Eggs, flour, sugar, butter... These are the essential ingredients in baking, right? Not always, as these egg-free recipes prove (in the most delectable way). From cookies to cakes, and including plenty of completely plant-based treats, here's how to bake brilliantly without cracking a single egg.
Click or scroll through our gallery to discover 21 egg-free baking recipes that taste fantastic.
Chocolate and orange is a winning combination, and here the flavours work together in an easy, egg-free cupcake recipe. There’s no fiddly frosting or elaborate decoration to worry about; once baked, the cupcakes are drizzled with melted chocolate and garnished with zesty orange rind for a simple yet delicious treat.
Taking chocolate chip cookies in an altogether more grown-up direction, these chocolate, pistachio and cardamon beauties are packed with flavour and texture. They take mere minutes to prepare, and the result is utterly satisfying – the cardamom adds a lovely underlying warmth and the chunks of vegan dark chocolate and chopped nuts provide richness.
Get the recipe for chocolate, pistachio and cardamom cookies here
For the most indulgent of sweet treats, it has to be millionaire’s shortbread. Featuring a crumbly biscuit base, gooey caramel made with pitted dates and Biscoff Spread, and a thick, crisp layer of chocolate, these little squares have it all – and also just so happen to be made without eggs and dairy.
This unique-looking layer cake features a rather unusual ingredient: avocado. Don’t dismiss the idea until you’ve tried it, though – the fruit adds a rich, creamy sweetness to the icing (as well as a vivid splash of colour). The vegan sponge meanwhile makes clever use of apple cider vinegar and almond milk to add moisture. Sliced kiwis are the ideal topping for this fabulously fruity number.
As these fudgy espresso brownies prove, it’s very possible to bake brilliant brownies without eggs. Olive oil and dark chocolate chips give these squidgy squares a lovely moist texture, while a mix of cocoa powder and coffee intensifies their rich flavour.
This hearty, comforting pear and prune cobbler is wonderfully tasty and extremely easy to make. It uses tinned pears and prunes and requires just 15 minutes of hands-on time to prepare the crumbly biscuit dumpling topping. Serve with generous amounts of vanilla ice cream or double cream for a real treat.
This dense dark chocolate and salted caramel cake is rich, sweet, utterly delicious – and entirely egg-free. Serve in elegant slices with a dollop of crème fraîche or whipped cream to accompany it.
There are a few steps involved in making these peanut butter caramel puddings but once you get the hang of baking with egg substitute aquafaba (the water drained from a can of chickpeas), you’ll be well on your way. This vegan recipe also teaches you how to make peanut butter caramel and a sophisticated dark chocolate sorbet.
You don’t need eggs to make a tasty tart case and the pastry for this one contains oat flour, which gives it a wholesome, slightly rustic texture. The recipe below suggests a classic filling of sweet, juicy peaches and tart blackberries, but you could use whatever fruits you fancy.
These delicate cardamom cookies are a lovely light treat. They’re beautifully buttery and there’s a hint of spice about them, but it’s certainly not overpowering. A scattering of ground pistachios and almonds on top adds texture and looks great too.
Making a crumble is always an excellent idea, particularly when you’ve got a glut of fruit to use up. This one is filled with juicy plums and tender apples; the topping meanwhile has fantastic texture and just the right amount of sweetness, thanks to the oats and demerara sugar.
You only need three ingredients to make these dainty shortbreads: butter, caster sugar and plain flour. For warmer days, the recipe for a refreshing watermelon and pomegranate granita is a gorgeous tart-sweet accompaniment.
The ultimate egg-free dessert, treat yourself (and your dinner guests) to a batch of biscotti accompanied by grown-up espresso crème caramel. The biscotti are fruity, nutty and crunchy, and will keep for ages too. The espresso crème caramel, meanwhile, doesn't require eggs, just full-fat coconut milk.
A clafoutis is a French-style dessert which sees fruit cooked in batter, almost like a Dutch pancake. This one makes a star of quinces, which add a pleasant piquant taste, but you could use peaches, cherries or apricots instead. The caramel base, meanwhiles, gives the vegan dish a lovely sweetness. You could also make a refreshing yogurt sorbet to go with it.
This tasty bake owes its name to the coconut milk and chunks of tinned pineapple threaded through the batter. It makes for a great low-sugar alternative to a traditional cake and is fantastic sliced, toasted and served with a piping hot cup of coffee for breakfast or as a mid-morning treat.
Along with sugar, whipped aquafaba (chickpea water) acts as the base of this stunning vegan meringue, while silky coconut milk makes a creamy, indulgent-tasting filling. This recipe has a tropical fruit theme, with tinned pineapple and kiwi, but you could go a different route and pile it high with blackberries, blueberries and strawberries instead.
A clever twist on a traditional fruit crumble, this tasty number features a marzipan and orange flower crust. The floral, almondy base is the perfect foil for the sweet, caramelised peaches, nectarines, plums and apricots in the filling. Serve warm, with a generous dollop of crème fraiche and everyone will be very happy indeed.
As this recipe demonstrates, eggs are by no means essential when making biscuits. These crisp, chewy treats have masses of flavour and texture, thanks to the rolled oats, desiccated coconut and golden syrup. Leave to cool completely before devouring with a hot drink.
Despite being made without eggs or dairy, this stunning chocolate and caramel tart tastes wonderfully decadent. The recipe will teach you how to prepare a vegan caramel sauce that’s also great trickled over ice cream, as well as a rich chocolate ganache. There’s no need to fiddle around making pastry, though – buy a block of ready-made vegan shortcrust instead and save on time and hassle.
Craving classic choc chip cookies but want to stick with the no egg theme? Not a problem here. In this recipe, agave and maple syrup help bind the mixture to make these deliciously gooey, chocolatey bites. You can play around with the flavours too – why not try adding white chocolate chunks and dried blueberries or milk chocolate and toasted pecans.
With its light and airy sponge, creamy filling and generous layer of berry jam, this cake has all the hallmarks of a traditional Victoria sponge, yet is entirely eggless. The buttercream filling is also dairy-free, so it’s the perfect bake to serve at a plant-based birthday party or afternoon tea.
Get the recipe for vegan Victoria sponge here
Now take a look at these quick and easy vegan recipes
Last updated by Emily Shardlow-Price.