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  • Simple Banana Scones (No Eggs)

    Simple Banana Scones (No Eggs)

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    These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.

    Oriana’s Thoughts On The Recipe

    Oh, my friend, you’re going to love these banana scones! Imagine all the comforting flavors of banana bread but with that flaky, buttery goodness of a scone. That’s exactly what you get here. These scones are the perfect blend of sweet, moist, and just the right amount of buttery. Plus, they’re totally egg-free, which makes them great if you have an egg allergy or intolerance or run out of eggs.

    With just a few ingredients you probably already have in your pantry, you can whip these up in no time. The warm notes of cinnamon and nutmeg paired with the natural sweetness of ripe bananas create a delightful treat that’s hard to resist. And let’s be honest, who doesn’t love the smell of something delicious baking in the oven?

    Plus, that cinnamon maple glaze? It’s the cherry on top, adding just the right amount of sweetness without overpowering the scones. Trust me, once you try them, they’ll become a staple in your baking rotation!

    eggless Simple Banana Scones drizzled with glaze on a cooling rack over a white surface with a cup of tea bananas, and glaze on the side.

    What I Love About This Recipe

    Easy to Make with Simple Ingredients: No fancy ingredients here! Everything you need is probably already in your kitchen.

    Perfect Balance of Textures and Flavors: They’re wonderfully flaky with a moist, tender crumb that practically melts in your mouth. The sweetness is just right, with the natural banana flavor shining through in every bite.

    Totally Egg-Free: Whether you’re avoiding eggs due to allergies, dietary choices, or simply because you ran out, this recipe has got you covered. The combination of banana and yogurt provides the moisture and binding that eggs typically offer, so you won’t miss them one bit!

    Banana Bread Meets Scone Heaven: If you love banana bread, you’re in for a real treat. These scones bring all the comforting flavors of banana bread but with a slightly crisp exterior and a fluffy interior that’s simply divine. It’s like having the best of both worlds in one delightful bite.

    Any Time Treat: These scones are versatile enough to be enjoyed any time of the day. Serve them up warm for breakfast, add them to your brunch spread, or keep them on hand for a quick afternoon snack. They’re delicious on their own or paired with a hot cup of tea or coffee.

    Potential Cons Of The Recipe

    • Banana Flavor Might Not Be Strong Enough: Depending on the ripeness of your banana, the flavor might be more subtle.
    • Requires Quick Handling of Dough: To achieve that flaky texture, it’s important not to overwork the dough, which can be a bit tricky for some.

    Tips To Mitigate These Cons

    • Boost Banana Flavor: Use a very ripe banana for maximum flavor. If you want a more pronounced banana taste, add a teaspoon of banana bakery emulsion.
    • Work Quickly and Gently: When mixing and shaping the dough, be quick but gentle. This will prevent the butter from melting too much and help achieve the perfect scone texture.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make eggless Simple Banana Scones with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: The base of the scones, providing structure and a tender crumb.
    • Brown Sugar: Adds a rich, molasses-like sweetness that complements the banana. Note: You can use white sugar, but brown sugar adds a deeper flavor.
    • Baking Powder: This is the leavening agent that helps the scones rise and become fluffy. Note: Make sure it’s fresh for the best results.
    • Cinnamon & Nutmeg: These warm spices enhance the flavor of the banana and add a cozy, comforting aroma.
    • Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the scones.
    • Butter: Provides richness and contributes to the flaky texture. Note: Use unsalted butter and keep it cold until you’re ready to mix it in.
    • Plain Yogurt: Adds moisture and tang, replacing the need for eggs. Note: Greek yogurt works well too, or you can use sour cream for a richer flavor.
    • Bananas: The star of the show! Note: Make sure your banana is ripe, as it will add natural sweetness and moisture to the scones.
    • Vanilla Extract: Enhances the flavors and adds a subtle sweetness.
    • Heavy Cream: Helps create a tender crumb and adds richness. It also gives the scones a beautiful golden color when brushed on top before baking.

    Cinnamon Maple Glaze (optional):

    • Powdered Sugar: The base for the glaze, giving it sweetness and a smooth texture.
    • Ground Cinnamon: Adds a warm, spicy note that pairs perfectly with the banana scones.
    • Maple Syrup: Provides natural sweetness and depth of flavor. Note: You can substitute it with honey if you prefer.
    • Milk: Thins out the glaze to the perfect drizzling consistency. Note: Use any milk you like, including non-dairy options.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

    dry ingredients to make eggless Simple Banana Scones dough in a bowl.

    Step 2 – Add Cold Butter

    Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.

    dry ingredients to make eggless Simple Banana Scones dough with butter on top in a bowl.
    dry ingredients to make eggless Simple Banana Scones dough in a bowl.

    Step 3 – Mix Wet Ingredients

    In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.

    wet ingredients to make eggless Simple Banana Scones dough in a bowl.

    Step 4 – Mix Dry And Wet Ingredients

    Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.

    dry and wet ingredients to make eggless Simple Banana Scones dough in a bowl.
    eggless Simple Banana Scones dough in a bowl with a fork.

    Step 5 – Fold And Form The Dough

    Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.

    While the scones are chilling, preheat the oven to 400°F (200 º C).

    eggless Simple Banana Scones dough over a white surface.
    egg-free Simple Banana Scones dough over a white surface.
    eggless Simple Banana Scones dough being folded over a white surface.
    eggless Simple Banana Scones dough over a white surface.
    eggless Simple Banana Scones dough form into a round.
    eggless Simple Banana Scones dough form into a round and cut into eight wedges.
    unbaked eggless Simple Banana Scones on a baking sheet.

    Step 6 – Brush And Bake

    Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.

    a woman hand brushing unbaked banana scones with heavy cream.
    baked eggless Simple Banana Scones on a baking sheet.

    Step 7 – Make The Glaze (optional)

    In a small bowl, mix powdered sugar, cinnamon, maple syrup, and milk until smooth. Drizzle over scones.

    eggless Simple Banana Scones on a cooling rack.

    Recipe Tips

    • Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
    • Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
    • Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
    • Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
    • Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
    • Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
    • Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
    • Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.

    Food Allergy Swaps

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.

    an egg-free Simple Banana Scone on a cooling rack.

    Variations & Additions

    • Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
    • Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
    • Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.

    Serving Suggestions

    Serve these banana scones warm, drizzled with the cinnamon maple glaze for an extra touch of sweetness. Pair them with a cup of hot coffee or tea, and maybe even a dollop of clotted cream or whipped cream or a pat of butter on the side. They also make a wonderful addition to any brunch table, alongside fresh fruit and your favorite breakfast beverages.

    Storing and Freezing Instructions

    Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.

    Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.

    Frequently Asked Questions

    Can I make these scones without yogurt?

    Yes, you can substitute the yogurt with sour cream or a non-dairy yogurt.

    Why are my scones not rising properly?

    Make sure your baking powder is fresh and that you’re not overworking the dough. Also, ensure your butter is cold when mixing the dough, as this helps create steam and puff up the scones.

    Can I use frozen bananas?

    Absolutely! Just thaw and mash them before adding to the dough. Be sure to drain any excess liquid to avoid a runny dough.

    How can I make the glaze thicker or thinner?

    To thicken the glaze, add more powdered sugar. To thin it out, add a bit more milk, one teaspoon at a time, until you reach the desired consistency.

    egg-free Simple Banana Scone cut in half showing its flaky and tender texture over a cooling rack.

    More Scone Recipes You’ll Love!

    Recipe Card 📖

    eggless Simple Banana Scones drizzled with glaze on a cooling rack over a white surface with a cup of tea on the background.

    Simple Banana Scones (No Eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Chilling Time: 30 minutes

    Total Time 1 hour

    Servings 8 Scones

    Instructions 

    • Line a large cookie sheet with parchment paper. Set aside.

    • In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

    • Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.

    • In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.

    • Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.

    • Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.

    • While the scones are chilling, preheat the oven to 400°F (200 º C). 

    • Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.

    • Remove from oven and allow to cool down completely on a wire rack.

    • Make the icing: In a small bowl, mix powdered sugar, cinnamon, maple syrup and milk until smooth. Drizzle over scones.

      Yogurt: You can use plain regular yogurt or Greek-style yogurt. You can also use the same quantity of heavy cream; however, in this case, the scone will spread more while baking.    Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.   Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.    Food Allergy Swaps: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.   Recipe Tips:
    • Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
    • Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
    • Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
    • Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
    • Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
    • Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
    • Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
    • Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
      Variations & Additions:
    • Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
    • Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
    • Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 335kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 326mgPotassium: 131mgFiber: 1gSugar: 9gVitamin A: 584IUVitamin C: 1mgCalcium: 141mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 335

    Keyword banana breakfast brunch egg-free recipe

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  • Miss the Choco Taco? A limited supply is being sold in Philly on Thursday

    Miss the Choco Taco? A limited supply is being sold in Philly on Thursday

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    For more than 30 years, the Choco Taco brought delight through the unlikely combination of taco shells, ice cream and chocolate before being discontinued by Klondike in 2022. 

    The dessert is being revived in Philadelphia, its birthplace, on Thursday – but you’ll have to act fast to get your hands on one before the Choco Taco is gone again. 

    MORE: Auntie Anne’s has created a perfume that smells like its pretzels

    Starting at 11 a.m., Choco Tacos can be ordered in Philadelphia through Gopuff as part of the delivery service’s “Nostalgia Week” — which also features discounts on childhood favorites like SpongeBob SquarePants popsicles and Furby toys. 

    The Choco Tacos cost $3.99 each and will be sold until their limited quantity runs out – likely by the end of the day, Gopuff said. But don’t expect the Choco Taco you once loved, because this iteration has sprinkles instead of nuts on its shell.

    philadelphia choco tacoProvided Image/Gopuff

    Choco Tacos will be available to purchase Thursday in Philadelphia through Gopuff.

    The Choco Taco was invented by Northeast Philly native Alan Drazen, who was an employee at the family-run Jack & Jill Ice Cream company at the time. He came up with the patented concept in 1983. Serving ice cream inside a taco — a Mexican staple that was rapidly gaining popularity in the U.S. at the time — turned out to be a massive success. Taco Bell started selling the novelty dessert at its stores in 1989.

    Taco Bell stopped selling the treat in 2015, but Choco Tacos continued to be sold out of trucks, at supermarkets and in freezers owned by Klondike’s parent company Unilever — which had acquired the right to manufacture them. That is, until Klondike nixed the treats in 2022, with a halfhearted promise that they may return one day – a response to public outcry and petitions.

    A version of the Choco Taco was supposed to return this summer through a collaboration between Taco Bell and Oregon-based ice cream chain Salt & Straw. The companies promised Ice Cream Chocolate Tacos that mixed sweet and spicy flavors, but it’s August and they are nowhere to be found online.

    Jack & Jill, which was founded in Philly and now is headquartered in Moorestown, New Jersey, retains the patent to the Choco Taco. That’s how Thursday’s rebirth came about. Gopuff worked with GlacierPoint, which acquired Jack & Jill in 2021. 

    Maybe high demand Thursday will prompt Jack & Jill to bring the beloved treat back on a permanent basis. If not – and if you can’t order a Choco Taco before they sell out Thursday – Philadelphia ice cream shop Milk Jawn sells a version of the ice cream taco from time to time. 

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    Franki Rudnesky

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  • Eggless Oreo Cheesecake (Easy & Creamy)

    Eggless Oreo Cheesecake (Easy & Creamy)

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    This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

    Oriana’s Thoughts On The Recipe

    When I first made this Eggless Oreo Cheesecake, we were instantly in love. The combination of the rich, creamy filling with the crunchy Oreo crust is simply irresistible. Plus, it’s eggless, which means more people can enjoy it, especially those with egg allergies or dietary restrictions. The simplicity of the ingredients and the straightforward process (no water bath needed) make it a go-to recipe for me, whether I’m hosting a party, celebrating a birthday, or just craving something sweet.

    It’s perfect for any occasion, from casual get-togethers to fancy dinners. The Oreo chunks add a delightful texture that makes every bite a little piece of heaven. And let’s not forget the wow factor—every time I serve this cheesecake, it’s met with oohs and ahhs!

    sliced Eggless Oreo Cheesecake over a white surface with more oreos on the sides.sliced Eggless Oreo Cheesecake over a white surface with more oreos on the sides.

    What I Love About This Recipe

    Oreo Lovers’ Delight: We are big fans of anything Oreo, so this cheesecake is one of our favorites. The crunchy Oreo crust and chunks throughout the filling make it a delightful treat for Oreo enthusiasts.

    Foolproof Recipe: Easy to make with simple ingredients, this cheesecake is perfect even for novice bakers. The steps are straightforward, ensuring a successful bake every time.

    Perfect Texture: Smooth, creamy, and dense—this cheesecake has a texture that’s just right. It’s firm enough to hold its shape but melts in your mouth with every bite.

    Skip the Water Bath: This cheesecake recipe skips the traditional water bath, yet still delivers a creamy and velvety texture. By carefully controlling the baking and cooling processes, the cheesecake achieves the same luxurious smoothness without the added complexity of a water bath.

    Versatile Dessert: Perfect dessert for any occasion, from birthday parties to dinner gatherings. Its appealing look and delicious taste make it a crowd-pleaser.

    Potential Cons Of The Recipe

    • High Caloric Content: As a rich and indulgent dessert, this cheesecake is quite calorie-dense.
    • Time-Consuming: It requires some time for chilling.

    Tips To Mitigate These Cons

    • Portion Control: Serve smaller slices to keep the calorie intake in check.
    • Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Oreo Cheesecake with name tags.Ingredients needed to make Eggless Oreo Cheesecake with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For The Crust:

    • Oreo Cookies: Provides the classic Oreo flavor and a crunchy base. You can use any chocolate sandwich cookie if you prefer.
    • Butter: Helps bind the crust together. Use melted unsalted butter for best results.

    For The Eggless Cookies-And-Cream Filling:

    • Cornstarch: Acts as a thickening agent to help the cheesecake set.
    • Granulated Sugar: Adds sweetness to balance the tanginess of the cream cheese.
    • Cream Cheese: The star of the show, providing a creamy texture and tangy flavor. Note: Use full-fat version that comes in blocks.
    • Sour Cream: Adds extra creaminess and a slight tang. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.
    • Sweetened Condensed Milk: Contributes to the sweetness and smooth texture. Note: Use full-fat version.
    • Vanilla Extract: Enhances the flavor.
    • Heavy Whipping Cream: Adds richness and a creamy consistency.
    • Oreo Cookies: Adds the signature cookies-and-cream flavor and texture.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make The Crust

    Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness. 

    In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened. Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling. 

    Eggless Oreo Cheesecake batter with chopped oreos on top in a stand mixer bowl.Eggless Oreo Cheesecake batter with chopped oreos on top in a stand mixer bowl.
    oreo crust in a springform pan to make Eggless Oreo Cheesecake.oreo crust in a springform pan to make Eggless Oreo Cheesecake.

    Step 2 – Make The Cheesecake Filling

    Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distributed.

    egg-free cheesecake batter in a stand mixer bowl.egg-free cheesecake batter in a stand mixer bowl.
    Eggless Oreo Cheesecake batter with chopped oreos on top in a stand mixer bowl.Eggless Oreo Cheesecake batter with chopped oreos on top in a stand mixer bowl.
    Eggless Oreo Cheesecake batter with in a stand mixer bowl with a spatula.Eggless Oreo Cheesecake batter with in a stand mixer bowl with a spatula.

    Step 3 – Bake

    Pour the cheesecake batter evenly over the prepared crust. Smooth the top with a spatula and tap gently to remove any air bubbles. Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).

    unbaked Eggless Oreo Cheesecake in a springform pan.unbaked Eggless Oreo Cheesecake in a springform pan.
    baked Eggless Oreo Cheesecake in a springform pan.baked Eggless Oreo Cheesecake in a springform pan.

    Step 4 – Chill, Decorate, and Serve

    Just before serving, decorate the cheesecake as your heart desires. I topped it with whipped cream and more Oreo cookies.

    whole Eggless Oreo Cheesecake over a white surface with more oreos on the sides.whole Eggless Oreo Cheesecake over a white surface with more oreos on the sides.

    Achieving Perfect Cheesecake Without Water Bath

    For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:

    • Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
    • Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process. 
    • Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the rim of the springform pan yet.
    • Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.

    Recipe Tips

    • Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
    • Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
    • Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.
    • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
    • Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

    Food Allergy Swaps

    Gluten-Free: Use gluten-free chocolate sandwich cookies.

    Dairy-Free:  I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:

    sliced Eggless cookies and cream Cheesecake over a white surface with more oreos on the sides.sliced Eggless cookies and cream Cheesecake over a white surface with more oreos on the sides.

    Storing and Freezing Instructions

    Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days

    Freeze: Eggless Cheesecake can be frozen for up to three months.

    • First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
    • Next, remove the outer rim of the springform pan (leave the base). 
    • Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
    • When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.

    Frequently Asked Questions

    Can I make this cheesecake ahead of time?

    Absolutely! This cheesecake actually benefits from being made a day in advance, giving it time to set properly.

    What if I don’t have a springform pan?

    You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easy removal.

    Can I use light cream cheese?

    I do not recommend that, since the cheesecake won’t set up properly.

    sliced Eggless Oreo Cheesecake on a plate decorated with whipped cream and more oreos.sliced Eggless Oreo Cheesecake on a plate decorated with whipped cream and more oreos.

    More Egg-Free Cheesecake Recipes You’ll Love!

    Recipe Card 📖

    Eggless Oreo Cheesecake slice on a plate with a fork on the side and the whole egg-free oreo cheesecake in the background.Eggless Oreo Cheesecake slice on a plate with a fork on the side and the whole egg-free oreo cheesecake in the background.

    Eggless Oreo Cheesecake

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

    Prep Time 15 minutes

    Cook Time 40 minutes

    Chilling Time: 10 hours

    Total Time 10 hours 55 minutes

    Servings 12 slices

    Ingredients 

    For the Eggless Cookies-and-Cream Filling:

    Instructions 

    Make the Crust:

    • Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan with baking spray and line the bottom and sides of the pan with parchment paper to prevent any stickiness.

    • In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened.

    • Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

    • Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

    • Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

    Make the Cheesecake Filling:

    • Mix cornstarch and sugar until well combine. Set aside.

    • Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and vanilla; beat until creamy and smooth, for 1-2 minutes.

    • Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distrubuted.

    • Pour the cheesecake batter evenly over the prepared crust. Smooth top with a spatula and tap gently to remove any air bubbles.

    Bake:

    • Place the springform pan in the middle rack of your oven (just above the rack with the pan with the water). Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After the inicial 40 minutes, turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.

