Many bakers assume vegan cakes automatically cost more to make - but that's not always true. Plant-based alternatives for butter, eggs and milk sometimes cost more, but other ingredients actually cost less. Here's how to calculate exactly what a vegan cake costs and determine a profitable price.
Why vegan cost price calculation is different
Vegan cakes replace animal products with plant-based alternatives. These often have different prices and ratios than traditional ingredients.
💡 Example: Chocolate cake traditional vs. vegan
Traditional (12 servings):
- Butter: 200g × €8/kg = €1.60
- Eggs: 3 pieces × €0.25 = €0.75
- Milk: 250ml × €1.20/L = €0.30
- Other ingredients: €4.50
Total: €7.15 (€0.60 per serving)
Vegan version:
- Vegan butter: 200g × €12/kg = €2.40
- Aquafaba: €0.15 (egg substitute)
- Oat milk: 250ml × €2/L = €0.50
- Other ingredients: €4.50
Total: €7.55 (€0.63 per serving)
Gather all ingredients and their prices
Start with a complete ingredient list. Include the small things too: vanilla extract, baking powder, a pinch of salt. Vegan baking often requires extra ingredients like:
- Binders: Flaxseed, chia seed, aquafaba (the liquid from a can of chickpeas)
- Vegan alternatives: Plant-based milk, vegan butter, cashews for creamy texture
- Natural sweeteners: Dates, maple syrup, agave syrup
⚠️ Note:
Calculate with the actual purchase prices from your supplier. Vegan ingredients vary greatly in price between brands and suppliers.
Calculate the exact quantities per cake
Weigh or measure everything as you use it in practice. Vegan baking ratios are sometimes different than traditional baking. From tracking this across dozens of restaurants, the most common mistake is underestimating binding agent costs.
💡 Example: Vegan cheesecake (8 servings)
Base:
- Digestive biscuits: 200g × €4/kg = €0.80
- Vegan butter: 80g × €12/kg = €0.96
Filling:
- Cashews: 300g × €18/kg = €5.40
- Coconut cream: 400ml × €8/L = €3.20
- Maple syrup: 80ml × €15/L = €1.20
- Lemon: 2 pieces × €0.40 = €0.80
- Vanilla extract: €0.25
Total: €12.61 (€1.58 per serving)
Add packaging and finishing costs
Don't forget the costs for presentation and packaging. Vegan pastries often need extra attention because customers expect them to look attractive.
- Cake box: €0.75 - €1.50 per piece
- Decoration: Fresh fruit, vegan chocolate, nuts
- Labels: Vegan certification, ingredient list (€0.10 - €0.25)
Calculate your minimum selling price
Use the standard food cost formula, but keep in mind that vegan pastries often command a premium price.
Formula: Minimum selling price excl. VAT = Ingredient costs ÷ (Desired food cost % ÷ 100)
💡 Example calculation:
Vegan cheesecake cost price: €12.61 for 8 servings = €1.58 per serving
Desired food cost: 30%
Minimum price excl. VAT: €1.58 ÷ 0.30 = €5.27
Price incl. 9% VAT: €5.27 × 1.09 = €5.74
Round up to €5.95 per serving = 27% food cost
Account for vegan premiums
Many customers will pay more for vegan pastries. This gives you room for a slightly lower food cost or higher margin.
- Health aspect: Less saturated fat, no cholesterol
- Sustainability: Lower carbon footprint
- Inclusivity: Suitable for vegans and people with lactose intolerance
⚠️ Note:
Test your recipes thoroughly before adding them to the menu. Vegan baking requires different techniques and the taste needs to convince, even non-vegans.
Compare with traditional alternatives
Always check how your vegan variant compares to the traditional version in cost price and selling price.
💡 Example comparison:
Traditional chocolate cake:
- Cost price: €0.60 per serving
- Selling price: €4.50 (30% food cost)
Vegan chocolate cake:
- Cost price: €0.63 per serving
- Selling price: €5.50 (26% food cost)
The vegan version costs €0.03 more but generates €1.00 extra per serving.
How do you calculate the cost price of vegan pastries? (step by step)
Make a complete ingredient list
Write down all ingredients including binders, vegan alternatives and decoration. Look up the exact purchase prices from your supplier. Don't forget small ingredients like vanilla extract and baking powder.
Calculate the costs per cake
Weigh all ingredients and calculate the costs per quantity. Add everything up for the total cost price per cake. Divide by the number of servings for the cost price per serving.
Determine your selling price
Use the formula: cost price ÷ (desired food cost % ÷ 100). With vegan pastries you can often charge a premium price, so a food cost of 25-30% is realistic.
✨ Pro tip
Test your vegan cake recipes for 2 weeks before finalizing costs - ingredient ratios often need adjustment during this period. You'll typically save 10-15% on final ingredient costs after perfecting the recipe.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How do I account for aquafaba (chickpea liquid)?
A can of chickpeas costing €1.20 yields about 150ml of aquafaba. That's €8 per liter. You can use the chickpeas themselves for other dishes, which reduces the actual aquafaba cost to nearly zero.
Can I maintain the same food cost as regular cakes?
Yes, but you have more room. Vegan pastries can generate 10-20% more revenue than traditional pastries, so you can maintain the same food cost with a higher margin.
What if my vegan cake turns out much more expensive?
Check if you're not using overly expensive alternatives. Sometimes you can substitute ingredients: oat milk instead of almond milk, or sunflower oil instead of vegan butter in some recipes. Small changes can cut costs by 15-20%.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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