Beginning earlier this month, I have begun preparing for April, in which I will devote the whole month to all things gluten and dairy-free baking. Part of the process is seeking out awesome brands to showcase, and topping that list of brands I wanted to partner with was EatPastry. This vegan company produces downright amazing gluten-free cookie dough (see my review here) that’s edible pre-baking.
Unfortunately, EatPastry’s baking mixes are discontinued currently, but Jessie Williams, the brand’s founder, generously offered to send me a couple of the remaining mixes to sample and review. Naturally, I was totally up for the opportunity to check them out!
What’s cool about EatPastry’s mixes is that they are gluten-free, vegan, and non-GMO. They don’t require unusual ingredients to mix in with them and are perfect for portion control because each pouch prepares 4-6 cupcakes or a 6″ cake. As a blank canvas, bake them up plain and simple, or exercise your creativity by adding mint extract or adding your favorite mix-ins (butterscotch chips, nuts, marshmallows, or whatever your heart desires). With simple-to-bake instructions and easy preparation, EatPastry’s mixes are a perfect pantry staple whenever the urge to bake strikes.
To bring the mix to life, you simply combine the mix, oil, and milk (dairy or non-dairy). For testing purposes, I used canola oil and So Delicious’ recently redesigned unsweetened almond milk. I like that the mix doesn’t use eggs because it preserves the vegan status of the final baked goods. So often I want to keep my baked goods vegan to share with friends but I don’t have egg substitutes on hand.
I combined the contents of two mixes, which render up to a dozen muffins. To make larger cupcakes, I put a larger portion of batter into each cup, which only rendered eight. They baked up beautifully and emerged from the oven picture perfect.
If these cupcakes were Disney characters, they would be Mary Poppins because they were “practically perfect in every way.” I loved their moist, perfectly textured crumb and rich chocolate flavor. Simple as they may be, they are the perfect treat that’s not too decadent, yet still indulgent. Though they stand well on their own, I definitely would have liked to experiment with mix-ins to up jazz them up. A drizzle of caramel or vegan frosting would also turn these from a simple treat to a showstopping dessert.
This mix wowed me with the finished product and produced the perfect amount of cupcakes. As an always-hungry college student, I definitely do not need dozens of sweets lying around begging to be eaten, but the eight cupcakes the two packets rendered were enough to share with my friends but also keep several for myself.
The sad new however is that the mixes are now discontinued. Hopefully someday they can mount a comeback because I really liked the one I tried and wish I had gotten to sample the other mixes in the line up. In the meantime, use this store locator to discover where EatPastry’s refrigerated cookie dough line is sold near you. Make sure you look out for their brand-new and beautiful package redesign!
??? New year, new me. On shelves NOW!! ?? #newpackaging #eatpastry #vegancookiedough #letthebeatdroooooop pic.twitter.com/ilYi4YMh67
— EatPastry (@Eat_Pastry) January 17, 2016
What toppings and mix-ins would you have chosen for this chocolate cake mix? Do share! Comment below.
Disclaimer: This review is current to the original publication date. Updates will be noted. Ingredients and manufacturing processes can change without notice. Each product should be reviewed for individual nutritional needs. Feel free to to contact me with any questions or comments. I was provided samples free of charge from EatPastry but the review reflects my honest opinion.