    • After the second 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature for 15 minutes, then, loosen the cheesecake from the sides of the pan by carefully running a thin metal spatula or knife around the inside rim. Do not remove the rim yet. Let the cheesecake cool completely at room temperature. Then, refrigerate for at least 8 hours or overnight (recommended).

    Unmold:

    • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the rim. Unmold and transfer to a cake plate.

    • Decorate with whipped cream and more Oreos if desired.

      Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days Freeze: Eggless Cheesecake can be frozen for up to three months.
    • First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
    • Next, remove the outer rim of the springform pan (leave the base). 
    • Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
    • When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
       Food Allergy Swaps: Gluten-Free: Use gluten-free chocolate sandwich cookies. Dairy-Free:  I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:   Recipe Tips:
    • Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
    • Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
    • Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.
    • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
    • Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
      Achieving Perfect Cheesecake Without Water Bath: For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:
    • Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
    • Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process. 
    • Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the ring of the springform pan yet.
    • Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.
         
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 653kcalCarbohydrates: 66gProtein: 9gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 96mgSodium: 409mgPotassium: 332mgFiber: 1gSugar: 48gVitamin A: 1177IUVitamin C: 1mgCalcium: 177mgIron: 6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 653

    Keyword cheesecake egg-free oreo recipe

    [ad_2] Oriana Romero
    Source link

  • Easy Oreo Pie Crust (2 ingredients)

    Easy Oreo Pie Crust (2 ingredients)

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    This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

    Oriana’s Thoughts On The Recipe

    I can’t wait to share with you my go-to recipe for an Easy Oreo Pie Crust. My daughter absolutely adores this crust and insists on an extra-thick layer every time I make it. It’s her favorite part of any dessert, and I have to say, it’s become mine too!

    This crust is buttery, thick, crunchy, and packed with that irresistible chocolate-y goodness that only Oreos can bring. Plus, it’s incredibly simple to make—just two ingredients!

    I love how versatile this crust is. From cheesecakes to tarts and pies, it pairs perfectly with so many desserts. Trust me, once you try it, you’ll never go back to the pre-made crusts from the store. Keep this recipe handy, and you’ll always have a delicious base ready for your sweet creations.

    Oreo Pie Crust in a pie dish with a measurement cup on top over a marble surface.

    What I Love About This Recipe

    Easy as Pie: Easy to make – only 2 ingredients. Seriously, it doesn’t get simpler than this. With just Oreos and butter, you can create a delicious crust in minutes. Perfect for those last-minute dessert plans!

    Homemade is Best: It’s better than a pre-made crust from the store. There’s just no comparison. Homemade always wins, especially when it’s this easy and tasty.

    Perfect Taste and Texture: The combination of buttery richness and the thick, crunchy texture, mixed with the chocolate flavor from the Oreos, is a match made in heaven. It adds an amazing layer of flavor and texture to any dessert.

    Ultimate Versatility: This Oreo crust is the perfect base for many desserts, from creamy cheesecakes to chocolate pies. Let your creativity run wild!

    Potential Cons Of The Recipe

    • Crumbly Texture: It can sometimes be a bit crumbly and hard to cut cleanly.
    • Allergy Concerns: Oreos contain gluten and dairy, which can be problematic for those with allergies.

    Tips To Mitigate These Cons

    • Firm Pressing: Press the crust firmly into the pan to ensure it holds together better. Chilling it or baking it before adding the filling can also help.
    • Allergy-Friendly Options: Opt for gluten-free or dairy-free Oreos and butter substitutes to make this crust suitable for more dietary needs

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy Oreo Pie Crust with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Oreo Cookies: The star of the show! These provide the chocolatey flavor and the bulk of the crust. You can use regular or gluten-free Oreos. Note: I do not recommend using Double-stuff. They’re tasty to eat, but don’t work well for an Oreo crust.
    • Butter: Melted butter helps bind the crushed cookies together. You can substitute with margarine or a dairy-free butter alternative if needed.

    Oreos You’ll Need Depending On Your Dish/Pan Size

    To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:

    For an 8 or 9-inch Pie Crust:

    • 25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
    • 4 tablespoons of melted butter: This helps bind the crumbs together.

    For a 10-inch Pie Crust:

    • 30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
    • 5 tablespoons of melted butter: This helps bind the crumbs together.

    For a 9×13-inch pan:

    • 38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
    • 6 tablespoons of melted butter: This helps bind the crumbs together.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Grind

    In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

    ground oreos in a food processor.

    Step 2 – Mix

    Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

    oreo crumbs in a bowl.
    oreo crumbs and butter mix together in a bowl to make Oreo Pie Crust.

    Step 3 – Press

    Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.

    Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface but don’t press too hard, or the crust will be very difficult to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

    pie dish with Oreo Pie Crust mixture in it.
    Oreo Pie Crust in a pie dish with a measurement cup on top.

    Step 4 – Continue According to Recipe Instructions

    Depending on the recipe, you might need to chill or bake the crust. Usually, for a baked dessert, such as cheesecake, the crust is pre-baked for 8–10 minutes at 350°F (180°C). For no-bake desserts, such as no-bake pies, the crust needs to be frozen while you make the filling.

    pie dish with Oreo Pie Crust pressed into it.

    Recipe Tips

    • Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.
    • Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.
    • Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.
    • Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.

    Food Allergy Swaps

    • Gluten-Free: Use gluten-free Oreos.
    • Dairy-Free: Substitute butter with a plant-based butter alternative.
    egg-free chocolate cream pie make with Oreo Pie Crust in a pie dish.

    Variations & Additions

    • Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
    • Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.

    Storing and Freezing Instructions

    • Storing: Store the crust in the refrigerator, covered, for up to 3 days.
    • Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.

    Frequently Asked Questions

    Can I use double-stuffed Oreos?

    I do not recommend using Double-stuff. They’re tasty to eat but don’t work well for an Oreo crust.

    Can I make this crust in advance?

    Absolutely! You can prepare and store it in the refrigerator or freezer until you’re ready to use it.

    How do I prevent the crust from sticking to the pan?

    Typically, the butter in the crust mixture prevents it from sticking. However, to ensure an easy release, you can lightly grease the pan with non-stick spray before pressing in the crust.

    How can I make this for a 9×13 pan?

    I’d recommend increasing the recipe by 50% for a 9×13″ pan, so use roughly 38 Oreo cookie sandwiches and 6 tablespoons of melted butter.

    How do you crumble Oreos without a food processor?

    If you don’t have a food processor, you can crumble Oreos by placing the Oreos in a resealable plastic bag, removing as much air as possible before sealing it. Then, use a rolling pin to crush the cookies into fine crumbs, rolling back and forth over the bag. If you don’t have a rolling pin, you can also use a wine bottle or a can.

    How many Oreos do I need to make a pie crust?

    To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. See the guidelines above.

    eggless chocolate cream pie with Oreo Pie Crust on a plate.

    Recipes For Your Oreo Crust!

    Recipe Card 📖

    Easy Oreo Pie Crust in a pie dish being filled with creamy chocolate mixture.

    Easy Oreo Pie Crust (2 ingredients)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Servings 1 9-inch pie crust

    Instructions 

    • In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

    • Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

    • Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust. Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very dificul to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

    • For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (180°C). Cool the crust completely before using, unless your recipe instructs otherwise.

    • For no-bake desserts, freeze the crust while you make the filling.

      Storing: Store the crust in the refrigerator, covered, for up to 3 days. Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.   Food Allergy Swaps:
    • Gluten-Free: Use gluten-free Oreos.
    • Dairy-Free: Substitute butter with a plant-based butter alternative.
      Recipe Tips:
    • Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.
    • Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.
    • Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.
    • Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
      Variations & Additions:
    • Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
    • Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
      Oreos You’ll Need Depending On Your Dish/Pan Size: To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline: For an 8 or 9-inch Pie Crust:
    • 25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
    • 4 tablespoons of melted butter: This helps bind the crumbs together.
    For a 10-inch Pie Crust:
    • 30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
    • 5 tablespoons of melted butter: This helps bind the crumbs together.
    For a 9×13-inch pan:
    • 38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
    • 6 tablespoons of melted butter: This helps bind the crumbs together.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 1914kcalCarbohydrates: 231gProtein: 17gFat: 108gSaturated Fat: 48gPolyunsaturated Fat: 13gMonounsaturated Fat: 42gTrans Fat: 2gCholesterol: 122mgSodium: 1266mgPotassium: 773mgFiber: 9gSugar: 132gVitamin A: 1426IUCalcium: 82mgIron: 39mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 1914

    Keyword crust oreo recipe

    [ad_2] Oriana Romero
    Source link

  • Eggless Easy Blueberry Crumb Cake

    Eggless Easy Blueberry Crumb Cake

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    This Eggless Easy Blueberry Crumb Cake is fluffy and flavorful, bursting with juicy blueberries in every bite. It comes together quickly with simple ingredients that you probably already have in your pantry. This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert.

    Oriana’s Thoughts On The Recipe

    Hey there, lovely friends! Today, I’m excited to share a recipe that has quickly become a family favorite in my home: Eggless Easy Blueberry Coffee Crumb Cake.

    One of the things I adore about this cake is how buttery and moist it is. The cake itself is fluffy and flavorful, bursting with juicy blueberries in every bite. Plus, the crumb topping is the perfect balance of crispy and soft, adding a delightful texture that makes each slice irresistible. Whether you’re enjoying it with a steaming cup of coffee or a cozy cup of tea, this cake is bound to make your day a little brighter.

    This cake is completely eggless, making it a fantastic option for those with egg allergies or for times when you’re just out of eggs but still want to bake something special. The ingredients are simple and probably already in your pantry, which is always a win in my book. So, let’s dive into the recipe and get baking, shall we?

    whole Eggless Easy Blueberry Crumb Cake with glaze and fresh blueberries.

    What I Love About This Recipe

    Eggless Wonder: If you’re looking for an eggless dessert or have dietary restrictions, this cake is a fantastic option. You won’t miss the eggs at all!

    Quick and Easy to Make: This recipe comes together quickly, so you don’t need to spend hours in the kitchen. It’s perfect for those busy mornings or last-minute dessert ideas.

    Buttery and Moist: The cake has a buttery, moist texture that makes each bite absolutely delicious. It’s the kind of cake that feels indulgent without being overly heavy.

    Bursting with Blueberries: Every slice is packed with juicy blueberries that add a natural sweetness and a burst of flavor. It’s a delightful way to enjoy fresh fruit in a dessert.

    Perfectly Sweet: The cake is sweet but not too sweet, striking the perfect balance to satisfy your sweet tooth without being overwhelming.

    Amazing Crumb Topping: The crumb topping is crispy yet soft, adding a delightful texture that contrasts beautifully with the fluffy cake. It’s like having the best of both worlds in every bite.

    Versatile Treat: This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert. It’s a versatile treat that fits any occasion.

    Potential Cons Of The Recipe

    While this cake is undoubtedly delicious, it can sometimes be a bit crumbly due to its moist nature. Additionally, if the blueberries are not evenly distributed, some bites may feel less fruity than others.

    Tips To Mitigate These Cons

    To prevent the cake from being too crumbly, make sure to measure your ingredients accurately, especially the flour. Tossing the blueberries in a bit of flour before adding them to the batter can help them stay evenly distributed and prevent them from sinking to the bottom.

    Ingredients You’ll Need, Substitutions & Notes

    Eggless Easy Blueberry Crumb Cake ingredient with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For the Crumb Topping:

    • All-purpose flour: Forms the base of the crumb.
    • Light brown sugar: Adds sweetness and a hint of caramel flavor. Note: You can also use granulated sugar if you prefer.
    • Salt: Enhances the flavors.
    • Butter: Creates a rich, buttery crumb. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

    For the Blueberry Cake Batter:

    • All-purpose flour: Provides structure to the cake. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking powder & baking soda: Helps the cake rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Balances the sweetness.
    • Milk & vinegar: Combined to make a buttermilk substitute, adding moisture and tenderness.
    • Butter & oil: Both fats contribute to the cake’s moistness and flavor. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Use a neutral-tasting oil, such as vegetable or canola.
    • Granulated sugar: Sweetens the cake.
    • Vanilla: Adds depth of flavor.
    • Blueberries: The star ingredient, providing bursts of juicy flavor. Note: You can use fresh or frozen. If using frozen, do not thaw.

    Glaze (optional):

    • Powdered sugar & milk: Creates a sweet, simple glaze to drizzle over the cake.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the Crumb Topping

    Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

    crumb for cake in a bowl.

    Step 2 – Mix Dry Ingredients

    In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

    dry ingredients needed to make Eggless Easy Blueberry Crumb Cake mixed in a bowl.

    Step 3 – Combine Wet Ingredients

    In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.

    wet ingredients needed to make Eggless Easy Blueberry Crumb Cake mixed in a bowl.

    Step 4 – Mix Dry and Wet Ingredients

    Add wet ingredients to the dry ingredients; mix to combine. Foil in the blueberries until evenly distributed. Pour and spread the batter into the prepared pan

    Eggless Easy Cake batter in a bowl with a spatula.
    Eggless Easy Blueberry Cake batter with fresh blueberries on top in a bowl with a spatula.
    Eggless Easy Blueberry Cake batter in a bowl with a spatula.
    unbaked Eggless Easy Blueberry Cake batter in a baking pan.

    Step 5 – Add The Crumb Topping

    Then, sprinkle evenly the crumb topping.

    unbaked Eggless Easy Blueberry Crumb Cake in a baking pan.

    Step 6 – Bake

    Bake for 55 – 60  minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. 

    Tip: Every oven is different, so keep your eyes peeled. It may take longer or shorter. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then, remove it from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.

    baked Eggless Easy Blueberry Crumb Cake in a square baking pan.

    Step 6 – Glaze (Optional)

    If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled peach crumb cake.

    whole Eggless Easy Blueberry Crumb Cake with glaze and fresh blueberries over a white surface.

    Recipe Tips

    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Blueberries: You can use fresh or frozen. If using frozen, do not thaw.
    • Toss blueberries in a little flour to keep them from sinking.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Let the cake cool before slicing to avoid crumbling.

    Food Allergy Swaps

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    sliced Eggless Easy Blueberry Crumb Cake with glaze over a white surface.

    Variations & Additions

    • Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
    • Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
    • Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

    Storing and Freezing Instructions

    • Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
    • Freeze: Let the cake cool completely. Then, wrap it in aluminum foil and plastic wrap. Place it inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring it to room temperature before slicing and serving.
    • Make-Ahead: This eggless blueberry cake is a wonderful option to make one day in advance since it keeps fresh and delicious.

    Frequently Asked Questions

    Can I use frozen blueberries?

    Yes, you can! If using frozen, you don’t need to thaw them.

    Can I make this cake ahead of time?

    Absolutely! It stays well for a few days, making it perfect for advanced preparation.

    Is the glaze necessary?

    The cake is delicious on its own, but the glaze adds an extra touch of sweetness if you prefer.

    Eggless Easy Blueberry Crumb Cake slice on a plate with glaze and fresh blueberries showing it perfect fluffy and moist inside texture.

    More Blueberry Recipes You’ll Love!

    Recipe Card 📖

    Eggless Easy Blueberry Crumb Cake slice on a plate with glaze and fresh blueberries.

    Eggless Easy Blueberry Crumb Cake

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Eggless Easy Blueberry Crumb Cake is fluffy and flavorful, bursting with juicy blueberries in every bite. It comes together quickly with simple ingredients that you probably already have in your pantry. This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    Servings 12 slices

    Ingredients 

    For the Blueberry Cake Batter:

    Instructions 

    Prepare the Crumb Topping:

    • Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

    Make the Cake Batter:

    • Preheat oven to 350º F (180º C). Line an 8×8-inch square cake pan with parchment paper. Lightly grease with baking spray with flour.

    • In a large mixing bowl, mix flour, baking powder, baking soda, and salt. Set aside.

    • In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.

    • Add wet ingredients to the dry ingredients; mix to combine. Foil in the blueberries until evenly distributed.

    • Pour and spread the batter into the prepared pan. Then, sprinkle evenly the crumb topping.

    • Bake for 55 – 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Note: Every oven is different, so keep your eyes peeled. It may take longer or shorter. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then, remove it from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.
      Blueberries: You can use fresh or frozen. If using frozen, do not thaw. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze: Let the cake cool completely. Then, wrap it in aluminum foil and plastic wrap. Place it inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring it to room temperature before slicing and serving. Make-Ahead: This eggless blueberry cake is a wonderful option to make one day in advance since it keeps fresh and delicious.   Food Allergy Swaps:
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
      Recipe Tips:
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Blueberries: You can use fresh or frozen. If using frozen, do not thaw.
    • Toss blueberries in a little flour to keep them from sinking.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Let the cake cool before slicing to avoid crumbling.
      Variations & Additions:
    • Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
    • Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
    • Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 363kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 24mgSodium: 396mgPotassium: 117mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 4mgCalcium: 99mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 363

    Keyword blueberry cake crumb egg-free recipe

    [ad_2] Oriana Romero
    Source link

  • Eggless Oreo Ice Cream

    Eggless Oreo Ice Cream

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    This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.

    Oriana’s Thoughts On The Recipe

    Hey friends! I am beyond excited to share with you one of my all-time favorite homemade treats: Eggless Oreo Ice Cream. This recipe is such a hit in our household, especially with my kids. They adore the creamy texture and those delightful Oreo chunks that are scattered throughout. I love making it because it’s super easy and quick—no need for fancy equipment or complicated steps.

    What makes this ice cream even more special to me is that it’s completely eggless. As a mom, I am always cautious about what my family eats, especially my daughter, who has an egg allergy. Making this ice cream at home gives me peace of mind that it’s safe for her to enjoy, and I can see the joy on her face with every bite!

    Another great thing about this recipe is that it’s incredibly smooth and creamy. The combination of sweetened condensed milk and heavy cream creates a luscious base that pairs perfectly with the crunchy Oreo pieces. It’s a treat that’s both comforting and indulgent, perfect for any occasion. This is the ice cream I use to make my famous Eggless Ice Cream Cake.

    So go ahead and give this Eggless Oreo Ice Cream recipe a try. It’s a delightful treat that brings smiles, satisfies sweet cravings, and is made with love right in your own kitchen!

    Eggless Oreo Ice Cream in a loaf pan with a ice cream scooper.

    What I Love About This Recipe

    Eggless & Allergy-Friendly: Many traditional ice creams contain eggs, which can be a problem for those with allergies. By making my own eggless version, I ensure that it’s safe for my daughter to enjoy without any worries. Plus, it tastes just as delicious as the store-bought varieties!

    Quick & Easy Delight: This recipe is a lifesaver when you’re craving something sweet but don’t have much time. With just a few simple ingredients and no special equipment needed, you can whip up this ice cream in no time.

