dairy free baking

Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.

Vegan brownies

tbsp ground flaxseed

dark chocolate, roughly chopped

coffee granules

vegan margarine, plus extra for greasing

self-raising flour

ground almonds

cocoa powder

¼ tsp baking powder

golden caster sugar

vanilla extract

Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. 

Coconut biscuits

150 grams/5½oz ground almonds

grams/2¾oz desiccated coconut,

150 grams/5½oz caster sugar

salt

grams/3½oz egg whites (see recipe tip)

tsp icing sugar,

A healthy low histamine breakfast bake to start your day right. This bake comes together really easily and is a cozy way to start each day - and an awesome snack to have on hand.

Healthy Low Histamine Zucchini Bread

flour flour

brown sugar (or coconut sugar)

tsp baking powder

tsp baking soda

tsp salt

cinnamon

pumpkin seeds (or any seeds you tolerate)

dates (chopped)

apple cider vinegar

zucchini (grated)

water flour

olive oil

eggs

Preheat your oven to 200 degrees C top and bottom heat, line a bread baking dish with baking paper or butter and flour (unless using a silicon dish)

Grate your zucchini into a bowl and leave it to sit for a few minutes

In the meantime mix together all your dry ingredients in a large bowl

Add the olive oil, eggs, water and apple cider vinegar to the dry ingredients and mix

Squeeze out most of the liquid from the zucchini and add it to your other ingredients, mix well

Fill the dough into your baking dish and bake in the oven for 40-45 minutes or until golden brown and a toothpick comes out clean

Serve with fresh berries, honey and nut butter (if you tolerate it ;-))

These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.

Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 

Vegan oatmeal raisin cookies

grams/3½oz spelt, wholemeal flour

½ tsp bicarbonate of soda

115 grams/4 ounces oatmeal, such as rolled oats

grams/1¾oz coconut oil, melted

brown sugar

grams/1¾oz sugar

tbsp aquafaba

grams/2½oz raisins (you can also use currants, snipped dried apricots

These peanut butter oatmeal cookies are thick, fluffy, soft, and made with simple, healthy ingredients! They're gluten free, dairy free, and loaded with chocolate chips.

Peanut Butter Oatmeal Cookies (Gluten-free)

almond flour

rolled oats (certified gluten free)

salt (if pb is unsalted)

eggs, room temperature

peanut butter

coconut oil, melted

coconut sugar

tsp vanilla

chocolate chips (I used mini and regular)

Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.

In a medium bowl, mix together almond flour, rolled oats, baking soda, and salt.

In a large bowl, whisk eggs. Add in peanut butter, coconut oil, coconut sugar, and vanilla.

Add dry ingredients to wet and stir to combine.

Use a cookie scoop or spoon to place dough on parchment paper. I like to make these large and use about 1/4 cup dough, rolling it into a ball in my hand.

Press chocolate chips into the top, but keep them pretty tall (do not flatten too much, just slightly).

Bake in oven for 9-11 minutes or until slightly golden brown.

Store on counter or in fridge, they also freeze well.

excellent cookies, did bake them for 16 min, however.

Love this recipe! I used Lily's chocolate chips.  They're made with stevia.

Made these for cookie week and my only regret is waiting so long to make them - they are amazing! I love peanut butter and this has the perfect taste of that with great additions. I sprinkled some maldon sea salt flakes after baking and it really brings the chocolate out too, but other than that I followed this recipe to a tee. My future in-laws are coming to spend the holidays with us and I will def have a batch of these waiting.

SO SO GOOD!!! One of the best cookies I’ve ever had and so easy to make. I’m gluten free and I love that so many of your recipes accommodate for that without having to figure out substitutes in my own!

So good! The 1/4 cup made quite a big cookie compared to your photos but who doesn’t love a big whole hand sized cookie?

Unfortunately these were not sweet enough, otherwise a nice healthy recipe

Best healthy cookie I've made and I've made a lot! This had the rise and doughy mouth feel I just love! Thanks for the great recipe!

Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch.

Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.

Vegan banana bread

bananas

100 grams/3½oz soft light brown sugar

300 grams/10½oz self-raising flour

grams/3½oz sultanas

grams/1¾oz pecan nuts, chopped (optional)

tsp ground mixed spice

150 milliliters/5fl oz sunflower oil,

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

Vegan chocolate cake

dairy-free spread,

milliliters dairy-free milk, we used oat milk

tbsp cider vinegar

tsp bicarbonate of soda

dairy-free dark chocolate

dairy-free spread

icing sugar

tbsp dairy-free milk, such as oat milk

fresh, seasonal fruits

Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.

Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.

To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.

Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

These chewy oat biscuits have the perfect texture and use vegetable oil instead of butter, making them completely dairy free!

Chewy dairy-free oat biscuits recipe

vegetable oil

125.00 ml caster sugar

vanilla essence

250.00 ml plain flour

125.00 ml rolled oats

20.00 ml cornflour

Step 1

Preheat oven to 160°C. Line two oven trays with baking paper.

Step 2

In a bowl, whisk together oil, sugars, vanilla and egg until smooth. Add remaining ingredients and fold to combine.

Step 3

Drop tablespoons of mixture onto the tray, leaving plenty of room to allow for spreading. Bake for 14 minutes until golden. Cool.

Top 9 dairy free baking recipes from across the web

The most viewed dairy free baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan brownies

Coconut biscuits

Healthy Low Histamine Zucchini Brea...

Vegan oatmeal raisin cookies

Peanut Butter Oatmeal Cookies (Glut...

Peanut Butter Oatmeal Cookies (Glut...

Vegan banana bread

Vegan chocolate cake

Chewy dairy-free oat biscuits recip...

Top 9 dairy free baking recipes from across the web

The most viewed dairy free baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan brownies

Coconut biscuits

Healthy Low Histamine Zucchini Brea...

Vegan oatmeal raisin cookies

Peanut Butter Oatmeal Cookies (Glut...

Peanut Butter Oatmeal Cookies (Glut...

Vegan banana bread

Vegan chocolate cake

Chewy dairy-free oat biscuits recip...

The most viewed dairy free baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine