When it comes down to it, desserts without eggs are just as light, sweet, and moreish as any other recipe out there.
And no, you won’t replace them with a goopy flaxseed concoction!
I know a few people with egg allergies, and others just looking for some quick and easy recipes to make with a few pantry basics.
I know I’ve often gone to the fridge to grab some eggs and been left with empty hands.
But that doesn’t mean you can’t make something egg-ceptional.
It just means you’ll need to change your tactics.
From no-bake cookies and donuts to apple pie and cheesecake, you’ll be amazed by what you can make without eggs these days.
I have 20 recipes for desserts without eggs right here, and it’s a pretty varied bunch.
Whether you’re a chocolate and peanut butter lover or want something fruity, you’ll find egg-citing, I’m sure!
Sometimes, the last thing I want is to bake in a hot oven all day.
That’s why I just love these no-bake, eggless cookies.
They’re crunchy, sweet, and come together in a matter of minutes! Plus, you can add in so many fun extras for added pizzazz!
Not all egg-free recipes are vegan, but all vegan recipes are egg-free.
So, most of the recipes on this list are perfect for serving your dairy-free friends, and they’re all super easy to modify either way.
The thing I love about this recipe is that it doesn’t scream VEGAN!
Everyone loves apple pie – it’s a classic, after all – but most vegans are usually left with the ‘other’ dessert. The special dessert.
In this case, everyone can enjoy the same sweet end to their meal, and I bet nobody will even notice it’s vegan.
Here’s another terrific little recipe that you can whip up on a hot day.
No-bake Eskimo cookies are chewy, sweet, and just a little messy, thanks to the powdered sugar coating.
The best thing about these cookies is how you can change them up to suit your needs.
I like to make a big batch and portion it into three or four.
One batch gets some mini-chocolate chips, the second is loaded with nuts and raisins, and the rest is filled up with M&Ms, peanut butter chips, and toffee bits.
Eggless cakes can be so hit or miss. You’ll need the eggs for structure and flavor, not to mention the rising factor.
Though you can swap them out for applesauce or mashed bananas in many recipes, they usually wind up being a little denser.
But these cupcakes are wonderfully light and airy, and the method is more or less what you’ll expect.
In fact, you’ll be hard-pressed to know the difference between these and any standard vanilla cupcake.
You’ve had peach cobbler and peach pie, but how about this Tennessee peach pudding? What makes it so different?
Well, it takes the things you love about a cobbler – the sweet, vibrant fruit and the tender cake – and covers it in a buttery syrup.
As it bakes, the syrup will infuse into the cake and form a sort of crust on the top.
Trust me: you’ll have to try this out!
The trick to making your eggless cakes rise is to use vinegar and baking soda.
Through the magic of baking, they will add so much air to your crumb, ensuring it’s anything but dense.
But eggs also provide moisture, right? That’s where the yogurt comes in!
Yogurt, just like sour cream, will bring incredible tenderness to your cake, so it’s a must-have ingredient!
Quite a lot of ice cream bases are made using eggs, which is why you might avoid milkshakes if you have an allergy.
But you shouldn’t have to suffer for it! Go ahead and make this fantastic, thick, creamy milkshake at home with no eggs in sight!
To make sure it’s super thick, always use frozen fruits.
You’ll need a decent blender, and slowly add the milk until it’s just where you want it.
You’ve probably made brownies without butter in the past, but without eggs?
I have to admit that these aren’t quite as fudgy as I would like, but if you need a brownie-fix and have run out of eggs, it’s a super delicious alternative.
If you want them fudgy, I’d try leaving out the baking powder. It’s used to add lift, right? So without it, they should be nice and dense.
Are you a cake truffle lover? Me too!
These have such a fantastic texture, and they’re so much easier than making cake balls!
Instead of making cake and waiting for it to cool before crumbling it all up, this recipe calls for crushed graham crackers.
It’s a great little shortcut, and these make lovely homemade gifts.
Strawberry cake is another recipe that can be very good or not so great since it’s not always easy to get the flavor to shine through naturally.
