons come out perfect.
Managing vegan ingredient inventory across the week
Before
You have three vegan orders coming this week: two wedding cakes (need 400ml aquafaba total), one batch of 300 vegan cupcakes (need 150ml aquafaba). You think you have enough aquafaba in the fridge — you bought a 2-liter bottle last week. You don't check until Wednesday morning when you're prepping the first cake. You measure: you have 900ml left. You need 550ml for this week's orders. You're fine, but barely. You make a mental note to reorder. You forget. Friday, you're in the middle of the second wedding cake when you realize you're 200ml short for the cupcake batch. You call a supplier and pay $35 for rush delivery. Your margin on the cupcakes drops from 35% to 18%.
After
You log into BakeOnyx Monday morning. It shows your current aquafaba stock: 1.2 liters. You have three vegan orders coming this week: two wedding cakes (need 400ml aquafaba total), one batch of 300 vegan cupcakes (need 150ml aquafaba). BakeOnyx calculates: you need 550ml total, you have 1.2 liters. You're safe. Wednesday morning, you confirm the orders in BakeOnyx. It reserves the 550ml. You now have 650ml remaining. Thursday morning, you get an alert: 'Low stock: Aquafaba. You have 650ml. Orders next week need 800ml. Reorder now.' You place an order with your supplier at normal shipping rates. You never run short. You never pay for rush delivery.
Understanding which vegan products actually make money
Before
You offer vegan cupcakes, vegan cakes, vegan brownies, and vegan macarons. You think all of them are profitable, but you're not sure by how much. You sold 40 vegan cupcakes last week, 5 vegan cakes, 60 vegan brownies, and 25 vegan macarons. You have no idea which product made you the most money. You assume it's the cakes because they're expensive. You spend your time pushing cakes. Three months later, you realize you've been underpricing the macarons. You've sold 300 macarons at $1.50 each when your ingredient cost is $0.95 and your time is worth more. You've made $165 profit on 300 macarons when you should have made $375. You've left $210 on the table.
After
You run a profit report in BakeOnyx every Friday. Last week: Vegan Cupcakes (12-pack) — 8 sold, $3.50 profit per box = $28 total. Vegan Cakes (3-tier) — 2 sold, $56 profit each = $112 total. Vegan Brownies (box of 6) — 10 sold, $0.80 profit per box = $8 total. Vegan Macarons (50-count) — 5 sold, $12 profit per box = $60 total. You see immediately that vegan brownies aren't worth your time — $8 profit for a day's work. You stop offering them. You see that vegan macarons are actually your highest-margin product at $12 profit per box. You push them in your Instagram stories. Next week, you sell 12 boxes of macarons instead of 5. You make $84 instead of $60. That's an extra $24 per week, or $1,248 per year, just by knowing which products are actually profitable.
What Changes for You
Price a vegan order in 45 seconds instead of 15 minutes of spreadsheet hunting
A customer emails: 'How much for 200 vegan donuts with dairy-free glaze?' You open BakeOnyx, select the recipe, enter the quantity. You have your answer in 45 seconds. You reply within the minute. With a spreadsheet, you're looking up ingredient costs, doing math, double-checking quantities. You reply 15 minutes later. The customer has already emailed two other bakeries. BakeOnyx saves you 14 minutes per quote and gets your answer to customers faster.
Stop wasting $80-$150 per month on vegan ingredients that spoil
BakeOnyx tracks exactly how much aquafaba, nutritional yeast, and specialty chocolate you actually use each week. You see you're using 400g of nutritional yeast per week, but you've been buying 2kg bags monthly. You switch to 500g weekly orders. You save $120 per month on waste. That's $1,440 per year — money that goes straight to your bottom line.
Catch inventory shortages 48 hours before they happen, not 2 hours before
Instead of discovering Wednesday morning that you're out of aquafaba, BakeOnyx alerts you Monday that Thursday's orders will need more than you have. You reorder at normal shipping rates, not rush rates. You save $25-$40 per emergency order. If you have two emergency orders per month, that's $600-$960 per year.
Your staff knows what to prep at 5 AM without calling you — saving 30 minutes of confusion every morning
Your baker arrives at 5 AM and opens BakeOnyx on their phone. They see: 'Today: 2 vegan wedding cakes, 3 dozen vegan cupcakes, 50 vegan macarons. Prep: aquafaba meringue (1.2L), vegan cake batter (4kg), almond flour (2kg).' No guessing. No waiting for you to wake up and tell them. They start prepping immediately. You save 30 minutes every morning. Over a year, that's 156 hours — nearly four full work weeks.
Charge what your vegan products are actually worth — increase margins by 15-25%
When you know your exact ingredient costs, you stop underpricing. A vegan 3-tier wedding cake costs you $28 in ingredients. You were charging $65. You should be charging $85-$95. You raise your price. Your first five orders at the new price all come through. That's $100-$150 extra profit per cake. Five cakes per month × $125 extra = $625 more per month, or $7,500 per year.
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Start tracking vegan ingredient costs in 5 minutes
Enter your recipes once. Know your exact costs. Never underprice a vegan order again. Free trial, no credit card required.
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