Stop guessing what your vegan cakes actually cost to make
Know the exact cost of a vegan chocolate torte — down to the gram of aquafaba — in under 60 seconds, then price it with confidence.
Price a custom vegan wedding cake in 45 seconds — exact ingredient cost, labor, and profit margin — while a customer waits on the phone.
You're a vegan baker. Your recipes are more complex than traditional ones — aquafaba costs more than eggs, cashew cream isn't cheap, and a single batch of vegan fondant can swing your margin by $8. You've built a loyal customer base on Instagram and word-of-mouth, but when someone asks for a quote on a 4-tier wedding cake or 200 macarons, you're doing mental math or reaching for a spreadsheet that hasn't been updated since last month. Vegan bakery recipe costing software doesn't exist in a generic form — most tools assume you're baking with butter and eggs. You need something that speaks your language: aquafaba substitutions, the real cost of oat milk, and recipes that scale without losing their chemistry. That's what BakeOnyx does.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have no idea if your vegan recipes actually make money”
You priced your signature vegan chocolate cake at $35 six months ago based on a guess. Aquafaba was cheaper then. Cashew cream has gone up 40%. You're still charging $35, but you're not sure if you're breaking even or making $8. You sell 15 of these cakes a month. That's either $120 profit or a loss. You won't know until tax season, and by then it's too late to adjust pricing.
“Scaling a vegan recipe for a rush order is a guess-and-check nightmare”
A customer emails Friday asking for 300 vegan cupcakes for a Sunday event. Your recipe makes 24. You multiply by 12.5, but vegan recipes don't always scale linearly — the baking soda ratio changes, the aquafaba whipping time changes. You end up making 340 cupcakes to be safe, waste 40, and still underprice the order because you didn't account for the extra labor and ingredient loss. You're stressed, tired, and you've just learned that scaling vegan recipes on the fly costs you $30 per rush order.
“Your inventory spreadsheet is a lie and you know it”
You have 2 kg of aquafaba powder left. Next week's orders need 2.8 kg. You don't know this until Wednesday night when you're prepping Thursday's orders. You rush-order aquafaba powder overnight, pay $15 extra for shipping, and it arrives Friday morning — barely in time. This happens twice a month. You're spending an extra $30 a month on emergency shipping because you're not tracking inventory against actual orders.
“You can't tell your customers why your vegan cakes cost more”
Someone asks why your vegan carrot cake is $42 when a regular carrot cake is $28. You stammer something about 'specialty ingredients' and 'ethical sourcing.' You can't point to a number and say 'cashew cream alone costs $4.50 per cake, and aquafaba is $1.20 per egg replacement.' You sound defensive, not confident. You lose the order.
“Tax season is chaos because you've been pricing by feel, not by math”
It's January 15th. Your accountant asks what your cost of goods sold is. You have 47 different recipes, some you've updated prices on, some you haven't. You've sold 340 cakes, 180 boxes of cookies, and 1,200 cupcakes across 8 different recipes. You spend the weekend building a spreadsheet to figure out what you actually spent on ingredients. You find out you underpriced by $2,100. You can't go back and fix it. You owe more taxes than you expected.
Know your exact cost on every vegan recipe, every time
Monday morning you log in and see a dashboard showing you exactly which of your 12 vegan recipes are profitable and which ones you've been undercharging for. When a customer asks for a price on a custom order, you enter the cake dimensions, select 'vegan chocolate' from your recipe list, and BakeOnyx calculates the cost: $8.42 in ingredients, $6 in labor, $2.50 in packaging. You quote $32 and know you're making $15 profit. You're not guessing anymore. You're confident.
- ✓Calculate ingredient cost for any vegan recipe in 45 seconds — aquafaba, cashew cream, oat milk, and all specialty ingredients included
- ✓Scale any recipe up or down and see the cost recalculate automatically — no more waste on rush orders
- ✓Track inventory by ingredient, get alerts when you're running low, and see which orders need reordering before Thursday
- ✓Price orders by portion size, yield, or batch — know the cost per cupcake, per slice, or per whole cake
- ✓Export a profit report every month showing which recipes made money and which ones lost money
How It Works
Enter your vegan recipes once, with real ingredient costs
You create a new recipe: 'Vegan Chocolate Torte.' You enter the ingredients: 400g flour ($0.08/g), 200g aquafaba powder ($0.18/g), 150g cashew cream ($0.22/g), 80g coconut oil ($0.14/g). You enter the yield: makes one 8-inch cake. BakeOnyx calculates the total ingredient cost: $89.40 per batch, or $89.40 per cake. You update the price of aquafaba powder once (because it went up), and the cost of every recipe using aquafaba updates automatically.
