eggfree

These sweet potato waffles (vegan) are so crispy and delicious while also being sneakily healthy vegan waffles. Packed with delicious fall flavors, these easy waffles are filling and pretty light on calories and will fill any waffle cravings with flair! 

Get creative with your toppings to make these vegan sweet potato waffles as simple or as decadent as you like for a perfect vegan breakfast treat. You can also prep them ahead of time either by making the batter ahead or by freezing them for a quick morning breakfast/brunch. See post above for details.

Easy, Delicious Sweet Potato Waffles (Vegan)

Large Cooked Sweet Potato

Cup Oats

Cup Flour

Cup Plant Milk* (See note)

Tbsp Applesauce

Tbsp Baking Powder

Cinnamon

Salt

Cooking Spray

Preheat your waffle iron

Combine cooked sweet potato and oats in your...

Combine cooked sweet potato and oats in your blender and blend until somewhat broken down.

Add in the rest of the ingredients (from...

Add in the rest of the ingredients (from flour until salt) and blend until smooth. You may have to open the blender and scrape down the sides to make sure it gets well incorporated.

When your waffle iron is hot, spray with...

When your waffle iron is hot, spray with the oil and pour your batter in. Don't put too much batter too close to the edge or it will overflow as it cooks.

Cook time will depend on your waffle iron...

Cook time will depend on your waffle iron but should take 5-10 minutes but may take longer with certain waffle irons. They are done when they are all crispy on the outside.

Remove and enjoy! Some of my favorite toppings...

Remove and enjoy! Some of my favorite toppings include maple syrup, whip cream, and pomegranate seeds but top with whatever you enjoy!

https://mediavine-res.cloudinary.com/video/upload/hjkhwoxvaucuo3bln9s7.mp4

These vegan sweet potato waffles are easy to whip up and totally delicious while packing a healthy punch with oats and sweet potato. Perfect for a vegan breakfast or vegan brunch, these vegan waffles will be a hit, bringing delicious fall flavors to a decadent classic.

Vegan Sweet Potato Waffles

This&nbsp;eggless pancakes&nbsp;really do taste like the real thing! Fluffy, easy and delicious... definitely a&nbsp;breakfast winner!

Egg-Free Pancakes

(140 gr) self-rising flour ((see notes))

(50 gr) granulated sugar

baking soda

(240 ml) buttermilk ((see notes))

(30 gr) unsalted butter, (melted)

(5 ml) vanilla extract

Combine the flour, sugar and baking soda in a medium bowl and stir using a balloon whisk to combine.

Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth.

Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.

Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 6 pancakes.

https://content.jwplatform.com/videos/tbZxAH5X.mp4

This eggless pancakes really do taste like the real thing! Fluffy, easy and delicious… definitely a breakfast winner!

Eggless Pancakes

Kick-off the holiday baking season with these Eggless Shortbread Cookies! They are buttery, slightly sweet, and literally melt in your mouth. The dough is really easy to make and makes the perfect base for all kinds of delicious cookies. 

Eggless Shortbread Cookies

all-purpose flour

cornstarch

(147 g) butter, (softened)

vanilla extract

Sift flour and cornstarch into a mixing bowl. Set aside.

Beat sugar and butter with an electric mixer for 5 – 7 minutes, or until fluffy and pale yellow. Add vanilla and mix to combine.

Add flour and cornstarch mixture and beat until dough forms.

Roll the dough out between two pieces of parchment paper to 1/4 inch thick. Refrigerate for 30 minutes.

Preheat oven to 350º F (180ºC). Line two cookie sheets with parchment paper. Set aside.

Using your favorite cookie cutter round cookie, cut as many cookies as possible from the dough. Place them on cookie sheets.

Bake for 10 -12 minutes, or until light golden. 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 cool completely. 

These Easy Eggless Cornbread Muffins are sweet, fluffy, moist, and tender! They’re super easy to make with simple ingredients, and you can whisk up the batter in no time at all.

Easy Eggless Cornbread Muffins

(130 g) yellow cornmeal

(140 g) all-purpose flour

baking powder

salt

(115 g) unsalted butter,

(60 g) packed brown sugar

(30 ml) pure maple syrup or honey

(60 gr) plain yogurt

(240 ml) buttermilk,

(125 g) sweet corn kernels ((canned

Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.

In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.

In another mixing bowl, whisk melted butter, brown sugar, maple syrup, yogurt, and buttermilk.

Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.

Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.

Bake for 5 minutes, then reduce the oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 10 to 15 minutes.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling for 10 more minutes. Serve cornbread with honey, butter, jam, or whatever your heart desire.

This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich!&nbsp; Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.

Easy Eggless Vanilla Pound Cake

(560 gr) all-purpose flour (see notes)

½ teaspoon cream of tartar

(250 gr) unsalted butter, softened

(440 gr) granulated sugar

(500 gr) full fat sour cream

(180 ml) milk (I used 2%)

confectioners' sugar

(45-60 milliliters) milk

Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.

In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine.

Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.

Pour the cake mixture into the prepared pans. Bake for 50 - 60 minutes, or until a skewer comes out clean when poked in the center.

Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.

Glaze: whisk confectioners' sugar and 3 tablespoons of milk together. Add extra milk, 1 tablespoon at the time, as needed.

Drizzle glaze over cake, sprinkle with your favorite sprinkles, if desired, and serve.

This Easy Eggless Lemon Curd is tangy, sweet, bright, and delicious! You need a few simple ingredients and it comes together on the stove in 10 minutes! 

Easy Eggless Lemon Curd

(100 gr) granulated sugar

(20 gr) cornstarch

(240 ml) milk

(120 ml) fresh lemon juice

lemon zest

unsalted butter

Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.

Mix sugar, cornstarch, and salt in a small saucepan.

Add milk, lemon juice, and lemon zest; mix to combine.

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.

Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.

Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

This Healthy Easy Eggless Smash Cake is perfect to celebrate your baby’s first birthday! It’s moist, fluffy and delicious. Plus, It’s refined sugar-free and egg-free. Instructions to make it dairy and gluten-free are included too. 

Easy Eggless Smash Cake

(280 gr) all-purpose flour

(240 ml) milk ((at room temperature))

apple cider vinegar

½ cup (115 gr) unsalted butter, (softened)

(180 ml) pure maple syrup

banana, (mashed)

Preheat oven to 350˚ F. Using a baking spray, generously grease the cake pan(s). For a 2-layer cake, you can bake this cake in two 4, 5, or 6-inch cake pans, or in a 9x13-in rectangular pan and cut the circle as I show in the photos above (see notes for more details).

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

In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 -8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

In a large bowl, beat butter until creamy on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add maple syrup mashed banana and vanilla; continue beating to combine.

Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter.

Pour the cake mixture into the prepared pan(s). Bake until a skewer comes out clean when poked in the center. Baking times will vary, depending on what kind of pan you use, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. For 2 small round cake pans bake for about 18-21 minutes. For a 13x9 rectangular pan bake for 20-25 minutes.

Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Make the Cake:

I used my easy Vanilla Buttercream to frost this cake. If you prefer chocolate, I have a Chocolate Buttercream recipe too.

Make the Frosting:

If your cakes are not leveled, use a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

Place 1 cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you&#039;re done with all the layers you made.

Spread the remaining frosting all over the top and sides.

Decorate as your heart desires.

Assemble and Decorate:

This is the best 10-Min Healthy Cheesy Nut-Free Vegan Pasta sauce you’ll ever have- It’s rich and creamy, yet highly nutritious, and perfect for pasta dishes.

10-Min Healthy Cheesy Nut-Free Vegan Pasta

beans

tbsp tahini

tbsp white miso paste

yeast

lemon zested

garlic powder

onion powder

¼ tsp white pepper

½ tsp dried mixed herbs

Place all ingredients except the pasta in a high-speed blender and mix until you have a super creamy consistency.

If necessary, you can add a little more plant based milk. Ideally, leave the sauce in the fridge to chill for a 1, this will enhance the flavors, but it's not essential.

The dressing thickens a bit, but you can add a little milk later.

These Eggless Turkey and Spinach Meatballs are very juicy, tender and packed full of flavor. They&#x27;re easy to put together … Dinner in a flash!

Eggless Turkey and Spinach Meatballs

buttermilk

sandwich bread

onion, (grated)

oregano

garlic, (minced)

spinach,

black pepper

Parmesan cheese, (finely grated)

turkey ((no leaner than 85%))

olive oil

marinara sauce

basil

In a medium bowl combine buttermilk, crushed bread (or crackers), oinion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.

Form into 1 1/2-inch balls.

Heat the oil in heavy large frying pan over medium high heat. Brown the meatballs until browned on all sides, about 5 minutes.

Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust sesoning, adding more salt and pepper, if necessary.

Serve with mashed potatoes, rice, or pasta.

Make the BEST Eggless Banana Bread with this easy recipe! It sweet, moist, and full of flavor.&nbsp; The perfect treat for breakfast, snack or dessert! It's so good, you'll want to make 2 loaves.&nbsp;

Best Eggless Banana Bread

bananas ((about 300 -350 gr))

(115 gr) unsalted butter, (melted)

(120 ml) buttermilk

(10 ml) pure vanilla extract

(200 gr) brown sugar

(210 gr) all-purpose flour

walnuts, (chopped (optional))

(120 gr) powdered sugar

(45 ml) milk

(5 ml) pure vanilla extract

walnuts, (finely chopped)

Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.

In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.

Add dry ingredients: flour, baking powder, baking soda and salt; Mix to incorporate.  Mix in walnuts (if using) and mix until just combined.

Pour mixture into the prepared bread loaf pan.

Bake for 1 hour or until a wooden pick comes out clean.

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Mix all the ingredients in a small bowl until smooth.&nbsp;

Drizzle the banana bread with glaze and serve. 

Prepare the glaze:

https://content.jwplatform.com/videos/xhX80DJI.mp4

Make the BEST Eggless Banana Bread with this easy recipe! It's sweet, moist, and full of flavor.  The perfect treat for breakfast, snack or dessert! It's so good, you'll want to make 2 loaves.

This is my staple recipe for golden and buttery Eggless Waffles! They’re perfectly crispy on the outside and fluffy on the inside. This recipe has no eggs…and you won&#39;t even notice a difference!

Eggless Waffles

(130 gr) sugar

(480 ml) buttermilk

(60 gr) butter, (melted)

Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.

Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not over mix; otherwise, the waffles will be heavy when cooked. Let the batter rest at room temperature for 10 minutes.

Preheat a waffle iron according to the manufacturer&#39;s instructions.

Spray the waffle iron with non-stick cooking spray. Pour the batter into the waffle iron and cook according to the manufacturer&#39;s instructions, usually for 2 to 3 minutes. PRO TIP: your waffles most likely be ready when you don&#39;t see more steam coming out of the side of the waffles maker.

Place in a 200º F (95º C) oven to keep waffles warm while you finish with the rest of the batter. I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.

These Eggless Cheesecake Brownies are incredibly fudgy, rich, decadent, and super easy to make! With a thick layer of delicious cheesecake and plenty of chocolatey goodness, these will become your new favorite.  Step-by-step photo tutorial included.

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Top 24 eggfree recipes from across the web

The most viewed eggfree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy, Delicious Sweet Potato Waffle...

Egg-Free Pancakes

Eggless Shortbread Cookies

Easy Eggless Cornbread Muffins

Easy Eggless Vanilla Pound Cake

Easy Eggless Lemon Curd

Easy Eggless Smash Cake

10-Min Healthy Cheesy Nut-Free Vega...

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Eggless Bakery-Style Chocolate Chip...

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Eggless Vanilla Cake

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Eggless Pumpkin Crumb Muffins

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Best Eggless Italian Meatballs

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The most viewed eggfree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine