Looking to whip up some scrumptious treats without eggs? You’re in the right place! Whether you’re catering to dietary restrictions or simply out of eggs, our roundup of 20 Delicious Bakery Recipes Without Eggs is packed with mouthwatering options. From fluffy cakes to chewy cookies, these recipes promise all the joy of baking with none of the eggs. Let’s get your oven preheated and your mixing bowls ready!
Vegan Chocolate Chip Cookies
Many evenings find me in the kitchen, where the quiet hum of the oven and the scent of vanilla offer a comforting embrace. Today, it’s the simple joy of vegan chocolate chip cookies that calls to me, a recipe that feels like a warm hug on a cool evening.
Ingredients
- Flour – 1 ½ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Vegan butter – ½ cup
- Sugar – ¾ cup
- Vanilla extract – 1 tsp
- Non-dairy milk – 2 tbsp
- Vegan chocolate chips – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate large bowl, cream together the vegan butter and sugar until light and fluffy, about 2 minutes. Tip: Ensure your vegan butter is at room temperature for easier mixing.
- Add the vanilla extract and non-dairy milk to the butter mixture, stirring until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
- Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven, so it’s okay if they seem underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zesty with a hint of vanilla, these cookies strike the perfect balance between chewy and crisp. Serve them slightly warm with a glass of almond milk for a comforting treat, or crumble them over dairy-free ice cream for an indulgent dessert.
Dairy-Free Banana Bread
Today, as the soft morning light filters through the kitchen window, I find myself drawn to the simplicity and warmth of baking. There’s something deeply comforting about the ritual of mixing, the patience of waiting, and the joy of sharing. This dairy-free banana bread, with its moist crumb and sweet, earthy flavors, is a testament to the beauty of simple ingredients coming together.
Ingredients
– Ripe bananas – 3 medium
– Flour – 1 ½ cups
– Sugar – ¾ cup
– Vegetable oil – ⅓ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the sugar and vegetable oil until well combined.
4. Add the flour, baking soda, salt, and vanilla extract to the banana mixture, stirring just until the dry ingredients are moistened. Tip: Overmixing can lead to dense bread, so fold gently.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier slicing, wrap the cooled bread in plastic wrap and let it sit overnight.
Soft and tender, this banana bread carries the perfect balance of sweetness and banana flavor. Enjoy it toasted with a smear of almond butter or as is, alongside your morning coffee. The simplicity of its ingredients belies the depth of comfort it brings to any table.
Eggless Vanilla Cupcakes
Perhaps there’s something deeply comforting about the simplicity of a vanilla cupcake, especially when it’s crafted without eggs, making it accessible to more bakers and eaters alike. The process of making these cupcakes feels like a gentle morning ritual, where each step is a quiet promise of sweetness to come.
Ingredients
- Flour – 1 ½ cups
- Sugar – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Vegetable oil – ⅓ cup
- White vinegar – 1 tbsp
- Vanilla extract – 2 tsp
- Water – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Make three wells in the dry ingredients. Pour the vegetable oil into the first well, the vinegar into the second, and the vanilla extract into the third.
- Pour the water over everything and stir until the batter is smooth, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Remember, these cupcakes rise beautifully, creating a light and fluffy texture that’s perfectly complemented by the warm, sweet notes of vanilla. They’re delightful on their own or can be dressed up with a dollop of frosting for those moments when you crave a little extra indulgence.
Fluffy Egg-Free Pancakes
Sometimes, the simplest mornings call for a breakfast that feels like a warm hug, a dish that doesn’t rush but rather invites you to savor each bite. Fluffy egg-free pancakes are just that—a tender, golden stack that promises comfort without compromise.
Ingredients
- Flour – 1 cup
- Sugar – 2 tbsp
- Baking powder – 2 tsp
- Salt – ½ tsp
- Milk – 1 cup
- Vegetable oil – 2 tbsp
- Vanilla extract – 1 tsp
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir gently until just combined; a few lumps are okay to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat (350°F) for 2 minutes before cooking. Test the heat by sprinkling a few drops of water—if they dance, it’s ready.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Resist pressing down on the pancakes to keep them airy.
- Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet lightly between batches if needed.
How these pancakes turn out is nothing short of magical—light as clouds with a subtle sweetness that pairs beautifully with a drizzle of maple syrup or a dollop of fruit compote. For an extra touch, sprinkle with powdered sugar or serve with a side of crispy bacon for a delightful contrast.
Healthy Oatmeal Raisin Cookies
Sometimes, the simplest recipes bring the most comfort, especially when they’re a little healthier. These oatmeal raisin cookies are a tender, wholesome treat that feels like a hug in cookie form.