    Kids’ Favorite – Cookies & Cream: Known as cookies and cream ice cream, this flavor is a big hit with my kids. They love the familiar taste of Oreos in a creamy, dreamy ice cream form. It’s always a winner, whether we’re having a family movie night or a summer barbecue.

    Smooth & Creamy Texture: Every spoonful melts in your mouth, delivering a rich and satisfying texture that is hard to resist.

    No Fancy Equipment Needed: This recipe doesn’t require an ice cream maker or any special gadgets. Just a mixer and a few bowls are all you need. It’s accessible and straightforward, making homemade ice cream a breeze.

    Potential Cons Of The Recipe

    1. High Caloric Content: Due to the heavy cream and sweetened condensed milk, this ice cream is quite rich.
    2. Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.
    3. Melts Quickly: Homemade ice cream tends to melt faster than store-bought varieties.

    Tips To Mitigate These Cons

    1. Moderation Is Key: Enjoy this ice cream in moderation to keep your intake in check.
    2. Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.
    3. Serve Immediately: For best results, serve the ice cream immediately after scooping. If it melts, pop it back in the freezer for a bit.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Oreo Ice Cream with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Sweetened Condensed Milk: Adds sweetness and helps create a creamy texture. Note: Make sure you use the full-fat version.
    • Vanilla Extract: Enhances the flavor and adds a pleasant aroma. Pure vanilla extract is best for flavor.
    • Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
    • Heavy Cream: Provides richness and creaminess. Note: Make sure it has at least 35% fat content.
    • Oreo Cookies: The star of the show! Use your favorite brand of chocolate sandwich cookies.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Whisk

    Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

    Mixture to make Eggless Ice Cream in a bowl.

    Step 2 – Whip

    Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

    whipped cream in a stand mixer bowl.

    Step 3 – Fold

    Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

    Gently fold in the broken Oreos; fold into the mixture until completely combined.

    Eggless Ice Cream mixture in a bowl with whipped cream on top.
    Eggless Ice Cream mixture in a bowl with a spatula.
    Eggless Ice Cream mixture in a bowl with whipped cream on top.
    Eggless Ice Cream mixture in a bowl with a spatula.
    Eggless Ice Cream mixture in a bowl with a spatula with chopped Oreos on top.
    Eggless Oreo Ice Cream mixture in a bowl with a spatula.

    Step 4 – Freeze

    Pour the ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desired. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.

    unfrozen Eggless Oreo Ice Cream in a loaf pan.
    frozen Eggless Oreo Ice Cream in a loaf pan.
    Eggless Oreo Ice Cream in a loaf pan with a ice cream scooper.

    Recipe Tips

    • Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
    • Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.
    • Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
    • Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.
    • Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container. 

    Food Allergy Swaps

    • Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
    • Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.
    • Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
    Overhead view of Eggless Oreo Ice Cream in a bowl over a blue and white kitchen towel.

    Variations & Additions

    • Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.
    • Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.
    • Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.
    • Fruity: Use golden Oreos or add small strawberry pieces.

    Serving Suggestions

    Serve this Eggless Oreo Ice Cream in a bowl, cone, or even sandwiched between two cookies for an extra special treat. Top with hot chopped fudge sauce, whipped cream, or extra Oreo crumbles for added indulgence.

    Storing and Freezing Instructions

    Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.

    Frequently Asked Questions

    Can I use low-fat ingredients?

    I do not recommend using low-fat ingredients for this recipe. Your ice cream won’t set up properly.

    How long does it take to freeze?

    It typically takes about 4-6 hours to freeze completely, but overnight is best.

    Can I add other mix-ins?

    Absolutely! Feel free to get creative with additional mix-ins like chocolate chips, nuts, or fruit.

    What if I don’t have a loaf pan?

    You can use any other metal pan, like cake pans or pie dishes. Metal pans conduct cold well and help the ice cream freeze evenly.

    Eggless Oreo Ice Cream in a bowl over a blue and white kitchen towel.

    More Oreo Recipes You’ll Love!

    Recipe Card 📖

    Overhead view of Eggless Oreo Ice Cream in a bowl over a blue and white kitchen towel with more Oreos and Ice cream in the background.

    Eggless Oreo Ice Cream

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.

    Prep Time 10 minutes

    Freezing Time 6 hours

    Total Time 6 hours 10 minutes

    Servings 10 servings (1/2 cup each)

    Instructions 

    • Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

    • Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip. This happens quickly, so watch it closely!

    • Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

    • Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

    • Gently fold in the broken Oreos; fold into the mixture until completely combined.

    • Pour ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desire. Cover loaf pan tightly with plastic wrap. Freeze for at least 6 hours, or until fully firm, preferably overnight, before scooping and serving.

      Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.   Food Allergy Swaps:
    • Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
    • Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.
    • Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
      Recipe Tips:
    • Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
    • Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.
    • Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
    • Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.
    • Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container. 
      Variations & Additions:
    • Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.
    • Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.
    • Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.
    • Fruity: Use golden Oreos or add small strawberry pieces.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 393kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 68mgSodium: 206mgPotassium: 244mgFiber: 1gSugar: 32gVitamin A: 816IUVitamin C: 1mgCalcium: 149mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 393

    Keyword dessert egg-free ice cream Oreos recipe

    [ad_2] Oriana Romero
    Source link

  • Eggless Vanilla Ice Cream (Easy, Smooth & Creamy)

    Eggless Vanilla Ice Cream (Easy, Smooth & Creamy)

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    This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!

    Oriana’s Thoughts On The Recipe

    This eggless vanilla ice cream is a staple in my freezer. It’s perfect for making chocolate chip ice cream sandwiches, which my kids absolutely adore. Plus, it’s such a relief to know exactly what’s in it, especially since my daughter has an egg allergy.

    The best part? It’s ridiculously easy and quick to make! With just three simple ingredients, you can whip up a batch in no time. You don’t need any fancy equipment either, which is a huge plus in my book. The texture is so smooth and creamy, it’s hard to believe it’s homemade. Trust me, once you try this recipe, you’ll never go back to store-bought ice cream again.

    It’s a great recipe for getting the kids involved, too! They love watching the ingredients transform into a delicious, creamy dessert. Let me tell you, there’s something so satisfying about making your own ice cream. You know exactly what’s in it, you know that it’s safe for your loved one, and it feels great to serve something made with love. Give it a try, and I promise you’ll be hooked!

    Homemade Eggless Vanilla Ice Cream with hot chocolate fudge sauce, sprinkles and a cherry in a bowl, with more cherries and ice cream in the backgound.

    What I Love About This Recipe

    Totally Eggless: Many ice creams have eggs in them, but not this one! Making my own gives me peace of mind that it’s safe for my daughter, who has an egg allergy. Plus, it’s just as creamy and rich as any traditional ice cream.

    Simply Delicious: This recipe couldn’t be more simple or more delicious. I always keep it in my freezer to make chocolate chip ice cream sandwiches. The combination of creamy vanilla ice cream and crunchy chocolate chip cookies is simply irresistible.

    Quick and Easy: This ice cream is incredibly easy and quick to make. No need to spend hours in the kitchen; you can have this ready in a flash, perfect for when those sweet cravings hit.

    Just 3 Ingredients: This delightful ice cream only needs three ingredients: sweetened condensed milk, heavy cream, and vanilla. It’s amazing how something so simple can be so delicious.

    Smooth and Creamy: The texture of this ice cream is so smooth and creamy, you’d never guess it’s homemade. It’s the perfect base for adding your favorite mix-ins or toppings.

    No Special Equipment: No ice cream maker? No problem! This recipe doesn’t require any special equipment. A hand mixer or even a whisk will do the trick.

    Potential Cons Of The Recipe

    To be honest, it’s hard for me to find cons for this recipe. However, there are a couple of potential cons to keep in mind.

    • Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.
    • Fat and Sugar Content: To achieve a creamy texture without churning, no-churn recipes often use higher fat and sugar content, which might not align with all dietary preferences.

    Tips To Mitigate These Cons

    • Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.
    • Fat and Sugar Content: If you are looking for a healthier option, this might be the recipe for you. You could experiment with lower-fat or alternative sweeteners, though these might affect texture.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Vanilla Ice Cream with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Sweetened Condensed Milk – This adds sweetness and helps create that creamy texture. Note: Make sure you use the full-fat version.
    • Heavy Cream – Provides the rich, creamy base. Note: Make sure it has at least 35% fat content.
    • Vanilla Extract – Gives the ice cream its lovely vanilla flavor. Note: Use pure vanilla extract for the best taste. You can also use vanilla paste for a more intense vanilla flavor.
    • Salt – Just a pinch enhances the flavors and balances the sweetness.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Whisk

    Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

    mixture to make Eggless Vanilla Ice Cream in a bowl.

    Step 2 – Whip

    Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

    whipped cream in a stand mixer bowl.

    Step 3 – Fold

    Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

    mixture to make Eggless Vanilla Ice Cream being mixed with whipped cream.
    mixture to make Eggless Vanilla Ice Cream being mixed with whipped cream.
    mixture to make Eggless Vanilla Ice Cream being mixed with whipped cream.
    Unfrozen Eggless Vanilla Ice Cream mixture in a bowl with a spatula.

    Step 3 – Freeze

    Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.

    Eggless Vanilla Ice Cream in a loaf mold with a ice cream scoop in it.

    Recipe Tips

    • Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
    • Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.
    • Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
    • Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container. 

    Food Allergy Swaps

    • Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
    • Wheat-Free: This recipe is naturally wheat-free.
    Eggless Vanilla Ice Cream in a loaf mold with a ice cream scoop in it.

    Variations & Additions

    • Chocolate Chips: Add mini chocolate chips for a bit of texture.
    • Fruit Swirls: Gently fold in strawberry sauce, blueberry sauce, or raspberries for a fruity twist.
    • Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.

    Serving Suggestions

    Serve this ice cream in a bowl with your favorite toppings, such as fresh fruit, hot chocolate fudge sauce, or sprinkles. You can also use it to make decadent ice cream sandwiches with your favorite cookies.

    Homemade Eggless Vanilla Ice Cream with hot chocolate fudge sauce, sprinkles and a cherry in a bowl.

    Storing and Freezing Instructions

    Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.

    Pro-Tip: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container. 

    Frequently Asked Questions

    Can I make this ice cream without a mixer?

    Yes, you can whisk by hand, but it will take longer and require more effort.

    How long does it take to freeze?

    It typically takes about 4-6 hours to freeze completely.

    Can I add flavors or mix-ins?

    Absolutely! Feel free to get creative with your favorite flavors and mix-ins.

    ice cream scoop with Eggless Vanilla Ice Cream.

    Topping Ideas For You Egg-Free Ice Cream!

    Recipe Card 📖

    Egg-Free Homemade Vanilla Ice Cream in a loaf mold with a ice cream scoop in it.

    Eggless Vanilla Ice Cream Recipe

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!

    Prep Time 10 minutes

    Freezing Time 6 hours

    Total Time 6 hours 10 minutes

    Servings 10 servings (1/2 cup each)

    Instructions 

    • Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

    • Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

    • Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

    • Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

    • Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.

      Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.   Food Allergy Swaps:
    • Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
    • Wheat-Free: This recipe is naturally wheat-free.
      Recipe Tips:
    • Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
    • Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.
    • Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
    • Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container. 
      Variations & Additions:
    • Chocolate Chips: Add mini chocolate chips for a bit of texture.
    • Fruit Swirls: Gently fold in strawberry sauce, blueberry sauce, or raspberries for a fruity twist.
    • Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.
         
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 294kcalCarbohydrates: 23gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 122mgPotassium: 194mgSugar: 23gVitamin A: 816IUVitamin C: 1mgCalcium: 145mgIron: 0.1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 294

    Keyword egg-free homemade ice cream recipe vanilla

    [ad_2] Oriana Romero
    Source link

  • Easy Chocolate Hot Fudge Sauce (No Corn-Syrup)

    Easy Chocolate Hot Fudge Sauce (No Corn-Syrup)

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    This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.

    homemade Chocolate Hot Fudge Sauce in a jar over a plate, with vanilla ice cream and cherries in the background.

    Oriana’s Thoughts On The Recipe

    If you’re anything like me, you absolutely adore a good homemade treat. This easy chocolate hot fudge sauce is a family favorite in my house, and once you try it, I’m sure it’ll become a staple in yours, too. It’s so simple to whip up, with just a handful of ingredients you probably already have in your pantry. And the best part? No corn syrup here! It’s pure, old-fashioned, chocolaty goodness.

    I love how quickly this recipe comes together—just 5 minutes on the stove, and you’ve got a jar of liquid gold. The sauce is smooth, silky, and oh-so-fudgy. Perfect for drizzling over anything and everything. Ice cream sundaes, pancakes, waffles, you name it. The possibilities are endless, and I promise, once you’ve tasted this homemade version, you’ll never go back to the store-bought stuff again. So go ahead, treat yourself and your loved ones to something special!

    Easy Chocolate Hot Fudge Sauce over eggless homemade vanilla ice cream with sprinkles and a cherry.Easy Chocolate Hot Fudge Sauce over eggless homemade vanilla ice cream with sprinkles and a cherry.

    What I Love About This Recipe

    Quick and Easy: In just 5 minutes on the stove, you’ll have a rich, decadent hot fudge sauce ready to go.

    Just a Few Ingredients: You’ll love how this recipe only requires basic pantry staples.

    No Corn Syrup: This hot fudge sauce is made without any corn syrup. That means you get to enjoy a purer, more authentic chocolate flavor without any unnecessary additives.

    Silky and Fudgy: The texture of this sauce is divine. It’s smooth, silky, and deeply fudgy. Perfect for adding that extra touch of indulgence to your favorite desserts.

    Super Versatile: This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless!

    Potential Cons Of The Recipe

    While this hot fudge sauce is amazing, there are a few potential drawbacks to consider.

    1. Calories: It’s definitely not low-calorie, given the sugar and heavy cream.
    2. Shelf Life: It doesn’t last as long as store-bought versions, so you’ll need to enjoy it within a week.

    Tips To Mitigate These Cons

    1. Portion Control: Enjoy this sauce in moderation. A little goes a long way!
    2. Storage: Keep it in an airtight container in the fridge and use it within a week. You can also freeze it for longer storage.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make homemade Chocolate Hot Fudge Sauce with name tags.Ingredients needed to make homemade Chocolate Hot Fudge Sauce with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Cocoa Powder: Provides the rich chocolate flavor. Note: You can use natural cocoa powder or Dutch-processed cocoa. Use unsweetened for the best results.
    • Granulated Sugar: Sweetens the sauce.
    • Salt: Enhances the chocolate flavor.
    • Water: Helps dissolve the cocoa powder and sugar.
    • Heavy Cream: Adds creaminess and richness.
    • Espresso powder: Enhances the chocolate flavor. Note: The espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. You can also use instant espresso coffee.
    • Butter: Adds a silky texture and richness.
    • Vanilla: Adds depth and rounds out the flavor.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Ingredients and Boil

    In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don’t have a thermometer, 3 minutes is usually the time.

    Ingredients needed to make Easy Chocolate Hot Fudge Sauce in a pot.Ingredients needed to make Easy Chocolate Hot Fudge Sauce in a pot.
    homemade Chocolate Hot Fudge Sauce in a pot with a whisk.homemade Chocolate Hot Fudge Sauce in a pot with a whisk.

    Step 2 – Add Butter and Vanilla

    Turn the heat off and stir in the butter and vanilla extract until combined.

    Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won’t harden. Transfer to a container with a lid and store or use as desired.

    homemade Chocolate Hot Fudge Sauce in a pot with butter and a whisk.homemade Chocolate Hot Fudge Sauce in a pot with butter and a whisk.
    homemade Chocolate Hot Fudge Sauce in a pot.homemade Chocolate Hot Fudge Sauce in a pot.
    Easy Chocolate Hot Fudge Sauce in a glass jar with a spoon.Easy Chocolate Hot Fudge Sauce in a glass jar with a spoon.

    Recipe Tips

    • Constant Stirring: Stir constantly to prevent the sauce from burning or sticking to the pot.
    • Low Heat: Keep the heat low to medium to ensure the sauce doesn’t scorch.
    • Thermometer: I recommend using an instant-read thermometer to determine the doneness of the fudge sauce so that you get the perfect consistency.
    • Adjust Consistency: If the sauce is too thick, add a bit more cream.

    Food Allergy Swaps

    Variations & Additions

    • Mint: Add a drop of peppermint extract for a minty twist.
    • Spicy: Add a pinch of cayenne pepper for a spicy kick.

    Serving Suggestions

    This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless! Drizzle this hot fudge sauce over vanilla ice cream, top with whipped cream, and sprinkle with chopped nuts for the ultimate sundae. Or, use it as a dip for fresh strawberries and banana slices for a delightful fruit fondue.

    homemade Chocolate Hot Fudge Sauce over vanilla ice cream and a cherry and sprinkles.homemade Chocolate Hot Fudge Sauce over vanilla ice cream and a cherry and sprinkles.

    Storing and Freezing Instructions

    Store the hot fudge sauce in an airtight container in the refrigerator for up to one week.

    Frequently Asked Questions

    Can I make this sauce ahead of time?

    Absolutely! This sauce stores well in the fridge for up to a week or in the freezer for up to three months.

    Can I use this sauce for baking?

    Yes, this sauce is perfect for drizzling over-baked goods like cheesecake, brownies and cakes.

    How can I make this sauce thicker?

    Cook it a bit longer to reduce and thicken the sauce. If it gets too thick, you can always thin it out with a bit more cream.

    homemade Chocolate Hot Fudge Sauce in a jar over a plate with a spoon.homemade Chocolate Hot Fudge Sauce in a jar over a plate with a spoon.

    More Sauce Recipes You’ll Love!

    Recipe Card 📖

    homemade Chocolate Hot Fudge Sauce in a jar over a plate, with vanilla ice cream and cherries in the background.homemade Chocolate Hot Fudge Sauce in a jar over a plate, with vanilla ice cream and cherries in the background.

    Easy Chocolate Hot Fudge Sauce

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.

    Prep Time 2 minutes

    Cook Time 3 minutes

    Total Time 5 minutes

    Servings 7 Serving (1/4 cup each) Total:1 3/4 Cup (about 425 g)

    Instructions 

    • In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don't have a thermometer, 3 minutes is usually the time.

    • Turn the heat off and stir in the butter and vanilla extract; mix until combined.

    • Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won't harden. Transfer to a container with a lid and store or use as desired.

      Store the hot fudge sauce in an airtight container in the refrigerator for up to one week.    Food Allergy Swaps:   Recipe Tips:
    • Constant Stirring: Stir constantly to prevent the sauce from burning or sticking to the pot.
    • Low Heat: Keep the heat low to medium to ensure the sauce doesn’t scorch.
    • Thermometer: I recommend using an instant-read thermometer to determine the doneness of the fudge sauce so that you get the perfect consistency.
    • Adjust Consistency: If the sauce is too thick, add a bit more cream.
      Variations & Additions:
    • Mint: Add a drop of peppermint extract for a minty twist.
    • Spicy: Add a pinch of cayenne pepper for a spicy kick.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 186kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 174mgPotassium: 110mgFiber: 2gSugar: 29gVitamin A: 228IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Condiments Dessert

    Cuisine American

    Calories 186

    Keyword chocolate egg-free fudge sauce

    [ad_2] Oriana Romero
    Source link

  • Eggless Banana Bread Chocolate Chip Cookies

    Eggless Banana Bread Chocolate Chip Cookies

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    These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies will surely bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!

    Oriana’s Thoughts On The Recipe

    Do you have a lone ripe banana sitting on your counter? This recipe is a great way to use it up! I’m sharing a recipe that’s close to my heart and perfect for any occasion: Eggless Banana Bread Chocolate Chip Cookies. I love how easy and quick these cookies are to whip up. Seriously, you only need one ripe banana, and the rest of the ingredients are probably already in your pantry!

    What’s fantastic about these cookies is how soft and chewy they stay for days. Plus, they’re loaded with chocolate chips, making them a favorite for kids and adults alike.

    They’re eggless and can be easily adapted to be dairy-free and gluten-free. So whether you have a food allergy or are just looking to try something new, these cookies are perfect for you. Let’s dive into the recipe and see why these cookies are so special!

    What I Love About This Recipe

    Effortless Baking Fun: These cookies are incredibly easy to make. You don’t need to be an expert baker to get these right. With just a few simple steps, you’ll have a batch of delightful cookies ready in no time.

    Pantry Staples: This recipe uses simple, everyday pantry items, so you won’t need to make any special trips to the grocery store.

    Versatile and Adaptable: Because this recipe is eggless, it can easily be tweaked to suit other dietary needs. To make these cookies dairy-free and gluten-free, substitute butter with a plant-based alternative and use gluten-free flour.

    Soft and Chewy Goodness: These cookies have the perfect texture. They’re soft and chewy, which is exactly what you want in a chocolate chip cookie. Each bite melts in your mouth!

    Chocolate Lovers’ Dream: Loaded with semi-sweet or dark chocolate morsels, these cookies are a treat for any chocolate lover. The chocolate chips are generously sprinkled throughout, ensuring you get a taste of chocolate in every bite.

    Long-Lasting Freshness: One of the best things about these cookies is how they stay soft for days. Bake a batch, and enjoy them throughout the week without worrying about them getting hard or stale.

    Eggless Banana Bread Chocolate Chip Cookies sprinkled with sea salt over a piece of parchment paper.

    Potential Cons Of The Recipe

    While these cookies are fantastic, there are a few potential cons:

    1. Texture Preference: Some people might prefer a crispier cookie rather than a soft and chewy one.
    2. Banana Flavor: If you’re not a fan of banana flavor, this might not be the recipe for you.
    3. Chilling Time: The cookie dough requires some chilling time before baking, which might not be ideal if you’re in a hurry.

    Tips To Mitigate These Cons

    1. Adjust Baking Time: For a crispier cookie, simply bake them a bit longer.
    2. Banana Flavor: If banana isn’t your favorite, try my Eggless Chocolate Chip Cookies.
    3. Plan Ahead: If you’re short on time, prepare the dough in advance and chill it until you’re ready to bake. This way, you won’t feel rushed.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Banana Bread Chocolate Chip Cookies with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-purpose flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use gluten-free flour as a substitute.
    • Baking soda & Baking powder: These leavening agents help the cookies rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the flavor of the cookies. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Cinnamon: Adds a warm, spiced flavor.
    • Butter: Adds richness and helps with the chewy texture. Note: Use dairy-free butter if needed.
    • Granulated sugar and brown sugar: The combination of sugars gives the cookies their sweetness and helps with their texture.
    • Ripe banana: Adds moisture and flavor. Make sure it’s very ripe for the best results.
    • Pure vanilla extract: Enhances the overall flavor of the cookies.
    • Semi-sweet or dark chocolate morsels: Loads the cookies with chocolatey goodness. Note: Use dairy-free chocolate if needed.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.

    dry ingredients to make Eggless Banana Bread Chocolate Chip Cookies together in a bowl.
    dry ingredients to make Eggless Banana Bread Chocolate Chip Cookies mixed together in a bowl.

    Step 2 – Cream Butter and Sugars

    Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together at medium speed until smooth, for about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.

    butter and sugar creamed together in a stand mixer bowl.
    butter, sugar and banana mixed together in a stand mixer bowl.

    Step 3 – Add Dry Ingredients

    Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 1 hour and up to 3 days.

    Eggless Banana Bread Chocolate Chip Cookies batter in a stand mix bowl.
    Eggless Banana Bread Chocolate Chip Cookies batter with chocolate chip on tops in a stand mix bowl.
    Eggless Banana Bread Chocolate Chip Cookies batter in a stand mix bowl.

    Step 4 – Form The Cookies

    Scoop cookie dough into large balls, about 1 1/2 tablespoons per cookie (about 50 g each). Place the balls of dough on each cookie sheet. 

    unbaked Eggless Banana Bread Chocolate Chip Cookies on a baking tray.

    Step 5 – Bake

    Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

    Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired; this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

    baked Eggless Banana Bread Chocolate Chip Cookies on a baking tray.
    Eggless Banana Bread Chocolate Chip Cookies on a cooling rack.

    Recipe Tips

    • Use a ripe banana for the best flavor and moisture.
    • Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
    • Make sure your butter is softened, not melted.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
    • For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.

    Eggless Banana Bread Chocolate Chip Cookies on a cooling rack over a white surface with more cookies and chocolate chips on the sides.

    Variations & Additions

    • Nuts: Add chopped walnuts or pecans for extra crunch.
    • Spices: Try adding nutmeg or ginger for a different flavor profile.
    • Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.

    Storing and Freezing Instructions

    Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.

    Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

    FreezeUnbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!

    Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!

    Frequently Asked Questions

    How do I make these cookies crispier?

    Simply bake them a few minutes longer than the recipe suggests.

    Can I make the dough ahead of time?

    Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage.

    Can I skip the chilling time?

    Yes, you can skip the chilling time if you’re in a hurry, but there are a few things to consider. Chilling the dough helps solidify the fats (like butter), preventing the cookies from spreading too much during baking. It also allows the flavors to meld together for a richer taste. If you decide to skip the chilling time, you might notice that the cookies spread more and have a slightly different texture, but they will still be delicious.

    stack of two Eggless Banana Bread Chocolate Chip Cookies showing its chewy inside texture.

    Recipe Card 📖

    Eggless Banana Bread Chocolate Chip Cookies sprinkled with sea salt on a cooling rack over a white surface with more cookies and chocolate chips on the sides.

    Eggless Banana Bread Chocolate Chip Cookies

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies are sure to bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!

    Prep Time 10 minutes

    Cook Time 12 minutes

    Chilling Time 1 hour

    Total Time 1 hour 22 minutes

    Servings 12 cookies

    Instructions 

    • Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.

    • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.

    • Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.

    • Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. Note: If you chill the dough for longer than a few hours, allow the dough to sit out at room temperature for at least 20 minutes before rolling and baking because it will be quite hard to roll, and the cookies may not spread that much.

    • Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

    • Scoop cookie dough into large balls, about 1 1/2 tablespoons of dough per cookie (about 50 g each). Place on the prepered baking sheet.

    • Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired, this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

      Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days. Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature. Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag! Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!   Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Also use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.
      Recipe Tips:
    • Use a ripe banana for the best flavor and moisture.
    • Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
    • Make sure your butter is softened, not melted.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
    • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
      Variations & Additions:
    • Nuts: Add chopped walnuts or pecans for extra crunch.
    • Spices: Try adding nutmeg or ginger for a different flavor profile.
    • Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 234kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 135mgPotassium: 128mgFiber: 2gSugar: 12gVitamin A: 248IUVitamin C: 1mgCalcium: 23mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 234

    Keyword banana chocolate cookies egg-free recipe

    [ad_2] Oriana Romero
    Source link

  • Vegan Peanut Butter Banana Bread (Easy)

    Vegan Peanut Butter Banana Bread (Easy)

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    This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.

    sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.

    Oriana’s Thoughts On The Recipe

    Hey friends! I am beyond excited to share my all-time favorite Vegan Peanut Butter Banana Bread recipe with you. This delicious bread has become a staple in my household, and I can’t wait for you to try it. Even though my daughter is allergic to peanuts, she can enjoy this treat because I use a peanut-free peanut butter spread.

    This recipe is such a breeze to whip up. With just a handful of simple ingredients, you’ll have a delicious loaf ready in no time. It’s one of those foolproof recipes that you can always count on to turn out perfectly, no matter what. Plus, it’s egg-free, dairy-free, and vegan, making it a great option for anyone with dietary restrictions.

    One of the things I adore about this bread is its super-moist and soft texture. It stays moist for days, so you can enjoy a slice anytime. And the flavors? Oh, it’s bursting with the goodness of bananas and peanut butter in every bite. Trust me, once you make this, it will become a favorite in your home too!

    What I Love About This Recipe

    Easy Peasy, Absolutely Foolproof!: This recipe is incredibly easy to make. Just mix, pour, and bake – it’s that simple. No fancy equipment or techniques required.

    Simple Ingredients, Big Flavors: You won’t need any exotic or hard-to-find ingredients here. Everything you need is likely already in your pantry. From ripe bananas to brown sugar, the ingredients are straightforward and affordable.

    Allergy-Friendly and Vegan: Whether you’re avoiding eggs, dairy, or peanuts, this recipe has got you covered. You can use regular peanut butter or a peanut-free alternative, and it’s completely vegan. It’s a versatile recipe that suits various dietary needs.

    Super-Moist and Soft Texture: This bread is amazingly moist and stays that way for days. No more dry banana bread! Each slice is soft and tender, making it perfect for breakfast, snacks, or dessert.

    Bursting with Flavor: The combination of banana and peanut butter is a match made in heaven. Every bite is packed with rich, natural sweetness from the bananas and a creamy, nutty flavor from the peanut butter.

    Freezes Super Well: This bread freezes beautifully, so you can always have some on hand. Just slice, wrap, and freeze. When you’re ready to enjoy, thaw it out and it’s as good as fresh!

    a Vegan Peanut Butter Banana Bread sliced over a serving plate with a ripe banana and a kitchen towel in the background.a Vegan Peanut Butter Banana Bread sliced over a serving plate with a ripe banana and a kitchen towel in the background.

    Potential Cons Of The Recipe

    • Requires Ripe Bananas You need very ripe bananas for the best flavor and texture, which means planning ahead.
    • Over-Browning: Since the bread needs a long baking time, this might result in excessive browning on the top.

    Tips To Mitigate These Cons

    • Speed Up Ripening If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple or putting them in the oven at a low temperature for a few minutes.
    • Browning: Bake the banana bread uncovered for the first part (typically until it has developed a nice golden brown color on top, around 30 minutes). Then, cover it with foil to prevent further browning during the remaining baking time. This method balances a nicely browned top, preventing it from becoming too dark or burnt.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Vegan Peanut Butter Banana Bread with name tags.Ingredients needed to make Vegan Peanut Butter Banana Bread with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Bananas: Ripe bananas provide natural sweetness and moisture. The riper, the better! Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.
    • Oil: Use your favorite oil, such as vegetable or coconut oil. It adds moisture and richness to the bread.
    • Brown Sugar: Adds sweetness and a bit of molasses flavor. You can substitute with coconut sugar if preferred.
    • Peanut Butter: Gives the bread a rich, nutty flavor. Use a peanut-free peanut butter spread for an allergy-friendly version. See my suggestion below.
    • Milk: Both dairy and non-dairy milk work fine. Use soy or oat milk for a vegan option.
    • Vinegar: Reacting with baking soda, vinegar helps the bread rise and adds fluffiness. Apple cider vinegar or white vinegar works best.
    • Pure Vanilla Extract: Enhances the flavors with a touch of vanilla goodness.
    • All-Purpose Flour: The base of your bread. For a gluten-free version, use a gluten-free all-purpose flour blend.
    • Baking Soda: Leavens the bread, making it light and fluffy.
    • Salt: Balances the sweetness and enhances all the flavors.

    Peanut-Free Peanut Butter Banana Bread

    To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. You can also use other peanut-free butters, such as almond butter or sunflower butter, but the texture might change slightly.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Mix flour, baking soda, and salt in a medium bowl. Set aside.

    dry ingredients to make Vegan Peanut Butter Banana Bread mixed together in a bowl.dry ingredients to make Vegan Peanut Butter Banana Bread mixed together in a bowl.

    Step 2 – Combine Wet Ingredients

    In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.

    mashed bananas in a bowl.mashed bananas in a bowl.
    wet ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.wet ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.
    wet ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.wet ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.

    Step 3 – Mix Dry and Wet Ingredients

    Add dry ingredients; mix until well combined.

    wet and dry ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.wet and dry ingredients to make Vegan Peanut Butter Banana Bread batter in a bowl.
    Vegan Peanut Butter Banana Bread batter in a bowl with a whisk.Vegan Peanut Butter Banana Bread batter in a bowl with a whisk.

    Step 4 – Pour Into The Loaf Pan

    Pour and spread the batter into the prepared baking pan.

    unbaked Vegan Peanut Butter Banana Bread in a loaf pan.unbaked Vegan Peanut Butter Banana Bread in a loaf pan.

    Step 5 – Bake

    Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at the 30-minute mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and let the bread cool completely in the pan on a wire rack.

    baked Vegan Peanut Butter Banana Bread in a loaf pan.baked Vegan Peanut Butter Banana Bread in a loaf pan.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.

    Dairy-Free: Use non-dairy milk like soy or oat milk.

    A Vegan Peanut Butter Banana Bread on a plate showing its perfect inside texture.A Vegan Peanut Butter Banana Bread on a plate showing its perfect inside texture.

    Variations & Additions

    • Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
    • Nuts: Add chopped nuts like walnuts or pecans for added crunch.
    • Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.

    Storing and Freezing Instructions

    Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. 

    Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months.

    Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly. 

    Frequently Asked Questions

    Can I use frozen bananas for this recipe?

    Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.

    How do I know when the bread is done?

    Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.

    Vegan Peanut Butter Banana Bread slices over a white surface.Vegan Peanut Butter Banana Bread slices over a white surface.

    More Quick Bread Recipes You’ll Love!

    Recipe Card 📖

    sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.

    Vegan Peanut Butter Banana Bread

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter, making it a real treat. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.

    Prep Time 10 minutes

    Cook Time 1 hour

    Total Time 1 hour 10 minutes

    Servings 12 slices

    Instructions 

    • Adjust the oven rack to the lower-middle position. Preheat the oven to 350º F (180º C). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour.

    • Mix flour, baking soda, and salt in a medium bowl. Set aside.

    • In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.

    • Add dry ingredients; mix until well combined.

    • Pour and spread the batter into the prepared baking pan.

    • Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at 30 minutes mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

      Bananas: Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid and mash, and then use as instructed in the recipe. Peanut-Butter: To make this recipe peanut-free, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.  Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months. Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.  Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.
    • Dairy-Free: Use non-dairy milk like soy or oat milk.
      Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.
      Variations & Additions:
    • Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
    • Nuts: Add chopped nuts like walnuts or pecans for added crunch.
    • Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 274kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 1mgSodium: 247mgPotassium: 188mgFiber: 1gSugar: 22gVitamin A: 29IUVitamin C: 2mgCalcium: 37mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread

    Cuisine American

    Calories 274

    Keyword banana bread dairy-free egg-free peanut-free Vegan

    [ad_2] Oriana Romero
    Source link

  • The Ice Cream Maker I’m Using on Repeat Is on Major Sale

    The Ice Cream Maker I’m Using on Repeat Is on Major Sale

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    So long store-bought!
    READ MORE…

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    Morgan Pryor

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  • Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

    Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

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    This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside. It’s super easy to make. Seriously, you don’t even need a mixer! Just grab two bowls and a whisk, and you’re all set. You only need a handful of basic ingredients, most of which you probably already have in your pantry.

    Oriana’s Thoughts On The Recipe

    This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread Recipe is one of those recipes that fills the house with the most amazing aroma, and it’s so easy to make. Honestly, you don’t even need a mixer—just two bowls and a whisk! This quick bread is wonderfully moist and soft, with a deliciously thick ribbon of cinnamon sugar swirled inside.

    When developing recipes, I always consider that they need to be tasty and cater to everyone’s dietary needs. This one ticks all the boxes: it’s egg-free, dairy-free, and completely vegan. Plus, it’s super simple to adapt to be gluten-free. I love that it only requires a handful of basic ingredients that you probably already have in your pantry.

    This loaf is perfect for those cozy mornings with a cup of coffee or tea. It’s a real treat that feels special but doesn’t require a lot of fuss. Trust me, once you try it, you’ll be making it over and over again!

    slices of Vegan Cinnamon Swirl Quick Bread sliced showing its perfect inside texture over a white surface.

    What I Love About This Recipe

    Moist and Soft Texture: This Vegan Cinnamon Swirl Quick Bread is incredibly moist and soft, with a delightful ribbon of cinnamon sugar swirled inside. Each bite is a comforting mix of tender bread and sweet, spicy goodness.

    Super Easy to Make: You won’t believe how easy this bread is to whip up! No need for a mixer—just grab two bowls and a whisk, and you’re good to go.

    Allergy Friendly: This recipe is egg-free, dairy-free, and completely vegan. Plus, it’s easy to adapt to be gluten-free, making it a versatile option for various dietary needs. Everyone can enjoy a slice!

    Basic Ingredients Only: You only need a handful of basic ingredients to make this bread. It’s likely you already have most, if not all, of them in your kitchen. Simple ingredients, fantastic results!

    Perfect with Coffee or Tea: This quick bread is an ideal companion for your morning coffee or afternoon tea. It’s a comforting treat that feels indulgent yet is easy to make.

    Potential Cons Of The Recipe

    • Possible Sinking in the Middle: The bread might sink slightly in the middle due to its moistness and the weight of the cinnamon swirl.
    • Baking Time Variations: Oven temperatures can vary, so keep an eye on the bread to avoid over or under-baking.

