27 Aug Vegan Treats! Eggless Sugar Cookies And Other Great Recipes For Sweet Lovers
Going vegan doesn’t mean missing out on the sweet things in life.
With the right recipes, you can make delicious vegan desserts all by yourself. In this post, we’ll give you recipes for vegan cakes eggless sugar cookies, and lots more.
Make the Best Eggless Sugar Cookies, Fudge, and Cakes with these Recipes
Want to know how to make some sweet vegan treats? Read on to find out!
1. Vegan Chocolate Cake
A good chocolate cake doesn’t need eggs or dairy! This one is rich and moist, and 100% vegan.
Here’s all you need:
- 175 grams (1 and 1/4 cups) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1 teaspoon baking soda
- 200 grams (1 cup) caster sugar
- 240 ml (1 cup) water
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 125 grams (1 cup) icing or powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 2 tablespoons water
Start by preheating the oven to 180°C (360°F). Then, take a round cake tin and grease it with butter or oil before lining it with parchment paper.
Take a large mixing bowl and mix all your dry ingredients for the cake batter. In a separate smaller bowl, mix the wet ingredients together. Then, pour the mixture into the larger bowl and stir until you get a smooth batter.
Pour the batter into your cake tin and bake for up to 30 minutes. While it’s baking, combine all of your ingredients for the frosting together in a bowl. Once the cake is cooked and cooled, you can either pour or pipe the frosting over the top to finish.
2. Pumpkin Cake Rolls
With fall fast approaching, it’s time to get excited about festive flavors like pumpkin and cinnamon.
If you’re looking for an easy dessert to make for Thanksgiving, these pumpkin rolls are perfect for you. Best of all, they’re gluten-free as well as vegan!
The batter uses aquafaba (the liquid left over after cooking chickpeas) as an egg replacement.
Here’s how you put it together:
- 1 banana
- 1/3 cup aquafaba
- 2/3 cup brown sugar
- 3 tablespoons maple syrup
- 3 tablespoons olive oil, grape seed oil, or melted coconut oil*
- 1 tsp vanilla extract
- 3/4 cup pumpkin purée
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 2/3 cup water
- 1/2 cup almond flour
- 1/2 cup gluten-free rolled oats
- 3/4 cup gluten-free flour of your choice
- 1 1/2 cups coconut whipped cream
- 8-oz. vegan cream cheese
- 1/2 cup powdered sugar
Preheat the oven to 175° C (350°F) and line a rectangular baking tin with parchment paper.
Mash a ripe banana in a mixing bowl, then add the pumpkin purée, aquafaba, brown sugar, maple syrup, oil, and vanilla, and mix them together.
Mix all of the flours and oats together and stir them into the mixture until you achieve a thick batter.
Pour the batter into the baking tin, spreading it evenly into each corner. Then, bake for up to 25 mins. While you’re waiting, mix all the ingredients for your filling in a bowl until fluffy.
Let the cake cool for a maximum of 5 minutes (any longer, and it will break when you roll it), then spread the filling over the top, leaving a small gap along the edges.
Lastly, all you have to do is roll up your cake! Once that’s done, put it in the fridge to cool before cutting it into slices to serve.
3. Peanut Butter Fudge
This peanut butter fudge is enough to satisfy any sweet tooth, but that doesn’t mean that it’s loaded with sugar.
In fact, this is a healthy version, getting its sweetness from maple syrup instead of the usual refined sugar. It consists of just a few simple ingredients, so you can throw it together quickly and easily – no baking required!
The only piece of equipment you’ll need is a food processor. This will blend all of your ingredients together to get the creamy, fudgy texture that you need.
To keep it healthy, it’s important that you use natural peanut butter. That means avoiding highly processed versions with lots of additives and going for ones that are made of just peanuts and oil instead.
- 2 cups desiccated coconut
- 1 cup creamy peanut butter
- 1/2 cup coconut oil (melted)
- 3-5 tablespoons maple syrup
- 1 pinch sea salt
- 1 teaspoon vanilla extract
To start off, line a baking tray with parchment paper and set it to one side.
Then, add your ingredients one-by-one to your food processor, starting with the desiccated coconut and mixing after each addition. If you prefer, you can adjust the amount of syrup, salt and vanilla according to your own taste.
If you find that your mixture is too hard or chunky, keep adding coconut oil until you get a creamy consistency. Once you’re happy with it, transfer it to your baking tray and spread it into an even layer.
Put your tray in the freezer for around 15 minutes, and it’s ready to enjoy!
4. Eggless Sugar Cookies
Want to make a great grab-and-go treat for kids? These sugar cookies are perfect for hungry little ones!
- 1 cup vegan butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons milk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
Preheat the oven to 175° C (350° F). Then, line a baking sheet with parchment paper.
Before you do any mixing, make sure your vegan butter is at room temperature.
Then, whisk it together with your sugar in a mixing bowl. Once it’s become fluffy, add the milk and vanilla extract and whisk again.
In a separate bowl, combine all of your other ingredients. Then you can pour in the wet ingredients and mix them into a dough. Put that in the fridge to chill for an hour before going any further.
After chilling, your dough is ready to be turned into cookies. Lightly flour your countertop, and roll the dough out onto it with a rolling pin. Then, cut out your cookies and place them on your baking tray.
Bake for 8-10 minutes, and they’re done! If you like, you can add a finishing touch with sprinkles, sugar or frosting.
It’s Easy to Go Eggless
While baking without eggs may seem daunting at first, it’s easy once you know how!
There are lots of different ways to replace eggs. You can use coconut oil, flaxseeds, and more. Or, you can just cut them out completely, like our eggless sugar cookie recipe!
Read our post on egg substitutes for baking and how to use them. Then, you can start experimenting!