With the current prices of eggs, having a couple of baking recipes without eggs under your belt is a good idea. If only for budget purposes.

So today I am giving you my favorite recipes that do not require any eggs at all. From a delicious vanilla cake to a tiramisu without eggs. Once you know how baking without eggs works it is not that complicated to do.

Baking recipes without eggs

Egg-free recipes are not only easy for budget purposes it is also great if you have guests or friends with an egg allergy. And while you might think that an eggless cake can not be as airy as a regular cake with whole eggs, I beg to differ.

There are a couple of tricks you need for replacing the eggs in the recipes. Or just pick one of the delicious recipes listed below.

Classic tiramisu recipe

To start the list of delicious egg free recipes I have a classic tiramisu recipe without eggs and without alcohol. I do have an option in the recipe to include alcohol if you prefer.

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Classic Tiramisu without eggs

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All my tiramisu recipes are egg-free, but I had not yet made the classic tiramisu in a large dish that is enough for all your guests. But not anymore!

Check out this recipe

Oreo mug cake

If you love Oreo you’re going to want to try this Oreo mug cake recipe. It doesn’t contain any eggs, is delicious and fluffy and ready in no time at all! The only equipment needed is your microwave.

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Oreo mug cake

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Make this chocolate Oreo cup cake in minutes! Just mix the ingredients in a mug and let the microwave do the rest.

Check out this recipe

Vanilla mug cake

Another fabulous mug cake which uses no eggs at all is this vanilla mug cake. It’s the base of most of my mug cakes and all of them are super quick and easy to prepare. It would be your go to recipe for a very fast cake recipe.

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Mug Cake Recipe

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Making a mug cake is not only delicious, it’s also incredibly quick. This easy vanilla mug cake recipe can be made in minutes in the microwave!

Check out this recipe

Vanilla cake without eggs

The perfect vanilla cake without eggs is this easy recipe. I’ve made it so many times already I lost count and it still continues to be one of my favorite recipes. And not only mine, but my guests are always happy when I make this delicious vanilla cake.

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Vanilla Cake without Egg

5 from 2 votes

Do you love vanilla cake but have to make it without egg because of an allergy? That's convenient, because especially for you I developed this egg-free vanilla cake recipe.

Check out this recipe

No egg chocolate mousse

If you love chocolate mousse, like I do, you might be used to the fact that it contains egg whites most of the time. But this delicious recipe uses only three ingredients and no eggs! You will love it!

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3 ingredient chocolate mousse recipe without eggs

5 of 1 vote

A recipe for easy eggless chocolate mousse made with only three ingredients! The perfect chocolate dessert.

Check out this recipe

Panna cotta with berries

Panna cotta usually doesn’t contain any eggs and that makes it the perfect make-ahead dessert for any dinner party. It’s no bake too!

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Berry panna cotta (no bake dessert)

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Super easy and delicious dessert that is festive and great for Christmas or any other festive occasion.

Check out this recipe

No bake cherry cheesecake

When it comes to baked cheesecakes eggs are used for stabilizing the mixture. For no bake cheesecakes that is not necessary so it’s a delicious eggless dessert!

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No bake cherry cheesecake (Dutch MonChou pie)

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A delicious recipe for making your own MonChou cake. You can make this cake without an oven and it has a base of Bastogne biscuits.

Check out this recipe

Dutch breakfast cake

One of my favorite recipes by far is this Dutch breakfast cake. It doesn’t contain any eggs and is perfect for serving both as a breakfast cake and also delicious served with a steaming cup of coffee!

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Dutch breakfast cake recipe

5 of 1 vote

Do you like Dutch ontbijtkoek? With this easy recipe you can make a homemade version of this Dutch spiced breakfast cake.

Check out this recipe

No bake strawberry cheesecake bites

These cheesecake bites are the perfect little treat. I love the fact that strawberry season is getting closer and these bites are perfect for serving.

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No-bake strawberry cheesecake bites recipe

5 from 3 votes

These no-bake strawberry cheesecake bites are a delicious summer treat! You make this easy recipe without an oven.

Check out this recipe

Rhubarb crumble recipe

Who doesn’t love a good crumble? Rhubarb season is too short if you ask me but with this easy crumble recipe you have a dish that can serve both as breakfast (just add some crumble to your morning yogurt) as dessert (add a scoop of vanilla ice cream!) or as a coffee treat.

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rhubarb crumble recipe

5 from 3 votes

A delicious fresh crumble made with rhubarb and an almond crumble.

Check out this recipe

Speculaas cookies

Every year at the end of the year you can find many different speculaas cookies everywhere in the Netherlands. But the good news is that you can serve these delicious cookies year round and even better; they are eggless cookies!

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Speculaas cookies recipe

2 of 1 vote

Making your own Speculaas cookies with the Speculaas board is easier than you think! I share my recipe and all my tips for perfect speculaas cookies.