Ingredients
- Rolled oats – 1 ½ cups
- Whole wheat flour – 1 cup
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Cinnamon – 1 tsp
- Unsalted butter – ½ cup, softened
- Brown sugar – ¾ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- Raisins – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the raisins gently to avoid crushing them.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How these cookies turn out is nothing short of magical—chewy with a slight crunch from the oats, and the raisins add a natural sweetness. Enjoy them with a glass of cold milk or crumbled over yogurt for a delightful breakfast twist.
Simple Sugar Cookies Without Eggs
Creating these simple sugar cookies without eggs feels like a quiet afternoon in the kitchen, where the air is sweet with the promise of something homemade and heartfelt. It’s a recipe that doesn’t rush, inviting you to savor each step as much as the first bite.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Butter – 1 cup, softened
- Vanilla extract – 2 tsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Milk – 2 tbsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the vanilla extract and milk to the butter mixture, stirring until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your fingers. Tip: Dip the glass in sugar before pressing to add a subtle crunch.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly crisp at the edges yet soft in the center, these cookies carry a buttery sweetness that’s hard to resist. Try sandwiching them with a dollop of jam or a smear of chocolate for an extra special treat.
Egg-Free Chocolate Cake
Evenings like these call for something sweet, something that wraps around you like a warm blanket. This egg-free chocolate cake is just that—a tender, moist embrace of cocoa and comfort, perfect for when you’re craving a little indulgence without the fuss.
Ingredients
- Flour – 1 ½ cups
- Sugar – 1 cup
- Cocoa powder – ⅓ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Water – 1 cup
- Vegetable oil – ⅓ cup
- Vinegar – 1 tbsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. Tip: For extra ease, line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
- Make three wells in the dry ingredients. Pour water into the first well, vegetable oil into the second, and vinegar and vanilla extract into the third. Tip: The vinegar reacts with the baking soda to help the cake rise, so don’t skip it.
- Stir the mixture gently until just combined. Be careful not to overmix—this keeps the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake will pull away slightly from the sides of the pan when it’s done.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delightfully rich yet surprisingly light, this cake boasts a deep chocolate flavor that’s perfectly balanced. Serve it dusted with powdered sugar or topped with fresh berries for a touch of brightness.
Vegan Blueberry Muffins
Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the process of baking vegan blueberry muffins. It’s a gentle dance of measuring, mixing, and waiting, culminating in a treat that’s as nourishing to the soul as it is to the body.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Almond milk – 1 cup
- Vegetable oil – ⅓ cup
- Vanilla extract – 1 tsp
- Blueberries – 1 cup
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to dense muffins.
- Gently fold in the blueberries, being careful not to break them.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Fresh from the oven, these muffins boast a tender crumb and bursts of juicy blueberries, with a subtle sweetness that’s perfectly balanced. Enjoy them warm with a dab of vegan butter or alongside your favorite cup of tea for a truly serene moment.
No-Egg Apple Cinnamon Muffins
Just like the quiet morning light that filters through the kitchen window, these No-Egg Apple Cinnamon Muffins bring a gentle warmth to the start of your day. They’re a tender embrace of sweet apples and spice, perfect for those moments when you crave something homemade but uncomplicated.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Milk – 1 cup
- Vegetable oil – ⅓ cup
- Apple – 1, peeled and finely chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Add the milk and vegetable oil to the dry ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
- Gently fold in the chopped apple until evenly distributed throughout the batter. Tip: For extra moisture and flavor, let the batter sit for 5 minutes before baking to allow the apple pieces to soften slightly.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Tip: An ice cream scoop can help you portion the batter neatly and evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Perfectly spiced and wonderfully moist, these muffins have a soft crumb that pairs beautifully with the tender bites of apple. Enjoy them warm with a dab of butter or alongside your favorite tea for a cozy treat.
Eggless Red Velvet Cake
Today, as the quiet hum of the evening settles in, I find myself drawn to the warmth of baking, to the creation of something sweet and tender without the use of eggs. This eggless red velvet cake, with its deep crimson hue and soft, velvety texture, is a testament to the beauty of simplicity and the joy of baking.
Ingredients
- Flour – 2 cups
- Sugar – 1 ½ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Cocoa powder – 2 tbsp
- Vegetable oil – ½ cup
- White vinegar – 1 tbsp
- Vanilla extract – 2 tsp
- Red food coloring – 2 tbsp
- Water – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use a light-colored pan to ensure even baking.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder to avoid lumps.
- Make three wells in the dry ingredients. Pour the vegetable oil into the first, vinegar into the second, and vanilla extract into the third. Tip: This method helps in evenly distributing the wet ingredients.
- Add the red food coloring to the water and stir until fully combined. Pour this mixture over the dry ingredients.
- Gently mix all the ingredients until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The cake emerges with a moist crumb and a subtle cocoa flavor, its vibrant color a feast for the eyes. Serve it with a dollop of cream cheese frosting or enjoy it as is, with a cup of tea, letting the quiet moments linger.