This recipe isn’t so much a cake as it is a quick bread. So, like your favorite banana bread, it’ll be sweet, tender, and wonderfully dense.
For the most strawberry flavor, I like to make a reduction using fresh strawberries and sugar (not too much).
Let it simmer and mash everything up when it’s nice and thick.
I don’t know about you, but I can never resist those little cups of Munchkins when I stop for my daily iced coffee.
But since we’ve all been stuck inside for the last year, I had to resort to something homemade!
These Bisquick donut holes are the perfect sweet snack, and they’re crazy easy to make!
Just whisk together the six ingredients and carefully fry in a deep pan with hot oil.
This recipe is similar to the one above in that it relies on vinegar and baking soda for the rise.
And boy, does it deliver!
Between the cocoa and espresso powder, the chocolate flavor is super intense, and the added chocolate chips are a must!
Making pudding at home is a great way to control just how much sugar goes in, and it also lets you play around with flavors.
But if you’ve ever tried it, you’ll know that most start with a tempered egg custard.
That’s not what we’re going for here!
Instead, you’ll use cornstarch for this, letting that thicken it all up.
In truth, you won’t miss the eggs at all since the chocolate flavor is already so rich.
Yes, it’s possible, and yes, they’re amazing.
These babies include butter and cream cheese for the chewiest cookie crumb you’ll ever try.
And as with any decent chocolate chip cookie, you’ll use brown and white sugar, along with good vanilla and chocolate.
All you need for these cookies is five ingredients and about 15 minutes.
When you gently simmer sugar with corn syrup, peanut butter, and butter, it will become thick, shiny, and insanely sticky.
At this point, you could mix in anything crunchy and make a tasty batch of cookies.
I think cornflakes are ideal because they’re light, crisp, and perfectly golden.
They will be a touch sticky, but that’s part of the fun.
As much as I love a big bowl of nice creamy ice cream, when it comes to fruity desserts, you can’t beat a good sorbet!
The simplistic nature of this dessert means you get more bang for your buck in terms of flavor, and when you use super-ripe fruit, flavor is a guarantee.
When making anything like this – be it sorbet or a smoothie – you’ll need to add some extra sugar.
A little goes a long way, but the taste might end up a little flat without it.
Want something a little creamier? Try making a simple banana ice cream.
Just blitz down frozen, ripe bananas and swirl the two together.
I grew up on these over-the-top ice cream and soda “drinks,” and it wasn’t just root beer.
My favorite was strawberry ice cream and Coca-Cola. It works, I swear! Add a side of salty fried, and I’m in heaven.
Since the whole point of this is to get that unusual fruity-spicy root beer flavor, you need to start with something good.
Go for a brand name for this, and it will make all the difference.
I did mention this before – many ice cream bases are made with eggs. The custard-like base is what makes it so creamy!
So, how do you get that creamy texture without an eggy custard? It’s a mixture of cream cheese and cornstarch!
You’ll make a cornstarch slurry – just water and cornstarch – which you’ll add to the milk, cream, sugar, and honey.
Just like with the cornstarch pudding from above, it will thicken up beautifully as it all simmers in a pot.
As for the creaminess? Using cream cheese is a genius little trick that will add a touch of tang and a great, velvety texture.
Most no-bake cheesecakes are eggless.
Instead of using an egg and sweetened cream cheese mixture that needs to be baked to set, this recipe uses whipped heavy cream for lightness and structure.
You can make these all kinds of flavors, but Oreo is a must-try!
Grab an Oreo pie crust, and be sure to fold through plenty of crushed cookies – creme and all!
These delicate cookies are dreamy, crumbly, butter, and mildly nutty.
If you’re a fan of shortbread, you’ll love these!
They need just a few key ingredients – butter being one of the most important!
Please get real, full-fat butter, or it just won’t have the same rich flavor.
When it comes to the almonds, they’ll need to be ground down to blend into the dough. Not a fan of almonds?
Try using chopped pistachios instead! They add a unique taste and a great pop of color!
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