Tag: egg free

Soft Eggless Marble Christmas Tree Cookies with Festive Green-and-White Swirled Icing
These Eggless Marble Christmas Tree Cookies are soft, buttery holiday sugar cookies dipped in a festive green-and-white marbled icing that looks bakery-fancy but is incredibly simple to make at home. Made with pantry staples and zero eggs, this dough stays tender and easy to work with—perfect for busy holiday baking or little helpers. The marbled dip gives every cookie a unique “tree” pattern without needing piping bags or special tools. If you need a beautiful, kid-approved, allergy-friendly Christmas cookie, this one delivers every single time.

This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe

Holiday baking feels extra special when everyone can join in, and these Eggless Marble Christmas Tree Cookies are a perfect example. My grandson loves dipping each cookie into the marbled icing and watching the colors swirl into the prettiest little trees—those moments are why I keep creating allergy-friendly recipes.

After more than a decade of egg-free baking, I’ve learned how to make soft, tender cookies with simple ingredients, and this dough is one of my favorites to work with. The marbled icing looks bakery-fancy but comes together with just a swirl and a dip, making these cookies as fun to make as they are to share.

Why You’ll Want to Try My Recipe

Soft & Buttery Texture: Cream cheese adds tenderness and stability without eggs.

Festive Look: Marbled icing creates a bakery-worthy Christmas tree effect with zero piping.

Allergy-Friendly: Fully eggless and made with simple, everyday ingredients.

Kid-Friendly: The dough is easy to roll, cut, and dip—perfect for little helpers.

Make-Ahead Friendly: Dough and icing both hold well, ideal for holiday prep.

Great for Gifting: Sturdy, beautiful cookies that package well.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Egg-Free Sugar Cookie Dough

All-Purpose Flour: The base of the dough. Gives structure so the cookies keep their shape.

Cornstarch: Helps create a softer, more tender cookie—my favorite trick for eggless baking

Baking Powder: Adds a little lift so the cookies don’t feel dense.

Salt: Balances the sweetness and boosts flavor.

Unsalted Butter: Makes the cookies buttery and rich. Use dairy-free butter if needed.

Granulated Sugar: Sweetens the dough and helps with that classic sugar-cookie texture.

Cream Cheese: My secret for smooth dough and extra softness. Use vegan cream cheese if you need it dairy-free.

Pure Vanilla Extract: Adds warm, cozy flavor.

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 confirm it is safe to use.

For the Eggless Marbled Royal Icing

Confectioners’ Sugar: Forms the base of the icing.

Water: Adjusts the consistency so it’s smooth and dippable.

Light Corn Syrup: Adds shine and helps the icing set beautifully.

Green Gel Food Coloring: Use gel for richer color without thinning the icing.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Nut-Free: The bakery emulsion I use (LorAnn’s Almond baking & flavoring ) is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.

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.
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).

Make the Cookie Dough
Start by whisking together the flour, cornstarch, baking powder, and salt in a bowl and set it aside. In a separate bowl, beat the butter and sugar with a hand or stand mixer until the mixture looks smooth, light, and creamy—about 3 to 4 minutes. Don’t forget to scrape the sides of the bowl so everything mixes evenly. Add the cream cheese and vanilla and keep mixing until it’s all combined. Then turn the mixer to low and slowly add the dry ingredients. Mix just until the dough comes together—no overmixing needed!
Roll Out and Chill
Split the dough into two equal portions. Lay one piece between two sheets of parchment paper and roll it out to about ¼ inch thick so it doesn’t stick. Do the same with the second piece. Stack both rolled-out sheets of dough on a baking tray, cover them tightly with plastic wrap, and pop them in the fridge to chill for at least a couple of hours—or up to two days if you want to prep ahead.
Cut the Shapes
Working with one sheet of dough at a time, use a cookie cutter to cut into tree shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart.
Bake
Bake the cookies just until the edges look set. You don’t want them to brown too much—this keeps them soft and tender.
Make the Eggless Royal Icing

Whisk together the icing ingredients until smooth. Adjust the consistency with a tiny splash of water if needed, then swirl in a little green gel coloring to get that pretty marbled look.
Stir the confectioners’ sugar and water together in a medium bowl until the mixture is completely smooth—no lumps at all. You can whisk it by hand, but a mixer definitely speeds things up. Mix in the corn syrup until everything is well combined. Then check the consistency: drag the tip of a butter knife across the top of the icing. If the line fades in about 8–10 seconds, you’re good to go. Too thick? Add a teaspoon of water at a time. Too thin? Add a little more sifted sugar until it looks right. To keep the icing from forming a crust, press plastic wrap directly onto the surface and keep it covered until you’re ready to use it.
Decorate
Once your cookies are fully cooled, scoop about a third of the icing into a small bowl and tint it with a couple drops of green gel food coloring. Mix well, then transfer that green icing to a piping bag and seal it. Pour the rest of the white icing into a slightly wider bowl—this will be your dipping bowl. Snip a small opening in the piping bag and drizzle the green icing over the white icing. Use a toothpick or scribe tool to gently drag through the colors to create a pretty marbled look.
Dip each cookie face-down into the icing so the whole top gets coated, let the excess drip off, then flip it over and set it on a rack or parchment to dry. If you want an extra festive touch, sprinkle a little sparkle on top right away. Let the cookies dry for about an hour, or until the icing feels firm.
If you want an extra festive touch, sprinkle a little sparkle on top right away. Let the cookies dry for about an hour, or until the icing feels firm.
Recipe Tips For Success

➤ Troubleshooting Tips:

Cookies Spreading in the Oven: If the dough gets too soft, the cookies may puff or spread. Pro Tip: Place the cut-out trees on a baking sheet and pop them in the freezer for 10 minutes before baking.

Icing Isn’t Marbling Nicely: If the icing is too thick or too runny, the swirl won’t look smooth. Pro Tip: Add water one teaspoon at a time until it flows like slow pancake batter. You should be able to drizzle a line on top and have it disappear in 8 – 10 seconds.

Green Color Overpowers the White: Too much stirring blends the colors. Pro Tip: Gently swirl with a toothpick—just one or two passes is all you need.

Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Roll the dough evenly so all cookies bake at the same rate—¼ inch is perfect.

Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them 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. 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.

Dip just the top surface in the icing; don’t submerge the whole cookie.

Let them dry completely before storing—usually about 2 hours.
Variations & Additions
- Sprinkle Tops: Add festive sprinkles right after dipping.
- Different Shapes: Snowflakes, stars, bells—use any holiday cutter you love.
Storage and Freezing Instructions

Store: Keep decorated cookies in an airtight container at room temperature for up to 5 days.

Freeze Cookies: Freeze baked but un-iced cookies for up to 3 months. Thaw, then decorate. Decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.

Freeze Dough: Wrap well and freeze up to 2 months. Thaw in the fridge and roll out as usual.

Frequently Asked Questions

Try These Egg-Free Sugar Cookie Recipes Next!

Recipe Card
Eggless Marble Christmas Tree Cookies

Oriana Romero

Soft, buttery eggless Christmas cookies shaped like trees and dipped in a gorgeous marbled egg-free icing. The dough rolls easily and bakes tender every time, while the simple two-color icing creates a stunning holiday finish without any special tools. A festive, allergy-friendly cookie that’s perfect for gifting, celebrating, or baking with kids.

Prep Time 30 minutes

Cook Time 13 minutes

Chilling Time: 2 hours

Total Time 2 hours 43 minutes

Servings 24 cookies approx. (Depending on the size of your cutter)

For the Egg-Free Sugar Cookie Dough:

For the Eggless Marbled Royal Icing:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Sift the flour, cornstarch, and baking powder into a bowl. Add the salt and set aside.

Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla and mix until incorporated.

Reduce the speed to low and gradually add the flour mixture; mix just until incorporated, and the dough comes together.

Divide the dough into two equal pieces.

Place one piece of dough on a large sheet of parchment paper. Place another sheet on top to prevent sticking. Using a rolling pin, roll the dough out to about 1/4 inch (6 mm) thick. Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.

Working with one sheet of dough at a time, use a cookie cutter to cut into tree shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart.

Bake the cut-out cookies for 10–13 minutes or until the edges are just starting to turn lightly golden. Remove from the oven and let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Gather up the dough scraps, press them into a disk, roll out, and refrigerate for 15–20 minutes before cutting and baking again.

Make the Icing:

In a medium bowl, mix the confectioners’ sugar and water until smooth and no lumps remain. You can do this by hand, but a mixer makes the process easier. Add the light corn syrup and mix until incorporated.

Check the consistency: drag the tip of a butter knife across the surface of the icing. If the line takes 8–10 seconds to disappear, it’s ready. If it’s too thick, add water 1 teaspoon at a time. If it’s too thin, add a little more sifted confectioners’ sugar until it reaches the consistency you need.Tip: To prevent crusting, press plastic wrap directly onto the surface of the icing and keep it covered until you’re ready to use it.

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.

Store: Keep decorated cookies in an airtight container at room temperature for up to 5 days.

Freeze Cookies: Freeze baked but un-iced cookies for up to 3 months. Thaw, then decorate. Decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.

Freeze Dough: Wrap well and freeze up to 2 months. Thaw in the fridge and roll out as usual.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Nut-Free: The bakery emulsion I use (LorAnn’s Almond baking & flavoring ) is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.

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.

Recipe Tips For Success
➤ Troubleshooting Tips:

Cookies Spreading in the Oven: If the dough gets too soft, the cookies may puff or spread. Pro Tip: Place the cut-out trees on a baking sheet and pop them in the freezer for 10 minutes before baking.

Icing Isn’t Marbling Nicely: If the icing is too thick or too runny, the swirl won’t look smooth. Pro Tip: Add water one teaspoon at a time until it flows like slow pancake batter. You should be able to drizzle a line on top and have it disappear in 8 – 10 seconds.

Green Color Overpowers the White: Too much stirring blends the colors. Pro Tip: Gently swirl with a toothpick—just one or two passes is all you need.

➤ Extra Tips:

Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Roll the dough evenly so all cookies bake at the same rate—¼ inch is perfect.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it 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. 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.

Dip just the top surface in the icing; don’t submerge the whole cookie.

Let them dry completely before storing—usually about 2 hours.

➤ Variations & Additions

Sprinkle Tops: Add festive sprinkles right after dipping.

Different Shapes: Snowflakes, stars, bells—use any holiday cutter you love.

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.

Calories: 299kcalCarbohydrates: 52gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 82mgPotassium: 44mgFiber: 1gSugar: 29gVitamin A: 275IUCalcium: 18mgIron: 1mg

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

Course Dessert

Cuisine American

Calories 299

Keyword christmas cookies egg-free recipe sugar
Oriana Romero

Source link
November 26, 2025
Soft Eggless Peppermint Bark Cookies for Christmas Cookie Plates
These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.

This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe

These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.

As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.

Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.

Why You’ll Want to Try My Recipe

All the peppermint bark vibes: Soft chocolate cookie base, creamy peppermint white chocolate, and candy cane crunch in every bite.

Completely egg-free: Perfect for egg allergies or egg-free homes without sacrificing flavor or texture.

Festive and beautiful: The dark cookie, white chocolate, and red candy canes look stunning on holiday dessert tables and cookie trays.

Easy to decorate: Dip, sprinkle, done—kids can help, and you don’t need any fancy decorating skills.

Make-ahead friendly: Bake the cookies ahead and dip/decorate later, or store them in tins for gifting.

Perfect for sharing: Ideal for cookie swaps, school parties, neighbor gifts, or mailing in holiday care packages.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For The Eggless Chocolate Cookies:

All-Purpose Flour: This gives the cookies their structure and softness. Regular all-purpose flour works best here. If you need a gluten-free alternative, use a good 1:1 baking blend.

Unsweetened Cocoa Powder: This adds the deep chocolate flavor. Natural cocoa powder works perfectly for this recipe.

Baking Powder: A little lift helps keep the cookies soft and tender instead of overly dense.

Unsalted Butter: Butter brings richness and flavor, and helps create that soft, melt-in-your-mouth cookie texture. Unsalted is preferred so you can control the salt level.

Granulated Sugar: Sweetens the dough and helps the cookies spread just the right amount.

Cream Cheese: A key ingredient in many of my eggless cookies! It adds moisture, tenderness, and helps mimic the richness that eggs usually provide.

Pure Vanilla Extract: Enhances all the flavors and gives the cookies a warm, bakery-style aroma.

Salt: A little pinch balances the sweetness and brings out the chocolate flavor.

For the Coating

White Chocolate Baking Bars: These melt smoothly and set beautifully on the cookies. Baking bars work better than white chocolate chips because they melt more easily.

Vegetable Oil, Solid Coconut Oil, or Canola Oil: Just a touch of oil helps thin out the melted white chocolate so it coats the cookies evenly and stays smooth.

Peppermint Extract: Adds that classic peppermint bark flavor. A little goes a long way!

Crushed Candy Canes: The festive finishing touch! They add crunch, color, and a pop of peppermint. I prefer to use Crushed Peppermint Candy for Baking.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten: 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.

Soy: Check your white chocolate label to ensure it’s soy-free.
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).

Make the Egg-Free Cookie Dough
Go ahead and sift the flour, cocoa powder, and baking powder into a bowl. Add a pinch of salt, give it a quick stir, and set it aside. Easy start! In a mixer, beat the butter, sugar, cream cheese, vanilla, and salt until everything looks smooth and fluffy—about 3 to 4 minutes. Don’t forget to scrape the bowl so everything mixes evenly. Turn the mixer to low and slowly add the dry ingredients. Mix just until the dough starts coming together. You don’t want to overmix here.
Roll Out the Dough
Divide the dough into two even portions. Place one on parchment, flatten it a little with your hands, then cover it with another sheet of parchment. Roll it out to about 1/4 inch thick. Do the same with the second piece of dough. Stack the rolled dough sheets on a tray and pop them in the fridge for at least 2 hours. This helps the cookies keep their shape. Tip: If you’re chilling longer than 2 hours, wrap the tray in plastic so the dough doesn’t dry out.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350°F and line your baking sheets. Take out one sheet of dough at a time and cut out your cookie shapes. Re-roll the scraps and keep cutting until you’ve used them all. This time, to keep it easy, I use a 2-in round cookie cutter.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges look set. Let them hang out on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Melt the White Chocolate
Now for the fun part! Melt the white chocolate with a little oil in the microwave using 15-second bursts, stirring in between. If it’s too thick, add a tiny bit more oil. Stir in the peppermint extract. Taste the melted chocolate—peppermint can mellow as it sets, so you may want a little extra.
Dip and Decorate
Drop a cookie into the melted chocolate, flip it gently to coat, then lift it out and let the extra drip off. Place it on a lined tray and sprinkle with crushed candy canes. Keep going until all the cookies are coated and looking festive.
Tip: Let the coated cookies rest at room temperature so the chocolate can set properly. Trying to rush this part can make the coating smudge or stay soft.
Recipe Tips For Success

➤ Troubleshooting Tips:

The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.

White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.

Coating appears too thick: Sometimes melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Do not skip the chilling time. This extra step allows the dough to firm up a little and allows them to bake much better.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.

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.

Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.

Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Variations & Additions
- Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add mini chocolate chips to the cookie dough for extra chocolate goodness.
- Mix in festive sprinkles along with the candy cane topping.
- Swap peppermint extract for vanilla extract if you want a milder flavor.
Storage and Freezing Instructions

Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.

Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.

Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.

Frequently Asked Questions

Try These Peppermint Recipes Next!

Recipe Card
Eggless Peppermint Bark Cookies

Oriana Romero

Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.

Prep Time 30 minutes

Cook Time 10 minutes

Chilling Time: 2 hours

Total Time 2 hours 40 minutes

Servings 40 cookies approx. (Depending on the size of your cutter)

For The Eggless Chocolate Cookies:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make The Cookies:

Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.

Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.

Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days.Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.

When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.

Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.

Make the Coating:

Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.

After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.

Dip and Decorate:

Drop one cookie into the melted white chocolate mixture. Using a 2- or 3-pronged candy dipping tool, gently flip the cookie to ensure it’s fully coated on all sides. Lift the cookie out, letting the excess white chocolate drip off by lightly tapping the tool against the side of the bowl.

Carefully slide the coated cookie onto the prepared lined baking sheet and sprinkle it with crushed candy canes. Repeat the process with the remaining cookies.Tip: After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.

White Chocolate: Use good-quality chocolate for the best taste. For the best results, use white chocolate baking bars, like those from Baker’s or Ghirardelli. These can be found in the baking aisle next to the chocolate chips. Avoid using white chocolate chips, as they contain stabilizers and are specifically processed to resist melting in the microwave.

Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.

Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.

Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten: 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.

Soy: Check your white chocolate label to ensure it’s soy-free.

Recipe Tips For Success:
➤ Troubleshooting Tips:

The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.

White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.

Coating appears too thick: Sometimes, melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.

➤ Extra Tips:

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.

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.

Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.

Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.

➤ Variations & Additions:

Use dark or milk chocolate instead of white chocolate for a richer flavor.

Add mini chocolate chips to the cookie dough for extra chocolate goodness.

Mix in festive sprinkles along with the candy cane topping.

Swap peppermint extract for vanilla extract if you want a milder flavor.

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.

Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 49mgPotassium: 39mgFiber: 1gSugar: 5gVitamin A: 165IUCalcium: 11mgIron: 1mg

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

Course Dessert

Cuisine American

Calories 95

Keyword chocolate cookies egg-free peppermint recipe
Oriana Romero

Source link
November 25, 2025
Soft Eggless Pecan Sugar Cookies + the Coziest Brown Butter Icing for Easy Holiday Baking
These Eggless Pecan Sugar Cookies with Brown Butter Icing are soft, buttery, and full of cozy flavor. They’re made completely without eggs, so everyone can enjoy them. The dough rolls easily, the pecans add the perfect crunch, and the brown butter icing gives each cookie a warm, nutty finish. Simple to make and safe for egg allergies, these are the kind of cookies that make any day feel a little more special.

This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe

As an allergy mom, I’ve learned that the best baking moments happen when no one feels left out. These Eggless Pecan Sugar Cookies with Brown Butter Icing are proof that egg-free baking can be every bit as delicious and satisfying. The dough comes together beautifully—no eggs needed—and bakes into cookies with crisp edges, soft centers, and just the right amount of pecan crunch.

The brown butter icing takes them over the top. It’s rich, nutty, and adds that “something extra” without making things complicated. Whether you’re prepping for the holidays or just craving a cozy cookie moment, these always hit the sweet spot.

Why You’ll Want to Try My Recipe

Egg-free & family-friendly: Safe for egg allergies without sacrificing texture or flavor.

Big, cozy flavor: Toasted pecans + brown butter icing bring warm, nutty notes.

Super easy to make: No complicated steps, no stress, just a fun baking moment.