Dairy and Egg-Free Brownies
Zephyr whispers through the kitchen window as I ponder the simplicity of creating something rich and comforting without dairy or eggs. These brownies, a testament to mindful baking, promise a deep chocolate experience that’s both inclusive and indulgent.
Ingredients
- Flour – 1 cup
- Sugar – 1 cup
- Cocoa powder – ½ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Water – ½ cup
- Vegetable oil – ⅓ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until no lumps remain.
- Add the water, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the brownies tender.
- Pour the batter into the prepared pan, using a spatula to spread it evenly. Tip: A slightly wet spatula prevents sticking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for a clean toothpick.
- Allow the brownies to cool in the pan for at least 10 minutes before slicing. Tip: For cleaner cuts, use a plastic knife or dip a sharp knife in hot water between slices.
Now, these brownies emerge with a fudgy heart beneath a crackly top, a paradox of textures that’s deeply satisfying. Serve them warm with a dusting of powdered sugar or alongside a scoop of dairy-free ice cream for a contrast that delights.
Vegan Pumpkin Bread
As the leaves begin to turn and the air carries a whisper of autumn, there’s no better time to embrace the warmth of baking. This vegan pumpkin bread, with its rich spices and tender crumb, is a comforting embrace on a cool morning.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Pumpkin puree – 1 cup
- Vegetable oil – ½ cup
- Water – ¼ cup
- Vanilla extract – 1 tsp
- Pumpkin pie spice – 2 tsp
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice until well combined.
- Add the pumpkin puree, vegetable oil, water, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the bread tender.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The bread emerges moist and fragrant, with a perfect balance of sweetness and spice. Serve it toasted with a smear of almond butter for a delightful contrast of textures.
Egg-Free Lemon Poppy Seed Muffins
Calmly, as the morning light filters through the kitchen window, the thought of baking something bright and cheerful comes to mind. These egg-free lemon poppy seed muffins are a tender nod to simpler times, offering a burst of citrus and a subtle crunch in every bite.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Lemon zest – 1 tbsp
- Poppy seeds – 2 tbsp
- Milk – 1 cup
- Vegetable oil – ⅓ cup
- Lemon juice – 2 tbsp
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
- In another bowl, mix the milk, vegetable oil, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Unassuming yet delightful, these muffins boast a moist crumb and a vibrant lemon flavor that pairs wonderfully with a dollop of honey butter. For an extra touch of elegance, serve them alongside a pot of earl grey tea at your next brunch gathering.
Chocolate Chip Banana Bread Without Eggs
Mornings like these call for something warm, something sweet, yet simple. Chocolate chip banana bread without eggs is that comforting embrace, a tender loaf that whispers of lazy weekends and the joy of baking with what you have.
Ingredients
- Flour – 1 ½ cups
- Sugar – ¾ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Bananas – 3, mashed
- Butter – ⅓ cup, melted
- Vanilla extract – 1 tsp
- Chocolate chips – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- In another bowl, mix the mashed bananas, melted butter, and vanilla extract until smooth.
- Tip: Use overripe bananas for the best flavor and natural sweetness.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the bread tender.
- Gently fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
- Tip: Tossing the chocolate chips in a bit of flour helps prevent them from sinking to the bottom.
- Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unbelievably moist and rich with banana flavor, this bread is studded with melty chocolate chips for a delightful contrast. Serve it warm with a dollop of peanut butter or toasted with a smear of butter for an extra indulgent treat.
Vegan Cinnamon Rolls
Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where these vegan cinnamon rolls will soon take shape. There’s something deeply comforting about the process, a quiet meditation in measuring and mixing, in waiting and watching as dough rises and flavors meld.
Ingredients
- Flour – 3 cups
- Almond milk – 1 cup
- Vegan butter – ½ cup
- Sugar – ¼ cup
- Active dry yeast – 2 tsp
- Cinnamon – 2 tbsp
- Salt – ½ tsp
Instructions
- Warm the almond milk to 110°F in a small saucepan, then stir in the sugar and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix the flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs.
- Pour the yeast mixture into the flour mixture, stirring until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×18 inch rectangle. Spread softened vegan butter over the surface, then sprinkle evenly with cinnamon and sugar.
- Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes. Preheat the oven to 375°F.
- Bake for 20-25 minutes, until golden brown. Tip: For extra softness, cover the rolls with a towel as they cool.
Delightfully soft and fragrant, these vegan cinnamon rolls are a testament to the magic of simple ingredients coming together. Serve them warm, with a drizzle of icing or a sprinkle of powdered sugar, for a moment of pure comfort.
