Whether you’re exploring egg-free alternatives due to dietary restrictions or seeking fresh ideas, our 25 egg–free recipes will inspire you with new ways of cooking.
We’ve got sweet and savory recipes for breakfast, lunch, and dinner that are fun to make and with healthy ingredients.
From luscious desserts to savory meals, this roundup caters to a diverse range of preferences, ensuring that the absence of eggs does not equate to a lack of indulgence.
Wholesome chickpea flour takes the spotlight, creating a protein-rich base, while sautéed zucchini adds freshness and flavor.
This plant–powered frittata is a satisfying and nutritious way to start your day, proving that egg-free breakfasts can be just as delicious and satisfying.
Revitalize your mornings with this 5–minute scrambled tofu, a satisfying alternative to traditional eggs.
Seasoned to perfection with Kala Namak (black salt), this vegan breakfast dish mimics the eggy flavor, providing a savory kick that will elevate your taste buds.
Chickpea flour or garbanzo bean flour is a versatile ingredient that enables us to replace eggs and regular flour in this crepe recipe.
Next on our list are oven-baked, frittata–like muffins made with chickpea flour to replace eggs and then stuffed with your favorite vegetables.
TIP: If you want to add some eggy flavor to the muffins, add a couple of pinches kala namak to the batter.
We use unsweetened soy milk as the emulsifier for our vegan mayonnaise recipe. Like egg yolk, soy milk contains lecithin, which, when blended with lemon juice and oil, forms a thick, creamy, and stable mayonnaise.
Firm tofu and extra firm tofu mimic boiled eggs incredibly well. You need to cut it into small pieces as if you were cutting real eggs for a regular egg salad.
TIP: crumble some of the tofu pieces with your hands. This way, they’ll resemble the crumbled egg yolk texture (especially when coated in our creamy eggy dressing).
Here, we’ll show you how to make gnocchi with three simple ingredients and shape them with a fork. Our recipe is the original Italian one without eggs.
It’s served with a simple tomato sauce, Bolognese, or butter sage sauce.
The star ingredient in our zucchini pie is chickpea flour (garbanzo bean flour).
It allows us to make a pie without eggs or tofu but still moist, nutritious, and fulfilling.
Zucchini fritters without eggs can be made with chickpea flour, offering a delectable twist on the classic recipe.
This egg–free alternative ensures a light and crispy texture while highlighting the natural flavors of grated zucchini.
Try this flavorful twist on the classic potato frittata, where we use chickpea flour and a little turmeric powder as brilliant substitutes for eggs.
The chickpea flour not only lends a unique nutty taste but also adds a delightful fluffiness to the dish.
Our sweet potato gnocchi without eggs are made from microwaved sweet potatoes and offer a beautiful orange twist on the classic Italian dish.
This egg–free variation maintains a light and pillowy texture, creating a satisfying and flavorful meal.
Eggless biscotti is a crispy Italian treat with a crunchy texture and rich flavor.
This twice–baked cookie derives its unique structure from plant milk and flour, resulting in a satisfyingly firm bite.
Enjoy the perfect pairing of almond and vanilla aromas in this egg-free twist on a classic biscotti recipe.
The fluffy texture of egg–free pancakes makes a breakfast–friendly alternative for those seeking a plant-based treat.
Egg-free pancakes are a delicious start to your day, whether topped with syrup, fruits, or your favorite toppings.
Our vegan crepes are made without eggs and dairy but are light, thin, and as delicious as regular crepes.
TIP: Add a little color to the batter to resemble French crepes with eggs, and add a pinch of turmeric powder.
This egg-free banana bread is a moist and flavorful treat for those with dietary restrictions or vegan preferences.
You won’t find flax egg, ground flaxseed, aquafaba, or other types of egg replacement here. Mashed banana and staple ingredients make this bread a simple and easy treat.
This creamy vegan custard is without eggs and mixes coconut or almond milk with a touch of cornstarch and vanilla aroma.
This five–minute recipe is a delicious pastry cream that satisfies your sweet tooth and egg-free preferences.
Next on our list is a vegan apple cake: soft, moist, and packed with apple pieces. It’s an easy, one-bowl recipe made with seven simple ingredients.
We use a blend of all–purpose flour and plant–based milk to maintain this egg-free cake’s binding and leavening properties.
