Whether you’re exploring egg-free alternatives due to dietary restrictions or seeking fresh ideas, our 25 eggfree 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.

egg-free recipes

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.

Savory recipes

1. Chickpea Frittata

vegan frittata with zucchini

Wholesome chickpea flour takes the spotlight, creating a protein-rich base, while sautéed zucchini adds freshness and flavor.

This plantpowered frittata is a satisfying and nutritious way to start your day, proving that egg-free breakfasts can be just as delicious and satisfying.

2. Tofu scramble

Tofu scramble on avocado and bread

Revitalize your mornings with this 5minute 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.

3. Chickpea crepes

savory crepes on a plate

Chickpea flour or garbanzo bean flour is a versatile ingredient that enables us to replace eggs and regular flour in this crepe recipe.

Thanks to the chickpea flour, these crepes are naturally vegan and gluten-free. Fill them with sauteed mushrooms and kale for a nutritious vegan dinner idea.

4. Egg-free frittata muffins

Frittata muffins with veggies

Next on our list are oven-baked, frittatalike 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.

5. Egg-free mayonnaise

Vegan mayo on a spoon

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.

This thickcreamyspreadable, and tasty recipe feels like regular mayo. You can use it in salads and dressings or as a spread in sandwiches and wraps.

6. Tofu egg salad

vegan egg salad on bread

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).

7. Homemade gnocchi

homemade gnocchi made with a fork

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 sauceBolognese, or butter sage sauce.

8. Vegan zucchini pie

zucchini pie recipe on a plate

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.

9. Zucchini fritters

Zucchini fritters with tzatziki and lemon

Zucchini fritters without eggs can be made with chickpea flour, offering a delectable twist on the classic recipe.

This eggfree alternative ensures a light and crispy texture while highlighting the natural flavors of grated zucchini.

10. Potato frittata

Potato frittata with parsley and cut into cubes

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.

11. Sweet potato gnocchi

sweet potato gnocchi with sauce and shaved parmesan

Our sweet potato gnocchi without eggs are made from microwaved sweet potatoes and offer a beautiful orange twist on the classic Italian dish.

This eggfree variation maintains a light and pillowy texture, creating a satisfying and flavorful meal.

Sweet recipes

12. Biscotti

Almond Biscotti with orange and almonds on the side

Eggless biscotti is a crispy Italian treat with a crunchy texture and rich flavor.

This twicebaked 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.

13. Vegan pancakes

vegan pancakes stacked and cut open

The fluffy texture of eggfree pancakes makes a breakfastfriendly 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.

14. Vegan crepes

Vegan crepes with homemade nutella and strawberries

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. 

15. Banana bread

vegan banana bread and how to store it

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.

16. Vegan custard

custard variation with vanilla

This creamy vegan custard is without eggs and mixes coconut or almond milk with a touch of cornstarch and vanilla aroma.

This fiveminute recipe is a delicious pastry cream that satisfies your sweet tooth and egg-free preferences.

TIP: add this custard to fruit tart and lemon tart for an egg-free, plant-based dessert.

17. Egg-free apple cake

sliced vegan apple cake

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 allpurpose flour and plantbased milk to maintain this egg-free cake’s binding and leavening properties.

18. Vegan carrot cake

Dairyfree frosting on carrot cake

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.

19. Egg-free zucchini muffins

open zucchini muffin crumb

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.

20. Vegan tiramisu

vegan tiramisu inside

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.

Aquafaba is a versatile ingredient and works as an egg-white substitute. It gives air and fluff to many vegan desserts, such as vegan meringues and brownies.

21. Chocolate donuts

Chocolate donuts with glaze and a bite

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-freeegg-free, and oven-baked, making this treat a delightful vegan brunch idea.

22. Vegan brioche

Vegan Brioche bread on a plate with powdered sugar

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.

23. Oatmeal pancakes

oatmeal pancakes

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.

24. Egg-free lemon cake

vegan lemon cake with lemon zest

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.

25. Acquafaba meringues

Meringue

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.
blend flax seeds
  • 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.
egg-free recipes with sweet and savory meals

Egg-free Recipes

By: Nico Pallotta
5 from 1 vote
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.
The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
Prep Time: 25 minutes
Cook Time: 25 minutes
Second Bake: 10 minutes
Total Time: 1 hour
Servings: 34 biscotti
Course: Dessert, Snack
Cuisine: Italian

Equipment

  • serrated knife (bread knife)

Ingredients

Wet ingredients

  • cup almond milk or other milk
  • 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

Dry ingredients

  • ¾ cup almonds
  • teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 pinch salt

Instructions 

  • 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.
    liquid ingredients in a glass bowl
  • Stir in ¾ cup almonds.
    Almond in liquid ingredients in a bowl
  • Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.
    Mix with a spatula until you get a dough.
    dry ingredients and almonds in a glass bowl
  • 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.
    hands shaping the biscotti dough
  • 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.
    hands shaping long biscotti dough
  • Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
    biscotti after first baking round
  • Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
    hands and serrated knife cutting biscotti
  • Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.
    Almond Biscotti after second baking
  • Let cool down completely before serving.
    Almond Biscotti served on a platter

Notes

Nutrition information is an estimate for 1 biscotto out of 34.
STORAGE
Make ahead: biscotti are the perfect recipe to make ahead as they keep well for weeks. You can even give them as a Christmas present!
Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.
Add a piece of bread to the container with the biscotti. It will absorb excess moisture, leaving the cookies crunchy for longer.
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Nutrition

Calories: 83kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 49mg, Dietary Fiber: 1g, Sugar: 4g, Vitamin A: 0.3IU, Vitamin B6: 0.01mg, Vitamin C: 0.2mg, Vitamin E: 1mg, Vitamin K: 0.03µg, Calcium: 20mg, Folate: 17µg, Iron: 1mg, Manganese: 0.1mg, Magnesium: 10mg, Zinc: 0.2mg
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Nico and Louise in the kitchen

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.

Easy right?

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