My Favourite Eggless Desserts
By far one of the most common requests on the blog is for egg substitutes to virtually anything I make. Therefore, part of my plan has been to teach everyone how to replace eggs effectively by understanding what the function of the egg is. However, there are so many desserts on the blog that are actually made with no eggs! Scroll along and check out some of the best eggless desserts on the blog
Fat-Free Kulfi
This comes from my mom’s Rolodex of recipes as she transitioned into a leaner diet. Heating the milk thickens it as the water evaporates and the fat settles. Since this doesn't have too much fat expect there to be water in your final pour in batch. What does that mean, well you might get some ice crystals but other than that it attains the creamy texture of a good kulfi, the same taste, and hey did I mention that it’s only 60 calories?
Natasha’s Coffee Pudding
Coffee pudding is a dish, which no matter how much you mess up, still ends up tasting great. And why wouldn’t it? It’s made from ingredients that go hand-in-hand. My logic, with a lot of food, is that all the ingredients put together will still make something yum (and no dish is really a failure)! This coffee pudding is a cheat tiramisu, one that doesn’t need fancy ladyfingers, or amaretto. It just needs five, simple ingredients, found in any household, and a fair amount of patience before consumption.
Two Ingredient Chocolate Mousse
Here’s a perfect date night dessert that has only 2 ingredients! THAT’S RIGHT, only two ingredients— swipe along to see how you can make this perfect dark chocolate mousse with sea salt now now now! 🍫💫
Lemon Lime Monaco Pie
In the 1930s, America was going through a boom in packaged meals and snacks. Nabisco (the makers of the Oreo cookie) made concerted efforts to find ways to incorporate their wafers and cookies into a daily meal. A great way to do that was by making desserts out of them and calling them “cakes” and “pies.” This movement became so popular that it actually resulted in decades of icebox cake culture. This Lemon Lime Monaco Pie is a nod to this tradition. An inspiration from a classic key lime pie, it uses cream and condensed milk to make a “faux” custard and Monaco Biscuits as the cake or as I would like to call it— the salty vehicle of flavour!
No-bake Vanilla Bean Lemon Custard
The custard is no-bake and steeps in two flavours— lemon and vanilla. I love using vanilla bean paste (use essence if you don’t have it) because of how the black seeds are resplendent across the cream white canvas. Both lemon and vanilla are aromatic, which means that most of the “tasting” is through olfactory senses than the tongue. It also means that you can easily switch flavours around— coffee, lime, lavender. The options are endless. So I hope you try this, its way too easy not to give it a shot!
Vegan Chocolate Pudding
Chocolate has seen so many forms this year. From the awful “pull me up” cake trend (I made one for a client, please don’t hate me) to all the different kinds of chocolate cakes that content creators made — eggless, in a microwave, in a pressure cooker, in an air fryer. This pudding helps include some of our vegan friends while also being a lot healthier than some of the other cocoa-based counterparts!
