17 Delicious Bakery Recipes Without Eggs Amazing

Looking for egg-free bakery delights that don’t skimp on flavor or texture? You’re in the right place! Whether you’re catering to allergies, dietary preferences, or simply ran out of eggs, our roundup of 17 Delicious Bakery Recipes Without Eggs promises to inspire your next baking adventure. From fluffy cakes to chewy cookies, get ready to discover treats that everyone can enjoy. Let’s dive in!

Vegan Chocolate Chip Cookies

Zesty and sweet, these vegan chocolate chip cookies are my go-to when I need a quick dessert fix that doesn’t compromise on flavor or ethics. I remember the first time I tried baking them; the kitchen smelled like a cozy café, and the cookies disappeared faster than I could say ‘vegan’!

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Vegan butter – ½ cup
• Brown sugar – ¾ cup
• Vanilla extract – 1 tsp
• Almond milk – ¼ cup
• Vegan chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In a large bowl, cream together the vegan butter and brown sugar until light and fluffy. Tip: Room temperature butter mixes more easily.
4. Stir in the vanilla extract and almond milk into the butter mixture until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the vegan chocolate chips evenly throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety with a slight crunch on the edges, these cookies are perfect with a glass of almond milk or crumbled over dairy-free ice cream for an extra indulgent treat.

Dairy-Free Banana Bread

This morning, as I was rummaging through my kitchen, I realized I had a bunch of overripe bananas staring back at me. Instead of letting them go to waste, I decided to whip up a batch of my go-to Dairy-Free Banana Bread. It’s a recipe that’s saved me more times than I can count, especially when I’m craving something sweet but want to keep it simple and wholesome.

Ingredients

• Bananas – 3 medium, mashed
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Vegetable oil – ⅓ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Vanilla extract – 1 tsp
• Eggs – 2

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Using parchment paper at the bottom makes removal a breeze.
2. In a large bowl, mash the bananas until smooth. A few small lumps are okay for texture.
3. Add the sugar, vegetable oil, and vanilla extract to the bananas, mixing well.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the dry ingredients helps avoid lumps in your batter.
6. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense bread.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. 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.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Deliciously moist and perfectly sweet, this banana bread is a testament to simplicity. I love serving it warm with a dollop of almond butter or toasted with a drizzle of honey for an extra touch of sweetness.

Eggless Vanilla Cupcakes

Perfect for those who either can’t or choose not to eat eggs, these eggless vanilla cupcakes are a dream come true. I remember the first time I tried making them; I was skeptical, but one bite was all it took to convince me they’re just as fluffy and delicious as their eggy counterparts.

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

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Make three wells in the dry ingredients. Pour the vegetable oil into the first well, vinegar into the second, and vanilla extract into the third.
4. Pour the water over everything and stir until the batter is smooth. Tip: Don’t overmix; just stir until the ingredients are combined to keep the cupcakes light.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tip: An ice cream scoop works great for this to ensure even sizes.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Amazingly moist and tender, these cupcakes have a delicate vanilla flavor that pairs wonderfully with a dollop of frosting or a sprinkle of powdered sugar. For a fun twist, try adding a few chocolate chips to the batter before baking for a surprise in every bite.

Fluffy Vegan Pancakes

Fluffy Vegan Pancakes have become my Sunday morning ritual, and honestly, I can’t imagine starting my weekend without them. There’s something incredibly satisfying about flipping those golden, airy stacks—knowing they’re completely plant-based just adds to the joy.

Ingredients

– Flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Almond milk – 1 cup
– Maple syrup – 2 tbsp
– Vanilla extract – 1 tsp
– Coconut oil – 1 tbsp, melted

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Pour in the almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir until just combined; a few lumps are okay. Tip: Overmixing leads to dense pancakes.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with coconut oil.
4. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s the secret to perfect fluffiness.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
6. Serve warm with your favorite toppings. Whisking together these ingredients creates pancakes so light and fluffy, you’ll swear they’re not vegan. Drizzle with extra maple syrup or top with fresh berries for a burst of color and flavor.

Easy No-Egg Brownies

How many times have you craved brownies but realized you’re out of eggs? That’s exactly how I stumbled upon this foolproof recipe. It’s become my go-to for last-minute dessert cravings or when I’m baking for friends with egg allergies.

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

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. Add the water, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain. Tip: Don’t overmix to keep the brownies tender.
4. Pour the batter into the prepared pan and spread it evenly with a spatula.
5. 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 the toothpick to come out clean.
6. Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Tip: For clean cuts, use a plastic knife or dip a sharp knife in hot water between slices.

Fudgy, rich, and surprisingly moist, these brownies defy their no-egg origins. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Homemade Egg-Free Donuts

Donuts have always been my go-to comfort food, but since my niece developed an egg allergy, I’ve been on a mission to recreate our favorite treats without compromising on taste or texture. These homemade egg-free donuts are a game-changer, fluffy on the inside with just the right amount of crisp on the outside.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – ¾ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; overmixing can lead to tough donuts.
4. Fill each donut cavity about two-thirds full using a piping bag or a spoon for ease.
5. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
6. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.

Out of the oven, these donuts are irresistibly light and tender, with a subtle sweetness that pairs perfectly with a dusting of powdered sugar or a drizzle of chocolate glaze. Try serving them warm with a side of fresh berries for a delightful contrast.

Soft Vegan Sugar Cookies

My journey to perfecting vegan sugar cookies started on a rainy afternoon when I craved something sweet but didn’t want to compromise on my vegan lifestyle. After several trials, I’ve landed on this foolproof recipe that’s as soft and delightful as any traditional cookie.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Vegan butter – ½ cup
• Sugar – ¾ cup
• Almond milk – 2 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
3. In a separate large bowl, cream together vegan butter and sugar until light and fluffy, about 2 minutes. Tip: Ensure your vegan butter is at room temperature for easier mixing.
4. Add almond milk and vanilla extract to the butter mixture, stirring until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening slightly with your palm.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are wonderfully soft with a delicate crumb and just the right amount of sweetness. Try sandwiching them with vegan frosting for an extra indulgent treat.

Quick Eggless Muffins

Remember those mornings when you’re rushing out the door but still crave something homemade? I’ve been there more times than I can count, which is why these Quick Eggless Muffins have become my go-to. They’re surprisingly simple, and yes, eggless, but don’t let that fool you—they’re fluffy, moist, and utterly delicious.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Vegetable oil – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Tip: Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
4. In another bowl, mix the milk, vegetable oil, and vanilla extract until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Tip: A few lumps in the batter are okay; overmixing can lead to dense muffins.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning.
10. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably, these muffins stay moist for days, making them perfect for meal prep. The vanilla adds a subtle sweetness that pairs wonderfully with a cup of coffee, or try them with a dollop of jam for an extra treat.

Delicious Vegan Carrot Cake

Over the years, I’ve baked countless cakes, but there’s something uniquely satisfying about a vegan carrot cake that’s both moist and packed with flavor. It’s the kind of dessert that surprises everyone, vegan or not, with its rich texture and sweet, spiced aroma filling the kitchen.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Vegetable oil – ¾ cup
• Brown sugar – 1 cup
• Vanilla extract – 1 tsp
• Carrots – 2 cups, grated
• Walnuts – ½ cup, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra moisture, line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, mix the vegetable oil, brown sugar, and vanilla extract until smooth. Tip: Ensure the sugar is fully dissolved for a smoother batter.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can lead to a dense cake.
5. Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 30-minute mark to avoid overbaking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Carrot cake this good doesn’t need frosting, but a dollop of coconut whipped cream takes it to another level. The spices and sweetness of the carrots create a perfect balance, while the walnuts add a delightful crunch. Serve it as is or with a side of vanilla ice cream for an indulgent treat.

Simple No-Egg Bread

Kneading dough has always been my therapy, especially when it’s for this Simple No-Egg Bread. It’s the kind of recipe that reminds me of lazy Sunday mornings, where the only plan is to enjoy the process and, of course, the delicious outcome.