Simple ingredients: Everything you need is probably already in your kitchen.

Make-ahead: Dough and baked cookies both freeze well for easy holiday timing.

Simple finish: No piping skills needed—spoon, swipe, or drizzle the icing.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Egg-Free Pecan Sugar Dough:

Pecan halves: These add a lovely crunch and warm, nutty flavor to the cookies. Toasting them lightly before chopping brings out even more flavor. If you prefer smaller bits, you can pulse them in a food processor, but avoid over-grinding—they should stay chunky.

All-purpose flour: This is the base of the cookie dough and gives the cookies structure. Make sure to measure it correctly to avoid dry or crumbly dough.

Baking powder: Helps the cookies rise just a little and keeps them from being too dense. It gives them that soft, almost cake-like texture in the center.

Ground cinnamon: Adds warmth and a subtle, cozy flavor that pairs perfectly with the pecans and brown butter icing.

Salt: A small amount enhances all the flavors and balances the sweetness in both the dough and the icing.

Unsalted butter: Adds richness and helps create a soft, tender cookie. Using unsalted butter gives you full control over the salt level.

Light brown sugar: Provides sweetness and moisture. It also contributes to the warm flavor that makes these cookies extra delicious.

Full-fat cream cheese: This is the secret to the soft, creamy centers. Cream cheese adds moisture and tenderness without making the dough sticky or hard to work with.

Pure vanilla extract: Adds depth and sweetness. The vanilla ties all the flavors together beautifully.

For the Brown Butter Icing

Unsalted butter: Browning the butter creates a nutty, caramel-like flavor that makes the icing stand out. It adds a rustic, homemade charm to the cookies.

Confectioners’ sugar, sifted: This sweetens and thickens the icing. Sifting helps prevent lumps and ensures your icing is silky smooth.

Milk: Thins the icing to the perfect drizzling consistency. Start with a small amount and add more as needed.

Pure vanilla extract: Enhances the brown butter flavor and adds a warm, cozy aroma.

Salt: Just a pinch helps balance the sweetness and brings out the nutty flavors in the icing.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten-Free: 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: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty 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).

Toast the Pecans
Before we start mixing anything, go ahead and preheat your oven to 350ºF (180ºC). Spread the pecans on a lined baking sheet and pop them in for about 8–10 minutes—just until they smell nutty and delicious. Let them cool, then chop them up with a knife or pulse them in a food processor. You’ll use ¾ cup in the dough and save the rest for topping later. You can turn off the oven for now.
Mix the Dry Ingredients
In a bowl, sift together the flour, baking powder, cinnamon, and salt. Give it a quick whisk and set it aside. This makes sure everything mixes smoothly into the dough later.
Make the Egg-Free Cookie Dough

In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together.
In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together. Then turn your mixer to low and slowly add the dry ingredients. Mix just until the dough starts to come together—don’t overmix. Stir in ¾ cup of your toasted pecans until they’re nicely distributed throughout the dough.
Roll Out the Dough
Divide the dough into two equal portions. Place one piece between two sheets of parchment (or on a silicone mat with one sheet on top) and roll it to about ¼ inch thick. Do the same with the second piece.

Stack both rolled-out dough sheets on a baking tray and refrigerate them for at least 2 hours. This helps the cookies hold their shape. You can leave them in the fridge for up to 2 days if needed.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350ºF (180ºC) again and line two baking sheets. Take one sheet of dough out at a time and cut out your cookie shapes. Place them on the baking sheets about ½ inch apart. Gather the scraps, roll them out again, and chill for 15–20 minutes before cutting more shapes.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges start to turn lightly golden. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Make the Brown Butter Icing
In a light-colored skillet, melt the butter over medium heat. Keep stirring as it melts, foams, and then starts to brown—this usually takes about 5–8 minutes. When it smells nutty and you see little brown bits forming, take it off the heat right away. Let it cool for 5 minutes, then whisk in the confectioners’ sugar, milk, vanilla, and salt until smooth. Let it sit another 5–10 minutes to thicken slightly.
Decorate the Cookies
Spread or drizzle the icing over the cooled cookies using a knife or icing spatula, then sprinkle the remaining chopped pecans on top right away so they stick. The icing will set after a couple of hours, making the cookies easy to stack and pack.
Recipe Tips For Success

➤ Troubleshooting Tips:

The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip: After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.

The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip: Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.

Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.

Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.

Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Dip your cookie cutters in flour to prevent sticking.

Bake the cookies until they are just golden around the outside. They 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 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.

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.

Ice the cookies once completely cooled to keep the icing from melting or sliding.
Variations & Additions
- Add a pinch of nutmeg for an even cozier flavor profile.
- Swap pecans for walnuts or omit nuts completely.
- Add a splash of maple extract to the icing for a seasonal twist.
Storage and Freezing Instructions

Store Baked Cookies: Cover and store decorated cookies for up to 4 -5 days at room temperature or up to 7 days in the refrigerator.

Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. However, I recommend adding icing after thawing for the best results. You can also freeze the cookie dough for up to 3 months before rolling it out.

Frequently Asked Questions

Try These Egg-Free Cookie Recipes Next!

Recipe Card
Eggless Pecan Sugar Cookies with Brown Butter Icing

Oriana Romero

Soft, buttery eggless sugar cookies filled with crunchy pecans (or nut-free seeds) and topped with a rich brown butter icing. Perfectly tender with crisp edges, these allergy-friendly cookies are ideal for holidays or everyday baking.

Prep Time 30 minutes

Cook Time 12 minutes

Chilling Time: 2 hours

Total Time 2 hours 42 minutes

Servings 30 cookies approx. (Depending on the size of your cutter)

For the Egg-Free Pecan Sugar Dough:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Toast The Pecans:

Preheat the oven to 350º F (180º C).

Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90 g) in the dough, and save the rest for garnish. You can turn off the oven for now.

Make the Cookie Dough:

Sift the flour, baking powder, cinnamon, and salt into a bowl. Set aside.

Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.

Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Stir in 3/4 cup (90 g) toasted chopped pecans; mix just until distributed.

Divide the dough into two equal pieces (about 535 g each). Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ¼-inch (6 mm) thick. Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray, and refrigerate for at least 2 hours and up to 2 days.

Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.

Working with one sheet of dough at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.

Bake for 10 to 12 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 3 – 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to cut and bake the remaining dough.

Make the Icing:

Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes.

After 5 minutes, whisk in the remaining icing ingredients until smooth. Let the icing cool for 5 – 10 minutes; it will thicken a bit as it cools.

Decorate The Cookies:

Spread the icing on the cookies with a knife or icing spatula. Garnish with remaining toasted chopped pecans right after applying the icing. The icing will set after a few hours at room temperature, so you can easily stack and transport these cookies.

This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.

Yield: The number of cookies you’ll get from this recipe will depend on the cookie cutter you use. I got around 30 medium-sized cookies.

Store Baked Cookies: Cover and store decorated cookies for up to 3 days at room temperature or up to 7 days in the refrigerator.

Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten-Free: 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: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty flavor.

Recipe Tips For Success:
➤ Troubleshooting Tips:

The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip: After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.

The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip: Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.

Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.

➤ Extra Tips:

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.

Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.

Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.

Dip your cookie cutters in flour to prevent sticking.

Bake the cookies until they are just golden around the outside. They 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 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.

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.

Ice the cookies once completely cooled to keep the icing from melting or sliding.

➤ Variations & Additions

Add a pinch of nutmeg for an even cozier flavor profile.

Swap pecans for walnuts or omit nuts completely.

Add a splash of maple extract to the icing for a seasonal twist.

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.

Calories: 208kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 78mgPotassium: 53mgFiber: 1gSugar: 14gVitamin A: 293IUVitamin C: 0.05mgCalcium: 25mgIron: 1mg

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

Course Dessert

Cuisine American

Calories 208

Keyword brown butter cookies egg-free recipe
Oriana Romero

Source link
November 24, 2025
Your Ultimate Holiday Egg-Free Cookie Box Guide: Safe, Delicious & Perfect for Gifting
If you’ve ever dreamed of building a beautiful holiday cookie box but need it to be egg-free and allergy-friendly, you’re in the right place! After more than 12 years of creating and testing eggless recipes for my family, I’ve perfected the art of holiday baking everyone can enjoy. In this Holiday Egg-Free Cookie Box Guide, I’ll show you how to mix flavors, textures, and colors to create a stunning (and safe!) assortment of cookies that will make anyone’s season a little sweeter.

Oriana’s Take

There’s something truly special about a box of homemade cookies during the holidays — it’s cozy, nostalgic, and full of love. But for families with food allergies, those boxes can be tricky. That’s why I put together this Holiday Egg-Free Cookie Box Guide — to help you create a stunning assortment of cookies everyone can enjoy, safely and deliciously!

Whether you’re baking for your kids’ teachers, gifting neighbors, or building a festive treat box for your own family, this guide will walk you through everything you need to know — from planning your cookie lineup to packaging them beautifully.

1. Start with a Plan

Before turning on the oven, decide how many cookie varieties you want to include. I usually aim for 5 to 6 different types, mixing flavors, textures, and shapes. A little variety makes the box look (and taste!) irresistible.

Here’s a mix that works beautifully:

💡 Pro Tip: Every cookie you need for the perfect holiday box is right here on my site, totally free. But if you’d rather have them all in one handy cookbook, I’ve got that too! Flip through my best eggless recipes in print and bake up some holiday magic your way.

2. Think About Texture & Variety

A cookie box isn’t just about flavor — it’s about balance. Combine soft, chewy, and crisp cookies for a more interesting assortment.

Here’s a quick texture guide:
- Soft & Chewy: Oatmeal, Chocolate Chip, or Snickerdoodles
- Crisp & Buttery: Shortbread, Butter Cookies, or Biscotti-style cookies
- Filled or Fancy: Sandwich cookies, thumbprints, or swirl cookies
🎄 Pro Tip: Stick to cookies that don’t need refrigeration so they stay fresh longer when packaged.

3. Add Visual Appeal

The magic of a cookie box is in the mix of colors, shapes, and finishes. Try alternating round cookies with bar shapes or cut-outs, and add sparkle with sugar coatings or drizzles of melted chocolate.

Some of my favorite visual cookies:
- Red and white Eggless Holiday Candy Cane Cookies
- Chocolate-dipped Butter Cookies
- Powdered-sugar-coated Snowball Cookies
- Jam-filled Thumbprints for a pop of color
💡 Pro Tip: Use mini muffin liners or parchment squares to separate flavors and protect delicate cookies.

Presentation turns your cookies into a true gift. Line your box with parchment or tissue paper, then arrange cookies in snug little sections.

Packaging ideas:
- A sturdy cardboard gift box or cookie tin
- Small glassine bags tied with ribbon
- Clear cellophane bags with gift tags for individual portions
Don’t forget to include a sweet note or recipe card — it’s a small touch that makes your gift feel extra thoughtful.

5. Timing & Storage

To keep everything fresh, bake cookies in stages:
- Up to 1 week ahead: sturdy cookies like shortbread or biscotti
- 3 to 5 days ahead: soft cookies like sugar or chocolate chip
- The day before gifting: delicate cookies like thumbprints or sandwich cookies
Store each type in airtight containers at room temperature, separated by flavor to avoid scent transfer.

💡 Pro Tip: You can also freeze cookies for up to a month — just let them cool completely, then layer between parchment paper before freezing. Thaw at room temperature before boxing.

6. Label for Safety

For families with food allergies, labeling is love. Include a small note inside your cookie box listing ingredients for each cookie type. It helps your loved ones feel safe and seen — and it’s a thoughtful touch that shows you truly care.

I have created a customizable Cookie Box Note. You can update the name, allergy notes, and print as many as you need. Click here to get yours!

7. Bring It All Together

Your cookie box should feel as joyful as the holidays themselves — colorful, homemade, and full of love. Pair it with a cup of cocoa, a movie night, or a cozy gift exchange, and you’ve got the perfect seasonal tradition in the making.

🎁 Pro Tip: This is also a great way to showcase your favorite recipes from The Great Eggless Cookie Bake-Off! Mix and match your top picks to build a truly unforgettable cookie collection.
Checklist – Plan Your Cookie Box Timeline!

A little planning goes a long way! To make your holiday cookie box stress-free (and fun!), start early and spread out the work. Here’s how to organize your baking timeline like a pro — from gathering supplies to wrapping up those beautiful boxes.

3–4 Weeks Before Gifting

Plan your cookie lineup. Choose 5–6 recipes that vary in flavor, color, and texture. Include at least one make-ahead dough that freezes well.

Order specialty ingredients. Think festive sprinkles, holiday candies, chocolate melts, cellophane bags, cookie boxes, ribbons, or food-safe tissue paper — these tend to sell out fast! Check out my Cookie Essential Supplies here.

Check your pantry staples. Make sure you’re stocked up on flour, sugar, brown sugar, butter (or dairy-free alternative), vanilla, and leaveners.

Order any nonperishable groceries online if you prefer — it’ll save you an extra trip later.

Gather recipient info. Make a list of who you’re gifting cookie boxes to — teachers, friends, neighbors, or family — and note any allergies or preferences. This helps you plan quantities and avoid surprises later.

2 Weeks Before Gifting

Shop for fresh ingredients. Stock up on butter, milk, or cream cheese (for frostings or fillings).

Prep make-ahead doughs. Freeze slice-and-bake, drop, or sugar cookie doughs. Be sure to label each with the name and baking instructions.

Test one new recipe if needed. If you’re trying something new, bake a small batch first so you can tweak before the big bake.

1 Week Before Gifting

Bake sturdy cookies first. Shortbread, biscotti, and butter cookies stay fresh the longest. Store them in airtight containers at room temperature.

Double-check your packaging. Assemble boxes, tags, ribbons, or containers so everything is ready to go.

Plan your baking schedule. Set aside two or three baking days to avoid doing everything at once.

3–4 Days Before Gifting

Bake soft or filled cookies. Make your sugar cookies, thumbprints, or anything with jam or chocolate.

Cool and store properly. Layer cookies between parchment in airtight containers.

Start assembling boxes if you’re delivering them early.

1–2 Days Before Gifting

Decorate and assemble. Add icing, drizzles, sprinkles, or powdered sugar once cookies have cooled completely.

Build your boxes. Mix textures and colors for a pretty presentation. Separate strong flavors (like peppermint or ginger) from milder ones so scents don’t mix.

Label each box. Include a small ingredient card for allergy awareness.

Gifting Day

Add final touches. Tie ribbons, attach notes, or tuck in a little printed tag that says “Made with Love (and No Eggs!)”.

Deliver or ship the same day. For shipping, line the box with parchment or bubble wrap to cushion cookies and keep them fresh.

💡 Pro Tip: If shipping long-distance, stick to sturdy cookies like shortbread, biscotti, or slice-and-bake varieties — and avoid fillings that could smudge or melt.
Final Words

Creating an allergy-friendly cookie box is more than just baking — it’s about including everyone in the sweetness of the season. Each cookie tells a story of love, care, and the simple joy of sharing something homemade.

So grab your mixing bowls, preheat your oven, and get ready to fill your kitchen with the best kind of holiday cheer — the smell of fresh-baked cookies! 🍪✨
Oriana Romero

Source link
November 23, 2025
The Best Eggless Turtle Cheesecake – Creamy, Chocolatey & Family-Approved
This Eggless Turtle Cheesecake is creamy, chocolatey, and layered with gooey caramel and toasted pecans—every bite feels like a celebration. Made without eggs but full of rich, bakery-style flavor, it’s the showstopping dessert that proves allergy-friendly baking can be luxurious and easy. Perfect for holidays, birthdays, or any family gathering where everyone deserves dessert.
Oriana’s Thoughts On The Recipe

There’s something magical about the first slice of cheesecake—especially when it’s one you’ve made for the people you love most. After more than a decade of baking egg-free desserts for my daughter’s severe allergies, cheesecake became my “challenge dessert.” I wanted that same velvety texture and creamy flavor without the eggs, and after many test batches, I finally got it right.

Now, this Eggless Turtle Cheesecake is the one my family asks for every holiday. Layers of chocolate, caramel, and pecans make it feel indulgent, but it’s simple enough for busy days. It’s proof that baking without eggs doesn’t mean giving anything up—it just takes a little heart and the right method.

Why You’ll Want to Try My Recipe

Allergy-friendly: Safe for families managing egg allergies—no compromise on flavor or texture.

Simple ingredients: Everything you need is likely already in your pantry.

Creamy and rich: Smooth, velvety cheesecake filling without any eggs.

Tested to perfection: Family-approved after multiple rounds of testing to get that perfect creamy bite.

Chocolate + caramel bliss: Classic turtle flavor combo that feels like a treat from a bakery.

Showstopping look: Drizzled caramel, glossy chocolate, and pecans make it holiday-table worthy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Crust

Oreo Cookies: They create a chocolatey, sweet base that pairs perfectly with turtle flavors. Use regular, not double-stuffed.

Unsalted Butter: Binds the crumbs together. You can use a dairy-free butter if needed.

Pecan Halves: Add richness and a subtle nutty crunch to the crust. You can omit if avoiding nuts.

For the Filling

Cornstarch: Helps the cheesecake set without eggs.

Light Brown Sugar: Adds depth and caramel-like sweetness.

Cream Cheese: The heart of any cheesecake—use full-fat for the best texture.

Sour Cream: Makes the filling smooth and tangy.

Sweetened Condensed Milk: Sweetens and adds creaminess.

Fresh Lemon Juice (Optional): Just a hint brightens the flavor.

Pure Vanilla Extract: Warm, sweet flavor that ties everything together.

Heavy Cream: Helps create that silky, dreamy texture egg-free cheesecakes need.

For the Topping

Semi-Sweet Chocolate: Melted and drizzled for the “turtle” finish.

Pecan Halves: Toast them if you want extra flavor.

Caramel Sauce: Store-bought or homemade—whatever makes your life easier.

Sea Salt (Optional): A pinch of flaky sea salt balances the sweetness beautifully.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use gluten-free 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).

Make the Crust
Preheat oven to 350ºF (180ºC). Lightly grease a 9-inch springform pan and line the bottom with parchment. Crush Oreos into fine crumbs (food processor or rolling pin method). Mix with melted butter until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Smooth gently with a measuring cup—don’t pack too hard. Bake for 10 minutes, then cool completely while keeping the oven on.
Make the Filling
In a small bowl, mix together the cornstarch and sugar—this helps prevent lumps later.
In a larger bowl, beat the cream cheese and sour cream on low until they’re completely smooth.

Add the cornstarch–sugar mixture and mix again. Slowly pour in the sweetened condensed milk and keep mixing until creamy. Then add the lemon juice, vanilla, and heavy cream. Beat for another couple of minutes until everything looks silky and dreamy. Pour the filling into your cooled crust and tap the pan gently on the counter to pop any little air bubbles.
Assemble
Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. and tap the pan gently on the counter to pop any little air bubbles.
Set Up the Water Bath
First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.
Bake the Cheesecake
Bake for 40 minutes. When the timer goes off, turn the oven off, but don’t open the door. Let the cheesecake sit inside the warm oven for another 40 minutes so it finishes cooking gently.
When you take it out, the center will still have a little wobble—that’s exactly what we want. Remove the pan from the water bath and take off the foil. Let it cool to room temperature, then chill it in the fridge for at least 6 hours or overnight (overnight is always best!). When you’re ready to serve, run a thin knife or spatula around the edges, release the springform, and lift it onto a plate.
Add the Topping
Melt your chocolate in the microwave in short 20-second bursts, stirring in between, until smooth. Drizzle it all over the cold cheesecake—it’ll harden quickly because the cheesecake is chilled. Sprinkle on the pecans, then drizzle caramel sauce on top to help everything stick together. Finish with a little flaky sea salt if you love that sweet–salty combo. Pro Tip: If your caramel has been in the fridge, warm it slightly so it’s pourable and easy to drizzle.
Recipe Tips For Success

➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.
Variations & Additions
- Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.
- Extra Crunch: Mix mini chocolate chips into the filling.
- Festive Touch: Add a little cinnamon to the crust during the holidays.
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Try These Egg-Free Cheesecake Recipes Next!

Recipe Card
Eggless Turtle Cheesecake

Oriana Romero

This Eggless Turtle Cheesecake is rich, creamy, and loaded with chocolate, caramel, and toasted pecans. Made without eggs but full of indulgent flavor, it’s a bakery-style dessert that’s easy enough for home bakers and perfect for allergy-friendly celebrations.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Chilling Time: 6 hours

Total Time 8 hours

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat The Oven And Prepare The Pan:

Make The Crust:

In a food processor or blender, pulse 20 whole Oreos (including the cream filling) and pecans 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 about 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 them up.

Add the mixture to your springform 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.Pro-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.

Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Make The Filling:

Combine the cornstarch and sugar in a bowl until well combined. Set aside.

Using an electric hand mixer or a stand mixer, beat the cream cheese and sour cream on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar mixture; continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the lemon juice, vanilla, and heavy cream; beat on medium speed for 2 minutes.

Assemble:

Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. Finally, tap the pan gently on the counter to pop any little air bubbles.

Prepare The Water Bath:

First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.

Bake:

Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After the seconds 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.

Remove the cheesecake from the water bath and wrapping. Let it cool in the pan ( do not remove the side of the pan yet) until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).

When ready to serve, loosen the cheesecake from the pan’s sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Make The Topping:

Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Then, drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately, because the cheesecake is cold. Add more chopped pecans. And then, drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired.Pro-Tip: If using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it in the microwave.

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

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

Recipe Tips For Success:
➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

➤ Extra Tips:

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.

➤ Variations & Additions:

Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.

Extra Crunch: Mix mini chocolate chips into the filling.

Festive Touch: Add a little cinnamon to the crust during the holidays.

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.

Calories: 669kcalCarbohydrates: 59gProtein: 9gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 98mgSodium: 341mgPotassium: 375mgFiber: 2gSugar: 47gVitamin A: 1219IUVitamin C: 1mgCalcium: 195mgIron: 3mg

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

Course Dessert

Cuisine American

Calories 669

Keyword cheesecake egg-free recipe
Oriana Romero

Source link
November 21, 2025
Eggless Creamy Lemon Pie – Bright, Tangy, Make-Ahead Dessert for the Whole Family
This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery vanilla Oreo crust and a smooth, creamy filling—made completely without eggs. It’s bright, refreshing, and perfect for spring, summer, holidays, or any moment you crave something citrusy and sweet. Made with 6 simple pantry staples and fresh lemon juice, this pie is ideal for families dealing with egg allergies or anyone skipping eggs. Make it ahead, chill it, and serve slices of “sunshine on a plate” whenever you need an easy dessert.
Oriana’s Thoughts On The Recipe

This Eggless Creamy Lemon Pie is easy, bright, and safe for my egg-allergic family. If you’ve ever had to say no to lemon pie because of allergies, this one is for you. You get all the bright lemon flavor and that luscious, custard-like texture—just with a different method and a little extra care. This is the kind of dessert that looks like it came from a bakery, but it’s actually simple, make-ahead friendly, and totally doable on a busy weeknight.

Why You’ll Want to Try My Recipe

Completely eggless: Made without eggs from start to finish, so it’s perfect for families with egg allergies or anyone avoiding eggs.

Bright, creamy flavor: Tangy fresh lemon and a silky, cream-based filling give you that classic lemon pie taste without feeling heavy.

Only 6 Simple ingredients: Uses everyday staples—think cookies or graham crackers, butter, dairy, sugar, and fresh lemons—no fancy substitutes.

Make-ahead friendly: The pie needs time to chill, which means you can make it the day before and have dessert ready when guests arrive.

Family- and potluck-ready: Easy to slice, easy to transport, and always a crowd-pleaser at holidays, BBQs, and school parties.

Bakery look, minimal effort: A smooth top, pretty lemon slices, or whipped cream swirls make it look special with very little decorating skill.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Oreo Crust:

Golden Oreos: These cookies make a buttery, slightly vanilla crust that pairs perfectly with the lemon filling. You can use regular Oreos or graham crackers if you prefer.

Salted Butter: Holds the crust together and adds flavor. Unsalted butter works too—just add a small pinch of salt.

For the Filling:

Milk: Helps create the smooth, creamy texture. Whole milk works best, but any milk (including dairy-free alternatives) can be used.

Cornstarch: The key thickening agent that replaces eggs and gives the filling its silky custard consistency.

Sweetened Condensed Milk: Adds sweetness and richness while helping the pie set perfectly.

Fresh Lemon Juice: Provides that bright, zesty flavor—fresh is always best for this recipe.

Butter: Gives the filling a luxurious finish and helps it firm up once chilled.

For Garnish (optional):

Lemon Slices: For a beautiful, bright look and extra citrus aroma.

Whipped Cream: Adds lightness and contrast to the creamy, tangy pie.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.

Whipped Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.

Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.
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).

Prepare the Crust
Crush the Golden Oreos in a food processor until they look like fine crumbs. Drizzle in the melted butter and pulse again to mix everything together—it should look like damp sand.

Pour the crumbs into a 9-inch pie plate and press them firmly into the bottom and up the sides using the back of a measuring cup or glass. Bake the crust for about 8 minutes to help it set, then take it out of the oven, but leave the oven on for the next step.
Make the Filling
In a medium bowl, whisk the milk and cornstarch until there are no lumps. Add the sweetened condensed milk, fresh lemon juice, and melted butter, then whisk until the mixture looks smooth and creamy.
Bake the Pie
Pour this lemony goodness into your warm crust. Bake for about 25 – 30 minutes, just until the center is mostly set but still a tiny bit jiggly in the middle—that’s how you know it’s perfect. Take it out and let it cool completely on a wire rack.
Chill and Serve
Once cooled, cover the pie and pop it into the fridge for at least an hour (or up to 3 days if you want to make it ahead). Before serving, top it with a swirl of whipped cream, a sprinkle of lemon zest, and a few pretty lemon slices. Then slice, serve, and enjoy that creamy, tangy goodness!
Recipe Tips For Success

➤ Troubleshoot Tips:

The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center look to liquidy, bake a few minutes longer. Remember that every oven is diferent and baking times can vary. The filling continues to thicken as it cools.

Whisk well the filling to avoid lumps.

Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!

A little lemon zest on top adds both color and flavor.
Variations & Additions
- Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.
- Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.
- Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!
Storage and Freezing Instructions

Store: Keep the pie covered in the refrigerator for up to 4 days.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Try These Egg-Free Pie Recipes Next!

Recipe Card
Eggless Creamy Lemon Pie

Oriana Romero

This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery cookie or graham crust and a smooth, custard-like filling—made completely without eggs. The bright citrus flavor, creamy texture, and simple method make it perfect for families with egg allergies, busy cooks, and anyone craving an easy make-ahead lemon pie. Chill it, slice it, and enjoy a refreshing, sunshine-filled dessert any day of the week.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12 slices

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the crust:

Add the Golden Oreos to a food processor and pulse into fine crumbs. Drizzle in the melted butter and pulse again to combine.

Transfer the mixture to a 9-inch pie plate and press it firmly into the bottom and up the sides using the flat bottom of a measuring cup or glass.

Pre-bake the crust for 8 minutes. Remove from the oven, but leave the oven on.

Make the filling:

In a medium mixing bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. Add the sweetened condensed milk, lemon juice, and melted butter; whisk until smooth and well combined.

Pour the filling into the warm crust.

Bake the pie:

Bake for 25 – 30 minutes, or until the center is only slightly jiggly. It should be mostly set. Remove from the oven and cool completely on a wire rack.Note: Bake until the center is only slightly jiggly. If the center looks too liquid, bake a few minutes longer. Remember that every oven is different, and baking times can vary. The filling continues to thicken as it cools.

Once cooled, cover and chill for at least 1 hour (and up to 3 days) before serving.

Garnish with lemon zest, lemon slices, and whipped cream before serving.

Store: Keep the pie covered in the refrigerator for up to 4 days.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.

Whipped Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.

Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.

Recipe Tips For Success:
➤ Troubleshoot Tips:

The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center looks too liquidy, bake a few minutes longer. Remember that every oven is different and baking times can vary. The filling continues to thicken as it cools.

➤ Extra Tips:

Whisk the filling well to avoid lumps.

Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!

A little lemon zest on top adds both color and flavor.

➤ Variations & Additions

Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.

Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.

Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!

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.

Calories: 212kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 167mgPotassium: 65mgFiber: 0.4gSugar: 11gVitamin A: 271IUVitamin C: 4mgCalcium: 35mgIron: 1mg

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

Course Dessert

Cuisine American

Calories 212

Keyword egg-free lemon pie recipe
Oriana Romero

Source link
November 20, 2025
Juicy Citrus-Garlic Chipotle Turkey With a Smoky Twist
I used to think Thanksgiving turkey had to be dry and dull—until I made it with the bright, bold Latin flavors I grew up with. This Citrus-Garlic Chipotle Turkey is juicy, smoky, and layered with fresh citrus, garlic, chipotle, and ají amarillo for a vibrant twist on the classic holiday centerpiece. The simple marinade infuses the meat without brining, giving you tender, unforgettable flavor with minimal effort. If you want a turkey that finally tastes as exciting as the rest of the feast, this is the one.
Oriana’s Thoughts On The Recipe

Thanksgiving was always one of those holidays where I secretly enjoyed everything except the turkey. I wanted a centerpiece that felt special, one that carried the flavors of home—citrus, garlic, heat, and a little smokiness. So I started experimenting, pulling in the same ingredients I use in my everyday cooking, and suddenly the turkey became the star instead of the afterthought.

This Citrus-Garlic Chipotle Turkey recipe has become our family tradition because it’s full of flavor without adding any stress to the day. No complicated steps, no brining buckets taking over the fridge—just a powerful marinade that does the work for you. And every year, someone at the table asks, “Why wasn’t turkey always made like this?”

Why You’ll Want to Try My Recipe

A Thanksgiving Turkey With Something to Say: This centerpiece isn’t quiet. It’s bold, confident, and absolutely unforgettable.

Juicy every time: the marinade keeps the meat tender from the inside out.

Make-ahead friendly: prep it the night before so the flavors really soak in.

Modern twist: perfect if you want something different from the traditional Thanksgiving turkey.

Crowd-pleasing: smoky, bright, and packed with flavor—there’s no going back after this one.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Turkey: Your main star! A 12–14 lb turkey works great. Make sure it’s fully thawed.

Kosher Salt & Black Pepper: Essential for seasoning the turkey inside and out.

Butter: Helps brown the skin and adds richness.

White or Yellow Onions: Add moisture and flavor to the roasting pan and the turkey cavity.

Lemons: Brighten the marinade and roast beautifully with the turkey.

Fresh Rosemary, Thyme & Sage: These herbs add classic Thanksgiving aroma to balance the bold marinade.

For the Marinade

Garlic Cloves: Lots of them! Fresh garlic builds the base flavor.

Vegetable Oil: Helps the marinade cling to the turkey.

Orange Juice: Adds sweetness and brightness, and helps tenderize the meat.

Fresh Lemon Juice: Balances the sweetness of the orange and keeps everything fresh.

Apple Cider Vinegar: Adds tang and helps tenderize the turkey.

Kosher Salt: Seasoning is key—turkey needs plenty of salt.

Dried Oregano, Ground Sage, Cumin, Coriander Powder, Onion Powder: These pantry-friendly spices create the smoky, earthy backbone of the marinade.

Chipotles in Adobo: Smoky, spicy, deep flavor—this is what gives the turkey its personality.

Yellow Pepper Paste (Ají Amarillo): Adds a fruity heat that pairs beautifully with citrus. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.

Orange (Optional) : You can place sliced oranges inside the cavity for extra aroma and moisture.
FAQ: What Is Ají Amarillo?

Ají amarillo is a bright yellow Peruvian pepper paste with warm, fruity heat and incredible depth. It’s not overly spicy—just enough to add flavor and color. You can find it in most Latin markets, online, or in the international aisle of larger grocery stores. It blends beautifully with citrus and chipotle in this marinade. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.
This recipe is naturally egg, wheat/gluten, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: All ingredients are naturally gluten-free—just double-check labels on chipotles and spice mixes.

Soy-Free: Check your chipotles in adobo (some contain soy oil).
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).

FAQ: Do I really need to brine the turkey?

Not at all. Brining is completely optional—I don’t brine mine for this recipe. The citrus-garlic chipotle marinade gives the turkey plenty of moisture and bold flavor on its own, so you can skip the extra step without sacrificing juiciness. If brining is part of your tradition, you can still do it, but it’s definitely not required for great results here. Check out my favorite turkey brine here.

Make the Marinade
Grab your blender and toss in all the marinade ingredients: garlic, oil, orange juice, lemon juice, vinegar, salt, oregano, sage, cumin, coriander, onion powder, chipotles, and yellow pepper paste. Blend it until it’s completely smooth. Scoop out about ¼–½ cup and keep it in the fridge—this will be your basting sauce later.
Marinate the Turkey
Take out the neck and giblets (they’re usually inside the cavity) and pat the turkey really dry with paper towels. Place the turkey in a big plastic bag or a roasting pan—whatever works best for you. Pour the marinade all over the turkey, and gently loosen the skin with your fingers so you can get some marinade underneath too (this makes the meat extra flavorful). Add the orange slices around or on top. Seal it up or cover it tightly and refrigerate overnight, or up to 24 hours.
Get the Turkey Ready to Roast
About an hour before cooking, take the turkey out of the fridge so it can warm up a bit. Preheat your oven to 325°F (160°C). Remove the turkey from the marinade and throw the used marinade away. Season inside the cavity with salt and pepper, then stuff it with the onions, lemon wedges, rosemary, thyme, and sage.
Butter It Up
In a small bowl, mix your softened butter with salt and pepper. Rub this buttery mix all over the turkey—don’t forget to slide some under the skin on the breasts for extra moisture and flavor.
Roast the Turkey
Place the turkey on a roasting rack and tuck the wing tips underneath so they don’t burn. Roast the turkey for about 13 minutes per pound, or until it hits 165°F (74°C) in the thickest part of the breast or thigh. If the skin starts browning too fast, just tent it loosely with foil. Halfway through, you can baste the turkey with that reserved marinade for extra flavor and color.
Rest, Carve & Serve
Once the turkey is done, take it out of the oven, tent it with foil, and let it rest for about 30 minutes—this helps keep all those juices inside. Then carve it up and enjoy your gorgeous, flavor-packed turkey!
Recipe Tips For Success

➤ Troubleshooting Tips:

My turkey always ends up dry: Overcooking is the usual culprit. Pro Tip: Use a meat thermometer and pull the turkey when it reaches 160°F in the breast—it will rise to 165°F while resting.

I’m not sure how to marinate a whole turkey: It can feel intimidating. Pro Tip: Pour the marinade under the skin of the breast and thighs. This guarantees deep flavor and keeps the meat moist.

My turkey skin doesn’t brown nicely: Too much moisture on the surface. Pro Tip: Pat the turkey dry before roasting and rub the skin generously with butter or oil for that gorgeous golden finish.

I don’t want the turkey to taste too spicy: Chipotle can vary in heat. Pro Tip: Start with one pepper; you can always add more. The recipe should feel smoky and balanced—not overwhelmingly spicy.

I’m afraid my turkey won’t have enough flavor: Big bird, big seasoning. Pro Tip: Season inside, outside, under the skin, and in the cavity. Don’t be shy—this turkey loves bold flavors.

Pat the turkey dry—moisture is the enemy of crispy skin.

Don’t skip resting time! At least 30 minutes before carving.

Baste occasionally if you want extra juicy meat and deep color.

Roast on a rack if possible to help the heat circulate evenly.
Variations
- Make it spicier: add extra chipotle or a spoonful more ají amarillo.
- Make it milder: reduce Chipotle or use just the adobo sauce.
- Add sweetness: a touch of honey or panela in the marinade works well.
- For crispier skin: pat the turkey dry again before buttering.
- For more citrus aroma: add extra orange slices under the skin.
Serving Suggestions

Serve this turkey with mashed potatoes, roasted carrots, homemade cranberry sauce, and a simple green salad. The smoky-citrusy flavor also pairs beautifully with rice dishes, dinner rolls, or cornbread. Check out my 14 Egg-Free Thanksgiving Side Dishes That Everyone Will Love (No One Will Miss the Eggs!) collection to complete your allergy-friendly holiday table!

For extra flair, garnish the platter with orange slices and fresh herbs.

Storage and Freezing Instructions

Refrigerate: Store leftovers in airtight containers for up to 4 days.

Freeze: Shred or slice turkey meat and freeze it up to 3 months. Wrap tightly in foil, then inside a freezer-safe bag.

To Reheat: Warm gently in a covered skillet with a splash of broth to keep it moist.

Frequently Asked Questions

Try These Thanksging Recipes Next!

Recipe Card
Citrus-Garlic Chipotle Turkey

Oriana Romero

This Citrus-Garlic Chipotle Turkey is juicy, bold, and full of vibrant flavor. A blend of fresh orange, plenty of garlic, smoky chipotle, and ají amarillo infuses the meat from the inside out, giving you a tender, flavorful bird without the need for brining. It roasts beautifully with a crisp, golden skin and a bright, smoky finish that makes every bite unforgettable. Perfect for anyone looking to bring something fresh and exciting to their Thanksgiving table.