Check out this recipe

Limoncello tiramisu

Like all my tiramisu recipes this one also does not contain any eggs. No eggs but all the creaminess and due to the use of whipping cream it is every bit as light and airy as tiramisu recipes that do contain eggs.

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Limoncello Tiramisu

3 of 1 vote

This Limoncello Tiramisu is a deliciously fresh dessert with lemon curd and limoncello. A great way to end an Italian dinner.

Check out this recipe

Pumpkin spice oatmeal cookies

These eggless oatmeal cookies are easy to make and due to the oatmeal I always feel they are (a bit) healthier than any other cookie.

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Pumpkin Spice Oatmeal Cookies

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Spicy oatmeal cookies. These pumpkin spice oatmeal biscuits with pecans are perfect for autumn.

Check out this recipe

Chocolate mug cake

Yes another delicious mug cake. This time with chocolate flavor. Ready in just a few minutes and a favorite on the site! It’s been successfully made by lots of people already. Are you going to try this recipe next time?

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Chocolate Mug Cake Recipe (no egg)

4.41 from 75 votes

You can make this easy chocolate mug cake recipe in just a few minutes! Just stir the ingredients together in a mug, pop it in the microwave, and enjoy!

Check out this recipe

English scones

Scones are another delicious recipe that uses no eggs. If it’s important for you to not use any eggs, make sure you use eggless ingredients as the toppings as well. The good news is that you need a milk wash for the scones and not an egg wash. But pay attention if you would want to add lemon curd as that does contain eggs.

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Homemade English scones recipe

4.35 from 63 votes

Did you know that making your own English scones is incredibly simple? Delicious with clotted cream and a bit of jam. Perfect for high tea, but also for brunch.

Check out this recipe

​The best way to start baking your eggless recipes is to use one of the recipes I have outlined above. Those are all extensively tested and will work. I also have an article on replacing eggs and what other things you need to take into account.

Vanilla is my favorite flavor in sweet baking and cooking. There are many different ways to incorporate it into dishes, including in the form of vanilla bean paste. This is incredibly easy to make. I’ll give you all the tips and tricks in this recipe.

Vanilla Flavoring

A vanilla bean is the purest vanilla flavor. You can easily process the vanilla pods and pulp to make vanilla sugar, extract, or paste, so you always have it on hand to incorporate into recipes.

These days, pure vanilla extract is (thankfully) as readily available as its artificially manufactured sibling, vanilla flavoring, but I can’t say the same for vanilla bean paste.

The advantage of pure vanilla paste is the presence of the typical black speckles, the real vanilla seeds from the pith of the whole vanilla beans, which allow you to immediately see that real vanilla has been used in your baking.

That always has a lovely visual appeal. By starting to make your own vanilla paste, you will not be dependent on the availability in stores and will always have a supply on hand. And to be fair: it’s fun to make it yourself!

Learn more about vanilla

If you want to learn more about vanilla or get started creating your own supply of vanilla flavoring, these articles are sure to come in handy:

• Making your own vanilla sugar
• Making your own vanilla extract

Making Your Own Vanilla Bean Paste

I have been using vanilla paste for several years, but when I was writing my latest cookbook, I decided to make it myself.

Making vanilla paste is incredibly simple. However, you will need glucose syrup. This keeps the paste liquid so you can easily incorporate it into recipes. It is available at many online webshops, and once you have a jar in your home, you can make a lot of vanilla paste.

You can also use corn syrup instead of glucose syrup. Corn syrup has more water content and is a bit more liquid but you can use both.

Vanilla Paste Storage

In addition to the ingredients listed in the recipe below, a good sealable jar is essential for storing vanilla paste. I use a small airtight jar. This jar can be labeled with what is in it and when you made it

How long does the vanilla bean paste last?

As long as you work cleanly (always use a clean spoon) and seal the paste airtight, you can keep it in a dark place for up to a year.

Can you freeze vanilla paste?

You can definitely freeze vanilla paste (in small portions) and it will keep for a year. The question is if this is more convenient than the storage advice above which also keeps the vanilla paste for a year. Plus the upside of storing it in a dark and cool place is that you can use it right away.

Here’s how to use vanilla paste in recipes

I’ve come to appreciate vanilla paste more and more over the past few years. It’s such a great product to use. Not only does it add the flavor of vanilla to a recipe, but you can see it thanks to the actual vanilla seeds.

This is not the case with vanilla extract, even though it adds just as much delicious flavor to baked goods. That’s why I use vanilla bean paste in recipes where it’s going to show those beautiful vanilla seeds, like vanilla cheesecake, homemade ice cream, crème brûlée or panna cotta.

Once you’ve made a nice batch of this paste, it’s helpful to know in what proportions you can use it in recipes (replacing other vanilla flavors). Optionally, you can write this on a label on the jar to keep it handy.

The easiest replacement is in place of vanilla extract where you can simply replace it one on one.

1 tablespoon vanilla bean paste equals :

• 1 tablespoon vanilla extract
• 2 tablespoons vanilla sugar
• 1 vanilla pod
• 1 tablespoon vanilla bean powder

You can even use the vanilla bean paste in savory sauces or savory dishes as it adds a rich vanilla flavor.

You can find the magic of vanilla in a couple of the below recipes as well

Some of my favorite recipes are using vanilla in the ingredient list. The below is just a small selection of the many recipes that feature a form of vanilla!

• Vanilla crème brûlée recipe
• Easy vanilla cupcakes
• Vanilla sauce recipe
• Vanilla muffins
• Vanilla loaf recipe

Making homemade tortilla chips is so easy and incredibly delicious! You only need 3 ingredients and they are easy to make. They are delicious on their own, but you can certainly vary them or serve with your favorite dips.

Making easy tortilla chips

With this tortilla chips recipe, you can make your own delicious tortilla chips in no time. The easiest way is to use store-bought corn tortillas or flour tortillas and then make chips out of them, but you can also make your own tortilla wraps first and then make chips out of them.

I have to admit that I don’t always make my own tortillas, but when I do, I always make sure that I “accidentally” make a little too much so that I can make delicious tortilla chips out of them.

Tortilla chips from the oven

Making your own (tortilla) chips doesn’t have to be complicated. Besides the few ingredients, there are only a few steps to take. In just a few minutes, you can have your tortilla triangles ready to pop in the oven. In fifteen minutes your own freshly made chips will be ready!

With this recipe you can make natural tortilla chips, but of course you can also add flavorings (like taco seasoning, chili powder or another seasoning blend) or make a dish with them.

Of course, you will want to serve a nice dip with your homemade chips. A classic is a cheesy dip or buffalo chicken dip. My favorites are guacamole and tomato salsa. Of course you can also use store-bought chips, but making your own is quite fun and easy to do. And tastier too.

How to make fried tortilla chips

Now when you have your wraps or tortillas you can use something like a pizza cutter to make tortilla wedges. I usually cut tortillas in 8 wedges but it also depends on the size.

Make a mixture of sea salt, pepper and a little oil and using a pastry brush you can brush the chip on both sides. Now taking a large baking sheet (or use two large baking sheets) you spread them in a single layer. That’s important as otherwise they will not crisp up.

Making nachos

If you really want to make it a party, you can make a nacho casserole (nachos todos!) with your own tortilla chips. These oven nachos are simple but fantastic.

Because even plain or seasoned to your liking, these tortilla chips are already great. It is a delicious snack and so simple. The important thing is not to overcook them. I did that the first time I made them myself and I can tell you that they didn’t taste as good burnt 😉 .

I’m curious how you think they taste, whether you use them plain or make another dish with them? Be sure to let me know, I really like to hear that!

Want to make carrot cake? This easy recipe makes a creamy, fluffy and spiced carrot cake. The best carrot cake recipe I’ve ever had! So if you’re a carrot cake lover I would urge you to try this recipe!

The best carrot cake ever

Here it is at last: a recipe for carrot cake! And if I may be so bold, this really is the most delicious carrot cake ever. I had eaten a lot of carrot cakes and had a clear idea of what I wanted my version to be. The result was even more delicious than I had hoped, so you can understand how happy I am with this easy carrot cake recipe.

This carrot cake is airy, creamy, and has just enough spices. It’s perfect on its own, but when paired with the cream cheese frosting, it’s a real party. I made a layer cake out of it myself, but hesitated for a long time about whether to bake it in a bundt. I’m sure it would also look great with cream cheese frosting and walnuts on top.

Baking tip: Did you know that you can make carrot cake in an air fryer? I’ll share the recipe for that soon too.

What is a carrot cake?

A carrot cake is a cake in which grated fresh carrots are mixed into the batter. This not only gives the carrot cake a beautiful color, but also gives it a slightly sweet taste and a nice smoothness.

In addition, carrot cake always contains a special spice mixture consisting of at least cinnamon and ginger, but preferably also nutmeg and cloves.

Before the recipe came to Holland, it was already very popular in England and later in America. That is why we have so many words for this delicacy. Think worteltaart (in Dutch), carrot tart or carrot pie, depending on which country you live in.

Personally, I like to stick to the official English name carrot cake as most people would refer to it that way. Even most people in The Netherlands.

Carrot cake topping

One final element that a carrot cake is known for is the topping. A carrot cake topping is usually called a frosting, a cream cheese frosting to be exact. This is my favorite cream cheese frosting recipe. This is a mixture of cream cheese, butter, powdered sugar and vanilla.

It seems that this frosting is a modern addition, not found in old recipes. Whoever came up with it, I am very grateful, because the sweet and creamy addition of the frosting completes a spicy carrot cake!

Carrot Cake Recipe

In my opinion, a carrot cake should have a deliciously creamy base, but the layers should also be nice and fluffy and with moist crumbs. To get both that creaminess and lightness in this carrot cake, I played around with the ingredients. Below I will tell you a bit more about the role of the ingredients in this layer cake:

• Eggs provide the binding, structure, and rising of the batter.
• Sunflower oil has a neutral flavor and also gives the cake a creamy and smooth texture, even when cooled. You can substitute for another vegetable oil. You can substitute unsalted butter or melted coconut oil, but it will make the cake a bit firmer.
• Vanilla extract is a subtle flavoring and can be substituted with other types of vanilla if desired. Or check how to make your own vanilla extract.
• Light brown sugar adds extra flavor and contributes to the cake’s creamy texture.
• All purpose flour is the base of the cake.
• Baking agents, including baking powder and baking soda, also make the cake rise. Read more about why I combine these two baking ingredients.
• Spices (ground cinnamon, nutmeg, ginger, cloves, and salt) are the real flavor makers and, in the right proportions, provide the real carrot cake flavor.
• Of course, carrot is a must and is traditionally added to make the cake sweeter. The moisture from the grated carrots also makes this a deliciously moist cake. I like to use a coarse grater or box grater to grate the carrots. You can also use a food processor if you prefer.
• Walnuts taste great in a carrot cake, but if you don’t like them, you can just leave them out of the recipe.
• Cream cheese frosting seems to be a fairly recent addition to the classic carrot cake recipe, but it makes it irresistibly delicious, if you ask me. Still, I can’t imagine the cake without the frosting.

As always make sure all ingredients are at room temperature before you start baking your homemade carrot cake recipe.

Eggs are one of my favorite ingredients. Probably not surprising since I love baking and they are used in countless baking recipes. And for me using eggs is not an issue at all. I don’t not have an egg allergy and I am not on a special diet that restricts the use of eggs.

However, I do know there are a lot of people who cannot use eggs due to egg allergies and need to use egg substitutions for all their baking and cooking. And that can be quite a challenge. Now while eggs have a pretty specific use in a lot of recipes you cán replace them.

Another good reason is the fact that egg prices are going through the roof. And with vegan baking on the rise that is another good reason to have some alternatives ready. I’ll tell you how to substitute eggs in baking.

Egg substitutes for baking

So in this article I will explore the best egg substitutes and how to use them. It is good to know that substituting eggs will give a different result, depending on which alternative you go for. The good news is that you can still continue baking, even though you cannot use or don’t want to use eggs. The reason why can vary of course.

It’s also good to know that I am not specifically talking about plant-based recipes or vegan substitutes. Even though most will work as a vegan alternative as well, but that aways depends on the rest of the recipe. Also I am not talking about any commercial egg replacement product as I have not tried those myself.

Using these alternatives is also great if you do not have eggs at home and don’t want to go to the grocery stores. Of course that is assuming that you have the following alternatives available to you!

Common alternatives to eggs

The below options are all common alternatives to the use of eggs and are ones that you will likely have in stock in your cupboard.

Flax eggs

Flax eggs are made from flax seeds and 3 tablespoons of water. The ratio is one tablespoon of flax seeds to 3 tablespoons of water.

Chia eggs

Another almost similar replacement is chia seeds. Same as with a flax egg, for chia eggs you keep the same ratio of 1 tablespoon chia seeds to three tablespoons of water.

Peanut butter

Now here is one that might come as a bit of a surprise but you can use peanut butter as well. If you think about it and I’m sure most people can relate, stick a tablespoon of peanut butter in your mouth and that sticky feeling?

Well that’s exactly why it works. For replacing one egg you would need 3 tablespoons of peanut butter.

Unsweetened applesauce

For replacing one egg you would need 80 grams of apple sauce. That’s about 1/3 of a cup of applesauce.

You can also use other fruit purees. In that case you’d need 3 tablespoons of fruit puree.

Banana

Yes, ripe bananas can also function as a great substitute for a whole egg. You need about half a mashed banana for 1 large egg.

Yogurt

To replace an egg for yogurt in baked goods you will need about 60 ml or 1/4 cup of plain yogurt.

Aquafaba

Another replacement for an egg is 3 tablespoons of aquafaba. Aquafaba is the liquid you will find in a can of chickpeas. It’s pretty magical stuff a you can use to make meringue and mayonnaise too!

No guarantees

Now while the above are popular egg substitute options it does not give you any guarantees and a lot of these things take a bit of trial and error for best results.

It will vary from recipe to recipe and the final product will also be slightly different than the original with eggs.

The eggless recipes we have on the site right now are all tested, so those are a sure bet, but if you want to try your own hand at using some replacement than it would really need some testing.

Not all replacements work for all recipes. You can imagine that a banana would work really well for banana bread for instance, but it might not be a good idea for quick breads.

Also something like peanut butter has a distinct flavor so you would want the nutty flavor to work with the rest of the ingredients.

Leavening function

Now as you probably know eggs also have a leavening function. The replacements are not necessarily a leavening agent. So you might have to look at another way to increase the rise in your baked goods.

Think about extra baking powder, baking soda and/or apple cider vinegar.

Binding function

Eggs have a pretty strong binding function. Stronger than most of the ingredients above. So the finished product will have less binding and will be a bit easier to fall apart.

You can counter balance some of that by using something like arrowroot powder and tapioca starch in addition to the egg replacements. Both can be used interchangeably and are great binding ingredients.

Some eggless recipes to get you started:

• Vanilla cake without eggs
• Mug cake with chocolate
• Pumpkin spice cookies

Frangipane is a delicious filling for cakes, pies, tarts and other pastries. You bake this velvety almond cream in tart bases or in cakes, including various types of French pastries. Another bonus is that frangipane – using only ground almonds – is naturally gluten free.

What is frangipane?

Frangipane, as the name suggests, is a basic French recipe (also called creme d’amande) for a cake filling based on almond meal, sugar, eggs and butter.

Funny enough it took me quite a while before I first started using frangipane. And it is such a great addition to so many different baking dishes, that I’m not sure anymore why I didn’t use it sooner.

It’s also a recipe that appears in many French pastry recipes (like galette des rois!) and it is delicious when used as a pastry cream in fruit tarts or in a shortbread base tart.

A frangipane almond filling is baked and makes a tart or pie nice and creamy. It is often combined with fresh fruit, simply because that is a classic combination.

I love using it with summer fruits. You only need 4 ingredients to make your own frangipane tarts and you can make it in a few minutes. ‘A child can do the laundry’ as we like to say here in the Netherlands (meaning that it’s really easy)!

Frangipane Recipes

This almond cream filling is a true French classic. It consists of a crispy tart shell filled with a baked frangipane filling. A common name for such a tart is a bakewell tart. You might have heard of this before. This filling is sometimes topped with apples or pears, which adds a nice fresh element.

It’s also delicious as a croissant filling and you might have tasted it before in almond croissants (my favorite croissants!) I have made a pear frangipane tart in this way that is simply unbeatable. And you can expect some delicious frangipane based recipes in the coming weeks and months. I’ve got quite a few lined up already.

What you need

You need just a few simple ingredients to make a homemade frangipane cream, unless you want to make your own almond flour from whole almonds (white ones). If that is the case, use a blender or food processor. Be careful not to grind the almonds too long, as this will release the fats and make an almond butter instead of almond flour.

The frangipane is very easy to spread on a pie base using a spoon or a pastry bag. I personally find it very handy to use a palette knife to smooth it all out (as shown in the photos), but if you don’t have one at home, a spatula or knife will work just as well.

The recipe below is for the basic frangipane almond cream and gives you the main ingredients but keep in mind that you will need a base to use the frangipane on and that is had to be baked.

As a base, you can use buttery puff pastry, a pie crust, short crust or a store bought tart shell. There are different ways of using the creme frangipane and I’ll be sharing more on that later.

In the Netherlands meatballs or as we like to call them – gehaktballen – are a staple in many Dutch kitchens. Most families have their own special family recipe. Today I am sharing my favorite recipe for a Dutch meatball. And that wouldn’t be complete without adding gravy as well! Absolutely one of my favorite Dutch recipes.

Fun fact: Traditionally many Dutch people would even have a special day in the week which was meat balls day. Usually a Wednesday when all the butchers in the Netherlands would have their beef mixture on sale! Woensdag gehaktdag!

How to make Dutch meatballs with gravy

When you’re making Dutch meatballs you’re gonna want them to be nice and juicy. One of the most common ways to ensure they are is by using half and half ground meat. So half beef and half pork. Due to the extra fat from the pork the end result will be juicier.

However, I have actually baked these meatballs with lean ground beef, and the meatballs turned out hearty and juicy. So this recipe is for lean ground beef, not half and half.

The trick to avoiding dry meatballs is simply not to bake them too long. Also, the gravy that accompanies this recipe makes them irresistibly delicious.

BAKING TIP (from a follower): Roll the meatballs in all purpose flour before frying for a thicker gravy.

Why do you need eggs in a meatball?

Eggs, along with bread crumbs, provide binding. Eggs also add moisture to the meatballs, which (among other things) makes for a juicy meatball.

However, it is important not to add too much egg to your meatball mixture or, if you have a really large egg to try and compensate the extra egg with adding more bread crumbs. The breadcrumbs will absorb the excess moisture, so the binding effect of the eggs can ensure that all the loose ingredients form a well-bonded meatball.

What is the best way to bake meatballs?

A cast iron large skillet is recommended for baking meatballs. These pans are great when you need to bake something for a long time at a consistent temperature. The heavy bottoms of cast iron skillets ensures that the heat is well distributed and the meatballs are cooked evenly.

Once the meatballs are in the pan on medium-high heat, you should keep turning them. This will first sear them on all sides and then brown them evenly on all sides.

Then it’s time to bake the meatballs in butter, which will give them an extra tasty exterior. Finally, add the beef broth and soy sauce to make a delicious sauce. This keeps the meatballs juicy and finishes the flavor.

Juicy Dutch meatballs without sauce

Would you rather not have gravy with your meatballs? Omit this part of the recipe. A reader suggested that at this point, you could roll the meatballs in some breadcrumbs (with extra herbs if you like) and bake them in butter again. This gives the Dutch meatballs a crispy crust.

Did you know that ‘gehaktballen’ and ‘bitterballen’ are two different Dutch recipes, but both are called meatballs. Dutch bitterballen are basically fried meatballs made from a thick meat gravy covered in bread crumbs.

How can I improve the flavor of the meatballs?

Personally, I find these meatballs to be very flavorful, but you can enhance this flavor by adding some extra mustard and soy sauce. If you add extra liquid (such as kecap manis), also add some extra breadcrumbs to prevent the meat from becoming too moist and the balls from falling apart.

Of course, you can also add extra spices to your minced meat mixture, or replace the nutmeg with a mixture of chili powder and paprika, for example. Extra salt is an option, but it varies greatly from person to person, so I never want to call for too much salt in my recipes.

As an alternative to gravy, you could use a sauce, such as a tomato sauce or peanut sauce.

My meatballs fell apart. How can this happen?

This could be due to a number of things:

• You used large eggs (L), which made the mince mixture too moist. Using large eggs also requires adding extra breadcrumbs to the mince mixture. I use medium eggs in all my recipes unless otherwise noted.
• This recipe calls for lean ground beef. Are you using a fatty type of ground meat? Then add some extra breadcrumbs.
• You may have made very large meatballs, in which case they will fall apart more easily. For me, this mixture was just enough to make seven meatballs, but I suspect six will do just fine.
• When baking, keep the heat low and sear the balls on all sides turning them a couple of times.

This is a classic and one of the most delicious recipes for tartlets. I’m talking about strawberry tartlets with pastry cream, of course! The buttery crust goes so well with the delicious strawberries and makes for a perfect summer dessert.

Strawberry tartlets

How cheerful are these strawberry tartlets? They are perfect for high tea as they are not too big. I filled each strawberry tartlet with pastry cream. In principle, you can use any kind of fresh fruit to top the tartlets. But it is hard to beat the combination of a crispy tartlet base, fresh strawberries and the rich pastry cream.

What do you need for making these mini strawberry tartlets?

For making these pretty little tartlets it is important to know that to make these I used a specific mould from my own line of products but these are pretty similar. Of course you can use other little tart pans if you want but keep in mind that it might also have an effect on the total number of tartlets and/or the preparation time needed. I also like to use pastry cases with removable bottoms for easy removal of the tartlet shells once baked golden brown.

For making these beautiful fruit tarts you will also need pastry cream. For that you need to follow the recipe I linked to here.

Other than that you need the following ingredients at room temperature:

• all purpose flour 
• almond flour – you need only a little bit of almond flour so you can replace with regular flour if you don’t want to use it.
• icing sugar
• unsalted butter
• salt
• egg

And for the filling fresh strawberries and the pastry cream. In addition you will need plastic wrap for wrapping the tart dough, a mixing bowl, rolling pin and your tartlet molds. You can make this in a stand mixer but quite frankly it is so easy that you can also make this quickly in a bowl with your hands or with a hand mixer.

Once made and baked golden brown you can fill the tart shells with the delicious cream and finish the mini tarts by adding the fresh strawberries. Optionally you can add a bit of whipped cream on top. A delicious dessert in no time at all!

Strawberry Tartlets

Strawberry tartlets are definitely in my top 3 favorite strawberry cakes. Especially when strawberries are in season, I highly recommend making something delicious with strawberries every week. Luckily, strawberry season lasts all summer long, so there are plenty of strawberry recipes to inspire you. Here are a few strawberry recipes to try:

• Strawberry Cheesecake Bites
• Strawberry cheesecake cookies
• Strawberry custard tart
• Strawberry cupcakes
• Strawberry crumble cake

All the tiramisu recipes on Laura’s Bakery do not use raw eggs (although eggs are an ingredient in the lady fingers). And while I recently posted a delicious limoncello tiramisu recipe, this classic tiramisu was still missing from the site. So today I am sharing this easy tiramisu recipe! It is one of my favorite desserts and perfect for almost any kind of gathering.

Making tiramisu without eggs

Making tiramisu without eggs is super easy to do. When I say eggless tiramisu recipe, I mean that there are no raw eggs in the dish itself. There are still eggs used for the lady fingers as that is a normal component of these particular cookies.

If you have an egg allergy make sure to check if you can find eggless ladyfingers.

Officially, tiramisu is made with raw egg, so Italians will not be happy with my non traditional recipe. In the past, it seemed that tiramisu could even be made with raw egg yolks alone (without egg whites), but over time, egg whites have been added to the recipe to make it lighter and airy.

The yolk adds fat and creaminess, and the raw whipped egg whites adds volume and lightness. For this reason, I find heavy whipping cream to be the ideal eggless substitute. It is rich and creamy and can be whipped to a wonderfully light consistency.

I’ve read in many recipes that adding whipped egg whites to the mascarpone mixture can be quite a challenge for many people; with heavy cream, you don’t have that problem. For me, there is nothing better than this eggless version of tiramisu.

For this ‘classic’ tiramisu, I used a 30 x 15 cm (12 x 6 inch) baking dish. I have made a mini version of this recipe before, in small jars with portions just right for one person. Or you can use one or more small baking dishes and present it that way.

Today, it is time for a bowl of eggless tiramisu that you can serve to your whole family. No problem if you have young kids, elderly people, pregnant people or otherwise people that can’t tolerate raw eggs.

Use strong (chilled) coffee

One of the most important ingredients for tiramisu is a good, strong coffee mixture. Coffee flavor is the taste of tiramisu. Perfect for any coffee lover.

So if you choose to use it, make sure you use it well. Not only is the strength of the coffee important, but make sure the coffee is completely cold before using it.

Otherwise, your coffee-soaked ladyfingers will become too soggy, they will not hold the coffee properly, and there is a chance that your mascarpone cheese mixture will be too thin and runny.

Ladyfingers, sugar side down

Dip the lady fingers in the coffee with the sugary side down and place them in the serving dish with the sugary side down. This will reduce the chance of the cookies breaking or the sugar dissolving in the mascarpone.

This is also true if you bake the lady fingers yourself. Italians prefer the Italian version of lady fingers, savoiardi biscuits, which you can buy in certain deli shops. Place the lady fingers in a single layer in the bowl before adding the mascarpone cream.

Sprinkle cocoa powder between the layers

Sprinkle cocoa powder generously not only on the top of the tiramisu, but also between the layers.

Some Italian cooks swear by sprinkling chocolate shavings over the mixture halfway through the filling instead of cocoa powder. Try whatever works best for you.

Prepare a day in advance

Officially, a classic tiramisu recipe needs to be refrigerated for at least three hours. It is even better if the tiramisu has been in the refrigerator overnight. The flavors and textures will have melted into a delicious, creamy dessert.

After a night in the fridge the end result will also be firmer, so if you want to serve it in slices it is best to leave it for a longer time. And that makes it even more perfect for a dinner party as you can prepare it a day in advance and still serve a perfect dessert to your guests.

Non-Alcoholic Tiramisu

Contrary to what many people think, a traditional tiramisu recipe does not contain alcohol. Personally, I prefer an alcohol-free tiramisu, but I noticed that my team had different opinions. So I decided to include the option in the recipe, as some people find it a very tasty addition.

For example, you can choose from coffee liqueur, dark rum, amaretto, or marsala wine (a fortified Italian wine with a nutty flavor). These are the preferences of the team at Laura’s Bakery.

Baileys, in particular, is a big favorite and is referred to as the “secret ingredient”. What is the secret ingredient in your tiramisu?

If you’re a coffee lover and if you love a bit of granola in your bowl of yogurt, you’re going to love this coffee granola recipe. It’s easy to make and so tasty!

Coffee granola

My daily bowl of yogurt for breakfast includes some cereal or granola and fresh fruit. I regularly try different store-bought granola packages, but I also often make my own granola mixture. I have made quite a few different granola flavors and this is my latest granola addition which is absolutely delicious.

The fun part about any granola recipe is that you can mix and match and add whatever you like. With boxes from the grocery stores it’s maybe not exactly what you would like. I’ll give a few options below of things that would work really well with this coffee granola.

What do you need?

To begin with the things that I added to my batch of homemade granola:

• rolled oats (old-fashioned oats) – you can also use steel-cut oats
• hazelnuts – use raw nuts as they will be roasted in the oven
• pumpkin seeds
• sunflower seeds
• instant coffee powder – or use espresso powder. You don’t use ground coffee or the actual coffee as that won’t give the desired result and will be too much liquid.
• honey – or replace with maple syrup for a vegan version.
• sunflower oil – or use a mild olive oil or melted coconut oil

In addition to the above you could add different kinds of nuts. Sometimes I use mixed nuts and sometimes I go for just one type of nut. Like I did here.

Coconut flakes are also great to add, as well as flax seeds or chia seeds. Once the granola is baked you can add other things like cacao nibs or chocolate chips. Love adding some chocolate in!

You could even sprinkle some cocoa powder through the mix prior to baking. If you do, keep in mind that the end result will be a bit darker.

In terms of the coffee flavor taste a bit of your mix to find out if you like the flavor or if you want a more intense coffee flavor. Keep in mind that once baked it will not be as strong.

Making the coffee granola

Once you’ve gathered all your ingredients it’s time to mix it all together. Take a large bowl to add all the dry ingredients in. Give it a good mix and pour in the wet ingredients. All contents of the bowl should have come in contact with the oil and honey.

Now spread your mixture over a sheet pan or baking sheet and make sure the layer is not too thick. If necessary you can use two trays. Half way through the baking time mix it through with a spoon so all the contents of the tray get golden brown.

Now it’s important to let the granola cool completely before you add it to an airtight container.

With the current prices of eggs, baking is expensive! So I thought it was time for a vanilla cake recipe without eggs! I made this eggless cake a few years ago and many people have enjoyed it since.

Vanilla cake without eggs

I started testing this recipe a while ago and two failed attempts ended up in the bin. Because I wanted something really special! In the end, I kept the base from this food blog and made my own version for you. The cake turned out to be delicious!

As with any cake usually the eggs make sure that the cake rises and becomes light and fluffy. Obviously in an eggless vanilla cake recipe that needs to come from something else.

In this case it’s vinegar and baking powder that make sure the cake does not become too dense and still has a lovely moist texture. I will also soon start working on a recipe for a vegan vanilla cake, but that might take some time to get right too.

So, what do you need to make this basic vanilla cake without eggs? The ingredients are pretty simple so you’re likely to have everything in your cupboard already.

Make sure to check the full details in the recipe card below. As always make sure the ingredients are at room temperature before you start working on the cake batter.

• unsalted butter
• caster sugar – I used white sugar for the best results and the prettiest looking cake. Brown sugar will make the cake look (and taste) different, but it works too.
• all purpose flour
• baking powder
• salt
• vanilla extract
• milk
• vinegar – I like using apple cider vinegar, but you can also use lemon juice for this

Steps on making the eggless cake recipe

It’s good to know that I used a square baking tin of 20 x 20 cm/8 x 8 inch. If you want to use a more classic baking tin for this cake you can, but you might have to increase the time in the oven.

The first step is to cream the sugar and butter in a bowl. Use either an electric hand mixer or a stand mixer if you have one.

Using another large mixing bowl add the dry ingredients and mix those through. In yet another large bowl you add the wet ingredients.

Now both these bowls will need to be added to the butter mixture in three parts. Starting and ending with the flour mixture. Continue until all is incorporated and don’t mix the cake for too long.

Pour the batter in the prepared baking pan, lined with parchment paper.

Bake the cake for 45 minutes in the preheated oven (or until an inserted skewer comes out clean) and once cooked, first let it cool in the oven for 15 minutes. Turn the oven off and let the oven door slightly ajar. Let it sit for 15 minutes before you take it off and let it cool down completely on a wire rack.

The cake is already delicious without any extra’s but you can add something like chocolate chips to the batter easily. You can serve it as is or add fresh fruits or whipped cream frosting.

Looking for more cake recipes?

Although they do have eggs in the recipe, they are too good not to share:

• Regular vanilla cake
• Easy vanilla cupcakes
• Red velvet marble loaf

This is a great recipe for all those coffee lovers out there. Even better if they also love classic chocolate chip cookies as this is the best of both worlds. These coffee chocolate chip cookies (or call them espresso chocolate chip cookies for a stronger result!) have the best of both worlds.

Delicious coffee taste within a delicious cookie. What more could you want?

Coffee chocolate chip cookies

It’s still the case that I rarely drink coffee at home and regularly opt for cappuccino when I go out. So while I don’t drink a lot of coffee, I still absolutely love incorporating coffee into baked goods.

My latest in cookie recipes are these chocolate chip coffee cookies. I took my favorite recipe for chocolate chip cookies and made a version with coffee. Super easy, but SO delicious and even better served with a cup of coffee. Will you make them this weekend?

BAKING TIP: This recipe is also very nice to give as a gift in a glass mason jar for a birthday or another celebration.

What is needed for baking these coffee chocolate chip cookies?

Making these espresso cookies you will need the following ingredients at room temperature:

• unsalted butter 
• light brown sugar
• vanilla extract
• egg
• all purpose flour
• instant coffee powder – or instant espresso powder depending on how strong you want the coffee flavor to be
• baking powder
• chocolate chips or chocolate chunks

In addition you will need a stand mixer or electric mixer, parchment paper, cookie scoop (optional) and for best results I always recommend using a kitchen scale.

Baking the cookies

You start by creaming the butter and the sugar together. Add the egg in and the vanilla extract and mix it well. You add the dry ingredients together and add the flour mixture to the butter mixture.

Knead this into a firm dough. Taste to check if you like more coffee flavor and keep it mind that the flavor will mellow down once the cookies are baked. For extra coffee flavor you can add a bit more of the instant coffee powder.

The final step is to add the chocolate chips and knead them through the dough. Let it chill in the fridge for at least an hour for the best cookies (Find out why that is important here).

Once the dough is chilled enough form it into cookie dough balls. I like to use a cookie scoop or ice cream scoop for doing this so I get evenly sized cookies. But a spoon will also do the trick! Place them on a cookie sheet and flatten them slightly if necessary.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and let them cool down on a cooling rack.

The cookies will keep in an airtight container for 1-2 weeks.