Carrot cake can be easily made vegan (that is, without eggs, butter, or milk) with simple ingredients and vegan frosting.
Despite having less sugar, less oil, and no eggs, it’s incredible and rich, and the texture is light and moist, just like the carrot cake of your best dreams.
Shredded zucchini is the perfect ingredient to make light and moist zucchini muffins.
The grated zucchini acts as a binder, which means there is no need to add eggs. The muffins stay together like magic while keeping light and healthy.
TIP: these muffins are perfect for bringing to putlocks and feeding a crowd.
Here, we show you how to make a tiramisù without eggs, dairy, and nuts but with all the same textures and flavor nuances of a real Italian tiramisù.
You’ll love this baked donuts recipe because you can whip them together in 5 minutes, bake them in 20, and glaze them in 3.
Also, the recipe is dairy-free, egg-free, and oven-baked, making this treat a delightful vegan brunch idea.
This recipe is Italian-inspired; the egg-free brioche has a tender crumb, it’s sweet and aromatic, and is made with simple ingredients.
Vegan brioche is an indulgent, sweet breakfast recipe for those days when you deserve more than a quick bowl of oats.
Oatmeal pancakes are an easy, tasty, and wholesome breakfast and brunch recipe you can make with a few pantry staples and enjoy with your whole family.
Bananas are a great egg replacement in pancakes. They bind the batter together while adding a naturally sweet flavor.
There’s no need for egg replacements in this soft and airy vegan lemon cake.
With vegan cakes, it’s all about getting the ratios of wet and dry ingredients right.
Flax eggs, ground flax seeds, aquafaba, or other egg replacements are unnecessary and often change the cake’s texture, consistency, and flavor.
Vegan meringues are as light, crisp, and delicious as traditional meringues. The aquafaba is phenomenal for this preparation, and you won’t taste the chickpea flavor at all.
The crazy thing is that aquafaba’s foaming properties make it the perfect egg white replacement for meringues and various desserts.
How to replace eggs in baking?
In most cakes and desserts, there’s no need for egg replacements.
For example, with vegan cakes, it’s all about getting the ratios of wet and dry ingredients right, and in our recipes we test this many times until we get perfect cake consistency.
So if possible, we would recommend to avoid flax eggs, ground flax seeds, aquafaba, or other egg replacements because they often change the cake’s texture, consistency, and flavor.
However, in some case, egg-replacements might be necessary. Here are some common egg replacements you can use for baking:
- Flaxseed or Chia Seed Eggs: Mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water to replace one egg. Let the mixture sit for a few minutes until it thickens and has an egg-like consistency.
- Applesauce: Replace each egg with 1/4 cup of unsweetened applesauce. This works well in recipes where added sweetness and moisture won’t affect the final product.
- Bananas: Mashed ripe bananas can add moisture and binding properties to your baked goods, such as banana muffins and zucchini banana bread.
- Yogurt, soy yogurt, or Buttermilk: Substitute an equal amount of yogurt or buttermilk for eggs in recipes.
You can use soy yogurt or coconut yogurt for dairy-free alternatives, as we did with our lemon pound cake and lemon blueberry cake.
- Vinegar and Baking Soda: Mix one tablespoon of vinegar (apple cider vinegar or white vinegar) with one teaspoon of baking soda to replace one egg.
- Commercial Egg Replacer: Consider using commercial egg replacers available in many grocery stores.
While we don’t have any experience with these products, they have decent ratings on Target.
- serrated knife (bread knife)
- ⅓ cup almond milk or other milk
- ⅓ cup vegetable oil any, as long as it's neutral
- ½ cup sugar
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest optional
- 1 teaspoon vanilla extract
- ¾ cup almonds
- 1½ teaspoon baking powder
- 2 cups all-purpose flour
- 1 pinch salt
- Preheat the oven to 340°F or 170°C.To a bowl, add ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, and 1 teaspoon vanilla extract.Whisk until well combined.
- Stir in ¾ cup almonds.
- Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.Mix with a spatula until you get a dough.
- Transfer the dough to a lightly dusted worktop and knead with your hands for a minute. You want a compact dough ball without over-kneading.
- Cut the dough into two parts and shape each into a long, flat log.Arrange the two logs on a baking sheet lined with parchment paper.
- Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
- Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
- Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.
- Let cool down completely before serving.
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.