    Tips To Mitigate These Cons

    • Prevent Sinking: Ensure your baking powder and baking soda are fresh, and avoid opening the oven door too early during baking.
    • Monitor Baking: Check the bread a few minutes before the recommended baking time to ensure it doesn’t overbake.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Vegan Cinnamon Swirl Quick Bread with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: Forms the base of the bread. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free option, use a 1:1 gluten-free flour blend.
    • Baking Powder & Baking Soda: These leavening agents help the bread rise and stay fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Use any plant-based milk. Soy or oat milk works well.
    • Vinegar: Reacts with the baking soda to help the bread rise. Note: Apple cider vinegar or white vinegar are good choices.
    • Neutral-Tasting Oil: Adds moisture without overpowering the flavor. Vegetable or canola oil are ideal.
    • Granulated Sugar: Sweetens the bread and creates the cinnamon swirl.
    • Pure Vanilla Extract: Adds a lovely flavor depth.
    • Cinnamon Swirl: You will need granulated sugar and ground cinnamon. Creates the delicious cinnamon ribbon inside the bread.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

    dry ingredients to make Vegan Cinnamon Swirl Quick Bread in a bowl.

    Step 2 – Combine Wet Ingredients

    In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.

    wet ingredients to make Vegan Cinnamon Swirl Quick Bread in a bowl.
    wet ingredients to make Vegan Cinnamon Swirl Quick Bread in a bowl.

    Step 3 – Mix Dry and Wet Ingredients

    Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing. 

    Vegan Cinnamon Swirl Quick Bread batter in a bowl with a whisk.

    Step 4 – Make The Cinnamon Swirl

    Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.

    cinnamon sugar in a bowl.

    Step 5 – Assemble The Bread

    Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.

    unbaked Vegan Cinnamon Swirl Quick Bread batter in a loaf pan.
    a whole unbaked Vegan Cinnamon Swirl Quick Bread batter with cinnamon-sugar on top in a loaf pan.
    a whole baked Vegan Cinnamon Swirl Quick Bread in a loaf pan.
    a whole unbaked Vegan Cinnamon Swirl Quick Bread with cinnamon-sugar on top in a loaf pan.

    Step 6 – Bake

    Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.

    Remove from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan and let it cool directly on a wire rack.

    a whole baked Vegan Cinnamon Swirl Quick Bread in a loaf pan.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.

    a whole egg and dairy free Cinnamon Swirl Quick Bread over a white surface.

    Variations & Additions

    • Add Nuts: Stir in some chopped walnuts or pecans for added crunch.
    • Fruit Additions: Mix in some diced apples or raisins for extra flavor.

    Storing and Freezing Instructions

    Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. 

    Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will keep for up to three months in the freezer.

    Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly. 

    Frequently Asked Questions

    Can I make this bread gluten-free?

    Yes, simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. See my recommendations above.

    What type of plant-based milk works best?

    Soy or oat milk are great options.

    Can I reduce the sugar in the recipe?

    I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the quick bread.

    How do I prevent the bread from being too dense?

    Ensure not to overmix the batter and check your baking powder and soda for freshness.

    stack of 4 sliced of Cinnamon Swirl Quick Bread made with no eggs and no dairy, sliced showing its perfect inside texture over a white surface.

    More Bread Recipes You’ll Love!

    Recipe Card 📖

    Vegan Cinnamon Swirl Quick Bread sliced showing its perfect inside texture over a white surface.

    Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside. It’s super easy to make. Seriously, you don’t even need a mixer! Just grab two bowls and a whisk, and you’re all set. You only need a handful of basic ingredients, most of which you probably already have in your pantry.

    Prep Time 10 minutes

    Cook Time 55 minutes

    Total Time 1 hour 5 minutes

    Servings 12 slices

    Instructions 

    • Adjust the oven rack to the lower-middle position. Preheat the oven to 425ºF (220ºC). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour. Note: you can also use a 9.5 x 5-inch or an 8.5 x 4.5-inch loaf pan.

    • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

    • In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.

    • Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing.

    • Cinnamon Swirl: Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.

    • Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.

    • Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.

    • Remove the bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour. Then, remove the bread from the pan and let it cool directly on a wire rack.

      Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.    Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months.   Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.    Food Allergy Swaps: 
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.
      Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.
      Variations & Additions:
    • Add Nuts: Stir in some chopped walnuts or pecans for added crunch.
    • Fruit Additions: Mix in some diced apples or raisins for extra flavor.
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 292kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 3mgSodium: 245mgPotassium: 69mgFiber: 1gSugar: 26gVitamin A: 42IUVitamin C: 0.01mgCalcium: 87mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 292

    Keyword cinnamon bread dairy-free egg-free quick bread recipe Vegan

    [ad_2] Oriana Romero
    Source link

  • Easy Vegan Raspberry Muffins (no eggs – no dairy)

    Easy Vegan Raspberry Muffins (no eggs – no dairy)

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    These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top. You can use fresh or frozen raspberries, so you can make these muffins year-round. Enjoy them for breakfast with your morning coffee, serve them at brunch with friends, or grab one for a sweet snack in the afternoon. They’re delicious any time of day!

    a Easy Vegan Raspberry Muffin on a little white plate with fresh raspberries and white chocolate around it with a more muffins in the background.

    Oriana’s Thoughts On The Recipe

    I’ve always enjoyed baking from scratch. Knowing exactly what ingredients are going into our food gives me peace of mind, ensuring it’s safe for my daughter, who has several food allergies. This way, I can confidently provide her with delicious treats without worrying about any hidden allergens.

    These muffins are super simple to whip up. Plus, they’re egg-free, dairy-free, and vegan, making them perfect for anyone with dietary restrictions.

    One of my favorite things about these muffins is how adaptable they are. You can easily make them gluten-free with a simple swap of the flour, and they freeze beautifully, so you can always have a batch on hand for a quick breakfast or snack. The sweet streusel topping adds an extra layer of deliciousness that you just can’t resist!

    Whether you’re using fresh or frozen raspberries, these muffins turn out perfect every time. I love enjoying them with my morning coffee, but they’re also great for brunch with friends or as a sweet afternoon treat. Trust me, you’ll love having these delightful muffins in your recipe repertoire.

    overhead view of Easy Vegan Raspberry Muffins with tulip liners over a white surface and a bowl with of fresh raspberries.overhead view of Easy Vegan Raspberry Muffins with tulip liners over a white surface and a bowl with of fresh raspberries.

    What I Love About This Recipe

    Quick & Easy to Make: These muffins are incredibly easy to make with simple ingredients you probably already have in your pantry. There is no need for a mixer—just a bowl and a whisk!

    Allergy-Friendly: Being egg-free, dairy-free, and vegan, these muffins cater to a variety of diets. Plus, they can be easily adapted to be gluten-free, making them even more versatile.

    Perfect Flavor and Texture: The combination of fresh or frozen raspberries with a touch of lemon zest results in bright, moist, and fluffy muffins that are simply irresistible.

    Freezer-Friendly: These muffins freeze wonderfully, so you can always have a batch ready for those busy mornings or unexpected guests.

    Versatile: No need to wait for raspberry season; these muffins are just as delicious with frozen raspberries, making them a year-round favorite.

    Potential Cons Of The Recipe

    • Streusel Topping Can Be Messy: The streusel topping can sometimes fall off, making the muffins a bit messy to eat.
    • Big Muffins: This recipe makes 8 BIG muffins.
    • Fluffier Texture: The texture is fluffier than traditional muffins.
    • Clumping of Raspberries: If raspberries are clumped together in the batter, some muffins will have more fruit than others, leading to uneven baking.

    Tips To Mitigate These Cons

    • Streusel Topping: Press the streusel gently into the batter before baking to help it stick better.
    • Muffin Size: For smaller muffins, divide the batter into 12 muffin cups instead of 8.
    • Texture Adjustment: For denser muffins, use whole wheat pastry flour or a combination of half all-purpose flour and half whole wheat flour.
    • Raspberries: Gently fold the raspberries into the batter to ensure they are evenly distributed. Avoid overmixing, which can break the raspberries and release too much juice into the batter. Also, fresh, firm raspberries will bake more evenly than overripe or very soft raspberries.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make vegan raspberry muffins with name tags.Ingredients needed to make vegan raspberry muffins with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: Provides structure to the muffins. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Neutral-Tasting Oil: Adds moisture without affecting the flavor. Note: You can use vegetable, canola, or any neutral-tasting oil of your preference.
    • Granulated Sugar: Sweetens the muffins. Adjust to taste. Note: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
    • Milk: Keeps the muffins moist. Use any plant-based milk like soy or oat milk.
    • Lemon (Zest and Juice): Adds brightness and complements the raspberries. You’ll need the juice and zest.
    • Pure Vanilla Extract: Enhances the flavor.
    • Raspberries: The star ingredient, providing a burst of tart and sweet flavor. Note: You can use fresh or frozen, If using frozen, do not thaw them before adding to the batter.
    • White Chocolate: Adds a sweet, creamy contrast to the tart raspberries. Note: Use dairy-free white chocolate chips if needed. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
    • For the Crumble (optional): The crumble on top is totally optional. If you decide to add it, you’ll need all-purpose flour, granulated sugar, salt, and butter. For a vegan crumble, use dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

    dry ingredients to make Vegan Raspberry Muffin batter in a bowl.dry ingredients to make Vegan Raspberry Muffin batter in a bowl.

    Step 2 – Combine Wet Ingredients

    In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.

    wet ingredients to make Vegan Raspberry Muffin batter in a bowl.wet ingredients to make Vegan Raspberry Muffin batter in a bowl.

    Step 3 – Mix Dry and Wet Ingredients

    Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Set 8 of the raspberries aside. Add the remaining raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.

    Vegan Muffin batter in a bowl with a whisk.Vegan Muffin batter in a bowl with a whisk.
    Vegan Raspberry Muffin batter with fresh raspberry and chocolate on top in a bowl.Vegan Raspberry Muffin batter with fresh raspberry and chocolate on top in a bowl.
    Vegan Raspberry Muffin batter in a bowl.Vegan Raspberry Muffin batter in a bowl.

    Step 4 – Make The Crumble (optional)

    Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

    crumb for muffins in a small bowl.crumb for muffins in a small bowl.

    Step 5 – Fill The Muffin Cups

    Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.

    Oriana’s Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.

    unbaked Easy Vegan Raspberry Muffins in a muffins tin.unbaked Easy Vegan Raspberry Muffins in a muffins tin.
    unbaked Easy Vegan Raspberry Muffins in a muffins tin with crumble on top.unbaked Easy Vegan Raspberry Muffins in a muffins tin with crumble on top.

    Step 6 – Bake

    Bake for 5 minutes at425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.

    baked Easy Vegan Raspberry Muffins in a muffins tin.baked Easy Vegan Raspberry Muffins in a muffins tin.
    a Easy Vegan Raspberry Muffin on a little white plate with fresh raspberries and white chocolate around it with.a Easy Vegan Raspberry Muffin on a little white plate with fresh raspberries and white chocolate around it with.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Use firm raspberries. ​For best results, find fresh, firm raspberries, as they will hold up in the muffin mixture.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
    • Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.

    Easy Vegan Raspberry Muffins with tulip liners over a white surface with fresh raspberries and white chocolate around them.Easy Vegan Raspberry Muffins with tulip liners over a white surface with fresh raspberries and white chocolate around them.

    Variations & Additions

    • Add Nuts: Chopped almonds or walnuts can add a nice crunch.
    • Different Berries: Substitute raspberries with blueberries or blackberries.
    • Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
    • Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.

    Storing and Freezing Instructions

    Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

    Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

    Frequently Asked Questions

    Can I use other fruits?

    Yes, you can substitute raspberries with other berries or even chopped fruits like peaches or apples.

    How do I make these gluten-free?

    Simply use a gluten-free all-purpose flour blend in place of regular flour. Read my suggestion above.

    Can I skip the streusel topping?

    Absolutely! The muffins are delicious even without the streusel topping.

    Can I use frozen raspberries?

    Yes, you can use either fresh or frozen raspberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color.

    How do I prevent the raspberries from sinking?

    To help keep the raspberries evenly distributed, toss the raspberries with two teaspoons of flour before folding them into the batter.

    a Easy Vegan Raspberry Muffin cut in half showing it inside texture.a Easy Vegan Raspberry Muffin cut in half showing it inside texture.

    More Muffin Recipes You’ll Love!

    Recipe Card 📖

    a Easy Vegan Raspberry Muffin on a little white plate with fresh raspberries and white chocolate around it with a more muffins in the background.a Easy Vegan Raspberry Muffin on a little white plate with fresh raspberries and white chocolate around it with a more muffins in the background.

    Easy Vegan Raspberry Muffins (no eggs – no dairy)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins Recipe are bright, moist, and fluffy. You can use fresh or frozen raspberries, so you can make these muffins year-round. They’re delicious any time of day!

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    Servings 8 Big Muffins (or 12 small muffins)

    Ingredients 

    For the Crumble (optional):

    Instructions 

    • Line 8 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with non-stick cooking spray.Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.

    • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

    • In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.

    • Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

    • Set 8 of the raspberries aside. Toss the remaining raspberries with 2 teaspoons of flour. Add the floured cover raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.

    • While the batter rest, preheat the oven to 425ºF (220ºC). And make the crumble if using.

    Make the Crumble (optional):

    • Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

    • Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.

    • Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes.

    • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

      Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.   Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.   Raspberries: Fresh raspberries are ideal, but you can use frozen if needed. Frozen raspberries tend to bleed their color. If using frozen berries, you don’t need to thaw. However, I recommend adding a few minutes to the second bake time (at 350° F – 180° C) for the extra moisture the frozen raspberries will add.   Dairy-Free White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.   Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.
      Variations & Additions:
    • Add Nuts: Chopped almonds or walnuts can add a nice crunch.
    • Different Berries: Substitute raspberries with blueberries or blackberries.
    • Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
    • Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
      Extra Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Use firm raspberries. If possible, find fresh, firm raspberries for best results, as they will hold up in the muffin mixture.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
    • Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 362kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 385mgPotassium: 124mgFiber: 2gSugar: 22gVitamin A: 58IUVitamin C: 7mgCalcium: 117mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 362

    Keyword dairy-free egg-free muffins Raspberry recipe Vegan

    [ad_2] Oriana Romero
    Source link

  • Super Easy Peach Cake (no eggs – no dairy)

    Super Easy Peach Cake (no eggs – no dairy)

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    This Super Easy Peach Cake is soft and tender, with a creamy crumb that literally melts in your mouth. It’s not overly sweet, making it a perfect treat for any time of the day. Plus, it is incredibly simple to make. No need for fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and some basic pantry staples. It’s egg-free and dairy-free, perfect for those with food allergies. What’s more, this cake is so delicious on its own that it needs no topping or decorating. It’s perfect, just as it is. You can enjoy it for breakfast with your morning coffee, as a delightful afternoon snack, or as a light, refreshing dessert after dinner.

    Oriana’s Thoughts On The Recipe

    Hey there, fellow food lovers! I’ve stumbled upon my new favorite cake recipe, and I just can’t keep it to myself. This Super Easy Peach Cake is an absolute gem—egg-free, dairy-free, and completely vegan!

    You don’t even need a mixer to whip it up. It’s soft, tender, and has a creamy crumb that just melts in your mouth. Trust me, this cake will become your go-to summer treat!

    This  Easy Peach Cake is not overly sweet but packed with juicy peach flavor in every bite. It captures the essence of summer. No need for fancy toppings or decorations; it’s simply delightful on its own.

    Peaches are at their peak during the summer, and this cake is a wonderful way to showcase their natural sweetness. It’s easy and quick to make with simple ingredients, making it perfect for those lazy summer days when you want something delicious without spending hours in the kitchen.

    Whether you enjoy this vegan peach cake with your morning coffee, as an afternoon snack, or even as a light dessert after dinner, it’s bound to bring a smile to your face.

    a whole Easy Peach Cake that is egg-free, dairy-free and vegan over a plate with fresh peaches on the background.a whole Easy Peach Cake that is egg-free, dairy-free and vegan over a plate with fresh peaches on the background.

    What I Love About This Recipe

    Effortlessly Easy: This cake is a breeze to make with simple ingredients you probably already have in your pantry. Plus, you don’t need a mixer—just a bowl and a whisk, and you’re good to go!

    Allergy-Friendly Delight: Yes, this cake is egg-free, dairy-free, and completely vegan! It’s perfect for those with dietary restrictions or anyone looking to enjoy a lighter, plant-based dessert.

    Perfect Flavor and Texture: The cake is soft and tender, with a creamy crumb that isn’t overly sweet. Each bite melts in your mouth, making it a truly delightful treat.

    Peach Perfection: Every bite is bursting with juicy peach flavor. It’s like summer on a plate!

    No Fuss Needed: This cake is so delicious it doesn’t need any topping or decorating. It’s perfect just the way it is.

    Showcase for Summer Peaches: Peaches are at their best in the summer, and this cake is a wonderful way to showcase their sweet, juicy goodness.

    Versatile Treat: Enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert. It’s perfect for any time of the day!

    Potential Cons Of The Recipe

    While the Super Easy Peach Cake is a fantastic recipe, there are a few potential cons to keep in mind:

    • Peach Flavor Intensity: Some might find the peach flavor too intense, especially if they prefer more subtle fruit flavors in their desserts. The natural sweetness and juiciness of ripe peaches dominate the cake’s flavor profile.
    • Moisture Balance: Depending on the ripeness of the peaches, the cake can sometimes become too moist. This can make the cake slightly soggy if not baked properly or if the peaches release too much juice during baking.
    • Ingredient Availability: While most ingredients are common, finding ripe peaches outside of their peak season might be challenging. Canned peaches can be an alternative, but they might not provide the same fresh, vibrant flavor.

    Tips To Mitigate These Cons

    • Balancing Peach Flavor: If you find the peach flavor too strong, you can reduce the amount of peaches slightly or mix them with another milder fruit, like apples or pears. This will balance the flavor and make it more subtle.
    • Managing Moisture: Try not to use extra soft/ripened peaches. Your best bet is to purchase or pick peaches that are still firm, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.
    • Seasonal Adjustments: If fresh peaches are unavailable, you can use canned or frozen peaches. Just make sure they are well-drained and patted dry to avoid adding extra moisture to the cake. You can also try other fruits like nectarines or apricots when peaches are out of season.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy Peach Cake without eggs and dairy with name tags.Ingredients needed to make Easy Peach Cake without eggs and dairy with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-purpose flour: The base of the cake. Notes: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking powder and baking soda: Leavening agents that help the cake rise. Notes: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the flavors. Notes: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Buttermilk: Adds tanginess and helps tenderize the cake. Notes: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
    • Lemon (juice and zest): Adds freshness and complements the peach flavor.
    • Neutral-tasting oil: Keeps the cake moist without overpowering the peach flavor. Notes: Use vegetable or canola oil – or any light-tasting oil of your preference. 
    • Granulated sugar: Sweetens the cake just right. Notes: I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
    • Pure vanilla extract: Adds depth of flavor.
    • Almond baking emulsion (optional): Enhances the peach flavor. Notes: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
    • Sour cream: Adds moisture and richness. Notes: Use your favorite dairy-free sour cream or plain yogurt. Regular dairy sour cream will also work.
    • Ripe peaches: The star of the show, providing that juicy, sweet flavor. Notes: Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. While I prefer fresh peaches, you can swap them for canned or frozen peaches if they’re not in season. Read more details in the recipe card.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    dry ingredients to make Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl.dry ingredients to make Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl.

    Step 2 – Combine Wet Ingredients

    Whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest, and sour cream in a mixing bowl.

    wet ingredients to make Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with a whisk.wet ingredients to make Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with a whisk.

    Step 3 – Mix Dry and Wet Ingredients

    Add wet ingredients to the dry ingredients; mix to combine. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Add the remaining peaches on top.

    Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with a whisk.Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with a whisk.
    Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with fresh peaches an a spatula.Easy Peach Cake batter that is egg-free, dairy-free and vegan in a bowl with fresh peaches an a spatula.
    baked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.baked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.
    unbaked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.unbaked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.

    Step 4 – Bake

    Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.

    baked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.baked whole Easy Peach Cake that is egg-free, dairy-free and vegan in a springform pan.

    After baking, let cool to room temperature. Unmold onto a serving dish.  When you are ready to serve, dust confectioners’ sugar on top, if desired. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.

    overhead view of a whole Easy Peach Cake that is egg-free, dairy-free and vegan over a white surface with fresh peaches around it.overhead view of a whole Easy Peach Cake that is egg-free, dairy-free and vegan over a white surface with fresh peaches around it.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Pan. The recipe is designed for a 9-inch springform pan, but a 9-inch round or square baking pan will also work.
    • Peaches. You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping. I like to dice the peaches for the batter and add slices on top for a better look. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. While I prefer fresh peaches, you can swap them for canned or frozen peaches if they’re not in season. If using canned peaches, drain and pat dry them before adding them to the batter. The cake will take on some of the flavors from the syrup that’s on the canned peaches. If using frozen peaches, thaw, drain, and pat dry as well. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    a cake serve lifting a slice of Easy Peach Cake made without eggs and dairy from a cake plate.a cake serve lifting a slice of Easy Peach Cake made without eggs and dairy from a cake plate.

    Variations & Additions

    • Spices: Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
    • Nuts: Mix in some chopped nuts for added crunch.
    • Crunchy Top. Sprinkle the top of the cake with extra sugar for a crispy, golden brown top. This is totally optional.
    • Other Fruits. This cake is great for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.

    Serving Suggestions

    Serve the cake warm or at room temperature. For an extra indulgent treat, pair it with a whipped cream dollop or vanilla ice cream scoop. Enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert. It’s perfect for any time of the day!

    Storing and Freezing Instructions

    • Storing: Keep the cake in an airtight container at room temperature for up to 3 days.
    • Freezing: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

    Frequently Asked Questions

    Can I use canned peaches?

    Yes, but fresh peaches provide the best flavor and texture.

    Can I substitute the buttermilk?

    You can use plant-based milk with a tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk.

    How can I tell if the cake is done?

    Insert a toothpick in the center; if it comes out clean, the cake is ready.

    slice of Easy Peach Cake made without eggs and dairy over a plate with a fork.slice of Easy Peach Cake made without eggs and dairy over a plate with a fork.

    More Recipes You’ll Love!

    Recipe Card 📖

    slice of Easy Peach Cake made without eggs and dairy over a plate with a fork and the whole cake on the background.slice of Easy Peach Cake made without eggs and dairy over a plate with a fork and the whole cake on the background.

    Super Easy Peach Cake (no egg, no dairy, and vegan)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Peach Cake is soft and tender, with a creamy crumb that literally melts in your mouth. It’s not overly sweet. Easy to make with simple ingredients.

    Prep Time 10 minutes

    Cook Time 1 hour

    Total Time 1 hour 10 minutes

    Servings 12 servings

    Instructions 

    • Preheat oven to 350º F (180º C). Line a 9-inch sprinform pan or cake pan with parchment paper and lighly grease with baking spray.

    • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

    • In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest and sour cream.

    • Add wet ingredients to the dry ingredients; mix to combine. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Add the remaining peaches on top.

    • Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean.

    • Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.

    • After baking, let cool to room temperature. Unmold onto a serving dish. When you are ready to serve, dust confectioners’ sugar on top, if desired. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.

      Storing: Keep the cake in an airtight container at room temperature for up to 3 days.   Freezing: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.   Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay! Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.   Peaches. You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping. I like to dice the peaches for the batter and add slices on top for a better look. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. While I prefer fresh peaches, you can swap them for canned or frozen peaches if they’re not in season. If using canned peaches, drain and pat dry the peaches before adding them to the batter. The cake will take on some of the flavors from the syrup that’s on the canned peaches. If using frozen peaches, thaw, drain, and pat dry as well. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.   Crunchy Top. Sprinkle the top of the cake with extra sugar for a crispy, golden brown top. This is totally optional.   Pan. The recipe is designed for a 9-inch springform pan, but a 9-inch round or square baking pan will also work.   Other Fruits. This cake is great for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.   Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
      Food Allergy Swaps: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.   Variations & Additions:
    • Spices: Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
    • Nuts: Mix in some chopped nuts for added crunch.
    • Crunchy Top. Sprinkle the top of the cake with extra sugar for a crispy, golden brown top. This is totally optional.
    • Other Fruits. This cake is great for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 256kcalCarbohydrates: 37gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 3mgSodium: 237mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 131IUVitamin C: 2mgCalcium: 80mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 256

    Keyword cake dairy-free egg-free peach recipe Vegan

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  • Glazed Lemon Snack Cake – Oh Sweet Basil

    Glazed Lemon Snack Cake – Oh Sweet Basil

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    A bright lemon snack cake that is dense but moist, soaked in a lemon syrup and topped with a lemon glaze. This one is for all you lemon lovers out there!

    This recipe started out as a white cake but I couldn’t resist the lemon and ended up with this tangy, delicious beauty. I haven’t regretted one second of it! In fact, I’ve never regretted any lemon cake recipe I’ve ever made!

    A snack is a small amount of food that you eat between meals, so if this is a snack cake recipe, you can technically have at least two, if not three, pieces in one day. One between breakfast and lunch, another between lunch and dinner, and since it’s a cake, one more for dessert! Follow my logic there? Ha!

    What Ingredients are Needed for Glazed Lemon Snack Cake?

    There is lemon in all parts of this glazed cake…lemon lemon lemon! We will start with the ingredients for the cake and then a few more for the syrup and glaze. Let me just state right up front is that you will want to have about 5-6 lemons to make all the components of the this recipe. Here is your grocery list:

    Cake

    • Dry Ingredients: All Purpose Flour, Baking Powder, Sugar, Salt and Lemon Zest
    • Wet Ingredients: Butter, Vegetable Oil, Eggs, Milk, Vanilla, Lemon Extract, Almond Extract and Lemon Juice

    Lemon Syrup

    • Butter: adds richness
    • Sugar: adds the sweetness and helps thicken the syrup
    • Lemon Juice: adds flavor and tartness
    • Vanilla: adds flavor

    Lemon Glaze

    • Powdered Sugar: adds sweetness
    • Lemon Juice (or Milk): If you want bright white glaze, use milk. If you want more lemon flavor, go with the lemon juice.

    The measurements for each ingredient are listed in the recipe card below.

    a photo of a square lemon cake covered in a white lemon glaze dripping down the sides. the cake is sitting on a piece of parchment paper on top of a gold cooling rack.

    How to Make a Glazed Lemon Snack Cake

    I’m going to walk you through the steps of making this cake. It is super simple and you’re going to love the bright lemon flavor in every step. Let’s start with the cake…

    Cake

    • Preheat the oven and prepare an 8×8″ square baking pan with parchment.
      • PRO TIP: Spray the pan, line it with parchment and then spray again.
    • Mix the wet ingredients in a large bowl.
    • Add the mixture of dry ingredients and mix until there are no big clumps.
    • Pour batter into prepared pan and bake.
    • While the cake is baking, prepare the syrup.
    a photo of a lemon cake covered in white frosting. some pieces have been removed and the middle piece has been cut but not removed.a photo of a lemon cake covered in white frosting. some pieces have been removed and the middle piece has been cut but not removed.

    Lemon Syrup

    • Combine all the ingredients in a small saucepan over medium heat until the better melts. Stir to combine.
    • When the cake is finished, poke it everything with a toothpick.
    • Pour the lemon syrup all over the top.
    • Let the cake cool completely (at least an hour) before adding the glaze.
    a photo of a square lemon cake that has been covered in a white lemon glaze that is dripping down the sides.a photo of a square lemon cake that has been covered in a white lemon glaze that is dripping down the sides.

    Glaze

    • Whisk the ingredients together and then pour over the cooled cake.
      • PRO TIP: I like to remove the cake from the pan before adding the glaze so that it can drip down the sides.
      • If you want your glaze to be white like the photos, use milk instead of lemon juice to make the glaze.

    What is Snack Cake?

    A snack cake is typically a single layer cake with either no topping or a really simple topping like a glaze. Several of our cake recipes could be considered a snack cake like our glazed orange bundt cake.

    Can I Use Bottled Lemon Juice?

    Yes, you can, but I would recommend using fresh if at all possible. It really makes a huge difference in flavor.

    a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.

    How Much Lemon Juice is in One Lemon?

    It depends on the size of the lemon and how ripe it is, but in general, one lemon will give you 1/4 – 1/3 cup of juice.

    How to Choose a Ripe Lemon

    You want to look for a few key signs that a lemon is ripe. It should feel heavy for it’s size and have a pleasant smell. You also want the skin to be bright yellow and not be wrinkly. Lemons also usually have a thinner skin or a thicker skin. The thinner skin usually has more juice and thicker skin will be better for zesting.

    a photo of a piece of glazed lemon cake sitting on a white platea photo of a piece of glazed lemon cake sitting on a white plate

    Can Lemon Cake Be Frozen?

    Lemon cake can be frozen.

    Cool completely, put in the freezer for a couple of hours without the glaze, then wrap well in plastic and foil and freeze for up to 3 months. When you’re ready to eat it, let it come to room temperature on the counter and then add the glaze right before serving.

    a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.

    Does Lemon Cake Need To Be Refrigerated?

    No, it doesn’t have to be refrigerated, but it may last a day or two longer if kept in the refrigerator. If you store it in an airtight container in the refrigerator, it will keep for up to 4 days.

    a photo of a square lemon cake covered in a thick white glaze and the corner piece has been cut out and lemon halves are scattered around it.a photo of a square lemon cake covered in a thick white glaze and the corner piece has been cut out and lemon halves are scattered around it.

    Watch How this Snack Cake is Made…

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    All your lemon dessert cravings will be satisfied in this glazed lemon snack cake. It’s lemon on lemon on lemon and it’s just the bright summer cake your family will love! And if you’re looking for a snack cake for Christmas, try our peppermint chocolate snack cake!

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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    Sweet Basil

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  • Super Easy Vegan Red Velvet Cupcakes (Fluffy)

    Super Easy Vegan Red Velvet Cupcakes (Fluffy)

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    These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. You can whip up these delightful cupcakes with just one bowl and a whisk in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

    Oriana’s Thoughts On The Recipe

    These Egg-Free, Dairy-Free Red Velvet Cupcakes have become my son’s all-time favorite! He asks for these delights over and over, and it’s easy to see why. The rich, velvety texture combined with a hint of chocolate and a burst of vanilla makes these cupcakes irresistible.

    They’re incredibly easy to make. You only need one bowl and a whisk—no fancy equipment is required. These cupcakes are not just a hit with the kids; everyone in the family loves them. Plus, they’re egg-free, dairy-free, and completely vegan, making them suitable for almost everyone.

    Don’t think you need to wait for a special occasion to enjoy these treats. While they’re perfect for Valentine’s Day with their vibrant red color, they’re also great at Christmas, birthdays, or just as an everyday sweet treat. And they’re freezer-friendly, so you can always have a batch ready to go for those cupcake cravings!

    Vegan Red Velvet Cupcakes with frosting and red velvet crumbs on top.Vegan Red Velvet Cupcakes with frosting and red velvet crumbs on top.

    What I Love About This Recipe

    One Bowl Wonder: These cupcakes are a breeze to whip up. All you need is one bowl and a whisk, making cleanup a snap.

    Vegan and Allergy-Friendly: These cupcakes are egg-free and dairy-free, making them a great option for those with food allergies.

    Fluffy and Flavorful: The combination of vanilla and a touch of cocoa gives these cupcakes a delightful flavor. They’re soft, fluffy, and just melt in your mouth, making them a true treat.

    Year-Round Delight: They’re fantastic for Valentine’s Day, but they also make a lovely addition to Christmas celebrations, birthday parties, or just as a surprise treat any day of the year.

    Potential Cons Of The Recipe

    Coloring Concerns:
    Some might be wary of using artificial food coloring.

    Tips To Mitigate These Cons

    Food Coloring:
    The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. You can also opt for natural food colorings like beet powder if you prefer to avoid artificial dyes. However, I haven’t tested this recipe with a natural alternative.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make egg-free dairy-free vegan red velvet cupcakes with tag names.Ingredients needed to make egg-free dairy-free vegan red velvet cupcakes with tag names.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-purpose flour: The base of our cupcakes, giving them structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Cornstarch: Helps create a tender crumb.
    • Cocoa powder: It adds a subtle chocolate flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking. 
    • Granulated sugar: Sweetens the cupcakes. Note: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
    • Baking powder: Leavens the batter, making it rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk (non-dairy or dairy): Adds moisture. For a vegan option, use soy or oat milk. Dairy milk will also work.
    • Vinegar: Reacts with baking powder for a better rise. Note: You can use apple cider vinegar or white vinegar.
    • Neutral-tasting oil: Keeps the cupcakes moist. Note: Vegetable or canola oil – or any light-tasting oil of your preference. 
    • Applesauce: Acts as an egg replacer, adding moisture and binding the ingredients. I use and recommend unsweetened applesauce.
    • Pure vanilla extract: Adds a lovely vanilla flavor.
    • Gel red food color: Gives the cupcakes their signature red color. Note: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.

    dry ingredients to make baked Vegan Red Velvet Cupcakes in a bowl.dry ingredients to make baked Vegan Red Velvet Cupcakes in a bowl.
    mixed dry ingredients to make baked Vegan Red Velvet Cupcakes in a bowl.mixed dry ingredients to make baked Vegan Red Velvet Cupcakes in a bowl.

    Step 2 – Combine Wet Ingredients

    In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

    wet ingredients to make Vegan Red Velvet Cupcakes in a bowl.wet ingredients to make Vegan Red Velvet Cupcakes in a bowl.

    Step 3 – Mix Dry and Wet Ingredients

    Add wet ingredients to the dry ingredients; mix to combine.

    baked Vegan Red Velvet Cupcakes batter in a bowl.baked Vegan Red Velvet Cupcakes batter in a bowl.

    Step 4 – Fill The Cupcake Pan

    Fill cupcake liners with the batter about two-thirds full.

    unbaked Vegan Red Velvet Cupcakes in a cupcake pan.unbaked Vegan Red Velvet Cupcakes in a cupcake pan.

    Step 5 – Bake

    Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

    baked Vegan Red Velvet Cupcakes in a cupcake pan.baked Vegan Red Velvet Cupcakes in a cupcake pan.
    baked Vegan Red Velvet Cupcakes in a cupcake pan.baked Vegan Red Velvet Cupcakes in a cupcake pan.

    Step 5 – Decorate

    Decorate as your heart desires. I used my Cream Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving. I used a Ateco 11/16″ Plain #809 Pastry Tube.

    Vegan Red Velvet Cupcakes with frosting and red velvet crumbs on top.Vegan Red Velvet Cupcakes with frosting and red velvet crumbs on top.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Make sure to sift the flour and cocoa to avoid any lumps in the batter.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
    • Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
    • Bake the cupcakes as soon as the batter is ready. 
    • Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 
    • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Vegan Red Velvet Cupcake with frosting and red velvet crumbs on top.Vegan Red Velvet Cupcake with frosting and red velvet crumbs on top.

    Storing and Freezing Instructions

    Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.

    Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.

    Frequently Asked Questions

    Can I use natural food coloring?

    Yes, beet powder or natural red food color can be used as a substitute. However, I haven’t tested this recipe with a natural alternative.

    Can I make these gluten-free?

    Absolutely! Just swap the all-purpose flour with a gluten-free blend.

    Vegan Red Velvet Cupcake cut in half showing its perfect fluffy texture.Vegan Red Velvet Cupcake cut in half showing its perfect fluffy texture.

    More Cupcake Recipes You’ll Love!

    Recipe Card 📖

    Egg-Free, Dairy-Free and Vegan Red Velvet Cupcake with frosting and red velvet crumbs on top with more cupcakes around.Egg-Free, Dairy-Free and Vegan Red Velvet Cupcake with frosting and red velvet crumbs on top with more cupcakes around.

    Super Easy Vegan Red Velvet Cupcakes

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. With just one bowl and a whisk, you can whip up these delightful cupcakes in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

    Prep Time 10 minutes

    Cook Time 24 minutes

    Total Time 34 minutes

    Servings 12 cupcakes

    Instructions 

    • Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.

    • In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt. Set aside.

    • In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

    • Add wet ingredients to the dry ingredients; mix to combine.

    • Fill cupcake liners with the batter about two-thirds full.

    • Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

    • Decorate as your heart desires. I used my Crea Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving.

      Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. I haven’t tested this recipe with a natural alternative.   Mini Cupcakes: For around 30 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C) or until a toothpick inserted in the center comes out clean.   Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.   Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.   Cupcakes Cream Cheese Frosting: This time, I decorated the cupcakes with my favorite Cream Cheese Frosting. The only change I made to my frosting recipe was using dairy-free butter and dairy-free cream cheese. But feel free to use your other decoration ideas to create your own unique cupcakes!   Food Allergy Swaps
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
      Recipe Tips
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Make sure to sift the flour and cocoa to avoid any lumps in the batter.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
    • Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
    • Bake the cupcakes as soon as the batter is ready. 
    • Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 
    • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Serving: 1 cupcake without frostingCalories: 223kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 2mgSodium: 215mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 35IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 223

    Keyword cupcakes dairy-free egg-free redvelvet Vegan

    [ad_2] Oriana Romero
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  • Super Easy No-Bake Cheesecake (Sets Beautifully)

    Super Easy No-Bake Cheesecake (Sets Beautifully)

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    This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.

