Buzz
Whether it’s due to dietary needs, forgetting to add them to the shopping list, or—let’s face it—the cost becoming too much to handle, egg-free desserts are a must-have in any baker’s repertoire. While it's possible to recreate puddings, cakes, custards, and meringues with plant-based substitutes, they sometimes fall short of the classic versions. Fortunately, many delightful desserts don’t require eggs at all. Here are some of my favorite egg-free treats that will definitely satisfy everyone's sweet cravings.
Strawberry shortcake
I will never refuse a strawberry shortcake. (If I do, it’s a clone—please save me!) Each individual element shines on its own, but when combined, they create something truly extraordinary. For the cake, bake a soft, oversized (naturally eggless) buttermilk biscuit, such as these funfetti-style ones, or these delicate oat flour biscuits. Slice it in half, then generously layer with strawberries and whipped cream.
Brigadeiros
Chewy, rich in chocolate, and made with just a few simple ingredients, brigadeiro is a delightful treat from Brazil. Grab a can of sweetened condensed milk, some cocoa powder, and a touch of butter. Cook them together in a pot for 10-15 minutes, and you're almost done. Shape them into bite-sized balls and roll them in sprinkles, chopped nuts, or coconut. These make a perfect Valentine's Day gift for someone special, or a tasty treat for yourself any time.
Nutella-banana lava cake
Pastries, puddings, and pies are wonderful, but sometimes there’s no replacement for cake. To create a cake without needing eggs for lifting or binding, try this Nutella-banana lava cake. The delicious blend of chocolate, hazelnut, and banana is sure to win over anyone, and the banana cleverly binds everything together, removing the need for eggs. Add a dollop of Nutella in the middle and you’ll get a gooey ‘lava’ that doesn’t require the precise timing other lava cakes do.
Coconut peanut mochi
Mochi is made from sweet glutinous rice flour to create a chewy, slightly sticky treat that can be prepared in various ways. You may have spotted it in the frozen food section of your grocery store, surrounding small balls of ice cream, but the center can be filled with all sorts of different fillings. One of my favorites is coconut peanut mochi. Prepare the chewy dough, fill the center with sweet peanut powder, then press the edges to close the ball. Roll the entire treat in shredded coconut and enjoy.
Panna cotta
For a dessert that’s not overly sweet, wonderfully creamy, and impressively simple, look no further than the classic Italian panna cotta. There are countless variations of this basic gelatin-set sweetened cream dessert because its flavor base is adaptable, and it’s incredibly easy to prepare. With just five basic ingredients, panna cotta can be whipped up in about 10 minutes. Let it set in the fridge for a few hours, and enjoy it as it is, or top it with fresh fruit, caramel sauce, shredded coconut, or a fruit compote. For a fun twist on the traditional, try this cookie dough panna cotta.
Chocolate peanut butter pudding pie
I grew up with tofu, enjoying it in all its forms—sweet, savory, silken, or firm. If tofu is still a mystery to you, try a chocolate peanut butter tofu pudding pie. The tofu is hidden in the rich chocolate and peanut butter mix, leaving behind a luscious, fudge-like experience. The dessert comes together in a blender, creating a silky smooth, deeply chocolatey pudding that's perfect for a cozy date night. Serve it in a graham cracker crust as a pie, or spoon it into elegant glasses with a swirl of whipped cream or chocolate shavings on top.
Fruit pies
Fruit pies are a simple joy, and they don’t require any eggs. (Except for the optional egg wash on top, which is entirely for aesthetic purposes, or you can swap in mayo instead.) Roll out a buttery, flaky crust and fill it with a seasonal cooked fruit filling (no one enjoys a soggy pie). All you’ll need is a fork and a generous serving of whipped cream.
Breton cake
The Breton cake is the larger, party-friendly version of the individual, crispy, caramelized kouign amann pastry. It’s made with layers of soft dough, butter, and sugar, baked in a 9-inch round pan. As it bakes, the sugar creates a crunchy caramel crust against the pan, while the butter melts into the dough. When served fresh, each bite is light, rich, and tender, with a crispy caramelized exterior. While the recipe may suggest an egg wash for the top, it’s not a necessity if you’re avoiding eggs (and once again, mayo can serve as a great substitute). A sprinkle of sugar will ensure a beautiful finish.
Desserts that don't require baking
Baking is typically necessary to cook raw ingredients. However, when eggs aren't included, it becomes much easier to skip the baking process. Rich, eggless sweets, like a decadent no-bake cheesecake trifle or a chilled no-bake pina colada pie (see the reference?), are perfect examples of this approach.
Rich chocolate truffles
The chocolate truffle delivers an intensely rich chocolate experience. Combine dark chocolate chunks with hot heavy cream in a 2:1 ratio to create a velvety ganache. This mixture will send your taste buds into chocolate ecstasy. After cooling, scoop out spoonfuls of this ganache and shape them into smooth, indulgent chocolate balls. At this stage, you can enjoy them as they are, or roll them in chopped nuts, shredded coconut, cocoa powder, or powdered sugar to prevent sticking and add an extra burst of flavor.
Kaju katli
Some moments demand a light, elegant treat. Kaju katli, also known as kaju barfi, fits that need perfectly. This Indian delicacy, made with a cooked sugar syrup, aromatic spices, and finely ground cashews, is rich in flavor and wonderfully satisfying. For an extra touch, you can top it with edible silver leaf or garnish it simply with a scattering of crushed nuts.
Cinnamon rolls made from pizza dough
Instead of using eggs to make a rich dough, simply grab a package of store-bought, refrigerated pizza dough to whip up cinnamon rolls that surpass anything from a can. (Try this recipe to make your own.) Keep a watchful eye while they bake to avoid overcooking, and you’ll end up with soft, flavorful rolls packed with buttery cinnamon goodness.
Sorbet, frozen yogurt, and granita
Making homemade frozen treats is a delightful activity, especially with kids around. While traditional ice cream calls for egg yolks or whole eggs, sorbets, frozen yogurt, and granitas offer egg-free alternatives. Sorbet and granita are quite similar, with the main difference being texture. Both usually involve blending fruit with a sugar syrup. Granita is frozen and scraped with a fork during the freezing process, resulting in a shaved ice texture, while sorbet is blended with a machine for a smoother, more aerated finish. Frozen yogurt is also straightforward, made with a dairy base and churned, creating a silky consistency without the need for eggs.
Shortbread cookies
Simple yet perfect, the shortbread cookie requires just three basic ingredients: butter, sugar, and flour. Without the need for a strong binding agent like eggs, this biscuit crumbles and melts in your mouth. Combine the softened butter with the dry ingredients, then shape the dough into balls, squares, or press it into a tart shell.
Honey apple puffs
Frozen puff pastry from the store makes this sophisticated dessert surprisingly simple. Cut out circles from the thawed dough and top each with a slice of apple. But don’t just use raw apple slices—first, sauté them in butter to avoid a dry texture and infuse them with rich flavor. Once baked, drizzle the rounds with honey and dust with cinnamon before serving.
Millionaire shortbread tart
Did someone mention a shortbread tart shell? I’ve got the perfect filling for it: a smooth, slightly chewy caramel. Top it with a luxurious dark chocolate layer, and you’ve got yourself a millionaire shortbread tart. While millionaire shortbread is traditionally cut into bars, there’s no reason you can’t slice it into pie-like wedges.
Eggless key lime pie
Even if it’s freezing outside, you can still enjoy a summery treat. This three-ingredient key lime pie uses sweetened condensed milk to create a creamy, sweet base. For a vegan version, substitute with sweetened condensed coconut milk by following this recipe. Some other key lime pie recipes incorporate cream cheese or whipped cream for a fluffier texture. Before choosing your recipe, think about whether you prefer a dense, silky filling or something lighter and fluffier, then pick your base accordingly. Just make sure to let it chill in the fridge before cutting into it.
Fried dough
There’s fine dining, and then there’s comfort food. Fried dough, in its various forms around the world, stands as the ultimate comfort. Take the stress out of the process by grabbing a package of pre-made pizza dough from the refrigerated or frozen section, and transform it into your favorite fair-style fried treat. Fry up the pieces and coat them in powdered sugar for a simple batch of zeppoles, or take it a step further and make fried Oreos. Wrap the dough around a cookie, seal it tightly, and fry.
Eggless tres leches cake
Tres leches is a light, open-textured cake designed to soak up a mixture of three different milks. Evaporated milk, whole milk, and sweetened condensed milk are blended and poured over the cake. As the cake soaks in the mixture over several hours, it becomes moist and indulgent, finished with a fluffy whipped topping. Traditionally, the cake requires eggs, but there are egg-free versions available. You can even opt for a vegan cake, soak it in the classic three milks, and still enjoy the rich, creamy treat.
Sweet treats
Many sweet treats depend on the foundation of melted sugar or chocolate, often without the need for eggs. Try your hand at creating honeycomb on the stovetop, or melt some chocolate and add your favorite mix-ins to make an impressive chocolate bark. For a crunchy snack, stir peanuts into hot, buttery caramel and let it cool into a thin sheet to create peanut brittle. Break these confections into pieces, large or small, and store them in airtight containers to protect them from moisture.