Quote a custom order in 45 seconds
A customer emails asking for a 3-tier vegan wedding cake with fondant, custom flowers, and piping. You open BakeOnyx on your iPad. You select 'Vegan Chocolate Torte' from your recipe list. You enter the tier sizes: 6-inch, 8-inch, 10-inch. BakeOnyx calculates: 5-inch base costs $18.92, 8-inch costs $34.20, 10-inch costs $56.78. Total ingredient cost: $109.90. You add labor ($40), fondant and decoration ($25), and quote $200. You know you're making $25 profit. You send the quote in 2 minutes.
Scale a rush order without the math panic
A customer orders 300 vegan cupcakes for Sunday. Your recipe makes 24. You enter '300' into BakeOnyx. It tells you to make 13 batches (312 cupcakes to account for waste). It recalculates ingredient amounts: instead of 400g flour, you need 5,200g. Instead of 200g aquafaba powder, you need 2,600g. It shows you the new cost: $1,158.60 in ingredients. You know exactly what to buy and what it costs. You price the order at $1,650 and know you're making $350 profit, not guessing.
Get an alert before you run out of aquafaba on a Saturday
BakeOnyx knows you have 800g of aquafaba powder left. It looks at your confirmed orders for the next 7 days: Thursday needs 400g, Friday needs 300g, Saturday needs 200g. You're short by 100g on Saturday. On Wednesday morning, BakeOnyx sends you a notification: 'Reorder aquafaba powder by Friday to fulfill Saturday's orders.' You order it Wednesday. It arrives Friday. No rush fees. No panic.
Export your profit report and know exactly what made money
It's the end of the month. You export your profit report. It shows: Vegan Chocolate Torte sold 18 times, $89.40 cost per cake, $35 selling price, $1,008 total profit. Vegan Carrot Cake sold 12 times, $76.20 cost per cake, $28 selling price — you're losing $9.60 per cake. You see it immediately. You raise the price to $38 next month. You're no longer flying blind.
Stop guessing. Know your vegan recipe costs in 45 seconds.
Start your free trial today. No credit card required. See how much profit you're actually making on every cake.
Before & After BakeOnyx
Pricing a custom vegan wedding cake order
Before
A customer calls asking for a quote on a 3-tier vegan wedding cake with custom fondant work. You say 'let me email you a quote.' You hang up and open your spreadsheet. You have three different vegan cake recipes, but you're not sure which one costs what because you updated aquafaba prices last month but not the spreadsheet. You estimate: maybe $120 in ingredients? You add $40 for labor, $30 for fondant, and quote $190. You're not confident. You underquote because you're scared of overpricing. The customer books, but you're only making $30 profit on a 4-hour job.
After
A customer calls asking for the same quote. You open BakeOnyx on your iPad. You select your 'Vegan Chocolate Torte' recipe. You enter the tier sizes. BakeOnyx shows you: $89.40 ingredient cost for the base cake, $15 for additional tiers, $40 labor, $30 fondant. Total cost: $174.40. You quote $245. You're confident because you know the math. You're making $70.60 profit. The customer books. You're on the phone for 2 minutes instead of 20.
Scaling a recipe for a 200-cupcake rush order
Before
A customer emails Friday asking for 200 vegan cupcakes for Sunday. Your recipe makes 24. You do the math: 200 ÷ 24 = 8.33 batches. You decide to make 9 batches to be safe. You calculate ingredients by hand, write them on a sticky note, and hope you didn't make a math error. You make the cupcakes, end up with 216, and waste 16. You priced the order at $320 (guessing), but you spent $95 in ingredients and 6 hours of labor. You made $50 profit on a rush order. You're frustrated and tired.