    Oriana’s Thoughts On The Recipe

    Hey there, fellow dessert lovers! If you’re like me, you adore a sweet treat that’s both delicious and easy to whip up. This no-bake cheesecake ticks all the boxes. It’s my go-to dessert when the weather is warm or when my oven is packed with other goodies. This cheesecake is delightfully sweet with a slight tang, making it an instant crowd-pleaser every single time.

    What I absolutely adore about this recipe is how it sets perfectly without the need for baking. You get that silky, smooth, and creamy texture that’s to die for! Plus, it’s versatile enough to let your creativity shine with any topping your heart desires. Whether you’re in the mood for fresh berry sauce, a drizzle of caramel, or even lemon curd, this cheesecake is your blank canvas.

    So, let’s dive into this foolproof recipe that will become a favorite in your household.

    If you prefer the classic baked cheesecake, check out my Best Eggless Cheesecake recipe.

    overhead view of a whole Easy No Bake Cheesecake over a serving plate.overhead view of a whole Easy No Bake Cheesecake over a serving plate.

    What I Love About This Recipe

    Effortless to Make: You don’t need to be an expert baker to whip up this beauty. It’s straightforward and doesn’t require any fancy techniques or equipment. Just mix, chill, and enjoy!

    Lucious Texture: The combination of full-fat cream cheese, sour cream, and heavy whipping cream gives this cheesecake a luxurious, smooth, and creamy texture.

    Perfect for Warm Days: When it’s too hot to turn on the oven, this cheesecake comes to the rescue. It’s cool, creamy, and refreshingly satisfying, making it the perfect summer dessert.

    Crowd-Pleaser: Whether you’re hosting a party or want to treat your family, this cheesecake is guaranteed to be a hit. Its classic flavor and smooth texture appeal to everyone, young and old alike.

    Versatile and Fun: You can customize it with any topping you love—fresh berries, chocolate drizzle, caramel sauce—the sky’s the limit! It’s a blank canvas waiting for your creative touch.

    Reliable Results: This cheesecake sets perfectly every single time. No need to worry about it being too runny or too firm. Just follow the simple steps, and you’ll have a flawless dessert.

    Potential Cons Of The Recipe

    While this no-bake cheesecake is a fantastic dessert, there are a few potential downsides:

    • Requires Chilling Time: The cheesecake must chill for several hours to set properly, so it’s not an immediate dessert option.
    • Needs Precise Measurements: Precise measurements are crucial for the best texture, especially for the cream and cheese mixture.

    Tips To Mitigate These Cons

    • Plan Ahead: Make the cheesecake a day before to ensure enough time to chill.
    • Measure Accurately: Use kitchen scales and measuring cups to ensure the right quantities for the perfect consistency.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy No Bake Cheesecake with name tags.Ingredients needed to make Easy No Bake Cheesecake with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For the Crust:

    • Graham Cracker Crumbs: Provides the base and crunch. Substitute with digestive biscuits or any other cookie crumbs.
    • Brown Sugar: Adds a caramel-like sweetness. It can be replaced with white sugar if needed.
    • Unsalted Butter: Binds the crumbs together.

    For the Filling:

    • Full-Fat Cream Cheese: This ingredient gives the cheesecake its rich texture. Ensure it’s at room temperature for easier blending. I do not recommend using low-fat cream cheese.
    • Sour Cream: Adds a slight tang and smoothness. Greek yogurt can be an alternative.
    • Confectioners’ Sugar: Sweetens the filling without grittiness.
    • Lemon Juice: Enhances the tanginess and balances the sweetness.
    • Pure Vanilla Extract: Adds depth of flavor. Vanilla bean paste can also be used.
    • Heavy Whipping Cream: Whips up to add volume and creaminess.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make The Crust

    Line a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened. Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Refrigerate until you make the filling.

    Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

    graham cracker crumbs, sugar and melted butter in a bowl.graham cracker crumbs, sugar and melted butter in a bowl.
    a graham cracker crust mixture in a bowl with a spatula.a graham cracker crust mixture in a bowl with a spatula.
    a graham cracker crust for a cheesecake in a springform pan.a graham cracker crust for a cheesecake in a springform pan.
    a graham cracker crust in a springform pan.a graham cracker crust in a springform pan.

    Step 2 – Make The Cheesecake Filling

    In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling. Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine. Fold the whipped cream into the cream cheese mixture using a silicone spatula until just combined. This takes several turns of your silicone spatula. Combine slowly, as you don’t want to deflate all the air in the whipped cream.

    cream cheese and sour cream in a stand mixer bowl.cream cheese and sour cream in a stand mixer bowl.
    cream cheese and sour cream mixed together in a stand mixer bowl.cream cheese and sour cream mixed together in a stand mixer bowl.
    No Bake Cheesecake batter in a stand mixer bowl.No Bake Cheesecake batter in a stand mixer bowl.
    No Bake Cheesecake batter in a stand mixer bowl.No Bake Cheesecake batter in a stand mixer bowl.

    Step 3 – Pour The Mixture Over The Crust and Refrigerate

    Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight for up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up.

    overhead view of a whole Easy No Bake Cheesecake in a springform pan.overhead view of a whole Easy No Bake Cheesecake in a springform pan.

    Step 4 – Unmold and Decorate

    Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake. Decorate and/or add topping(s) as your heart desires.

    overhead view of a whole Easy No Bake Cheesecake over a serving plate.overhead view of a whole Easy No Bake Cheesecake over a serving plate.

    Recipe Tips

    • Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
    • Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
    • Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like pressing the crumbs evenly on the bottom of a measuring cup or glass.
    • Fold Gently: Fold the whipped heavy cream gently and slowly as you don’t want to deflate all the air in the whipped cream.
    • Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.

    Food Allergy Swaps

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of cream cheese, use vegan cream cheese.  There are many brands available in stores. I usually Violife Just Like Cream Cheese Original. For the whipped cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.

    Gluten-Free: Ensure the graham crackers are gluten-free.

    a whole Easy No Bake Cheesecake over a serving plate.a whole Easy No Bake Cheesecake over a serving plate.

    Variations & Additions

    • Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
    • Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
    • Oreos: Add 2 cups of chopped Oreo cookies to the batter.
    • Caramel: Drops spoonfuls of homemade caramel on top and then swirls.
    • Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top and swirl.
    • Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top and swirl.

    Topping Suggestions

    Serve slices chilled, topped with your favorite toppings. A dollop of whipped cream on the side complements it beautifully. Here are my favorite toppings:

    • Fresh Fruit: Top with a mix of strawberries, blueberries, raspberries, and blackberries for a burst of freshness and color. I also love to top it with peaches and kiwis.
    • Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecake for a decadent touch.
    • Caramel Sauce: A sweet, sticky caramel sauce pairs wonderfully with the creamy cheesecake. Here is my Fail-Proof Easy Salted Caramel Sauce (Thick) recipe.
    • Crushed Cookies: Sprinkle crushed Oreo cookies or graham crackers on top for added crunch.
    • Fruit Sauce: Use a homemade fruit sauce like blueberry or strawberry to add a fruity flavor. Here are my Easy Strawberry Topping Sauce Recipe and Quick and Easy Homemade Blueberry Sauce Topping (Chunky)
    • Whipped Cream: A dollop of whipped cream makes each slice extra luxurious.
    • Nuts: Chopped nuts like pecans, walnuts, pistachios, or almonds add a nice texture and flavor contrast.
    • Shaved Chocolate: Use a vegetable peeler to create chocolate shavings for a simple yet elegant topping.
    • Citrus Curd: Drizzle some lemon, lime, or orange curd for a zesty flavor. This is my Easy Eggless Lemon Curd recipe.
    • Crushed Candy: Add a fun twist with crushed candy bars or toffee bits.

    Storing and Freezing Instructions

    • Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.
    • Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

    Frequently Asked Questions

    Can I use low-fat cream cheese?

    I do not recommend low-fat cream cheese because it will affect the texture, making it less creamy.

    How long should the cheesecake chill?

    At least 6 – 8  hours, but overnight is best for a firm set.

    Can I make this cheesecake ahead of time?

    Absolutely! It’s perfect for making a day or two in advance.

    What toppings work best?

    Fresh fruit, chocolate shavings, caramel sauce, or nuts are all great options.

    a slice of Easy No Bake Cheesecake with a raspberry on top over a white dessert plate.a slice of Easy No Bake Cheesecake with a raspberry on top over a white dessert plate.

    More No-Bake Recipes You’ll Love!

    Recipe Card 📖

    a slice of Easy No Bake Cheesecake with a raspberry on top over a white dessert plate with a bowl of fresh raspberries and a kitchen towel in the background.a slice of Easy No Bake Cheesecake with a raspberry on top over a white dessert plate with a bowl of fresh raspberries and a kitchen towel in the background.

    Super Easy No Bake Cheesecake

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.

    Prep Time 15 minutes

    Chiling Time 8 hours

    Total Time 8 hours 15 minutes

    Servings 12 slices

    Ingredients 

    For the Cheesecake Filling:

    Instructions 

    Make The Crust:

    • Line a 9-inch round springform pan with parchment paper.

    • In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened.

    • Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

    • Refrigerate until you make the filling.

    Make The Cheesecake Filling:

    • In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling.

    • Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine.

    • Using a silicone spatula, fold the whipped cream into cream cheese mixture until just combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

    • Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

    • Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake.

    • Decorate and/or add toppings as your heart desires.

      Storing: Keep the cheesecake covered in the refrigerator for up to 5 days. Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving. Food Allergy Swaps:   Recipe Tips:
    • Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
    • Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
    • Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like to use the bottom of a measuring cup or glass to press down the crumbs evenly.
    • Fold Gently: Fold the whipped heavy cream gently and slowly, as you don’t want to deflate all the air in the whipped cream.
    • Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.
      Variations & Additions:
    • Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
    • Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
    • Oreos: Add 2 cups of chopped Oreo cookies to the batter.
    • Caramel: Drops spoonfuls of homemade caramel on top of the cheesecake and swirl.
    • Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top of the cheesecake and swirl.
    • Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top of the cheesecake and swirl.
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 468kcalCarbohydrates: 30gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 103mgSodium: 288mgPotassium: 137mgFiber: 1gSugar: 21gVitamin A: 1327IUVitamin C: 1mgCalcium: 92mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 468

    Keyword cheesecake dessert no bake recipe

    [ad_2] Oriana Romero
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  • Simple Vegan Zucchini Muffins

    Simple Vegan Zucchini Muffins

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    These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable. They’re dairy-free and egg-free, packed with shredded zucchini, and just sweet enough. Give them a try – you won’t be disappointed!

    Deliciously Simple Vegan Zucchini Muffins – A Must-Try Treat!

    These dairy-free and egg-free zucchini muffins are a delightful treat that’s quick to make, easily customizable, and perfect for any occasion.

    These Simple Vegan Zucchini Muffins also strike the perfect balance. The shredded zucchini keeps them moist, while a blend of brown and granulated sugar adds just the right amount of sweetness. Plus, you won’t even taste the zucchini – it’s just there for that amazing texture!

    All you need is a whisk, two bowls (though one bowl works, too, if you want to keep it super simple), and a few pantry staples.

    If your garden is overflowing with zucchini, this recipe is a fantastic way to use them up. Bake a batch, enjoy a few, and freeze the rest. These muffins freeze beautifully, making them a great option for meal prep and quick snacks on busy days.

    egg-free and dairy-free Zucchini Muffins over a white surface.egg-free and dairy-free Zucchini Muffins over a white surface.

    What To Love About This Recipe

    Quick and Easy: There’s nothing like whipping up a batch of muffins in no time! This vegan zucchini muffin recipe is a breeze to make. With just a whisk and two bowls, you can have these muffins ready in less than an hour. No mixer is needed!

    Dairy-Free and Egg-Free: Since they’re dairy-free and egg-free, these muffins are a great option for anyone with dairy or egg allergies, or if you’re trying to cut back on animal products.

    Sneaky Veggies: If you’ve got picky eaters at home, these muffins are a great way to sneak some veggies into their diet. The shredded zucchini blends right into the batter, so they won’t even notice!

    Minimal Cleanup: To make these muffins, you only need a whisk and two bowls—or even just one bowl if you’re feeling extra lazy.

    Perfect for Summer: Got a surplus of zucchini from your garden? This recipe is a fantastic way to use up those summer veggies and avoid any food waste.

    Customizable: You can make these muffins your own by adding your favorite mix-ins. Think chocolate chips, nuts, dried fruit – the possibilities are endless!

    Great for Meal Prep: These muffins freeze really well, so you can make a big batch and save some for later. Perfect for those busy days when you need a quick and tasty snack.

    Potential Cons of the Recipe

    Makes 10 Big Muffins

    This recipe yields 10 generously sized muffins. If you prefer smaller muffins, you can easily make 12 by filling the muffin liners only three-quarters full.

    Green Strains from Zucchini

    While the zucchini is mostly undetectable in taste, some kids might notice the green flecks in the muffins.

    Tips To Mitigate These Cons

    • Adjusting Muffin Size: If you want to make 12 smaller muffins, just fill the liners three-quarters full instead of all the way. This way, you can enjoy a dozen perfectly-sized treats.
    • Zucchini Visibility: To avoid any complaints about green bits in the muffins, simply peel the zucchini before shredding it. This will help the zucchini blend in seamlessly with the batter, making it less noticeable.

    Ingredients You’ll Need, Substitutions & Notes

    ingredients needed to make Simple Vegan Zucchini Muffins with name tags.ingredients needed to make Simple Vegan Zucchini Muffins with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: The base of your muffin, providing structure.  Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking Powder & Baking Soda: Essential for leavening and helping your muffins rise. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Cinnamon & Nutmeg: These spices add warmth and depth of flavor.
    • Salt: Balances the sweetness and enhances the overall taste. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk (Dairy or Non-Dairy): I use oat milk, but almond, soy, or any plant milk works great.
    • Vinegar: Acts with baking soda to help the muffins rise, replacing the need for eggs. You can use apple cider vinegar or white vinegar.
    • Brown Sugar & Granulated Sugar: Provide sweetness and contribute to the moist texture. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor.
    • Neutral Tasting Oil: Keeps the muffins moist; vegetable or canola oil works perfectly.
    • Pure Vanilla Extract: Adds a lovely flavor undertone.
    • Zucchini: The star ingredient, adding moisture without an overpowering taste.
    • Turbinado Sugar (optional): For a delightful crunchy top.

    Process Overview: How To Make Vegan Zucchini Muffins Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Grate the Zucchini

    Grate zucchinis using the large holes of a box grater. Do not need to squeeze out the moisture.

    grated zucchini in a blue container.grated zucchini in a blue container.

    Step 2 – Mix Dry Ingredients

    Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.

    dry ingredients to make Simple Vegan Zucchini Muffins in a bowl.dry ingredients to make Simple Vegan Zucchini Muffins in a bowl.
    mixed dry ingredients to make Simple Vegan Zucchini Muffins on a bowl.mixed dry ingredients to make Simple Vegan Zucchini Muffins on a bowl.

    Step 3 – Whisk Wet Ingredients

    In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.

    mixed wet ingredients to make Simple Vegan Zucchini Muffins on a bowl.mixed wet ingredients to make Simple Vegan Zucchini Muffins on a bowl.

    Step 4 – Mix Dry and Wet Ingredients

    Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated zucchini and mix until just combined. Cover the bowl and let the batter rest for 15 minutes.

    Simple Vegan Zucchini Muffins batter on a bowl.Simple Vegan Zucchini Muffins batter on a bowl.
    Simple Vegan Zucchini Muffins batter on a bowl with grated zucchini on top.Simple Vegan Zucchini Muffins batter on a bowl with grated zucchini on top.

    Step 5 – Distribute the Batter

    Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.

    Simple Vegan Zucchini Muffins batter on a muffin tin.Simple Vegan Zucchini Muffins batter on a muffin tin.
    Simple Vegan Zucchini Muffins batter with turbinado sugar on top on a muffin tin.Simple Vegan Zucchini Muffins batter with turbinado sugar on top on a muffin tin.

    Step 6 – Bake

    Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

    baked Simple Vegan Zucchini Muffins in a muffin tin.baked Simple Vegan Zucchini Muffins in a muffin tin.
    baked Simple Vegan Zucchini Muffins in a muffin tin.baked Simple Vegan Zucchini Muffins in a muffin tin.
    a Simple Vegan Zucchini Muffin over a white surface with more muffins in the background.a Simple Vegan Zucchini Muffin over a white surface with more muffins in the background.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to fully hydrate.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    egg-free and dairy-free Zucchini Muffins over a cooling rack over a white surface.egg-free and dairy-free Zucchini Muffins over a cooling rack over a white surface.

    Variations & Additions

    • Add a handful of chocolate chips, walnuts, or dried cranberries for extra flavor and texture.
    • Sprinkle some oats on top before baking for added crunch.
    • Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake for 11-13 minutes at 350° F (180° C).

    Storing and Freezing Instructions

    • Store:  Store muffins covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
    • Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.

    Pro-Tip: Line the bottom of the airtight container with paper towels. The paper towels will act like sponges, absorbing the moisture the muffins release while they are stored. Replace the paper towel when you see it is too moist.

    Frequently Asked Questions

    Do I need to peel the zucchini before using it to make muffins?

    No, you don’t! However, you can if you want to avoid any complaints about green bits in the muffins.

    Do I need to blot the zucchini before using it in the batter?

    No, you don’t need to! We want that extra moisture, so shred the zucchini and add it right to the batter.

    Can I make mini muffins?

    Yes, you can turn this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake 11-13 minutes at 350° F (180° C).

    a Simple Vegan Zucchini Muffin cut in half over a white surface with more muffins in the background.a Simple Vegan Zucchini Muffin cut in half over a white surface with more muffins in the background.

    More Muffin Recipes You’ll Love!

    Recipe Card 📖

    stack of two Simple Vegan Zucchini Muffins on a cooling rack.stack of two Simple Vegan Zucchini Muffins on a cooling rack.

    Simple Vegan Zucchini Muffins

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable. They’re dairy-free and egg-free, packed with shredded zucchini, and just sweet enough. Give them a try – you won’t be disappointed!

    Prep Time 10 minutes

    Cook Time 28 minutes

    Total Time 38 minutes

    Servings 10 muffins

    Instructions 

    • Preheat the oven to 425ºF (220ºC). Line 10 cavities of a 12-cup muffin pan with cupcake liners.

    • Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.

    • In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.

    • Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated zucchini and mix until just combined. Cover the bowl and let the batter rest for 15 minutes.

    • Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.

    • Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

      Store:  Store muffins covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes. Food Allergy Swaps:   Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.   Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to fully hydrate.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
       Variations & Additions:
    • Add a handful of chocolate chips, walnuts, or dried cranberries for extra flavor and texture.
    • Sprinkle some oats on top before baking for added crunch.
    • Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake for 11-13 minutes at 350° F (180° C).
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Serving: 1 muffinCalories: 307kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 4mgSodium: 290mgPotassium: 146mgFiber: 1gSugar: 25gVitamin A: 89IUVitamin C: 3mgCalcium: 84mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Breakfast Dessert

    Cuisine American

    Calories 307

    Keyword dairy-free egg-free muffins Vegan zucchini

    [ad_2] Oriana Romero
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  • Easy Strawberry Shortcake Cake (Egg-Free)

    Easy Strawberry Shortcake Cake (Egg-Free)

    [ad_1]

    This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tastes like a slice of summer! It’s a showstopper at any celebration and a delightful way to enjoy the season’s best berries.

    Fresh and Fabulous: Eggless Strawberry Shortcake Cake Recipe!

    If you love strawberries, this Eggless Strawberry Shortcake Cake is a fantastic way to make the most of them. It’s a celebration of fresh, juicy strawberries at their peak, bringing out their best in every bite.

    Not only does this cake taste amazing, but it also looks stunning. The layers of golden cake, bright red strawberries, and fluffy white whipped cream frosting create a beautiful dessert that’s sure to impress.

    eggless strawberry shortcake cake decorated with Easy Whipped Cream Frosting and fresh strawberries.

    What To Love About This Recipe

    Easy and Eggless: Don’t worry if you don’t have eggs on hand or if you’re catering to someone with an egg allergy. This cake is eggless and still turns out beautifully moist and flavorful. Plus, it’s straightforward and simple to make, even for novice bakers!

    Delightfully Delicious: This cake is incredibly moist, tender, and packed with the classic flavors of strawberry shortcake. Every bite is a delightful mix of sweet strawberries, fluffy whipped cream, and rich vanilla cake.

    Fresh and Light: It’s the ideal dessert for spring and summer. The fresh strawberries add a burst of natural sweetness, and the light whipped cream makes it wonderfully refreshing—no heavy, overly sweet frostings here!

    Fun Twist of a Classic: This recipe takes the beloved flavors of traditional strawberry shortcake and transforms them into a delightful layer cake.

    Perfect for Any Celebration: Whether it’s a birthday, a picnic, or just a casual family get-together, this cake is a showstopper. Its elegant layers and fresh, vibrant appearance make it perfect for any special occasion.

    Potential Cons of the Recipe

    Shorter Shelf Life: Because this cake uses fresh strawberries and whipped cream, it needs to be consumed relatively quickly. If not eaten within a day or two, the whipped cream can lose its texture, and the strawberries may start to release their juices, making the cake soggy.

    Requires Fresh Ingredients: This recipe shines best with fresh, high-quality strawberries. If strawberries are out of season or unavailable, the cake might not have the same vibrant flavor and juiciness.

    Whipped Cream Stability: Whipped cream can be a bit tricky to work with, especially in warm weather. It can melt or become too soft if not properly stabilized or kept cool. I recommend using my Easy Whipped Cream Frosting (With Secret Ingredient), which is stabilized with a secret ingredient.

    Potential for Soggy Layers: If the strawberry filling is too juicy or the cake is assembled too far in advance, the cake layers might absorb too much moisture and become soggy.

    Tips to Mitigate These Cons

    • Consume Quickly: Plan to serve and enjoy the cake within a day or two of making it.
    • Use Fresh Ingredients: Opt for the freshest strawberries available for the best results.
    • Assemble Close to Serving Time: Assemble the cake shortly before serving to prevent the layers from getting too soggy.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Strawberry Shortcake Cake with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For the Eggless Vanilla Cake:

    • All-Purpose Flour: Forms the base of the cake, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking Powder and Baking Soda: These leavening agents help the cake rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the flavors in the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Adds moisture and works with vinegar as an egg substitute.
    • Vinegar: Reacts with baking soda to help the cake rise and stay tender. You can use apple cider vinegar or white vinegar.
    • Butter: Adds richness and a wonderful buttery flavor. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
    • Granulated Sugar: Sweetens the cake. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
    • Plain Regular Yogurt: Adds moisture and helps with the cake’s texture. You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
    • Pure Vanilla Extract: Provides a lovely vanilla flavor.

    For the Strawberry Filling:

    • Fresh Strawberries: The star of the filling, providing natural sweetness and a burst of flavor.
    • Granulated Sugar: Enhances the sweetness of the strawberries and helps to create a syrupy consistency.

    To Assemble and Decorate:

    • Whipped Cream Frosting: Light, fluffy, and perfect for layering and decorating. You’ll need heavy whipping cream, confectioners’ sugar, milk powder, and vanilla. Use my Easy Whipped Cream Frosting (With Secret Ingredient) recipe, which includes milk powder substitutions.
    • Fresh Strawberries (Optional): For garnish, adding a fresh and vibrant touch.

    Process Overview: How To Make Strawberry Shortcake Cake Without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make the Strawberry Filling

    Toss the chopped strawberries and sugar together in a bowl and let sit for 1 hour, stirring occasionally. Drain the berries in a fine-mesh strainer set over a bowl and reserve the juice.

    Strawberry rolls filling in a bowl.

    Step 2 – Make the Eggless Vanilla Cake

    Mix the dry ingredients. Then, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.

    eggless vanilla cake batter in a stand mixer

    Step 3 – Bake

    Evenly divide the batter among the prepared pans. Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper and decorating.

    three cake pans with eggless vanilla cake batter inside

    Step 4 – Make the Frosting

    Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.

    Easy Whipped Cream Frosting in a stand mixer bowl.

    Step 5 – Assemble and Decorate

    • Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
    • Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
    • Mix the drained strawberries with 2 cups of the whipped cream frosting.
    • Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
    • Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.

    Oriana’s Tip: Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!

    eggless strawberry shortcake cake frosted with Easy Whipped Cream Frosting.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
    • Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.

    sliced Eggless Strawberry Shortcake Cake on a cake stand.

    Variations & Additions

    • Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
    • Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
    • Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.

    Storing and Freezing Instructions

    Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.

    Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste.

    Frequently Asked Questions

    Can I use frozen strawberries?

    Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries tend to release too much moisture, which can make the cake soggy.

    Can I make this cake ahead of time?

    Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the cake with strawberries and whipped cream on the day you plan to serve it.

    Can I use a different frosting?

    Absolutely! While whipped cream is traditional with strawberry shortcake, you can use a different frosting for your cake to suit your taste or dietary preferences. Strawberry Frosting or Cream Cheese Frosting are great options, too.

    a cake server picking a slice of a Eggless Strawberry Shortcake Cake on a cake stand.

    More Egg-Free Cake Recipes You’ll Love!

    Recipe Card 📖

    a cake server picking a slice of a Eggless Strawberry Shortcake Cake on a cake stand over a white surface.

    Easy Strawberry Shortcake Cake (Egg-Free)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tasteslike a slice of summer! It’s a showstopper at any celebration and a delightfulway to enjoy the season’s best berries.

    Prep Time 30 minutes

    Cook Time 28 minutes

    Total Time 58 minutes

    Servings 12 servings

    Ingredients 

    For the Eggless Vanilla Cake:

    For the Strawberry Filling:

    Instructions 

    Make the Strawberry Filling:

    Make the Eggless Vanilla Cake:

    • Preheat the oven to 350ºF (180ºC). Line three 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

    • Sift the flour, baking powder, baking soda, and salt together into a large bowl.

    • In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

    • Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.

    • Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.

    • Evenly divide the batter among the prepared pans.

    • Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.

    Make the Frosting:

    • Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.

    Assemble and Decorate:

    • Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.

    • Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.

    • Mix the drained strawberries with 2 cups of the whipped cream frosting.

    • Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.

    • Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.

      Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days. Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste. Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
    • Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!
      Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. For the whipped cream frosting, you can use plant-based whipped topping.
      Variations & Additions:
    • Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
    • Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
    • Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
        Read the post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.
    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Keyword cake recipe shortcake strawberry

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  • Easy Whipped Cream Frosting (With Secret Ingredient)

    Easy Whipped Cream Frosting (With Secret Ingredient)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    This Easy Homemade Whipped Cream Frosting is light, refreshing, airy, and lightly sweetened. It’s quick, easy to make with just a few ingredients, and super versatile.

    Sweet and Simple: Your Go-To Whipped Cream Frosting

    This Easy Homemade Whipped Cream Frosting recipe is a breeze to prepare. With just a few simple ingredients and minimal effort, you’ll have a fluffy, creamy frosting ready in no time. It’s perfect for those last-minute dessert decorations or when you’re short on time but still want to impress.

    The texture of this frosting is what dreams are made of. It’s incredibly light and airy, making every bite feel like you’re indulging in a cloud of creamy sweetness. And unlike other frosting, this whipped cream frosting strikes the perfect balance. It adds just the right amount of sweetness to complement your desserts without overwhelming your taste buds.

    eggless strawberry shortcake cake decorated with Easy Whipped Cream Frosting and fresh strawberries.

    What To Love About This Recipe

    • It’s Super Easy and Quick: This recipe is a breeze to whip up. With just a few simple ingredients and steps, you’ll have a delicious frosting ready in no time.
    • Light and Airy Texture: This whipped cream frosting is wonderfully light and fluffy. It adds a dreamy, cloud-like layer to your cakes, cupcakes, pies, and more, making every bite feel indulgent without being heavy.
    • Perfect Sweetness Balance: Unlike some frostings that can be overly sweet, this one has just the right amount of sweetness. It enhances the flavor of your desserts without overpowering them, leaving your taste buds delighted.
    • Versatile Uses: This frosting is versatile and can be used for so many desserts! It’s perfect for decorating cakes and cupcakes, adding a creamy layer to pies, or even serving as a dip for fresh fruits. It’s a versatile addition to your dessert toolkit.
    • Fun to Make: Whipping up this frosting can be fun, especially if you have kids who love to help in the kitchen. Watching the cream transform into a fluffy, delicious frosting is always a satisfying experience.

    Con: Does Not Keep Well in Warm Environments or for Too Long Outside

    While whipped cream frosting is delicious and versatile, it is not stable in warm conditions. It is made primarily from heavy whipping cream, which is temperature-sensitive.

    In warm temperatures, the fats in the whipped cream can start to melt, causing the frosting to lose its structure. Similarly, leaving whipped cream frosting at room temperature for an extended period can cause it to soften and lose its firm, airy texture. This is particularly important if you’re serving desserts at a picnic, outdoor party, or in a warm room.

    How to Manage This Con

    • Keep Refrigerated: Always store whipped cream frosted desserts in the refrigerator until they are ready to be served. This helps maintain the frosting’s texture and keeps it looking fresh.
    • Serve Quickly: If you’re serving your dessert in a warm setting, try to bring it out just before serving to minimize the time it spends outside the fridge.
    • Stabilize if Needed: For added stability, consider incorporating a stabilizer like milk powder, cornstarch, or gelatin into your whipped cream frosting. These ingredients help the whipped cream hold its shape better and last longer, even in slightly warmer conditions.

    Ingredients You’ll Need, Substitutions & Notes

    Easy Whipped Cream Frosting ingredients with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Heavy Whipping Cream, Chilled: The star of our recipe, heavy whipping cream is essential for creating that light and airy texture. Make sure it’s well-chilled to whip up to its fullest volume.
    • Confectioners’ Sugar: Also known as powdered sugar, this ingredient sweetens the frosting without the graininess of regular sugar. It dissolves easily, ensuring a smooth, creamy consistency.
    • This is my secret ingredient! Milk Powder: Although cornstarch or powdered gelatine can be substituted, milk powder is my favorite because it yields the best flavor and texture. It also helps stabilize the whipped cream, ensuring it holds its shape longer. Milk powder, also known as powdered milk or dry milk, can be found in various places, both online and in grocery stores. This is the one I use: Judee’s Pure Whole Milk Powder.
    • Pure Vanilla Extract: Adds a touch of warmth and depth to the flavor of the frosting. Pure vanilla extract is preferred for its superior taste, but vanilla essence can also be used in a pinch.

    Process Overview: How To Make Easy Whipped Cream Frosting Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    1. Whip The Heavy Cream

      Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 5 minutes.

    2. Add Sugar and Milk Powder

      Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes.

    3. Add Vanilla

      Add the vanilla extract and stir to combine.

    Easy Whipped Cream Frosting in a stand mixer bowl.

    Recipe Tips

    • Chill Everything: Start with cold equipment. Place your mixing bowl and beaters or whisk attachment in the freezer for 15-30 minutes before you begin. This ensures your whipped cream will come together faster.
    • Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
    • Medium Peaks: Whipped cream with medium peaks is a stage between soft and stiff peaks in the whipping process. The whipped cream will be thicker and more stable at the medium peak stage than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
    • Stiff Peaks: To test for stiff peaks, lift the beaters. The whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
    • Always sift the confectioners’ sugar.

    Food Allergy Swaps

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

    • Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream.
    • Milk Powder: This ingredient stabilizes the frosting. You can use 3 tablespoons of cornstarch or powdered gelatin (see recipe card notes for details). Bird’s Traditional Custard Powder is also a good alternative that adds a delicious flavor, but the frosting will be yellowish.

    Variations & Additions

    • Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to the confectioners’ sugar for a chocolatey twist.
    • Flavored Frosting: For a unique flavor profile, mix in a few drops of your favorite extract, such as lemon, strawberry, almond, or peppermint.
    • Colorful Frosting: Add a few drops of food coloring to match your frosting to the theme of your dessert.

    Uses Suggestions

    This whipped cream frosting is incredibly versatile:

    Storing and Freezing Instructions

    I recommend using the whipped cream frosting immediately. If you need to store it for a little while, cover it tightly and store it in the refrigerator for up to 12 hours. It may lose some of its fluffiness when stored, but it can be lightly re-whipped.

    Frequently Asked Questions

    Is powdered sugar Wheat-free?

    Powdered sugar, also known as confectioners’ or icing sugar, is typically wheat-free. It is made by grinding granulated sugar into a fine powder and mixing it with a small amount of cornstarch to prevent clumping. Cornstarch is naturally wheat-free, so powdered sugar does not contain wheat. Always read the labels to ensure that the powdered sugar is safe for your specific dietary needs. You can look for products labeled as gluten-free or certified gluten-free, as they are typically suitable for those with wheat allergies or sensitivities.

    Why did my whipped cream frosting turn runny?

    This can happen if the cream was not cold enough or if it was overbeaten. Ensure your cream and utensils are well-chilled and stop whipping as soon as stiff peaks form.

    Can I use granulated sugar instead of confectioners’ sugar?

    I do not recommend it, as granulated sugar can make the frosting grainy. Confectioners’ sugar dissolves much better, giving a smooth, creamy texture.

    Why does my frosting look curdle?

    The most common reason for curdled whipped cream frosting is overwhipping. When you whip cream for too long, it can separate into butter and buttermilk, resulting in a curdled appearance.

    Do I fix curdled whipped cream frosting?

    Stop Whipping Immediately. As soon as you notice the texture is off, stop whipping.
    Then, gently fold in more cream. If the curdling is not too severe, you can try gently folding in a small amount of cold, heavy whipping cream by hand. This can sometimes bring the mixture back together. If the whipped cream is too curdle, you might need to start over.

    eggless strawberry shortcake cake frosted with Easy Whipped Cream Frosting.

    More Frosting Recipes You’ll Love!

    Recipe Card 📖

    eggless strawberry shortcake cake decorated with Easy Whipped Cream Frosting and fresh strawberries on a cake stand.

    Easy Whipped Cream Frosting

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Homemade Whipped Cream Frosting is light, refreshing, airy, and lightly sweetened. It’s quick, easy to make with just a few ingredients, and super versatile.

    Prep Time 10 minutes

    Total Time 10 minutes

    Servings 4 cups approx. This frosting recipe is enough to frost and fill a 2-layer (8 or 9 inches) cake or 24 cupcakes.

    Instructions 

    • Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes.

    • Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes.

    • Add the vanilla extract and stir to combine.

    • Use immediately.

      Milk Powder: This ingredient is used as a stabilizer. Milk powder, also known as powdered milk or dry milk, can be found in various places, both online and in grocery stores. This is the one I use: Judee’s Pure Whole Milk Powder. If milk powder is not an option, you can also use cornstarch or powdered gelatin. How to substitute:
    • Cornstarch: Mix 3 tablespoons of cornstarch with the powdered sugar. 
    • Gelatin: in a small microwave-safe bowl, sprinkle the 3 teaspoons of powdered gelatin over the 1/3 cup (80 ml) cold water and let it sit for about 5 minutes. The gelatin will absorb the water and swell. Then, you can either melt the gelatin in a microwave for about 5-10 seconds or until it becomes a clear liquid. Be careful not to overheat it; you just want to melt it. Add the melted gelatin after the powdered sugar.
      Store: I recommend using the frosting immediately. If you need to store it for a little while, cover it tightly and store it in the refrigerator for up to 12 hours. Yield: This frosting recipe is enough to frost and fill a 2-layer (8 or 9 inches) cake or 24 cupcakes.  Recipe Tips:
    • Chill Everything: Start with cold equipment. Place your mixing bowl and beaters or whisk attachment in the freezer for about 15-30 minutes before you begin. This ensures your whipped cream will come together faster.
    • Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
    • Medium Peaks: Whipped cream with medium peaks is a stage in the whipping process between soft peaks and stiff peaks. At the medium peak stage, the whipped cream will be thicker and more stable than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
    • Stiff Peaks: To test for stiff peaks, lift the beaters – the whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
    • Always sift the confectioners’ sugar.
      Food Allergy Swaps: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream.
      • Milk Powder: This ingredient stabilizes the frosting. You can use 3 tablespoons of cornstarch or powdered gelatin (see recipe card notes for details). Bird’s Traditional Custard Powder is also a good alternative that adds a delicious flavor, but the frosting will be yellowish.

     

    Variations & Additions:
      • Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to the confectioners’ sugar for a chocolatey twist.
      • Flavored Frosting: For a unique flavor profile, mix in a few drops of your favorite extract, such as lemon, strawberry, almond, or peppermint.
      • Colorful Frosting: Add a few drops of food coloring to match your frosting to the theme of your dessert.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Serving: 1 cupCalories: 451kcalCarbohydrates: 13gProtein: 5gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 144mgSodium: 61mgPotassium: 217mgSugar: 7gVitamin A: 1846IUVitamin C: 1mgCalcium: 149mgIron: 0.2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Calories 451

    Keyword frosting

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