Prep Time 35 minutes

Cook Time 2 hours 30 minutes

Marinating Time: 1 day

Total Time 1 day 3 hours 5 minutes

Servings 10 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

If Using a Frozen Turkey: The turkey must be fully thawed before you marinate it. A frozen or partially frozen turkey won’t absorb the marinade properly and won’t cook evenly. As a rule of thumb, allow 24 hours of thawing time for every 4–5 pounds of turkey in the refrigerator. For example, a 15-pound turkey usually needs about 3 days in the fridge to thaw completely. Make sure it feels soft all the way to the cavity before you move on to seasoning or marinating.

Make the Marinade:

Add the garlic, vegetable oil, orange juice, lemon juice, apple cider vinegar, kosher salt, oregano, ground sage, cumin, coriander powder, onion powder, chipotles, and yellow pepper paste to a blender. Blend until smooth. Reserve ¼–½ cup of the marinade for basting later. Keep it refrigerated.

Marinate the Turkey:

Remove the neck and giblets. Pat the turkey dry with paper towels and place it in a large plastic bag or a roasting pan. Gently loosen the skin by sliding your fingers underneath.

Pour the marinade inside and over the turkey. Make sure to spoon some of the marinade under the skin as well. Add the orange slices to the bag or place them over the turkey if using a roasting pan. Seal or cover tightly and refrigerate overnight or up to 24 hours.

Roast the Turkey:

Remove the turkey from the fridge 1 hour before cooking so it comes closer to room temperature.

Preheat the oven to 325°F (160°C).

Remove the turkey from the marinade and discard all used marinade.

Season the cavity with salt and pepper. Fill the cavity with the quartered onions, lemon wedges, rosemary, thyme, and sage.

In a small bowl, mix the softened butter with a salt and pepper. Note: The amount of salt and pepper can vary based on your taste. I used 2 tablespoons of kosher salt and 2 teaspoons of black pepper.

Rub the butter all over the turkey, including under the skin on the breasts.

Place the turkey on a roasting rack and tuck the wing tips underneath to prevent burning. Roast for about 13 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh or breast. If the skin is browning too quickly, tent loosely with foil. Halfway through roasting, you can baste with the reserved marinade.

When the turkey is done, remove it from the oven and tent with foil. Let it rest for 30 minutes so the juices settle back into the meat before carving. Carve and serve.

Brining The Turkey: Brining is completely optional—I don’t brine mine for this recipe. The citrus-garlic chipotle marinade gives the turkey plenty of moisture and bold flavor on its own, so you can skip the extra step without sacrificing juiciness. If brining is part of your tradition, you can still do it, but it’s definitely not required for great results here. Check out my favorite turkey brine here.

Turkey Breast: This marinade works beautifully on a turkey breast, and the flavor still shines. Use the same marinade ingredients, but reduce the amount to about ½ batch for a 4–6 lb breast. Marinate it for at least 6 hours or overnight for the best flavor. To cook it, roast at 325°F (160°C) and plan for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part. If the skin starts to brown too quickly, tent it lightly with foil. Let it rest for 15–20 minutes before slicing so the juices stay in the meat.

Ají Amarillo: AAjí amarillo is a bright yellow Peruvian pepper paste that adds a warm, fruity heat and a beautiful depth of flavor. It’s not overly spicy—think gentle heat with a slightly sweet, almost citrusy vibe. You can find it in most Latin markets, online, or in the international aisle of some grocery stores. If you’ve never cooked with it, this turkey is a great place to start because it blends perfectly with the citrus, garlic, and chipotle. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.

Refrigerate: Store leftovers in airtight containers for up to 4 days.

Freeze: Shred or slice turkey meat and freeze it up to 3 months. Wrap tightly in foil, then inside a freezer-safe bag.

To Reheat: Warm gently in a covered skillet with a splash of broth to keep it moist.

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: All ingredients are naturally gluten-free—just double-check labels on chipotles and spice mixes.

Soy-Free: Check your chipotles in adobo (some contain soy oil).

Recipe Tips For Success:
➤ Troubleshooting Tips:

My turkey always ends up dry: Overcooking is the usual culprit. Pro Tip: Use a meat thermometer and pull the turkey when it reaches 160°F in the breast—it will rise to 165°F while resting.

I’m not sure how to marinate a whole turkey: It can feel intimidating. Pro Tip: Pour the marinade under the skin of the breast and thighs. This guarantees deep flavor and keeps the meat moist.

My turkey skin doesn’t brown nicely: Too much moisture on the surface. Pro Tip: Pat the turkey dry before roasting and rub the skin generously with butter or oil for that gorgeous golden finish.

I don’t want the turkey to taste too spicy: Chipotle can vary in heat. Pro Tip: Start with one pepper; you can always add more. The recipe should feel smoky and balanced—not overwhelmingly spicy.

I’m afraid my turkey won’t have enough flavor: Big bird, big seasoning. Pro Tip: Season inside, outside, under the skin, and in the cavity. Don’t be shy—this turkey loves bold flavors.

➤ Extra Tips:

Pat the turkey dry—moisture is the enemy of crispy skin.

Don’t skip resting time! At least 30 minutes before carving.

Baste occasionally if you want extra juicy meat and deep color.

Roast on a rack if possible to help the heat circulate evenly.

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.

Calories: 718kcalCarbohydrates: 6gProtein: 124gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 389mgSodium: 3623mgPotassium: 1404mgFiber: 1gSugar: 2gVitamin A: 634IUVitamin C: 17mgCalcium: 116mgIron: 6mg

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

Course Main Course

Cuisine American

Calories 718

Keyword recipe thanksgiving turkey
Oriana Romero

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November 18, 2025
14 Egg-Free Thanksgiving Side Dishes That Everyone Will Love (No One Will Miss the Eggs!)

Planning your Thanksgiving menu but need delicious egg-free side dishes everyone will love? You’re in the right place! This cozy roundup brings together our favorite Eggless Thanksgiving Sides — from creamy potatoes to flavorful veggies — all made without the stress (or the eggs). These recipes are simple, family-approved, and perfect for creating a holiday feast that’s safe, comforting, and full of flavor.

Thanksgiving has always been one of our favorite times to gather around the table, share stories, and enjoy good food made with love. But for families like ours, planning the menu takes a little extra care — especially when food allergies are part of the mix. That’s why I put together this special collection of Egg-free Thanksgiving Side dishes that everyone can enjoy.

Each of these recipes is simple, comforting, and made to bring people together — whether you’re serving a big family feast or a cozy dinner at home. These Eggless Thanksgiving Sides prove that you don’t need eggs to make something truly delicious and memorable.

Easy Creamy Mashed Potatoes (No Lumps)

This Easy Creamy Mashed Potatoes Recipe is rich, buttery, and lump-free!

Eggless Sweet Potato Casserole

This Eggless Sweet Potato Casserole is creamy, buttery, and perfectly sweet — proof that you don’t need eggs to make a holiday classic everyone loves!

Easy Homemade Corn Pudding without Eggs

This Easy Homemade Corn Pudding without Eggs is creamy, slightly sweet, and full of cozy corn flavor — a true family favorite!

Super Creamy Baked Mac and Cheese (Easy)

This Baked Mac and Cheese recipe is pure cheesy goodness! It’s perfect for a comforting dinner or as a special side dish.

Easy Slow Cooker Green Bean Casserole

This Slow Cooker Green Bean Casserole is creamy, cheesy, and absolutely delicious. The perfect easy Dump-and-Set side dish for the holidays or any busy weeknight.

Air Fryer Brussels Sprouts

Crispy on the outside, tender on the inside… these Air Fryer Brussels Sprouts are a total veggie win!

Air Fryer Honey Glazed Carrots

These Air Fryer Honey Glazed Carrots are a quick, easy, and insanely delicious side dish. They’re tender on the inside, caramelized on the edges, and tossed in a buttery, sweet glaze!

Easy Instant Pot Cranberry Sauce

This Easy Instant Pot Cranberry Sauce is spot-on-amazing, fresh, bright, and with just the right amount of tangy and sweet goodness.

No Dripping Flavorful Gravy

This No Dripping Flavorful Gravy is smooth, savory, and made with simple pantry ingredients you probably already have on hand. I’ve perfected a foolproof method that always turns out delicious and lump-free.

BEST Eggless Cornbread

This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all.

Soft & Easy Eggless Dinner Rolls

These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu.

Homemade Eggless Crescent Rolls (Easy)

These Homemade Eggless Crescent Rolls are fluffy, light, buttery, and lightly sweet! Skip the can and make these from scratch to level up your dinner game.

Roasted Sweet Potato and Cranberry Salad

This Festive Roasted Sweet Potato and Cranberry Salad recipe is oh-so-good!! It’s made with simple ingredients and loads of flavor.

Easy Shaved Brussels Sprout Salad

This Easy Shaved Brussels Sprout Salad with Cranberries is a burst of flavor in every bite! It has everything…salty, sweet, crunchy, and tangy, which makes it the perfect salad for any meal.

Oriana Romero

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November 16, 2025
Eggless Chocolate Mousse Pie—No-Bake, Silky, Crowd-Pleasing, and Foolproof
This Eggless Chocolate Mousse Pie is the kind of dessert I lean on when I want something rich and silky without breaking a sweat. After more than a decade of egg-free baking, I’ve made sure this mousse is just as lush and creamy as the classic version—no oven, no stress, just pure chocolate comfort. It’s made with simple, everyday ingredients and sets beautifully in the fridge, so you can make it ahead without any fuss. If your family needs something impressive yet allergy-friendly, this one always delivers.
Oriana’s Thoughts On The Recipe

This Eggless Chocolate Mousse Pie recipe is chocolatey and impressive… but also safe for everyone at our table. If you’ve ever managed food allergies, you know that desserts can feel tricky—especially the silky, mousse-style ones that usually rely on eggs. This recipe is a favorite in my family—my kids and grandson always ask for seconds. It’s chocolatey, creamy, and feels extra special for holidays or celebrations, but honestly, I’ll make it anytime we want something sweet and satisfying without the fuss.

Why You’ll Want to Try My Recipe

No-bake magic: Sets right in the fridge—perfect for busy days.

Just 5 Simple Ingredients: No complicated steps or fancy ingredients here. Everything you need is easy to find and probably already in your pantry.

Allergy-friendly: Completely egg-free with simple swaps for dairy-free options if needed.

Tested to perfection: Smooth, stable, and silky every single time.

Make-ahead friendly: Ideal for holidays, parties, or when you want dessert ready before guests arrive.

Crowd-pleasing flavor: Rich, chocolatey, and feels like a special-occasion treat.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Crust:

Oreo Cookies: The chocolatey base that gives this pie its perfect crunch. Use the whole cookie—filling included! You can also use any chocolate sandwich cookie.

Butter: Binds the crumbs together. If you need a dairy-free version, use melted plant-based butter or coconut oil.

For the Egg-Free Chocolate Mousse:

Semi-Sweet Chocolate: The star of the show! Choose good-quality chocolate for the best flavor. You can use dark chocolate if you prefer a deeper, less sweet taste.

Heavy Whipping Cream: Adds that luscious, creamy texture. For a dairy-free version, try coconut cream (just use the thick part from a chilled can).

Confectioners’ Sugar: Sweetens the mousse and helps it whip up light and smooth.

Optional Topping Decoration:

Semi-Sweet Chocolate, Heavy Whipping Cream, Pecans, and Whipped Cream: These add a pretty, bakery-style finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.

Nut-Free: Omit the pecans on top. Substitute caramel, toffee, or marshmallow bits for extra texture.

Gluten-Free: Swap regular Oreos for certified gluten-free 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).

Make the Crust
Crust the Oreos in a food processor. Then, mix the Oreo crumbs and melted butter until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Pop it into the freezer while you make the filling—this helps the crust set nicely and hold its shape.
Want a more stable crust?

If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability.

Melt the Chocolate
Place the chopped chocolate in a heatproof bowl. Warm one cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature.
Whip the Cream
In a large mixing bowl, beat the remaining heavy cream with the confectioners’ sugar using an electric mixer until it forms stiff peaks. That means when you lift the beaters, the cream should stand up straight without collapsing.
Combine and Fold
Once the chocolate mixture has cooled, gently fold it into the whipped cream. Take your time here—use a spatula and fold slowly so you keep that light, airy mousse texture.
Assemble the Pie
Spoon the chocolate mousse over your chilled crust, then smooth the top.
Garnish and Chill

Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt. Refrigerate for at least 4 hours (overnight is even better) so it can set and become firm. Before serving, add a generous layer of whipped cream and sprinkle on some chocolate shavings if you’d like. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Place the remaining 4oz of chopped chocolate in a heatproof bowl. Warm half a cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature. Spread the ganache on top of the filling. Sprinkle with chopped pecans and flaky sea salt. Refrigerate for at least 6 hours (overnight is even better) so it can set and become firm. Before serving, pipe more whipped cream around the edge of the pie, if desired. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Recipe Tips For Success

➤ Troubleshoot Tips:

Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.

Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.

Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also measure the ingredientes properly, if you use the same ratios, your pie will set perfectly.

Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.

When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!

Toast the pecans for best flavor!
Variations & Additions
- Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
- Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
- Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Storage and Freezing Instructions

Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days.

Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Try These Egg-Free Pie Recipes Next!

Recipe Card
Eggless Chocolate Mousse Pie

Oriana Romero

A rich and silky no-bake chocolate mousse pie made completely without eggs. Smooth, creamy, and perfect for holidays or anytime you want an easy make-ahead dessert.

Prep Time 40 minutes

Chilling Time: 6 hours

Total Time 6 hours 40 minutes

Servings 12 slices

For the Egg-Free Chocolate Mousse

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

For the Crust

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.

Combine the Oreo crumbs with the melted butter in a medium bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Freeze the crust while you prepare the filling.Pro-Tip: Want a more stable crust? If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability. Be sure is completely cool before adding the mousse filling.

For the Egg-Free Chocolate Mousse

Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. This dessert can also be made a day ahead and chilled overnight for the best texture.

Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Chocolate: I like using semi-sweet or bittersweet baking chocolate—the kind that comes in those 4-ounce bars. Ghirardelli and Baker’s are my go-to because they melt super smooth and give the mousse that rich chocolate flavor we all love. Skip chocolate chips since they don’t melt as evenly. If you want extra help or troubleshooting tips, you can peek at my chocolate ganache page, too.

Pecans: If you are starting with raw pecans, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 350°F (180°C) oven for 6 to 8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.

Nut-Free: Omit the pecans on top. Substitute caramel, toffee, or marshmallow bits for extra texture.

Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.

Recipe Tips For Success:
➤ Troubleshoot Tips:

Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.

Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.

Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also, measure the ingredients properly; if you use the same ratios, your pie will set perfectly.

➤ Extra Tips:

Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.

Make sure the chocolate mixture is completely cool before folding it into the whipped cream to keep the mousse light and fluffy.

When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!

Toast the pecans for the best flavor!

➤ Variations & Additions

Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.

Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.

Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.

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.

Calories: 651kcalCarbohydrates: 44gProtein: 6gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 91mgSodium: 120mgPotassium: 359mgFiber: 4gSugar: 30gVitamin A: 1160IUVitamin C: 0.5mgCalcium: 79mgIron: 6mg

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

Course Dessert

Cuisine American

Calories 651

Keyword chocolate egg-free mousse pie recipe
Oriana Romero

Source link
November 14, 2025
The Ultimate Eggless Classic Chess Pie – Silky, Buttery, and Perfectly Southern
This Eggless Classic Chess Pie is my allergy-friendly spin on a true Southern favorite—rich, buttery, and perfectly tangy, all without a single egg. After more than a decade of egg-free baking, I’ve learned how to get that silky, custardy texture just right—and this one delivers every time. Made with simple pantry staples, it’s comforting, make-ahead friendly, and proof that you don’t have to miss out on tradition to bake allergy-safe.
Oriana’s Thoughts On The Recipe

There’s just something so comforting about a slice of Chess Pie — that smooth, custardy filling, that golden flaky crust… pure Southern charm! I wanted to recreate that same cozy, nostalgic flavor in an egg-free version that everyone in my family could safely enjoy — and honestly, it turned out even better than I imagined.

I also love how make-ahead friendly it is! I often bake it a day before the holidays or when I’m hosting dinner — it sets beautifully, slices cleanly, and tastes even better the next day. It’s one of those humble, heartwarming desserts that reminds me why I love baking for my family: everyone gets a piece, and no one feels left out because of food allergies.

Why You’ll Want to Try My Recipe

A Southern Classic, Reinvented: All the creamy, rich, and silky goodness of the traditional Chess Pie — just without the eggs!

Pantry Staples Only: No fancy ingredients here — just butter, sugar, milk, and a few everyday basics you probably already have.

Perfect Make-Ahead Dessert: This pie sets up beautifully in the fridge, making it ideal for holidays or when you want dessert done ahead of time.

Dreamy, Silky Texture: The filling bakes up smooth and luscious, pairing perfectly with that crisp, flaky crust.

All the Comfort, None of the Eggs: It’s proof that allergy-friendly desserts can be every bit as cozy and delicious as the originals.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Pie Crust: Use a homemade or store-bought crust. If you’re making your own, blind-bake it first to keep it crisp.

Unsalted Butter: Adds richness and helps create that smooth, custard-like texture. Use dairy-free butter if needed.

Granulated Sugar: Sweetens the filling and gives it that classic glossy top.

Yellow Cornmeal: The secret ingredient! It adds a subtle texture and gives Chess Pie its signature body.

All-Purpose Flour: Helps thicken the filling so it’s sliceable once cooled.

Cornstarch: Works with the flour to replace the thickening power eggs usually provide.

Milk: Makes the filling creamy. Use whole or evaporated milk. Using evaporated milk or whole milk gives this pie the richness it needs to set properly without eggs. The higher fat content adds body, creaminess, and stability, helping the filling firm up as it bakes and cools. Skim or low-fat milk won’t give you the same smooth, custard-like texture.

Buttermilk: Adds tang and balances the sweetness. No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Vanilla Extract: Rounds out the flavors and adds warmth.

Lemon or Lime Juice: Brightens the pie and cuts the richness — it really makes the flavors pop!

Lemon or Lime Zest: Adds a subtle citrus aroma that complements the buttery filling.

Salt: Enhances all the flavors — just a pinch makes a big difference.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Gluten-Free: Use a gluten-free pie crust and substitute a 1:1 gluten-free flour blend for the all-purpose flour.
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).

Preheat the oven:

Set your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake.

Prepare the crust:
If you’re making your own dough, roll it out into a 12-inch circle and gently lay it into a 9-inch pie dish. Crimp the edges however you like—fancy or rustic, both work! Pop it in the fridge to chill while the oven finishes heating.
Par-bake the crust (optional but worth it!):
This step helps keep your crust from getting soggy. Line the chilled crust with parchment paper or foil, then fill it with pie weights, dried beans, or uncooked rice to keep it from puffing up. Bake for 10–12 minutes, until the edges start to look golden. Remove the weights and paper, poke a few holes in the bottom with a fork, and bake for 5 more minutes until lightly browned. Let it cool a bit while you make the filling. Reduce the oven temperature to
350º F (180º C).
Make the filling:
In a large bowl, beat butter and sugar together until light and fluffy—it should look pale and creamy. Mix in the cornmeal, flour, and cornstarch.

Then add milk, buttermilk, vanilla, lemon (or lime) juice, lemon (or lime) zest, and a pinch of salt. Beat until smooth and everything’s nicely combined. Pour the filling into your crust
Bake the pie:
Carefully slide the pie into the oven. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle (like Jell-O). If the top starts to brown too quickly, loosely cover it with foil partway through baking.
Cool and serve:
Once baked, let your pie cool on a rack for 2–3 hours so the filling can set properly. Slice it up and serve at room temperature—or chill it if you prefer it cold. Either way, it’s rich, creamy, and absolutely irresistible!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

The Filling Looks Too Runny Before Baking: Don’t worry — that’s totally normal! The cornstarch and cornmeal will help it thicken as it bakes. Pro Tip: Gently whisk until the mixture looks smooth and slightly thickened before pouring into the crust.

The Top Cracks Slightly While Baking: Chess Pie tends to form a light crust on top — that’s part of its charm! Pro Tip: Avoid overbaking; once the edges are set and the center jiggles slightly, it’s ready. It will continue to set as it cools.

The Crust Shrinks in the Oven: This can happen if the dough isn’t well chilled. Pro Tip: Chill your pie crust for at least 30 minutes before filling and baking — it helps keep the shape and flakiness.

Let the pie cool completely before slicing. It needs time to set properly for those clean, beautiful slices.

Lightly dust the top with powdered sugar or serve with a dollop of whipped cream for extra flair.
Variations & Additions
- Brown Sugar Chess Pie: Replace half the granulated sugar with brown sugar for a deeper, caramel-like flavor.
- Citrus Twist: Try orange zest instead of lemon for a fun variation.
Serving Suggestions

Serve your Eggless Chess Pie slightly chilled or at room temperature. It’s wonderful on its own, but if you want to dress it up, dust it with powdered sugar, add a spoonful of whipped cream, a drizzle of caramel sauce, or some fresh berries on the side. It’s the kind of dessert that fits any occasion — from Sunday supper to Thanksgiving dinner.

Storage and Freezing Instructions

Store: Cover the cooled pie tightly with plastic wrap or foil and refrigerate for up to 4 days.

Freeze: Wrap the whole pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serve Again: Enjoy cold or bring to room temperature for a softer, creamier texture.

Frequently Asked Questions

Try These Egg-Free Pie Recipes Next!

Recipe Card
Eggless Classic Chess Pie Recipe

Oriana Romero

A rich, buttery Southern-style chess pie made completely egg-free. Silky, tangy, and sliceable, this classic dessert uses simple pantry ingredients and bakes up perfectly every time. Perfect for holidays or make-ahead gatherings.

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 40 minutes

Servings 12 slices

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Prepare the crust:

If using homemade pie crust, follow my How to Make Pie Crust from Scratch recipe through step 4. Roll out the dough into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges and freeze while the oven heats.

Par-bake the crust (optional but recommended):

Par-baking helps prevent a soggy bottom, but you can skip this step if you’re short on time. Line the chilled crust with a double layer of parchment paper. Fill with pie weights (about 1 quart / 950 g), dried beans, or uncooked rice, making sure they’re evenly distributed to the edges.

Bake at 400°F (200°C) for 10–12 minutes, or until the edges are set and just starting to turn golden. Remove the weights and parchment, prick the bottom of the crust all over with a fork, and bake for 5 more minutes, until lightly browned. Set aside to cool slightly.

Reduce oven temperature to 350º F (180º C).

Make the filling:

In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. Add the cornmeal, flour, and cornstarch; mix to incorporate. Add the milk, buttermilk, vanilla, lemon (or lime) juice, zest, and salt. Mix until smooth, scraping down the sides of the bowl as needed.

Bake the pie:

Pour the filling into the pre-baked crust and carefully transfer it to the oven. Bake for 50–60 minutes, or until the edges are firm and the center is slightly jiggly but not liquid. Check after 15–20 minutes and tent with aluminum foil if the top is browning too quickly.

Cool and serve:

Remove from the oven and place on a cooling rack. Let the pie cool to room temperature, about 2–3 hours, before slicing and serving.

Store-Bough Frozen Crust: If using a frozen crust, thaw according to package directions before par-baking or filling.

Milk: Using evaporated milk or whole milk gives this pie the richness it needs to set properly without eggs. The higher fat content adds body, creaminess, and stability, helping the filling firm up as it bakes and cools. Skim or low-fat milk won’t give you the same smooth, custard-like texture.

Store: Cover the cooled pie tightly with plastic wrap or foil and refrigerate for up to 4 days.

Freeze: Wrap the whole pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serve Again: Enjoy cold or bring to room temperature for a softer, creamier texture.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Gluten-Free: Use a gluten-free pie crust and substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

The Filling Looks Too Runny Before Baking: Don’t worry — that’s totally normal! The cornstarch and cornmeal will help it thicken as it bakes. Pro Tip: Gently whisk until the mixture looks smooth and slightly thickened before pouring it into the crust.

The Top Cracks Slightly While Baking: Chess Pie tends to form a light crust on top — that’s part of its charm! Pro Tip: Avoid overbaking; once the edges are set and the center jiggles slightly, it’s ready. It will continue to set as it cools.

The Crust Shrinks in the Oven: This can happen if the dough isn’t well chilled. Pro Tip: Chill your pie crust for at least 30 minutes before filling and baking — it helps keep the shape and flakiness.

➤ Extra Tips:

Let the pie cool completely before slicing. It needs time to set properly for those clean, beautiful slices.

Lightly dust the top with powdered sugar or serve with a dollop of whipped cream for extra flair.

➤ Variations & Additions

Brown Sugar Chess Pie: Replace half the granulated sugar with brown sugar for a deeper, caramel-like flavor.

Citrus Twist: Try orange zest instead of lemon for a fun variation.

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.

Calories: 272kcalCarbohydrates: 36gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 27mgSodium: 170mgPotassium: 54mgFiber: 1gSugar: 26gVitamin A: 325IUVitamin C: 0.4mgCalcium: 31mgIron: 0.5mg

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

Course Dessert

Cuisine American

Calories 272

Keyword egg-free pie recipe
More Pie Recipes You’ll Love!
Oriana Romero

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November 13, 2025
My Go-To No Drippings Gravy – Rich, Savory, and Foolproof Every Time
This No Dripping Flavorful Gravy is my go-to when I want rich, homemade flavor without the fuss of pan drippings. It’s smooth, savory, and made with simple pantry ingredients you probably already have on hand. I’ve perfected a foolproof method that always turns out delicious and lump-free. Whether you’re serving it over mashed potatoes, veggies, or your favorite protein, this gravy adds that cozy, comforting touch every meal deserves.
Oriana’s Thoughts On The Recipe

I can’t tell you how many times I’ve wanted to serve gravy but didn’t have pan drippings on hand — so I created this easy No Dripping Flavorful Gravy version that comes together beautifully with pantry staples. It’s smooth, full of flavor, and never fails to impress. What I love most about this gravy is how versatile it is. Now, this is the gravy that saves the day every time. Simple ingredients, no stress, and that same rich, homemade taste that makes every bite feel special. It’s now a staple on our table, from weeknight dinners to holiday spreads.

Why You’ll Want to Try My Recipe

No Drippings? No Problem!: This recipe gives you all the flavor of homemade gravy without needing any pan drippings. Perfect for quick meals or when you’re making gravy ahead of time.

Pantry Staples Only: No special ingredients required — just everyday items you already have in your kitchen.

Packed with Flavor: It’s rich, smooth, and deeply savory — you’d never guess it comes together so fast.

So Versatile: I love serving it over chops, steak, sausages, veggies, roast chicken, pork, beef, or lamb. It instantly upgrades any meal!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Water: The base of the gravy — easy and accessible.

Stock Cube or Chicken Bouillon Powder: Adds savory depth and richness to the gravy. You can use chicken or vegetable for a lighter flavor.

Beef Stock Cube or Beef Bouillon Powder: Gives the gravy a deeper, meatier flavor.

Unsalted Butter: Adds creaminess and helps create the roux (the thickening base). For dairy-free, use vegan butter or margarine.

All-Purpose Flour: Thickens the gravy, giving it that perfect silky texture.

Soy Sauce: Adds umami and a hint of saltiness. Use low-sodium if you prefer.

Worcestershire Sauce: Brings out a rich, savory flavor. Make sure to use an allergy-friendly version if needed.

Onion Powder: For a mild, sweet onion flavor without chopping onions.

Garlic Powder: Adds subtle warmth and depth.

Ground Paprika: Gives color and a gentle smoky note.

Ground Black Pepper: For a bit of heat and balance.

Salt: Adjust to taste — remember, the bouillon and soy sauce already contain salt.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Use vegan butter instead of regular butter. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: Use gluten-free all-purpose flour.

Soy-Free: Use coconut aminos instead of soy sauce.

Vegetarian: Use vegetable bouillon instead of chicken or beef.
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).

Make the Flavor Base
In a microwave-safe measuring cup, heat the water and stock cubes for about 2 minutes until the water is hot and the cubes are mostly dissolved. Be careful when taking it out—it’ll be hot! Stir in the soy sauce and Worcestershire sauce to boost that deep, savory flavor, then set it aside for later.
Start the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour, onion powder, garlic powder, paprika, and black pepper. Whisk or stir constantly for about a minute or two—this step helps cook the flour so your gravy doesn’t taste raw.
Add the Liquid Slowly and Thicken
Slowly pour in half of the hot liquid while whisking. Once the mixture thickens, gradually add the remaining liquid, whisking continuously until smooth. Keep cooking and stirring for another couple of minutes until the gravy reaches that silky, pourable consistency you love. Give it a taste—add a little salt or extra pepper if you think it needs it—and you’re done! Creamy, flavorful gravy without a single drip of pan juices needed.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Lumpy Gravy: Sometimes the flour can clump if it’s added too quickly. Pro Tip: Whisk constantly as you add the liquid. If lumps appear, use a whisk to break them up or strain the gravy at the end.

Too Thick or Too Thin: It’s easy to misjudge the consistency at first. Pro Tip: If it’s too thick, whisk in a little more water or stock, one tablespoon at a time. If it’s too thin, let it simmer for a few more minutes to thicken naturally.

Whisking constantly while adding the flour and liquid helps create a smooth, lump-free gravy.

Simmer gently — boiling too hard can make it grainy.

Taste at the end and adjust seasonings to your liking.
Variations & Additions
- Mushroom Gravy: Add finely chopped sautéed mushrooms for an earthy twist.
- Herb-Infused: Stir in fresh or dried thyme, rosemary, or parsley for extra aroma.
- Creamy Gravy: Add a splash of cream or dairy-free milk for a richer texture.
- Spicy Gravy: Add a pinch of cayenne or chili flakes if you like a little kick.
Serving Suggestions

This gravy pairs beautifully with mashed potatoes, roasted vegetables, or any kind of meat — turkey, chicken, pork, beef, or lamb. It’s also delicious poured over biscuits or served alongside meatloaf for a comforting, homey meal.

Storage and Freezing Instructions

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

Freeze: Let the gravy cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly, whisking to bring it back to its silky texture.

Frequently Asked Questions

Delicious Dishes That Go Perfectly with Gravy!

Recipe Card
No Dripping Flavorful Gravy Recipe

Oriana Romero

Rich, savory gravy made without drippings! This smooth, lump-free recipe uses simple pantry ingredients for foolproof flavor every time.

Prep Time 5 minutes

Cook Time 4 minutes

Total Time 9 minutes

Servings 2 cups

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Place the water and stock cubes in a microwave-safe measuring cup. Microwave for about 2 minutes, until the water is nearly boiling and the cubes are mostly dissolved. Carefully remove from the microwave. Add the soy sauce and Worcestershire sauce, stir to combine, and set aside.

In a medium saucepan, melt the butter over medium heat.

Add the flour, onion powder, garlic powder, paprika, and black pepper. Whisk or stir constantly for 1–2 minutes to cook the flour.

Slowly pour in half of the hot liquid while whisking. Once the mixture thickens, gradually add the remaining liquid, whisking continuously until smooth.

Cook, stirring, for 1½–2 minutes, or until the gravy reaches your desired consistency. Taste and season with salt and additional pepper if needed.Pro Tip: If your gravy becomes too thick, whisk in a little warm water or broth to thin it.

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

Freeze: Let the gravy cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly, whisking to bring it back to its silky texture.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: Use vegan butter instead of regular butter. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: Use gluten-free all-purpose flour.

Soy-Free: Use coconut aminos instead of soy sauce.

Vegetarian: Use vegetable bouillon instead of chicken or beef.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

Lumpy Gravy: Sometimes the flour can clump if it’s added too quickly. Pro Tip: Whisk constantly as you add the liquid. If lumps appear, use a whisk to break them up or strain the gravy at the end.

Too Thick or Too Thin: It’s easy to misjudge the consistency at first. Pro Tip: If it’s too thick, whisk in a little more water or stock, one tablespoon at a time. If it’s too thin, let it simmer for a few more minutes to thicken naturally.

➤ Extra Tips:

Whisking constantly while adding the flour and liquid helps create a smooth, lump-free gravy.

Simmer gently — boiling too hard can make it grainy.

Taste at the end and adjust seasonings to your liking.

If your gravy becomes too thick, whisk in a little warm water or broth to thin it.

➤ Variations & Additions

Mushroom Gravy: Add finely chopped sautéed mushrooms for an earthy twist.

Herb-Infused: Stir in fresh or dried thyme, rosemary, or parsley for extra aroma.

Creamy Gravy: Add a splash of cream or dairy-free milk for a richer texture.

Spicy Gravy: Add a pinch of cayenne or chili flakes if you like a little kick.

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.

Serving: 1cupCalories: 285kcalCarbohydrates: 16gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 1589mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 831IUVitamin C: 1mgCalcium: 38mgIron: 2mg

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

Course Condiments

Cuisine American

Calories 285

Keyword egg-free gravy recipe
More Condiment Recipes!
Oriana Romero

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November 12, 2025
These 17 Egg-Free Thanksgiving Desserts Might Just Outshine the Pie

If pie isn’t your thing—or you just want to serve something different this year—these 17 Egg-Free Thanksgiving Desserts are here to steal the show. After more than a decade of egg-free baking, I’ve learned that festive desserts don’t need eggs to feel indulgent or impressive. From cozy cakes and creamy cheesecakes to frutty bars, every recipe has been tested until perfect using simple, everyday ingredients because dessert should be about joy, not stress (or pie crusts!).

Every Thanksgiving, there’s always that one question: What’s for dessert? And while pie is the classic answer, it’s not everyone’s favorite—especially if you’re juggling food allergies or just don’t have time to deal with dough, chilling, and blind baking. I’ve been there.

As an allergy mom, I wanted desserts that everyone could enjoy—without eggs, without fuss, and without missing out on that “wow” moment at the table. So I gathered 17 of my tried-and-true egg-free recipes that deliver all the cozy, festive flavor of Thanksgiving… just without the pie drama.

These are the treats I reach for when I want something that feels special yet stress-free. Whether you’re serving the traditional Eggless Pumpkin Pie or Eggless Pecan Pie and need an extra option, or skipping it altogether, these desserts will make sure everyone ends the meal with a smile (and seconds).

Eggless Italian Cream Cake

This Eggless Italian Cream Cake is a soft, rich, and flavorful southern-style classic that everyone can enjoy—no eggs needed!

Eggless Pumpkin Cheesecake

Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.

Eggless German Chocolate Cake

This Eggless German Chocolate Cake is super moist, rich, and totally decadent!

Eggless Pumpkin Custard Cups (Crustless Pumpkin Pie)

This Eggless Pumpkin Custard is everything you love about pumpkin pie — creamy, cozy, and full of warm fall flavor — but without the crust or the eggs!

Eggless Brown Butter Pecan Pie Bars

These Eggless Brown Butter Pecan Pie Bars pack all the cozy, caramelized flavor of classic pecan pie—without the pie fuss or the eggs.

Eggless Apple Cider Donut Cake

This Eggless Apple Cider Donut Cake is the ultimate cozy fall treat—moist, buttery, and packed with apple cider flavor in every bite.

Eggless Pumpkin Roll

This Eggless Pumpkin Roll recipe has a soft and tender eggless pumpkin cake filled with silky cream cheese frosting.

Eggless Chocolate Pudding Cake

This Fudgy Chocolate Pudding Poke Cake was born out of my family’s love for chocolate—we can never resist a rich, indulgent dessert!

The Best Eggless Tres Leches Cake

This Eggless Tres Leches Cake is soft, perfectly moist (but never soggy!), and soaked in a dreamy three-milk mixture that makes every bite pure bliss.

Easy Apple Crumb Cake (Egg & Dairy Free)

This Eggless Easy Apple Crumb Cake is moist, tender, and perfectly spiced!

Easy Eggless Texas Sheet Cake

Moist, chocolatey, and topped with a dreamy fudgy frosting—this Eggless Texas Sheet Cake is the kind of dessert that steals the show!

Easy Eggless Pumpkin Dump Cake

This Easy Eggless Pumpkin Dump Cake is bursting with pumpkin goodness!

Eggless German Chocolate Sheet Cake

This Eggless German Chocolate Sheet Cake is rich and dreamy!

Eggless Pumpkin Bars (Super Easy!)

These Eggless Pumpkin Bars are soft, moist, melt in your mouth, and topped with the dreamiest cream cheese frosting.

Eggless Pecan Pie Cheesecake

This Eggless Pecan Pie Cheesecake is rich, creamy, and totally decadent! Baked from scratch, this delicious dessert is perfect for sharing with loved ones.

Egg-Free Pumpkin Coffee Cake with Crumb Topping

This Egg-Free Pumpkin Coffee Cake with Crumb Topping is everything cozy fall baking should be—soft, moist, warmly spiced, and finished with a buttery cinnamon crumb and drizzle of glaze.

Eggless Cranberry Crumble Pie Bars

These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor!

Oriana Romero

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November 9, 2025
Cozy Eggless Apple Caramel Dump Cake – Gooey, Easy, and Perfect for Fall Baking
This Eggless Apple Caramel Dump Cake is pure cozy magic — warm apples, gooey caramel, and buttery cake all in one easy pan. You don’t need eggs (or fancy steps) to get that bakery-worthy flavor; just simple pantry ingredients and a few minutes to layer it all up. After more than a decade of egg-free baking, I can promise this one’s foolproof, family-approved, and smells like fall comfort itself. Perfect for holidays or any chilly night when you crave something sweet and stress-free.
Oriana’s Thoughts On The Recipe

This Eggless Apple Caramel Dump Cake recipe started in my kitchen on one of those busy holiday weeks when everything felt like too much to cook. I wanted the cozy flavor of apple pie without the stress of rolling dough or washing a dozen dishes. That’s when this dump cake became a lifesaver — simple, forgiving, and so satisfying.

And of course, it’s 100% egg-free and easy to adapt for other allergies. My homemade apple pie filling gives it that real-from-scratch taste, and the swirls of dulce de leche (or caramel sauce) make it irresistible. Every spoonful tastes like apple pie and caramel cobbler rolled into one — rich, gooey, and absolutely delicious.

Why You’ll Want to Try My Recipe

Effortless to make: No mixing bowls needed — just layer, bake, and enjoy.

Cozy fall flavor: Think apple pie meets caramel cobbler in the easiest way possible.

Allergy-friendly: Completely egg-free, with easy swaps to make it dairy-free if needed.

Perfect for holidays: A crowd-pleasing dessert that’s festive yet low-stress.

Tested to perfection: I made sure this recipe works even on your busiest days.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Apple Pie Filling:

Apples (4 medium / about 4 cups or 500 g): The heart of this dessert! I love using a mix of tart and sweet apples for the best flavor.

Unsalted Butter: Adds richness and helps caramelize the apples.

Ground Cinnamon & Nutmeg: Classic warm spices that bring the cozy flavor we all love.

Granulated Sugar: Sweetens the apples and helps create that syrupy texture.

Lemon Juice: Keeps the apples from sticking while they cook and balances the sweetness.

Cornstarch + Water ( for slurry): Thickens the filling so it’s glossy and perfectly gooey.

For the Cake Layer:

Caramel Sauce or Dulce de Leche: Brings that rich, creamy caramel flavor that makes this dessert shine.

Yellow or Vanilla Cake Mix: The “dump” part of the dump cake! Choose your favorite brand — most are naturally egg-free.

Butter: Makes the cake layer crisp, golden, and buttery.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.

Gluten-Free: Use a certified gluten-free cake mix, such as Bobs Red Mill Yellow Cake Mix.
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).

Get Ready to Bake

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter. You’ll want to have it ready to go once the filling is done.

Make the Apple Filling
Peel, core, and chop or slice the apples (½-inch cubes or ¼-inch slices). In a medium saucepan, melt the butter over medium heat, then stir in cinnamon and nutmeg. Add apples, sugar, and lemon juice; cook covered for 4–6 minutes, stirring occasionally, until slightly softened. Mix cornstarch with 2 tablespoons of water, stir it in, and cook 1–2 minutes more until thick and glossy. Remove from heat and set aside.
Assemble the Cake
Spread the apple filling evenly in your prepared baking dish. If you want, lightly mash a few apple pieces with a fork to help everything spread out smoothly. Warm your dulce de leche or caramel sauce just a bit (so it’s easier to drizzle), then pour it evenly over the apples.

Next, sprinkle the dry cake mix right on top — don’t stir it in! Finally, slowly pour the melted butter all over the cake mix, making sure to cover as much as you can for that beautiful golden crust. If you’d like a little extra crunch, sprinkle on some chopped nuts or turbinado sugar.
Bake and Enjoy
Pop your dish into the oven and bake for 35–40 minutes, or until the top is golden brown and you see the edges bubbling with caramel goodness. Let it cool for 10–15 minutes before serving — this helps the filling set a bit. Then grab a spoon, drizzle a little extra caramel on top if you’d like, and enjoy that warm, cozy sweetness!
Recipe Tips For Success

➤ Troubleshooting Tips:

Apples Turn Too Soft: If the apples are cooked too long before baking, they might get mushy. Pro Tip: Cook them just until tender — they’ll continue softening in the oven.

Uneven Cake Texture: If the cake mix doesn’t get enough butter on top, you might end up with some dry spots. Pro Tip: Drizzle melted butter evenly over the cake mix — make sure every area gets a little love!

Too Sweet for Your Taste: Between apples, caramel, and cake mix, it can get extra sweet. Pro Tip: Use tart apples like Granny Smith or reduce the sugar in the apple filling slightly.

Shortcut: If you’re short on time, you can use 2 (20 oz) cans of canned apple pie filling — just add the caramel or dulce de leche as directed.

Don’t overmix — actually, don’t mix at all! The magic happens in the layering.

Let it cool for at least 15–20 minutes before serving; the caramel thickens as it rests.

Serve it warm for the ultimate gooey experience (and maybe with a scoop of vanilla ice cream on top!).

If using store-bought caramel, choose a thick one — thin sauces can make the cake soggy.
Variations & Additions
- Add Some Crunch: Sprinkle chopped pecans, walnuts, or oats over the top before baking.
- Make It Extra Decadent: Drizzle warm caramel over the baked cake and top with a scoop of ice cream or whipped cream.
Serving Suggestions

Serve it warm right out of the oven with a drizzle of caramel or dulce de leche and a scoop of vanilla ice cream — or a dollop of whipped cream if you prefer. It’s also delicious at room temperature (and even better the next day if you can wait that long!).

Storage and Freezing Instructions

Store: Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave before serving.

Freeze: Once cooled, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions

Recipe Card
Apple Caramel Dump Cake

Oriana Romero

Warm apples, gooey caramel, and buttery cake come together in this easy Eggless Apple Caramel Dump Cake — cozy, comforting, and perfect for fall.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings

For the Apple Pie Filling:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Apple Filling:

Peel, core, and chop or slice the apples. Cut them into 1/2-inch cubes or 1/4-inch slices.

In a medium saucepan, melt the butter over medium heat. Stir in the cinnamon and nutmeg.

Add the apples, sugar, lemon juice, and salt. Stir to combine, then cover and cook, stirring occasionally, for 4–6 minutes, or until the apples are just beginning to soften.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the pan while stirring. Continue to cook until the apples are tender (not mushy) and the filling has thickened. Let it bubble for about 1 minute.

Remove from heat and set aside.

Apples: For the best flavor, use tart apples, such as Granny Smith, for a bright, tart balance with the sweetness of the caramel and cake mix. Their firm texture also holds up beautifully while baking!

Dulce de Leche/Caramel: You can make this dessert with whatever caramel you have on hand! Use dulce de leche for a rich, creamy flavor, caramel sauce for a gooey drizzle, or melt Kraft caramel squares for a classic, old-fashioned caramel layer. If using Kraft caramel squares, you will need 25–30 squares / about 8 oz or 225 g approx. Any of these options will make your apple dump cake irresistibly sweet and delicious!

Shortcut: If you’re short on time, you can use 2 (20 oz) cans of canned apple pie filling — just add the caramel or dulce de leche as directed.

Store: Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave before serving.

Freeze: Once cooled, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.

Gluten-Free: Use a certified gluten-free cake mix, such as Bobs Red Mill Yellow Cake Mix.

Recipe Tips For Success:
➤ Troubleshooting Tips:

Apples Turn Too Soft: If the apples are cooked too long before baking, they might get mushy. Pro Tip: Cook them just until tender — they’ll continue softening in the oven.

Uneven Cake Texture: If the cake mix doesn’t get enough butter on top, you might end up with some dry spots. Pro Tip: Drizzle melted butter evenly over the cake mix — make sure every area gets a little love!

Too Sweet for Your Taste: Between apples, caramel, and cake mix, it can get extra sweet. Pro Tip: Use tart apples like Granny Smith or reduce the sugar in the apple filling slightly.

➤ Extra Tips:

Don’t overmix — actually, don’t mix at all! The magic happens in the layering.

Let it cool for at least 15–20 minutes before serving; the caramel thickens as it rests.

Serve it warm for the ultimate gooey experience (and maybe with a scoop of vanilla ice cream on top!).

If using store-bought caramel, choose a thick one — thin sauces can make the cake soggy.

➤ Variations & Additions:

Add Some Crunch: Sprinkle chopped pecans, walnuts, or oats over the top before baking.

Make It Extra Decadent: Drizzle warm caramel over the baked cake and top with a scoop of ice cream or whipped cream.

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.

Calories: 333kcalCarbohydrates: 42gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 353mgPotassium: 99mgFiber: 2gSugar: 28gVitamin A: 583IUVitamin C: 4mgCalcium: 78mgIron: 1mg

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

Course Dessert

Cuisine American

Calories 333

Keyword apple cake egg-free recipe
Oriana Romero

Source link
November 7, 2025
Creamy, Buttery Eggless Sweet Potato Casserole – A Holiday Classic Everyone Loves
This Eggless Sweet Potato Casserole is creamy, buttery, and perfectly sweet — proof that you don’t need eggs to make a holiday classic everyone loves! After 12+ years of testing egg-free recipes for my family’s food allergies, I’ve perfected a version that’s smooth, rich, and reliable every single time. Made with simple, everyday ingredients and topped with a crunchy pecan streusel (or gooey marshmallows!), this dish brings everyone to the table — no one feels left out. It’s the kind of allergy-friendly comfort food that tastes just like home.
Oriana’s Thoughts On The Recipe

This Eggless Sweet Potato Casserole has been a staple on our holiday table for years, and honestly, no one ever guesses it’s egg-free. The sweet potatoes turn out silky-smooth and perfectly buttery every single time. And let’s talk about that topping! I’m team pecan streusel all the way, but if your crew prefers marshmallows, go for it. Plus, it’s make-ahead friendly, which means one less thing to stress about on busy mornings.

Why You’ll Want to Try My Recipe

Easy to make: No tricky steps, just simple baking that works every time.

Allergy-friendly: Completely egg-free and easy to make dairy-free or nut-free.

Make-ahead friendly: Prep it the day before—perfect for stress-free holidays.

Customizable topping: Choose between crunchy pecan streusel or classic marshmallows.

Family-approved: Tested, tweaked, and loved by kids and adults alike.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Sweet Potatoes: The star of the show! Use fresh sweet potatoes for the best flavor and texture. Boil, peel, and mash until smooth.

Evaporated Milk: Makes the filling creamy without being too heavy. You can substitute with whole milk or a non-dairy milk like oat or almond if needed.

Cornstarch: This is my secret to replacing eggs — it thickens the filling and gives it structure.

Light Brown Sugar: Adds sweetness and a hint of caramel flavor. You can adjust the amount based on your preference.

Butter: Adds richness and a buttery flavor. Use dairy-free butter if you need the recipe to be dairy-free.

Vanilla Extract: Enhances the natural sweetness of the sweet potatoes.

Salt & Black Pepper: Don’t skip these — a little seasoning brings out all the flavors.

Pecan Topping:

Light Brown Sugar: Sweetens the topping and gives it that irresistible caramel note.

All-Purpose Flour: Helps the streusel hold together. Use a gluten-free blend if needed.

Ground Cinnamon: Adds warmth and depth.

Butter: Binds everything together and makes the topping crisp as it bakes.

Pecan Halves: Give the casserole that signature crunch and nutty flavor.

Marshmallow Topping:

Miniature Marshmallows: For the classic gooey, golden top that kids (and adults!)
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.
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).

Prep the Dish

Let’s start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick cooking spray, then set it aside. That way, it’s ready to go once the filling is done.

Cook the Sweet Potatoes
Place your roughly chopped sweet potatoes in a big pot and cover them with water (about an inch above the potatoes). Bring the pot to a boil, then lower the heat and simmer for about 15–20 minutes, until the potatoes are fork-tender. Drain them really well and peel.
Boil with the Skin On

Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.

Mash Them Up

Pop those cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks — just creamy, orange goodness!

Make It Creamy
In a small bowl, mix the evaporated milk and cornstarch until smooth. Pour that into your mashed potatoes, then add brown sugar, butter, vanilla, salt, and pepper. Mix with the electric mixer to blend everything together until it’s smooth and creamy.
Tip (No Mixer? No Problem!):

If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweet potatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.

Make the Pecan Topping
In a medium bowl, combine brown sugar, flour, and cinnamon. Add the melted butter and stir with a fork until the mixture looks crumbly. Then toss in the pecans and mix until everything’s coated and delicious.
Assemble
Spoon the sweet potato mixture into your prepared casserole dish and smooth out the top. Set it aside to cool just a bit while you make the topping. Sprinkle the pecan mixture evenly over the sweet potatoes. Make sure to cover the surface so every bite gets that crunchy, buttery topping.
Bake
Bake for 25–30 minutes, or until the top is golden and slightly puffed. Let it rest for about 10 minutes before digging in — it’ll set up beautifully and be ready to steal the show at your table.
Recipe Tips For Success

➤ Troubleshooting Tips:

Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip: Mash them while still warm using a potato masher or hand mixer for the smoothest texture.

Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip: The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.

Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip: If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.

Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip: Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.

For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.

Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.

If using marshmallows, add them halfway through baking so they don’t burn.

A little sprinkle of sea salt on top adds the perfect finishing touch.
Variations & Additions
- Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!
- Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.
- Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.
Serving Suggestions

Serve warm as a side dish for Thanksgiving or Christmas dinner. It pairs perfectly with roasted turkey, ham, or even chicken. It’s also delicious reheated the next morning with coffee — sweet potato casserole for breakfast is absolutely a thing in my house!

Storage and Freezing Instructions

Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking.

Frequently Asked Questions

Try These Side Dish Recipes Next!

Recipe Card
Eggless Sweet Potato Casserole

Oriana Romero

Creamy, buttery, and perfectly sweet, this Eggless Sweet Potato Casserole is an allergy-friendly holiday favorite! Made with simple ingredients and topped with pecan streusel or marshmallows, it’s smooth, comforting, and always a crowd-pleaser.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

For the Sweet Potatoes:

Preheat the oven to 375° F (190° C). Lightly grease a 9×13-inch casserole dish with nonstick spray or butter and set aside.

Wash the sweet potatoes. Cut them into 3-inch chunks approximately. Place the sweet potatoes in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over high heat, then reduce to medium and cook for 15–20 minutes, or until the potatoes are very tender. Drain well. Let them slightly cool and peel.Tip > Boil with the Skin On: Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.

Place the peeled cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks.

Mix evaporated milk and cornstarch until smooth. Add this mixture to the mashed sweet potatoes. Then add the brown sugar, butter, vanilla, salt, and pepper. Beat with an electric hand mixer or stir well with a wooden spoon until smooth and creamy.Tip > No Mixer? No Problem!: If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweetpotatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.

Spread the sweet potato mixture evenly into the prepared baking dish and smooth out the top. Set aside to cool slightly while you make the topping.

For the Topping:

In a medium bowl, mix together the brown sugar, flour, and cinnamon. Add the melted (and slightly cooled) butter and stir with a fork until the mixture looks crumbly. Stir in the chopped pecans.

Sprinkle the topping evenly over the sweet potato layer.

Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking.

Marshmallow Topping: If using marshmallows, add them halfway through baking so they don’t burn.

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.

Recipe Tips For Success:
➤ Troubleshooting Tips:

Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip: Mash them while still warm using a potato masher or hand mixer for the smoothest texture.

Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip: The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.

Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip: If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.

Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip: Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.

➤ Extra Tips:

For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.

Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.

If using marshmallows, add them halfway through baking so they don’t burn.

A little sprinkle of sea salt on top adds the perfect finishing touch.

➤ Variations & Additions

Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!

Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.

Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.

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

Course Side Dish

Cuisine American

Keyword casserole egg-free sweet potato
Oriana Romero

Source link
November 5, 2025
Creamy, Cozy Corn Pudding without Eggs – My Family’s Favorite Holiday Side Dish
This Easy Homemade Corn Pudding without Eggs is creamy, slightly sweet, and full of cozy corn flavor — a true family favorite! After years of skipping traditional versions because of our egg allergy, I finally created an egg-free recipe that’s just as rich and delicious. Made with simple, everyday ingredients and tested until perfect, it’s the kind of dish you can count on for holidays or weeknight dinners. Whether you’re cooking for allergies or just love comforting, homemade sides, this one’s a keeper!
Oriana’s Thoughts On The Recipe

For years, traditional corn pudding recipes were off-limits in our house because they rely heavily on eggs. And if you’ve been here for a while, you know that eggs are a no-go for us due to allergies. So, like with many of my favorite comfort foods, I decided to create my own Corn Pudding without Eggs version — one that’s just as delicious, but completely egg-free. After several rounds of testing (and plenty of taste-testing from my family!), I landed on this easy, foolproof recipe.

What I love most is how simple and flexible it is. You can use fresh, frozen, or even canned corn — whatever you have on hand. It all comes together in one bowl, no mixer or fancy equipment needed. It’s the perfect side dish for Thanksgiving or any time you’re craving something cozy and homemade.

Why You’ll Want to Try My Recipe

Totally Egg-Free (and Still Creamy!): Most corn puddings rely on eggs for texture — not this one! You’ll get the same soft, custardy consistency without a single egg.

Simple, Everyday Ingredients: No specialty items here! Everything you need is probably already in your pantry or fridge.

One Bowl, Easy Cleanup:. Mix it all in one bowl — no need for fancy tools or extra dishes. Perfect for busy cooks!

Perfect for Sharing: This dish fits beautifully on any holiday table, especially Thanksgiving. It’s a crowd-pleaser that everyone — allergy or not — will love.

Flexible and Foolproof: Fresh, frozen, or canned corn — all work great. You really can’t mess it up!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Yellow Cornmeal: Adds that classic corn flavor and texture. If you only have white cornmeal, that works too.

All-Purpose Flour: Helps hold everything together and balances the pudding’s texture.

Baking Powder: Gives a little lift, keeping the pudding from feeling too dense.

Salt: Enhances flavor — don’t skip it!

Ground White Pepper: Adds a gentle warmth without overpowering the sweetness.

Nutmeg: Just a pinch for cozy flavor; it pairs beautifully with the corn.

Granulated Sugar: Brings out the corn’s natural sweetness. Adjust to taste if you prefer it less sweet.

Unsalted Butter: Adds richness and that melt-in-your-mouth comfort. You can use dairy-free butter if needed.

Sour Cream: Makes the pudding creamy and helps bind it without eggs. For dairy-free, use a plant-based sour cream alternative.

Milk: Keeps everything moist and smooth. Any type of milk works — dairy or plant-based.

Corn Kernels: The star of the dish! Use fresh, frozen (thawed), or canned (drained).
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

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.
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).

Mix the Ingredients
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar. This helps everything blend evenly before adding the wet ingredients. Pour in the melted butter, sour cream, and milk. Gently stir just until everything looks combined — a few lumps are totally fine!

Then, fold in the corn. Try not to overmix; you just want everything coated and even.
Bake It
Pour the batter into your prepared baking dish and spread it out evenly.

Bake for about 30 – 40 minutes, or until the top turns golden brown, the edges are firm, and the center looks set.
Recipe Tips For Success

➤ Troubleshooting Tips:

The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip: If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.

The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip: If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.

The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip: Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.

For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.

Don’t overbake! The pudding should be set but still slightly soft in the center.
Variations & Additions
- Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.
- Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.
- Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.
- Herb Boost: Fresh thyme or chives add a nice savory touch.
Serving Suggestions

Serve it warm straight from the oven! It’s the perfect side dish for Thanksgiving turkey, roasted chicken, or even grilled meats. I love serving it alongside mashed potatoes and green beans for a cozy family dinner.

Storage and Freezing Instructions

Store: Let the corn pudding cool completely, then cover and refrigerate for up to 4 days.

Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (180°C) until heated through.

Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Try These Side Dish Recipes Next!

Recipe Card
Corn Pudding without Eggs

Oriana Romero

This Easy Homemade Corn Pudding without Eggs is creamy, sweet, and full of cozy corn flavor—just like the classic, but completely egg-free! Made with simple pantry ingredients and baked until golden and tender, it’s a comforting side dish that everyone can enjoy. Tested until foolproof and loved by my family, it’s perfect for holidays, potlucks, or any meal that calls for a touch of warmth and sweetness.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 9 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat oven to 400° F (200° C). Grease an 8-inch square baking dish well. Set aside.

In a medium mixing bowl, add cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar; whisk to combine well. Add melted butter, sour cream, and milk. Mix just until the mixture comes together and there are only a few lumps remaining.

Fold in the corn. Avoid over-mixing.

Pour batter into prepared baking dish.

Bake for about 30 – 40 minutes or until golden brown on top and the center is set and the edges are firm.Note: The texture of corn pudding is a matter of preference. For a softer, creamier pudding, bake just until the center is set but still jiggly. For a firmer, sliceable texture, bake a few minutes longer. I baked mine for 40 minute for a firmer texture.

Allow to cool slightly before serving.

Corn: If using frozen corn, thaw it first by rinsing under warm water for 1 to 2 minutes and draining well. Fresh corn can be cut straight off the cob. If fresh or frozen corn isn’t available, drained canned corn works great too.

Additional add-ins: To further enhance the flavor of this corn pudding, try adding 1 teaspoon each of dried garlic and onion granules or powder.

Store: Let the corn pudding cool completely, then cover and refrigerate for up to 4 days.

Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (180°C) until heated through.

Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

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.

Recipe Tips For Success:
➤ Troubleshooting Tips:

The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip: If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.

The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip: If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.

The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip: Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.

➤ Extra Tips:

For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.

Don’t overbake! The pudding should be set but still slightly soft in the center.

➤ Variations & Additions

Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.

Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.

Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.

Herb Boost: Fresh thyme or chives add a nice savory touch.

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.

Calories: 315kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 44mgSodium: 474mgPotassium: 205mgFiber: 3gSugar: 12gVitamin A: 527IUVitamin C: 1mgCalcium: 76mgIron: 1mg

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

Course Side Dish

Cuisine American

Calories 315

Keyword casserole corn egg-free pudding recipe
Oriana Romero

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November 4, 2025
You Won’t Believe These 24 Sweet Treats Are 100% Egg- and Dairy-Free (So Delicious!)

Get ready to fall in love with dessert all over again. This collection of 24 Egg- and Dairy-free Sweet Treats proves that baking without common allergens can still be incredibly delicious, fun, and family-friendly. Whether you are caring for food allergies or simply looking for inclusive recipes everyone can enjoy, these crave-worthy egg-free and dairy-free sweet treats will surprise you in the best way. I am so excited to share our favorite recipes that bring joy, comfort, and big smiles to every table.

There is something truly special about watching someone you love take a bite of a sweet treat and light up with pure happiness. For families like ours, who navigate food allergies every single day, that moment means even more. We know the worry, the ingredient checking, and the feeling of wanting your kids to enjoy every celebration and everyday treats without stress. That is why this collection of 24 Egg- and Dairy-free Sweet Treats is so close to my heart. These recipes prove that safe baking can still be full of joy, warmth, and the kind of flavors that bring everyone running to the kitchen.

I gathered our most loved egg-free and dairy-free sweet treats that have been tested, enjoyed, and requested again and again. Some feel nostalgic and comforting, others will surprise you with how decadent they are, and all of them are made to help you create happy moments around the table. Whether you are new to allergy-friendly baking or have been at it for years, I hope these treats show you that delicious, inclusive baking is not only possible, it is worth celebrating. Let’s make something sweet together!

Easy Vegan Chocolate Cake (Fluffy)

This Easy Vegan Chocolate Cake is moist and fudgy, yet still light and fluffy. It’s completely egg and dairy-free, making it an excellent choice for anyone with food allergies, dietary restrictions, or those who prefer plant-based desserts.

The Best Egg-Free and Dairy-Free Vanilla Sheet Cake for Any Occasion!

This Egg-Free and Dairy-Free Vanilla Sheet Cake is soft, fluffy, and full of warm vanilla flavor! Plus, you don’t need any fancy ingredients or baking skills to pull it off. .

The Ultimate Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan)

These Easy Chocolate Cupcakes are rich, moist, and bursting with chocolatey goodness.

Super Easy Vegan Red Velvet Cupcakes (Fluffy)

These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness.

Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan)

These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite.

Vegan Peanut Butter Banana Bread (Easy)

This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days!

Fluffy Chocolate Chip Loaf Cake (No Eggs, No Milk!)

This Fluffy Chocolate Chip Loaf Cake is ridiculously easy, incredibly delicious, and completely egg-free and dairy-free! Plus, there’s no need for fancy decorations or complicated steps. Just mix, bake, and enjoy!

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

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.

Super Easy Peach Cake (no eggs – no dairy)

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.

Easy Apple Crumb Cake (Egg & Dairy Free)

This Eggless Easy Apple Crumb Cake is moist, tender, and perfectly spiced! Not only is it loaded with warm cinnamon apples and topped with an irresistible crumbly topping, but it’s also super simple to whip up—no fancy equipment needed.

Muffins

Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible!

Healthy Easy Banana Muffins (No Eggs, Dairy or Sugar)

These Healthy Banana Muffins are moist, delicious, and packed with wholesome ingredients.

Simple Applesauce Muffins (No Eggs, Dairy or Sugar)

These Simple Egg-Free and Dairy-Free Applesauce Muffins are soft, moist, and perfectly sweet without refined sugar.

Easy Vegan Banana Peanut Butter Muffins

These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard.

Healthy Mini Banana Muffins

These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor.

Bakery-Style Vegan Double Chocolate Muffins

These Bakery-Style Vegan Double Chocolate Muffins are super moist, ultra chocolatey, and have a tender crumb that’s just perfection.

Egg-Free, Dairy-Free Mini Blueberry Muffins (Kid-Approved + Freezer-Friendly!)

These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite.

Easy Peach Muffins (No Eggs – No Dairy)

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice.

Simple Vegan Zucchini Muffins

These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable.

Easy Vegan Raspberry Muffins (no eggs – no dairy)

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.

Simple Pumpkin Muffins (Egg-Free And Dairy-Free)

These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make.

Easy Apple Cider Muffins (No Eggs or Dairy)

These Easy Apple Cider Muffins are cozy fall baking at its best—crispy on the outside, soft and fluffy inside, and rolled in sweet cinnamon-sugar that makes every bite irresistible.

Eggless Easy Apple Fritters (No Eggs or Dairy)

These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside.

Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)

These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!

Oriana Romero

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November 2, 2025
My Eggless Italian Cream Cake – Moist, Dreamy & Foolproof Southern Classic
This Eggless Italian Cream Cake is a soft, rich, and flavorful southern-style classic that everyone can enjoy—no eggs needed! After countless tests in my allergy-friendly kitchen, I finally perfected a version that’s just as tender and indulgent as the original, made with simple, everyday ingredients. Every bite is filled with the cozy flavors of coconut, pecans, and a hint of almond, wrapped in a creamy, dreamy frosting. Whether you’re baking for a special occasion or just because, this cake proves that egg-free desserts can be every bit as beautiful and delicious.
Oriana’s Thoughts On The Recipe

This Eggless Italian Cream Cake has been one of the most requested recipes from you all—and honestly, I totally understand why! This cake made it to my top 3 favorite cakes, very close to my Soft & Fluffy Eggless Coconut Cake and my Easy Eggless Pistachio Cake. Italian Cream Cake is a southern classic, and after testing (and retesting!) my egg-free version, I’m thrilled to share one that’s finally just as luscious and rich as the traditional one.

Every bite of this cake is pure comfort—soft, moist layers filled with toasted pecans, coconut, and just a touch of almond flavor. It’s one of those cakes that looks elegant and fancy but feels warm and homey at the same time.

And of course, it’s completely egg-free and super easy to adapt for other allergies, like dairy or gluten. You don’t need any weird ingredients—just simple pantry staples and a little love. I promise, once you make this, you’ll want it on your dessert table for every celebration!

Why You’ll Want to Try My Recipe

Southern Charm, Allergy-Friendly Twist: This cake is bursting with pecan, coconut, and almond flavors—the classic combo we all love, made totally egg-free.

Easy to Make, Fancy to Serve: Don’t let the layers fool you! This impressive dessert is simple to make and perfect for birthdays, holidays, or any special occasion.

Totally Adaptable: Need it dairy-free or gluten-free? No problem! I’ll share easy swaps that make this recipe work for your family.

Everyday Ingredients, Extraordinary Flavor: You’ll find everything you need in your pantry—no specialty products or complicated techniques required.

A True Showstopper: The combination of flavors and textures—moist cake, creamy frosting, crunchy pecans, and sweet coconut—makes this one unforgettable dessert.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Cake:

All-purpose flour: The base of the cake. Use a good quality, unbleached flour for the best texture. For gluten-free, use a 1:1 baking blend.

Baking powder & baking soda: These work together to help the cake rise beautifully. Make sure they are fresh.

Salt: Balances the sweetness and enhances flavor.

Buttermilk: Adds tenderness and a subtle tang. You can make your own substitute by mixing 1 cup of milk + 1 tbsp of vinegar or lemon juice.

Unsalted butter: Adds richness and structure. Dairy-free butter works too.

Granulated sugar: Sweetens and helps with moisture.

Plain regular yogurt: My favorite egg replacer here—it adds moisture and helps bind everything. Use dairy-free yogurt if needed.

Pure vanilla extract & almond bakery emulsion: These add depth and that signature Italian cream flavor. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Sweetened shredded coconut: Gives great texture and subtle chew.

Coarsely chopped pecans: Add crunch and a nutty bite that complements the sweetness perfectly.

For the Frosting:

Unsalted butter & cream cheese: The dream team for a smooth, tangy frosting. Both can be substituted with dairy-free versions.

Vanilla extract & almond bakery emulsion: These give the frosting that signature flavor combo—creamy, nutty, and sweet.

Salt: Just a pinch to balance it all out.

Powdered sugar: For sweetness and structure. Sift it if it looks clumpy.

For Decorating:

Pecans & Toasted Coconut: Sprinkle them on top for crunch, flavor, and a pretty finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

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.
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).

Toast the Pecans (optional but highly recommended)
Let’s start by giving those pecans a quick toast—it really brings out their nutty flavor! Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely before adding them to the batter.
Make the Cake Batter
In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Then add the yogurt, vanilla, and almond emulsion. Now alternate adding the dry ingredients and buttermilk, mixing gently until smooth.

Finally, fold in the toasted pecans and shredded coconut. The batter will smell heavenly already!
Divide the Batter
Divide the batter evenly between your prepared cake pans. I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g
Pro-Tip:

Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Bake
Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean—about 30 – 40 minutes. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Make the Frosting
In a large bowl, beat together the butter and cream cheese until smooth and creamy. Add the vanilla, almond emulsion, and salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable. If it feels too soft, chill it in the fridge for 10–15 minutes to firm up a bit.
Step 5 – Assemble, Frost, and Decorate!
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the whole cake with the remaining frosting. Decorate with more pecans and toasted coconut—it adds the perfect crunch and a beautiful finish. Slice, serve, and enjoy your egg-free masterpiece!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

Toast the pecans and coconut for deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

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, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.
Variations & Additions
- Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.
- Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.
- Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

Frequently Asked Questions

Try These Egg-Free Cake Recipes Next!

Recipe Card
Eggless Italian Cream Cake

Oriana Romero

This classic Italian Cream Cake is perfectly soft, nutty, and sweet—made without eggs but full of flavor. A crowd-pleasing dessert that’s allergy-friendly, easy to bake, and perfect for any celebration.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 12 servings

For decorating (optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Eggless Coconut Cake:

Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

Let’s start by giving those all the pecans (1 1/2 cups total – for the batter and decoration) a quick toast—it really brings out their nutty flavor! This step is optional but highly recommended. Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely and then coarsely chop them. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl.

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, vanilla, and almond emulsion; continue beating to combine, about 1 minute.

Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut and 1 cup of chopped pecans (Note: Reserve the rest of the pecans to decorate the cake if desired).

Evenly divide the batter between the prepared pans. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.Tip: I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g approx.

Bake for 30 to 40 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 hand mixer or a stand mixer on medium speed, beat the butter, cream cheese, and salt in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 2 – 3 minutes. Add the vanilla and almond bakery emulsion (if using) and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

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.

Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Tip: You can smooth the frosting with a cake scraper for a clean finish, or keep it rustic and textured—it’s your cake, so make it just the way you like it!

Decorate the frosted cake as you please. I gently pressed toasted coconut on top of the cake. And then add chopped pecans halfway up the side of the cake. Finally, I use the leftover frosting to pipe decorative swirls on top of the cake. Remove the parchment paper and serve.Tip: For clean, neat slices, refrigerate the frosted and decorated cake for 20–30 minutes before cutting.

Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored in the refrigerator for up to 5 days.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

3 Layer Cake: Prepare three 6-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Toasted Coconut: To toast the coconut, spread it on a baking sheet and pop it in a 350°F (180°C) oven for about 4 – 5 minutes, or until it looks slightly darker. Keep an eye on it—they can go from perfect to burnt quickly! Note: You don’t need to toast the coconut that goes in the batter.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only.

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.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

➤ Extra Tips:

Toast the pecans and coconut for a deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) 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 cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.

➤ Variations & Additions

Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.

Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.

Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!

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.

Calories: 1044kcalCarbohydrates: 135gProtein: 9gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 125mgSodium: 707mgPotassium: 229mgFiber: 2gSugar: 99gVitamin A: 1529IUVitamin C: 0.2mgCalcium: 210mgIron: 3mg

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

Course Dessert

Cuisine American

Calories 1044

Keyword cake coconut egg-free pecans recipe
Oriana Romero

Source link
October 31, 2025
My Favorite Stuffed Eggplant Parmesan Boats – Easy, Hearty & Baked to Perfection
If you’ve ever craved all the cozy flavors of Eggplant Parmesan without the frying (or guilt), these Stuffed Eggplant Parmesan Boats are for you! They’re hearty, flavorful, and ready in about 30 minutes—perfect for busy weeknights. I can promise this one delivers big comfort with simple ingredients. No fancy steps—just a wholesome, family-friendly meal that feels special yet easy enough for any meatless night of the week.
Oriana’s Thoughts On The Recipe

Eggplant has always been one of those “forgotten” veggies in my kitchen—until recently. One day, I spotted a pile of glossy, purple beauties at the market and couldn’t resist. That’s how this recipe came to life!

Once roasted, eggplant becomes tender and flavorful—it takes on this buttery, melt-in-your-mouth quality that’s impossible to resist. These Stuffed Eggplant Parmesan Boats are my family’s new favorite way to enjoy a meatless dinner that still feels hearty and satisfying. And the best part? You can use the scooped-out pulp for the filling, so nothing goes to waste.

Why You’ll Want to Try My Recipe

All the flavor, none of the frying: Enjoy the comfort of Eggplant Parmesan without the oil or mess.

Weeknight-friendly: Ready in about 30 minutes with help from store-bought marinara.

Customizable: Add chicken, sausage, quinoa, or extra veggies—make it your own!

Wholesome & satisfying: One stuffed eggplant boat is filling enough for a full meal.

Allergy-friendly comfort food: No eggs, no stress—just pure, cozy goodness everyone can enjoy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Medium eggplants: These are the stars! Choose firm, shiny eggplants with no soft spots.

Olive oil: Adds richness and helps the eggplant roast beautifully.

Onion: Gives a sweet, savory base flavor.

Garlic: Because everything’s better with garlic, right?

Marinara sauce: Use your favorite store-bought brand or homemade. A good-quality sauce makes a big difference here.

Dried oregano: Brings that classic Italian flavor we all love.

Salt and black pepper: To enhance and balance the flavors.

Plain panko breadcrumbs: Adds that irresistible crunch on top.

Parmesan cheese: For nutty, salty flavor.

Mozzarella cheese: Melts beautifully for that cheesy, stretchy topping.

Fresh basil: The finishing touch! Adds color and freshness before serving.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

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).
Prep the oven and eggplants
Preheat your oven to 400º F and line a baking sheet with parchment paper. Cut each eggplant in half lengthwise and scoop out the center, leaving about ½ inch around the sides so they hold their shape. Save the scooped-out eggplant for later.

Roast the shells
Brush the inside of each eggplant shell with a bit of olive oil and roast, cut-side up, for 10–15 minutes, until tender. This gives them a head start, so they’re perfectly soft when filled. Set aside.

Make the filling
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion for about 3 minutes, until fragrant. Add garlic and cook for 1 more minute. Stir in the chopped reserved eggplant and cook until tender, about 5–8 minutes. Add 1½ cups of marinara sauce, oregano, salt, and pepper. Let it simmer for about 5 minutes.

Assemble
Spread the remaining marinara sauce over the bottom of a baking dish. Mix panko and Parmesan in a small bowl. Place the roasted eggplant shells in the dish, fill them generously with the sauce mixture, sprinkle the panko-Parmesan mix on top, and finish with mozzarella.

Bake and serve
Bake for 10–15 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Watery Sauce: The filling can get a bit loose if the sauce is too thin. Pro Tip: Simmer the sauce for a few extra minutes to thicken before filling the shells.

Don’t skip roasting the shells before stuffing—it keeps them from being undercooked later.

Use a sturdy baking dish that fits your eggplant halves snugly to keep them upright.

Want a little spice? Add a pinch of red pepper flakes to the sauce.
Variations & Additions
- Add protein: Stir in cooked lentils or crumbled tofu to the sauce for extra heartiness.
- Add veggies: Spinach, mushrooms, or zucchini blend beautifully into the filling.
- Make it extra cheesy: Sprinkle some extra Parmesan on top before baking for an extra golden crust.
Serving Suggestions

Serve these Eggplant Parmesan Boats with a side of garlic bread or breadsticks, a crisp green salad, or even a bowl of pasta to soak up all that sauce. They also make great leftovers for lunch the next day—just reheat in the oven until warm.

Storage and Freezing Instructions

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Warm in the oven at 350º F until heated through.

To freeze: You can freeze the stuffed (but unbaked) eggplant shells for up to 2 months. Thaw overnight in the fridge before baking.

Frequently Asked Questions

Try These Egg-Free Vegetarian Recipes Next!

Recipe Card
Eggplant Parmesan Boats

Oriana Romero

If you’ve ever craved all the cozy, cheesy comfort of Eggplant Parmesan without the mess of frying—or the guilt—these Stuffed Eggplant Parmesan Boats are for you! They’re hearty, flavorful, and come together in about 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Prep the Eggplants:

To cut and scoop the eggplant, start by washing and drying it well, then place it on a cutting board. Using a sharp knife, slice the eggplant in half lengthwise—from the stem end to the bottom—so you have two long halves that look like little boats. If it rolls around, trim a thin slice off the bottom so it sits flat. Next, use the tip of your knife to lightly score the inside of the flesh in a crisscross pattern, being careful not to pierce the skin; this makes scooping easier. Grab a spoon (a regular tablespoon works fine) and gently scoop out the center, following the natural curve of the eggplant. Move slowly and take small scoops so you don’t tear the skin—your goal is to leave about ½ inch of the flesh all around the sides and bottom so it holds its shape when baked. Place the scooped-out flesh into a bowl; you’ll chop and cook it later for the filling. When you’re done, you should have two sturdy eggplant “boats”. Reserve the scooped eggplant.

Brush the inside of the eggplant shells with 1 tablespoon of olive oil and roast in the oven, with the inside facing up, for 10-15 minutes, or until tender. Set aside.

Assemble:

Spread the remaining marinara sauce over the bottom of a baking dish.

Mix panko and Parmesan in a small bowl.

Place the eggplant shells in a baking dish; fill them with the sauce, top with panko mixture and mozzarella.

Bake:

Bake in the preheated 400°F (200 º C) oven for 10-15 minutes, or until the cheese has melted and the sauce is bubbling.

Garnish with fresh chopped basil and serve.

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm in the oven at 350º F until heated through.

Freeze: You can freeze the stuffed (but unbaked) eggplant shells for up to 2 months. Thaw overnight in the fridge before baking.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Watery Sauce: The filling can get a bit loose if the sauce is too thin. Pro Tip: Simmer the sauce for a few extra minutes to thicken before filling the shells.

➤ Extra Tips:

Don’t skip roasting the shells before stuffing—it keeps them from being undercooked later.

Use a sturdy baking dish that fits your eggplant halves snugly to keep them upright.

Want a little spice? Add a pinch of red pepper flakes to the sauce.

➤ Variations & Additions:

Add protein: Stir in cooked lentils or crumbled tofu to the sauce for extra heartiness.

Add veggies: Spinach, mushrooms, or zucchini blend beautifully into the filling.

Make it extra cheesy: Sprinkle some extra Parmesan on top before baking for an extra golden crust.

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.

Calories: 275kcalCarbohydrates: 31gProtein: 16gFat: 12gSaturated Fat: 2gCholesterol: 7mgSodium: 1247mgPotassium: 1210mgFiber: 11gSugar: 19gVitamin A: 1006IUVitamin C: 20mgCalcium: 367mgIron: 3mg

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

Course dinner

Cuisine Italian

Calories 275

Keyword dinner easy eggplant meatless
This is a compensated campaign in collaboration with Ragú® and Latina Bloggers Connect. However, all opinions expressed are my own.
Oriana Romero

Source link
October 30, 2025
Soft, Fluffy & Egg-Free Mini Donut Muffins – Baked with Love and Dusted in Powdered Sugar
These Eggless Mini Powdered Sugar Donut Muffins are soft, fluffy, and coated in a sweet cloud of powdered sugar — everything you love about classic donuts, baked instead of fried! After more than a decade of egg-free baking, I can promise these little donut muffins are perfectly tender and melt-in-your-mouth delicious. Made with simple pantry ingredients and zero eggs, they’re quick, safe, and completely irresistible. Perfect for breakfast, brunch, or a cozy afternoon treat, they bring that bakery-fresh joy right to your kitchen — minus the mess!
Oriana’s Thoughts On The Recipe

My daughter Vicky’s favorite treat has always been donuts. But finding store-bought donuts without eggs? Almost impossible! So, like many allergy moms, I decided to take on the challenge myself — and that’s how these soft and fluffy Eggless Mini Powdered Sugar Donut Muffins came to life.

Now they’re a staple in our home. These baked donut holes bake up beautifully in minutes, fill the kitchen with that warm bakery smell, and disappear almost as fast as I can coat them in powdered sugar. Best of all, they’re completely egg-free, easy to adapt for other allergies, and safe for everyone to enjoy — which, to me, makes them taste even sweeter.

Why You’ll Want to Try My Recipe

Baked, Not Fried: All the donut flavor with less mess and oil.

Allergy-Friendly: 100% egg-free and easy to make dairy-free too.

Quick & Simple: No fancy tools or ingredients — just mix, bake, and roll in sugar.

Perfect for Sharing: Bite-sized and crowd-pleasing for kids and grown-ups alike.

Tested Until Perfect: Foolproof texture and flavor every time — trust me, I’ve baked them more times than I can count!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Donut Muffins Batter:

All-Purpose Flour: The base of the recipe, giving structure and softness.

Granulated Sugar: Sweetens the batter and helps the muffins brown nicely.

Baking Powder: Helps them rise and become fluffy.

Ground Cinnamon & Nutmeg: Add that classic donut-shop warmth and aroma.

Salt: Balances sweetness and enhances all the flavors.

Buttermilk: Keeps the muffins moist and tender. No buttermilk? Mix 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and let sit for 5 minutes.

Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.

Oil: Makes the crumb soft and keeps the muffins moist.

Pure Vanilla Extract: Adds a touch of flavor that ties everything together.

For the Coating:

Unsalted Butter: Helps the sugar stick and gives that signature donut flavor. Use dairy-free butter if needed.

Confectioners’ Sugar: The star of the show — gives these muffins their sweet, powdery finish.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Buttermilk: Make a homemade buttermilk substitute by mixing 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and letting it sit for 5 minutes until it curdles.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

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.
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).

Make the Egg-Free Donut Batter
Grab a medium bowl and whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. This helps everything mix evenly so you don’t end up with little pockets of flour later.

In a separate bowl or large measuring cup, whisk the buttermilk, evaporated milk, oil, and vanilla until smooth. Now, pour the wet mixture into the dry ingredients. Gently stir until just combined — don’t overmix! The batter should look smooth but slightly thick.
Fill the Mini Muffin Pan
Lightly grease your mini muffin pan or line it with paper cups. Then, spoon the batter in, filling each cup about 1/2 full. A small cookie scoop works perfectly for even portions.
Bake
Pop the pan into your preheated oven and bake until the tops are lightly golden and a toothpick inserted in the center comes out clean. It usually takes around 10 to 12 minutes. Let them cool for a few minutes in the pan before removing.
Coat
Once they’re warm (not super hot!), brush or dip each muffin in melted butter, then roll it in powdered sugar until nicely coated. It’s a little messy but totally worth it — they’ll look and taste like mini bakery donuts!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Getting That Perfect Texture: Sometimes baked donuts can turn out too dense. Pro Tip: Don’t overmix the batter! Stir just until combined so they stay light and fluffy.

Powdered Sugar Melting Too Quickly: The sugar coating can disappear if the muffins are too warm. Pro Tip: Let the muffins cool for a few minutes before rolling them in powdered sugar — just warm enough for it to stick, but not so warm that it melts. If this happens, you can coat them a second time, and this layer will stay.

Dry Donuts: Overbaking is the main culprit. Pro Tip: Check them early! They’re done when a toothpick inserted in the center comes out clean and the tops are lightly golden.

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the donut holes tender.

A small cookie scoop makes it easier to portion the batter evenly.

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.

Double Coat: If you want your donut heavily covered with powdered sugar, dip once, let then cool down a little and then dip them for a second time.
Variations & Additions
- Cinnamon Sugar Donut Muffins: Skip the powdered sugar and roll in cinnamon sugar instead.
- Chocolate Drizzle: Drizzle with melted chocolate once cooled for a bakery-style twist.
- Lemon or Orange Zest: Add a little zest to the batter for a bright, citrusy flavor.
- Sprinkle Fun: Add a few colorful sprinkles to the batter for a festive touch — kids love it!
Serving Suggestions

Serve these warm with a cup of coffee, hot cocoa, or cold milk. They’re perfect for weekend breakfasts, brunch parties, or as a sweet surprise in your kid’s lunchbox. My family loves having them fresh from the oven, still a little warm, dusted in that soft snow of powdered sugar — it’s impossible to stop at one!

Storage and Freezing Instructions

Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Freeze: It’s best to freeze the donut muffins without the coating. Once completely cool, skip the butter and powdered sugar and freeze the muffins in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw, warm, then coat in butter and sugar.

Frequently Asked Questions

Try These Egg-Free Donut Recipes Next!

Recipe Card
Eggless Mini Powdered Sugar Donut Muffins

Oriana Romero

Soft, fluffy, and coated in powdered sugar, these Eggless Mini Donut Muffins taste just like classic donuts—only baked, not fried! Made with simple pantry ingredients and completely egg-free, they’re a quick, family-friendly treat everyone can enjoy.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 donut holes

For the Donut Muffins Batter:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the donut batter:

Preheat your oven to 350º F (180º C). Grease a mini muffin pan with baking spray.

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

In a glass measuring cup, mix buttermilk, evaporated milk, oil, and vanilla; whisk with a fork to combine.

Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.

Spoon batter into mini muffin wells, filling 1/2 full.Tip: A small cookie scoop makes it easier to portion the batter evenly.

Bake for about 10 -12 minutes, or until the donuts are just golden brown. Remove from the oven and cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely.

While the donut muffins are cooling, get the topping ready. Melt the butter in a heatproof bowl — you can do this in the microwave or on the stovetop over low heat. Place the confectioners’ sugar in a separate medium bowl.

Working one at a time, lightly dip each muffin (they can still be a little warm) into the melted butter, then roll it in the confectioners’ sugar until generously coated. Set them upright on a cooling rack and repeat with the rest.Tip: If you want your donut heavily covered with powdered sugar, dip once, let them cool down a little, and then dip them for a second time.

Buttermilk: No buttermilk? Mix 1/3 cup (80 ml) any milk (dairy or non-dairy) with 2 teaspoons (10 ml) vinegar or lemon juice and let sit for 5 minutes.

Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.

Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Freeze: It’s best to freeze the donut muffins without the coating. Once completely cool, skip the butter and powdered sugar and freeze the muffins in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw, warm, then coat in butter and sugar.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Buttermilk: Make a homemade buttermilk substitute by mixing 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and letting it sit for 5 minutes until it curdles.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

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.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

Getting That Perfect Texture: Sometimes baked donuts can turn out too dense. Pro Tip: Don’t overmix the batter! Stir just until combined so they stay light and fluffy.

Powdered Sugar Melting Too Quickly: The sugar coating can disappear if the muffins are too warm. Pro Tip: Let the muffins cool for a few minutes before rolling them in powdered sugar — just warm enough for it to stick, but not so warm that it melts. If this happens, you can coat them a second time, and this layer will stay.

Dry Donuts: Overbaking is the main culprit. Pro Tip: Check them early! They’re done when a toothpick inserted in the center comes out clean and the tops are lightly golden.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the donut holes tender.

A small cookie scoop makes it easier to portion the batter evenly.

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.

Double Coat: If you want your donut heavily covered with powdered sugar, dip once, let it cool down a little, and then dip it for a second time.

➤ Variations & Additions

Cinnamon Sugar Donut Muffins: Skip the powdered sugar and roll in cinnamon sugar instead.

Chocolate Drizzle: Drizzle with melted chocolate once cooled for a bakery-style twist.

Lemon or Orange Zest: Add a little zest to the batter for a bright, citrusy flavor.

Sprinkle Fun: Add a few colorful sprinkles to the batter for a festive touch — kids love it!

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.

Calories: 111kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 52mgPotassium: 22mgFiber: 0.3gSugar: 13gVitamin A: 56IUVitamin C: 0.04mgCalcium: 23mgIron: 0.5mg

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

Course Dessert

Cuisine American

Calories 111

Keyword donuts egg bake recipe
Oriana Romero

Source link
October 29, 2025
Cozy Eggless Fig-Pistachio Cranberry Loaf – Moist, Festive & Foolproof!
This Eggless Fig-Pistachio Cranberry Loaf is pure cozy-season joy! Every slice bursts with the chewy sweetness of figs, tart cranberries, and the lovely crunch of pistachios—all tied together with a hint of orange zest. After more than a decade of egg-free baking, I can promise this one delivers soft, tender perfection without any fuss. It’s simple, tested until foolproof, and special enough to share (though you might not want to!). Perfect for breakfast, snacking, or holiday gifting.
Oriana’s Thoughts On The Recipe

The combination of flavors and texture in this Eggless Fig-Pistachio Cranberry Loaf is delish—the sweet chewiness of figs, the tart pop of cranberries, and that irresistible crunch from pistachios make the perfect match. Every bite feels like a cozy little moment of joy.

After more than a decade of egg-free baking, I’ve learned that recipes like this are what bring everyone together—simple to make, full of flavor, and completely safe for our allergy-friendly table. No fancy tricks, no stress, just pure comfort baked into every slice.

Why You’ll Want to Try My Recipe

Cozy & flavorful: Every slice bursts with chewy figs, tart cranberries, and crunchy pistachios.

Effortless to make: No fancy tools or tricks—just mix, pour, and bake.

Allergy-friendly & inclusive: 100% egg-free, and easy to make dairy-free if needed.

Tested until perfect: I baked and tweaked this loaf until it came out soft, moist, and foolproof every time.

Looks festive: The cranberries and pistachios add such a pretty pop of color.

Perfect for sharing: Great for gifting, brunch, or a holiday treat that everyone can enjoy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

All-Purpose Flour: The base of the loaf that gives it structure and a soft crumb. You can also use a 1:1 gluten-free flour blend if needed.

Baking Powder: Helps the loaf rise and stay light and fluffy. Make sure it’s fresh for the best results.

Salt: Balances the sweetness and enhances all the flavors in the loaf.

Milk: Adds moisture and tenderness to the batter. You can use dairy or non-dairy milk here.

Fresh Orange Juice: Brightens the flavor and adds a subtle citrus tang that complements the figs and cranberries.

Pure Vanilla Extract: Rounds out the flavors and adds a warm, sweet aroma.

Neutral Tasting Oil: Keeps the loaf moist and soft without overpowering the flavor; vegetable, canola, or sunflower oil works well.

Granulated Sugar: Sweetens the loaf and helps it brown beautifully while baking.

Orange Zest: Infuses the loaf with a natural citrus fragrance and boosts the orange flavor.

Fresh Cranberries: Add a pop of tartness and color; they balance the sweetness perfectly.

Unsalted Pistachios: Provide crunch, color, and a lovely nutty flavor that pairs wonderfully with the figs.

Dried Figs: Add natural sweetness, a chewy texture, and a hint of sophistication to each bite.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: You can use your favorite non-dairy milk, like soy or oat milk.

Wheat/Gluten: 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.

Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.
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).

Prep the Pan and Oven

Start by preheating your oven to 350°F (180°C) and adjusting the rack to the middle position. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy cleanup. Give the parchment a quick spray of cooking oil, too—this will make sure your loaf slides out perfectly later.

Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. This step helps create a soft, even texture, so don’t skip it! Once everything’s combined, set the bowl aside.
Combine the Wet Ingredients
In a separate bowl or large measuring cup, mix the milk, orange juice, vanilla extract, oil, sugar, and orange zest. Whisk until smooth and well blended—it should smell amazing already!
Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Don’t overmix; you want the batter to stay light and tender. Fold in the cranberries, pistachios, and figs.

The batter will be thick, so grab a spatula and spread it evenly into your prepared pan.
Bake the Loaf
Pop the pan into the oven and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, loosely cover it with foil halfway through. Once done, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Patience pays off here—wait until it’s fully cool before glazing.
Make the Glaze (Optional but Delicious!)
In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Adjust the consistency—add more juice for a thinner drizzle or less for a thicker glaze. Once your loaf is cool, drizzle the glaze on top and let it set before slicing. Then, grab a cup of coffee and enjoy your beautiful homemade loaf!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!

Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.

Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.

Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Chop the dried figs into small pieces so they distribute evenly throughout the batter.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.

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, affecting baking time, so keep an eye on yours.

Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.
Variations & Additions
- Add white chocolate chips for a touch of sweetness.
- Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
- Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
- Try swapping cranberries with chopped dried apricots or cherries for a fun twist.
Storage and Freezing Instructions

Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Try These Egg-Free Cranberry Recipes Next!

Recipe Card
Eggless Fig-Pistachio Cranberry Loaf

Oriana Romero

Soft, moist, and full of flavor, this Eggless Fig-Pistachio Cranberry Loaf combines chewy figs, tart cranberries, and crunchy pistachios in every slice. Simple to make, allergy-friendly, and perfect for breakfast, snacking, or gifting!

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.

In a large bowl, sift flour, baking powder, and salt. Set aside.

In a measuring cup or bowl, mix together milk, orange juice, vanilla extract, oil, sugar, and orange zest.

Add the wet ingredients to the dry ingredients and mix until well incorporated and smooth. Be careful not to overmix. Foil in the cranberries, pistachios, and figs. Pour the batter into the prepared pan.Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.

Bake for 60 – 70 minutes or until a toothpick comes out clean when poked in the center. Cover loosely with foil about halfway through to ensure even browning. Oven times will vary between ovens. My bread usually takes 1 hour. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the sugar glaze.Note: Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Make the glaze (optional): In a small bowl, whisk the 1 cup (120 g) confectioners’ sugar and 1 -2 tablespoons of orange juice together. Add more orange juice if you want the glaze to be thicker. Drizzle over cooled bread.

Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: You can use your favorite non-dairy milk, like soy or oat milk.

Wheat/Gluten: 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.

Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!

Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.

Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.

Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. 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.

Chop the dried figs into small pieces so they distribute evenly throughout the batter.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.

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, affecting baking time, so keep an eye on yours.

Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.

➤ Variations & Additions:

Add white chocolate chips for a touch of sweetness.

Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.

Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.

Try swapping cranberries with chopped dried apricots or cherries for a fun twist.

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.

Calories: 436kcalCarbohydrates: 64gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 2mgSodium: 218mgPotassium: 308mgFiber: 4gSugar: 27gVitamin A: 108IUVitamin C: 7mgCalcium: 132mgIron: 3mg

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

Course Dessert

Cuisine American

Calories 436

Keyword cranberry egg-free loaf Pistachio recipe
Oriana Romero

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October 27, 2025