Eggless Carrot Cake
Perhaps there’s something deeply comforting about the idea of a carrot cake that doesn’t rely on eggs, a dessert that feels both indulgent and a bit lighter, a nod to those moments when we seek sweetness without the heaviness.
Ingredients
- Flour – 1 ½ cups
- Sugar – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Vegetable oil – ⅔ cup
- Water – 1 cup
- Vinegar – 1 tsp
- Carrots – 2 cups, grated
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
- Add the vegetable oil, water, and vinegar to the dry ingredients. Stir until the batter is smooth.
- Fold in the grated carrots gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
After cooling, the cake reveals a moist crumb, speckled with sweet carrots and warmly spiced. Serve it as is, or for an extra touch, dust with powdered sugar or a dollop of whipped cream. A slice pairs wonderfully with a cup of tea, offering a moment of quiet indulgence.
No-Egg Peanut Butter Cookies
Kneading the dough for these no-egg peanut butter cookies feels like a quiet afternoon ritual, where each stir brings you closer to something simple yet profoundly satisfying. The absence of eggs doesn’t diminish their richness; instead, it highlights the peanut butter’s deep, nutty essence.
Ingredients
- Peanut butter – 1 cup
- Sugar – 1 cup
- Flour – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Vanilla extract – 1 tsp
- Water – 2 tbsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the peanut butter and sugar until smooth. Tip: For a creamier texture, use room temperature peanut butter.
- Add the flour, baking soda, and salt to the bowl, mixing until just combined. Overmixing can lead to tough cookies.
- Stir in the vanilla extract and water, one tablespoon at a time, until the dough comes together. The dough should be slightly sticky but manageable.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball with a fork, creating a crisscross pattern. This not only looks classic but helps the cookies bake evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Lightly crumbly with a melt-in-your-mouth quality, these cookies carry the warmth of peanut butter in every bite. Serve them alongside a cold glass of almond milk for a comforting, dairy-free pairing.
Vegan Zucchini Bread
Under the soft glow of the kitchen light, there’s something deeply comforting about the process of turning humble zucchini into a sweet, moist loaf. It’s a quiet celebration of summer’s bounty, a way to savor the season’s flavors long after the sun has set.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Zucchini – 1 ½ cups, grated
- Vegetable oil – ½ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
- Fold in the grated zucchini, vegetable oil, and vanilla extract until the batter is just mixed. Tip: Overmixing can lead to a dense loaf, so stir until the ingredients are barely combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: For an even bake, tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Out of the oven, this zucchini bread is wonderfully moist with a tender crumb, subtly sweet with a hint of warmth from the cinnamon. Enjoy it sliced thick with a smear of almond butter or toasted for a crisp edge that contrasts beautifully with its soft interior.
Egg-Free Coffee Cake
Delving into the quiet of the morning, there’s something deeply comforting about the aroma of coffee cake filling the air, a tender crumb that doesn’t rely on eggs to achieve its moist, inviting texture.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Milk – 1 cup
- Butter – ½ cup, melted
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch round baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the milk, melted butter, and vanilla extract to the dry ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to a tough cake, so mix until you no longer see dry flour.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: For an even bake, give the pan a gentle tap on the counter to remove any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly pressed, a sign it’s perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The cake emerges with a delicate crumb, subtly sweet and perfectly paired with a morning coffee or as an afternoon treat. Consider serving it warm with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.
Dairy-Free Chocolate Muffins Without Eggs
As the quiet morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking a batch of chocolate muffins that everyone can enjoy, free from dairy and eggs. This recipe is a gentle nod to inclusivity and simplicity, offering a moment of sweetness in the everyday.
Ingredients
- Flour – 1 ½ cups
- Cocoa powder – ½ cup
- Baking soda – 1 tsp
- Salt – ¼ tsp
- Sugar – 1 cup
- Vegetable oil – ⅓ cup
- Water – 1 cup
- Vinegar – 1 tbsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
- Make a well in the center of the dry ingredients and pour in the vegetable oil, water, vinegar, and vanilla extract. Tip: The vinegar reacts with the baking soda to help the muffins rise, so don’t skip it.
- Gently stir the wet and dry ingredients together until just combined; avoid overmixing to keep the muffins tender.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Tip: An ice cream scoop can make this step easier and cleaner.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: The muffins will continue to cook slightly from residual heat, so it’s okay if they seem a tiny bit underdone.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Delightfully moist and rich with chocolate, these muffins have a tender crumb that belies their simple ingredients. Serve them warm with a dusting of powdered sugar or alongside a cup of your favorite tea for a moment of quiet indulgence.
Conclusion
Perfect for anyone looking to bake without eggs, this roundup offers 20 scrumptious recipes that promise delight in every bite. Whether you’re catering to dietary restrictions or simply exploring new baking horizons, these treats are sure to impress. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!