After
The same Friday email comes in. You open BakeOnyx. You enter '200 cupcakes.' BakeOnyx tells you to make 8.5 batches (204 cupcakes, accounting for realistic waste). It calculates exact ingredient amounts: 5,200g flour, 2,600g aquafaba powder, 1,950g oat milk. It shows the cost: $87.20 in ingredients. You add labor ($60) and overhead ($15). You quote $180 and know you're making $17.80 profit on a $180 order. You're confident in the price. You scale the recipe accurately. You make 204 cupcakes, waste 4. You make $17.80 profit, but you're calm because you knew the math going in.
Managing inventory across 8 active vegan recipes
Before
You have 12 orders this week: 3 chocolate cakes, 2 carrot cakes, 4 batches of cookies, 2 cupcake orders, 1 bread. You're not tracking inventory. Monday morning you go to make the chocolate cakes and realize you're low on aquafaba powder. You check the spreadsheet (which is outdated). You're not sure if you have enough. You buy more aquafaba powder Tuesday, paying $15 extra for rush shipping. Wednesday you realize you over-ordered and have 500g sitting around. This happens twice a month. You're wasting $30 a month on emergency shipping and overstocking.
After
You have the same 12 orders. BakeOnyx knows every order and exactly what ingredients each one needs. Monday morning you log in and see: 'You have 1,200g aquafaba powder. This week's orders need 1,100g. You're on track. Next week you'll need to reorder by Friday.' You order Friday. It arrives Monday morning. No rush fees. No guessing. No panic. You save $30 a month, $360 a year.
Tax season and calculating cost of goods sold
Before
It's January. Your accountant asks for your cost of goods sold. You sold 340 cakes, 180 boxes of cookies, and 1,200 cupcakes across 8 recipes. Some recipes you've updated prices on, some you haven't. You spend Friday night and all day Saturday building a spreadsheet. You estimate your COGS at $8,200. Your accountant does the math and tells you it's actually $10,300. You owe an extra $420 in taxes. You're frustrated and feel like you wasted a weekend.
After
It's January. Your accountant asks for your COGS. You open BakeOnyx. You click 'Export Profit Report.' You get a PDF showing every recipe, every sale, exact ingredient costs, and total COGS: $9,850. You email it to your accountant. You're done in 5 minutes. No spreadsheet panic. No surprises. Your accountant confirms the number and you move on.
What Changes for You
Price a custom vegan order in 45 seconds instead of 15 minutes of spreadsheet hunting
You get a phone call from a bride asking for a quote on a 4-tier vegan wedding cake. Instead of saying 'let me email you a quote' and spending 15 minutes digging through spreadsheets, you quote her while she's on the phone. She books the order immediately. You've saved 15 minutes and captured a $400 order that might have gone to a competitor.
Cut your ingredient waste on rush orders from 15% down to 3%
Last month you had three rush orders that required scaling. You overestimated ingredients by 15% to be safe, wasted $42 in aquafaba and cashew cream, and still felt stressed. With BakeOnyx scaling recipes accurately, you only overmake by 3% (just in case). You save $35 per rush order. You have four rush orders a month. That's $140 saved every month, $1,680 a year.
Stop overstocking specialty ingredients and free up $200+ in monthly cash flow
You used to buy aquafaba powder 'just in case' because you weren't sure what you needed. You'd have 3 kg sitting on the shelf, some of it going stale. Now BakeOnyx tells you exactly what you need for next week's orders: 1.2 kg. You buy only what you need. You're not tying up cash in inventory. You free up $200-300 every month that was sitting on a shelf.
Know which of your 12 vegan recipes are actually profitable — and fix the ones that aren't
You discover your vegan lemon cake, which you've been selling for $24, actually costs $18.60 to make. You're only making $5.40 per cake. You raise the price to $32, and demand doesn't drop. You're now making $13.40 per cake instead of $5.40. You sell 8 of these cakes a month. That's an extra $64 per month, $768 a year — just by knowing the real cost.
Tax season takes 2 hours instead of a full weekend
Your accountant asks for your cost of goods sold. You export a report from BakeOnyx. It shows every recipe, every sale, every ingredient cost. You hand it over. You're done. No spreadsheet panic. No guessing. No surprises when your accountant tells you what you owe.
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Stop guessing. Know your vegan recipe costs in 45 seconds.
Start your free trial today. No credit card required. See how much profit you're actually making on every cake.
Free 14-day trial. No credit card required. Plans from $29/month.