no eggs

Moist Chocolate Cake in a Cup

(45 ml) unbleached all-purpose flour

(30 ml) brown sugar

(10 ml) cocoa powder

(1 ml) baking powder

(45 ml) milk

(15 ml) canola oil

vanilla extract

semisweet chocolate chips (5 ml / 1 teaspoon)

In a 250 ml (1 cup)-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.

With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.

Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Made thus today.  Was a bit too sweet  for my taste, so  I made another with just 1 and a half tbsp of sugar, added a bit of salt and a pinch of espresso  powder . It was perfect. Will  definitely this again.

This recipe is so yummy, so convenient and quick to make. i make it like everyday! Best “cupcake” i have ever made!

I wanted something sweet and found this recipe 

This is a great recipe! I substituted canna butter for the oil and added a few granules of instant coffee ~ yum!

This Mug Cake was delicious! To most people, it might seem like it is still a little raw but that is definitely not the case. I did change up the recipe a bit, like by doing a little less than a cap full of vegetable oil instead of Canola Oil, and I added three drops of vanilla extract, but other than that it is a really great mug cake. I have been looking for a delicious mug cake for a while now and I am glad I found it! 
-Valerie

This recipe is so easy with all the things I already have in my kitchen!! It took me 5 minutes to make! And so good 

Very tasty, might add a pinch of salt next time.

Beautiful. Have tried a few recipes out there and this really works beautifully. To suit my chocoholic nature, I personalised it as follows: I a
+ added 1/2 tsp of instant coffee granules for flavour
+ added pinch of salt
- removed 1/2 tbsp of the sugar as it was a bit too sweet to me
+  added 4 big (5mm cube) chunks of dark chocolate in the centre of the cake, at the bottom. They melted to perfection, no burning, making each spoonful moist and SO CHOCOLATEY! 
Beautiful! Thank you Ricardo!

Very good recipe! Pretty sweet, so maybe reduce the sugar, but it was delicious!
Très bonne recette! Assez sucré, donc peut-être réduire un peu le sucre, mais c'était délicieux!

Honestly the best mug cake I’ve ever made! I added a pinch of salt, and used soy milk and vegan chocolate to make it dairy free! So light and fluffy!

Bisquick Peanut Butter Cookies - seriously the BEST peanut butter cookies! Only 4 simple ingredients - peanut butter, sweetened condensed milk, Bisquick, vanilla. These cookies are so soft and delicious. You can top cookies with a chocolate kiss immediately after taking out of the oven for Peanut Butter Blossoms. You might want to double the recipe. These cookies are always gone in a flash!

Bisquick Peanut Butter Cookies

sweetened condensed milk

peanut butter

Bisquick

vanilla

sugar

unwrapped Hershey Kisses, (optional)

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

Stir together sweetened condensed milk and peanut butter until smooth. Stir in Bisquick and vanilla.

Scoop dough into 1 Tablespoon balls. Roll in sugar and place on baking sheet.

Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)

Bake 8-10 minutes.

If making Peanut Butter Blossoms, do not flatten the cookies. Leave them as balls and bake. Remove the cookies from the oven and immediately press a Hershey Kiss onto the top of each cookie.

Remove cookies from sheet to wire rack to cool.

A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that&#8217;s super moist and perfectly sweet.

Raisin Cake

brown sugar

water

molasses

raisins

cinnamon

salt

cloves

nutmeg

ginger

flour

baking powder

baking soda

Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 g net carbs each.

2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}

almond flour

(13 g) whole psyllium husks

fine sea salt (more

(118 mL) water

In a small mixing bowl, whisk the almond...

In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.

Add the water to the bowl, stirring until...

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).

Cut, or otherwise divide, the dough into 5...

Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces...

Place one dough ball between two large pieces of wax paper or parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Heat a medium skillet over medium-high heat until...

Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Cook the tortilla for 1 to 2 minutes...

Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.

Transfer tortilla to a metal cooling rack and...

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

The tortillas are delicious warm, room temperature, or...

The tortillas are delicious warm, room temperature, or cold.

Just 2 ingredient peanut butter cookies made in minutes!

2 Ingredient Peanut Butter Cookies

In a large bowl, stir together the peanut...

In a large bowl, stir together the peanut butter and powdered sugar until well-mixed and completely incorporated.

Place dough in refrigerator for at least 30...

Place dough in refrigerator for at least 30 minutes to firm up.

Meanwhile, preheat the oven to 350-degrees F, and...

Meanwhile, preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.

Scoop out 1-tablespoon sized dough balls, roll in...

Scoop out 1-tablespoon sized dough balls, roll in your hands, and space them evenly on a baking sheet.

Using a spatula or glass, press the cookies...

Using a spatula or glass, press the cookies flat. Then, use a fork to make a criss-cross shape in each cookie.

Bake for 9-11 minutes, until the cookies are...

Bake for 9-11 minutes, until the cookies are dry on the surface and the edges are starting to turn golden brown.

https://mediavine-res.cloudinary.com/video/upload/y68yqg5immbsbs0sinyz.mp4

Just in case you didn't know how to make the absolutely easiest after school treat, I'm sharing this formula with you. These 2 ingredient peanut butter cookies are an absolute classic, and I'm sure that you will make them again and again!

Cooked potatoes, onions, and celery all tossed in a vinegary mayonnaise dressing. This is a creamy potato salad recipe minus the eggs!

Creamy Potato Salad Recipe (No Eggs!)

lbs Idaho potatoes (about 12 potatoes)

white vinegar

pepper

parsley

onion (diced finely)

celery

mayonnaise

Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so.

In a large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside.

Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours.

Before serving, stir in mayonnaise and any extra ingredients you&#39;d like (crumbled bacon, dill, boiled eggs, dill pickles, etc.). Keep cool until ready to serve.

Perfectly flaky and flavorful Baked Garlic Parmesan Fish Sticks for a healthy dinner in under 30 minutes. These parmesan crusted fish sticks have an almond flour coating and also make for an easy keto, low carb and gluten free party appetizer!

Baked Garlic Parmesan Fish Sticks

1½ lbs Tilapia

Tbsp Shredded Parmesan Cheese

Almond Flour

1½ tsp Italian Seasoning/Dried Oregano

1½ tsp Garlic Powder

tsp Onion Powder

Salt

Pepper

tsp Olive Oil

Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil greased with cooking spray/oil).

Slice fish fillets into even 1” thick strips and pat dry with paper towels.

In a large shallow bowl or plate stir together shredded parmesan, almond flour, Italian Seasoning, garlic powder, onion powder, salt and pepper.

Brush all sides of fish with melted olive oil, or use finger tips to smear.

Place fish sticks in parmesan coating and use hands to coat all sides. The parmesan will not stick much to the strips.

Transfer to prepared baking sheet, and repeat with all sticks.

Sprinkle on remaining shredded parmesan.

Bake for 12 minutes or until fish flakes when tested with a fork.

An impossibly easy slow cooker recipe for ultra-creamy Mac & Cheese that uses uncooked macaroni noodles. No boiling or baking required and no sauce to cook &#8211; just toss it in and go!

No-Boil Crock Pot Macaroni & Cheese

lb. macaroni noodles, uncooked

evaporated milk

milk

cheddar cheese, shredded

Velveeta,

butter, melted

onion powder

white pepper

mustard

cayenne pepper

So simple, 1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, &amp; pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, &amp; easy to make.

Easy 1 Ingredient Flax Tortillas (0 grams net carbs)

flaxseed meal

Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a light, fluffy flour. Note: the recipe will not work if this step is skipped (the dough will be sticky and impossible to roll out). Transfer to a medium bowl and whisk in (optional) salt.

Add the boiling water to the bowl, stirring until combined. Let stand 5 to 10 minutes to thicken and cool slightly. Press dough into an even thickness in bowl (it should not feel very sticky, if at all).

Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces of parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Cook the tortilla for 60 to 90 seconds until it puffs slightly and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for about 60 seconds longer until lightly browned.

Brilliant!  I’ve been looking for a good grain free bread and this came out perfectly.  Thanks for all that you do.  For those of us on restrictive diets, your website is a Godsend!

I can't believe this actually worked so fabulously! Was so skeptical at first as it seemed sticky and not so dough like... I didn't have a press so I pressed the tortilla between two pieces of parchment paper with a rolling pin. Made the most perfect thin and yet flexible tortilla... I did add a couple tbsp sourdough discard to my mix too though for extra gut health. Will be making again!

This homemade oreo cookie recipe is my version of the classic treat. With dense, dark cocoa cookies and a thick vanilla creme filling, these cookies capture all the familiar flavor with a fresher, richer taste. I set out to match the ingredients of the originals as closely as possible, so these are also egg-free, dairy-free, and completely vegan. Satisfy your urge for these iconic cookies with this straightforward version, created entirely from scratch using familiar ingredients.

Oreo Cookies

all purpose flour (sifted)

corn starch (sifted)

cocoa powder (Dutch process, sifted)

black cocoa powder (sifted (*see notes below))

½ teaspoon baking soda (sifted)

½ teaspoon kosher salt (Diamond Crystal)

½ teaspoon cream of tartar (sifted)

palm shortening (room temperature (I use Spectrum brand))

granulated sugar

(20 mL) corn syrup (light)

vanilla extract (for authentic Oreo flavor)

(10 mL) corn syrup (light)

2.5 mL imitation vanilla extract (for authentic Oreo flavor)

powdered sugar (sifted)

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with a rack in the center of the oven.

In a medium bowl, whisk together flour, corn starch, cocoa powders, baking soda, salt and cream of tartar. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat palm shortening and sugar together on medium-low until well combined. Scrape bowl down several times between mixing to fully incorporate ingredients.

Add corn syrup and vanilla. Mix on medium speed until fully incorporated. Scrape bowl.

Add dry ingredients and mix on low speed for about 1 minute. Scrape bowl and paddle well, and mix on low until dough comes together, about 30 seconds to 1 minute.If your dough doesn&#39;t come together when it&#39;s fully mixed, use your hands to squeeze it together into clumps. Working the dough just a bit will help warm up the palm shortening enough for the dough to bind into one large ball.

Gather dough together and divide into 2 equal portions. Working with smaller portions of dough means you’ll extract more usable cutouts from each roll. This reduces re-rolling, which can activate more gluten and make the dough tougher. It can also lead to air in the dough, which creates bubbles when baked.

Roll one portion between two sheets of parchment paper until ⅛ inch (3 mm) thick. I use pastry guides to ensure precise thickness. Remove top layer of parchment.

Use a round cookie cutter to cut cookies into 1¾ inch (4.5 cm) circles. Use a small offset spatula to transfer cutouts to parchment lined baking sheet.The cookies will not spread - they can be placed quite close together. I can fit about 30-35 cookies on a half sheet pan.

Bake one pan at a time for 11 minutes. Fully cool cookies on baking sheet.If a few of the cookies have bubbly tops, gently press them down with the bottom of a measuring cup. Press gently, don&#39;t compress the cookies. They should flatten back out.

Gather scraps into a ball and roll again until all dough has been used.

Repeat with second portion of dough.

To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.

Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.

Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.

Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.

Oreo Filling

Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I&#39;ve bumped it up to 5 grams per cookie.

Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.

Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won&#39;t quite extend to the edges.

Repeat process until all cookies are filled.

Assembly

Help, Kathleen! My dough is not coming together.  It's more like cookie crumbs.  I carefully measured EVERYTHING according to the recipe.  Any suggestions? Should I add more Palm shortening or will that make them spread?
Thanks!
Kim

These Greek yogurt brownies might be the gooiest brownies ever, and they don’t use any odd egg subs! Can be made with all-purpose, whole wheat or gluten-free flour.

Greek Yogurt Brownies

flour (see notes)

cocoa powder (sifted if lumpy)

butter coconut oil (melted and cooled)

sugar (or coconut sugar)

full-fat plain Greek yogurt (room temperature)

semi-sweet chocolate chips (+ an additional 1/4 cup (43 grams) to sprinkle on top, optional)

mini semi-sweet chocolate chips (optional)

Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.

In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.

In a large mixing bowl, stir together the fat, sugar, and vanilla extract. Once combined, add the yogurt, and stir just until combined.

Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!

Fold in chocolate chips. It&#39;s okay if it kind of forms a big, slightly greasy ball of batter. Just make sure that the oil/butter is incorporated and not floating at the top.

Transfer the batter into the prepared pan, use a silicone spatula or spoon to even it out, and sprinkle the mini chocolate chips on top, if using.

Bake for 20-24 minutes or until the middle is no longer jiggly. The toothpick test won't work here. Let them cool completely before cutting. They are very gooey. I would recommend chilling them for a bit to help them firm up.

Store in an airtight container for up to 3 days at room temperature, refrigerated for 1 week, or frozen for up to 3 months.

My mum eats only eggless baked goodies, so over the weekend, I baked these eggless brownies for her. Turned out so well, gooey and moreish!!

These eggless brownies were fantastic! I love the texture even more than brownies with eggs!

Top 12 no eggs recipes from across the web

The most viewed no eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moist Chocolate Cake in a Cup

Bisquick Peanut Butter Cookies

Raisin Cake

2-Ingredient Almond Flour Tortillas...

2 Ingredient Peanut Butter Cookies

Creamy Potato Salad Recipe (No Eggs...

2-Ingredient Almond Flour Tortillas...

Baked Garlic Parmesan Fish Sticks

No-Boil Crock Pot Macaroni & Cheese

Easy 1 Ingredient Flax Tortillas (0...

Oreo Cookies

Greek Yogurt Brownies

Top 12 no eggs recipes from across the web

The most viewed no eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moist Chocolate Cake in a Cup

Bisquick Peanut Butter Cookies

Raisin Cake

2-Ingredient Almond Flour Tortillas...

2 Ingredient Peanut Butter Cookies

Creamy Potato Salad Recipe (No Eggs...

2-Ingredient Almond Flour Tortillas...

Baked Garlic Parmesan Fish Sticks

No-Boil Crock Pot Macaroni & Cheese

Easy 1 Ingredient Flax Tortillas (0...

Oreo Cookies

Greek Yogurt Brownies

The most viewed no eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine