What to Bake This Weekend
Egg-free recipes + Vegan Meringue!
Congrats to the winners of Victoria Granof’s book, Sicily, My Sweet! Jan, Debbie, and Karen your prizes are on the way.
This week I want to offer you a selection of egg-free recipes since they are hard to come by at the moment. I’ve also created an egg-free Vegan Meringue to satisfy my love for the ethereal, whipped dessert. It’s an easy recipe that can be used to top a pie or pudding or you can bake the meringue in the oven until crisp. So simple, versatile, and delicious, you’ll never know it is egg-free!
What To Bake This Weekend
Even when the price of eggs isn’t astronomical, I often get requests for egg-free recipes or questions about what to use to substitute eggs. So, I’ve pulled together a list for those interested in some egg-free recipes right now! Be sure to check out my egg-free meringue below.
Brown Butter Rice Treats - a classic treat
Grapefruit Posset - think panna cotta but no gelatin or eggs to hold it together.
Red Velvet Cake made eggless
Ice Cream & Sorbet:
Sorbet - any fruit juice can be made into sorbet
If you’ve recently made one of my recipes, please be sure to leave a rating and review!
Zoë’s Baking Academy
Don’t forget about this month’s challenge: my cherry chocolate cake recipes! Thank you to everyone who joined my YouTube Live to watch me make the Black Forest Cake from Zoë Bakes Cakes. I have loved seeing everyone send in their photos.
Egg-Free, Vegan Meringue
As you may know, meringue is one of my pastry obsessions, but it calls for quite a few egg whites. So for those of us who crave the light-as-air meringue, but don’t want to use up all your precious eggs, I’ve come up with a recipe using aquafaba (or chickpea water!). Yes, it is absolutely delicious (my super-taster husband couldn’t even tell the difference), and it’s egg-free AND vegan as well. Enjoy!
Thanks for all the egg-free options! We can still get eggs at a decent price, but we often bake for a friend who's allergic to both eggs and dairy, so we were thrilled to see your vegan red velvet cake 😊.
We'd really love to make it for her, but we're used to baking with weight measures, so we're worried we might get the amounts wrong.
Can we just double check with you - for cups, did you use a 240ml cup or a 250ml cup? And when you measured out 3 cups of flour, was it closer to 360g or 420g?
Sorry to trouble you, but she loves red velvet and we'd really like to bake her a nice one cos she hasn't been able to have it for years.
Great idea to round up the egg-free options as they are hard to find in many stores right now. Granny Neal’s Espresso Shortbread added to the list