Ingredients

• Flour – 3 cups
• Water – 1 ¼ cups
• Yeast – 2 ¼ tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, mix flour, yeast, sugar, and salt.
2. Add water and olive oil to the dry ingredients. Tip: The water should be warm to the touch but not hot, about 110°F, to activate the yeast properly.
3. Stir the mixture until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but do so sparingly to keep the bread tender.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Tip: For a crispier crust, you can sprinkle some flour on top before baking.
7. Preheat your oven to 375°F and bake the bread for 25-30 minutes until golden brown.

You’ll love the soft, airy texture of this bread, with a crust that’s just the right amount of chewy. Try serving it warm with a drizzle of honey or as the base for your favorite avocado toast.

Crunchy Vegan Oatmeal Cookies

Zesty mornings call for something sweet, and these Crunchy Vegan Oatmeal Cookies have become my go-to. I remember the first time I baked them; the aroma filled my kitchen, promising a treat that’s both wholesome and indulgent.

Ingredients

• Rolled oats – 2 cups
• Flour – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Maple syrup – ½ cup
• Coconut oil – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, flour, baking soda, and salt until well combined.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the mixture forms a cohesive dough. Tip: If the dough feels too wet, add a tablespoon of flour at a time until it’s manageable.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each for spreading.
5. Flatten each ball slightly with the back of a spoon or your fingers to ensure even cooking.
6. Bake for 12-15 minutes, or until the edges are golden brown. Tip: For extra crunch, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
7. Allow the cookies to cool completely on the wire rack. Tip: They’ll crisp up as they cool, so patience is key for that perfect crunch.

Absolutely delightful, these cookies strike the perfect balance between chewy and crunchy. Serve them with a dollop of almond butter for an extra layer of flavor, or enjoy them as is with your morning coffee.

Moist Egg-Free Chocolate Cake

Never did I think I’d find a chocolate cake so indulgent without a single egg in sight, but here we are. This recipe came to me during a frantic pantry raid when I realized I was out of eggs but craving something chocolatey—proof that sometimes, the best discoveries come from necessity.

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

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined—overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Craving a slice yet? This cake is unbelievably moist with a deep chocolate flavor that’ll have everyone asking for seconds. Try serving it with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Healthy Vegan Apple Pie

Nothing beats the comfort of a warm slice of apple pie, especially when it’s both healthy and vegan. I remember the first time I tried making this version; it was a chilly fall evening, and the aroma of cinnamon and apples filled my kitchen, making it feel like home.

Ingredients

• Flour – 2 cups
• Vegan butter – 1 cup
• Sugar – ½ cup
• Apples – 4, peeled and sliced
• Cinnamon – 1 tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Add sugar to the flour mixture and combine well.
4. Press half of the dough into a pie dish to form the base. Tip: Use your fingers to evenly spread the dough.
5. Layer the sliced apples over the dough base and sprinkle with cinnamon.
6. Cover the apples with the remaining dough, sealing the edges. Tip: Make small cuts on the top crust to allow steam to escape.
7. Brush the top with water and bake for 45 minutes, or until golden brown.

This pie comes out with a perfectly flaky crust and a sweet, cinnamon-spiced apple filling. Try serving it with a scoop of vegan vanilla ice cream for an extra treat.

Rich Eggless Cheesecake

Many of us have been there—craving a creamy, decadent cheesecake but either out of eggs or avoiding them. That’s how my journey to perfecting this Rich Eggless Cheesecake began. It’s become a staple in my kitchen, especially for friends who are egg-free but never want to miss out on dessert.

Ingredients

• Graham cracker crumbs – 1.5 cups
• Butter – 1/2 cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 3/4 cup
• Sour cream – 1 cup
• Vanilla extract – 2 tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Tip: Press the mixture firmly into the pan to prevent a crumbly crust.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to even it out.
4. Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together.
5. Beat cream cheese and sugar in a large bowl until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
6. Add sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Beat until fully incorporated.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45 minutes, then turn off the oven and leave the cheesecake inside for another hour. Tip: This gradual cooling prevents cracking.
9. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Delightfully creamy and rich, this cheesecake rivals any traditional version. Serve it with a drizzle of caramel or fresh berries for an extra touch of elegance.

Light Vegan Lemon Bars

Last summer, I stumbled upon the most refreshing dessert at a tiny café in Portland, and I’ve been obsessed with recreating it at home ever since. These Light Vegan Lemon Bars are my take on that memory—tangy, sweet, and incredibly easy to whip up. Perfect for those sweltering days when you crave something sweet but not heavy.

Ingredients

• Almond flour – 1 cup
• Coconut oil – ¼ cup
• Maple syrup – ¼ cup
• Lemon juice – ½ cup
• Cornstarch – 2 tbsp
• Water – ½ cup

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted coconut oil, and 2 tbsp of maple syrup until a dough forms. Tip: If the dough feels too dry, add a teaspoon of water to help it come together.
3. Press the dough evenly into the prepared pan and bake for 15 minutes, or until lightly golden. Let it cool slightly.
4. While the crust cools, whisk together lemon juice, remaining maple syrup, cornstarch, and water in a saucepan over medium heat. Tip: Constant whisking prevents lumps from forming.
5. Cook the lemon mixture for about 5 minutes, until it thickens to a pudding-like consistency. Tip: It should coat the back of a spoon when it’s ready.
6. Pour the lemon filling over the crust and spread it evenly. Refrigerate for at least 2 hours before slicing.

Out of the fridge, these bars are delightfully firm yet melt-in-your-mouth tender. The lemon filling is zesty and bright, contrasting beautifully with the nutty crust. Serve them chilled with a sprinkle of powdered sugar or fresh berries for an extra pop of color.

Classic No-Egg Biscuits

Every now and then, I stumble upon a recipe that’s so simple yet so satisfying, it becomes a staple in my kitchen. That’s exactly how I feel about these Classic No-Egg Biscuits. They’re perfect for those mornings when you’re craving something homemade but don’t want to deal with the fuss of eggs.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Milk – ¾ cup

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Pour in the milk and stir until just combined. The dough should be sticky but manageable. Tip: Overmixing leads to tough biscuits, so mix until the ingredients are just incorporated.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a floured biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting the cutter seals the edges, preventing the biscuits from rising properly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 10-12 minutes, or until the tops are golden brown.

Buttery and flaky, these biscuits are a dream when served warm with a drizzle of honey or a smear of jam. They also make a fantastic base for breakfast sandwiches, adding a homemade touch to your morning routine.

Sweet Vegan Cinnamon Rolls

Remember those chilly mornings when all you wanted was something sweet, warm, and comforting to start your day? That’s exactly what inspired me to perfect these Sweet Vegan Cinnamon Rolls. They’re not just a treat; they’re a hug in pastry form, and I’m here to share how you can make them in your own kitchen.

Ingredients

• Flour – 3 cups
• Sugar – 1 cup
• Vegan butter – ½ cup
• Almond milk – 1 cup
• Cinnamon – 2 tbsp
• Active dry yeast – 2 tsp
• Salt – ½ tsp

Instructions

1. In a large bowl, mix 1 cup of warm almond milk (about 110°F) with 2 tsp of active dry yeast and let it sit for 5 minutes until frothy. Tip: The milk should be warm to the touch but not hot to avoid killing the yeast.
2. Add 3 cups of flour, ½ cup of sugar, and ½ tsp of salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but be careful not to make it too dry.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Roll out the dough on a floured surface into a rectangle about ¼ inch thick.
6. Spread ½ cup of softened vegan butter evenly over the dough, then sprinkle with ½ cup of sugar and 2 tbsp of cinnamon.
7. Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss to cut the rolls cleanly.
8. Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
9. Preheat your oven to 350°F and bake the rolls for 25 minutes or until golden brown.

Out of the oven, these cinnamon rolls are irresistibly fluffy with a perfect swirl of cinnamon sugar. Serve them warm with a drizzle of vegan cream cheese frosting for an extra decadent touch.

Conclusion

Baking without eggs has never been easier or more delicious, thanks to these 17 amazing bakery recipes! Whether you’re catering to dietary restrictions or simply out of eggs, this roundup proves you don’t have to compromise on taste or texture. 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. Happy baking!