This collection of Easter baking is perfect for brunch, dessert, or to have for a crowd. There’s a good mix of spring ingredients here.
All of the recipes are dairy free and egg free, and any that include honey can be switched out for maple syrup to make them fully vegan. Like all recipes on Occasionally Eggs, these are made with spelt flour, other ancient grains, or gluten-free flours.
We’re heading to Germany over the coming weekend for some family time, and I’ll be making a few of these recipes for family and friends while we’re there. And if you don’t celebrate Easter (we don’t so much, really, but it’s a nice way to bring in spring) these are great for this time of year in any case.
This vegan and gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.
This vegan lemon rhubarb cake is perfect for spring – light, full of fruit, sweet and slightly tart. Made with whole grain spelt flour, coconut oil, and maple syrup, it's a slightly healthier cake.
This vegan chocolate babka is sweetened with mashed banana for a version of a yeasted banana bread, with a silky chocolate ganache woven through the layers.
This vegan rhubarb streusel cake is a healthier twist on the German classic, made with coconut sugar and a soft spelt base. It's essentially bread and a vegetable and therefore totally acceptable for breakfast.
This easy gluten free, vegan, & sugar free chocolate coconut pie has a date sweetened chocolate macaroon base, simple ganache filling, and a topping of sweet fresh strawberries.
Dairy free coconut milk rice pudding, made with leftover rice and sweet vanilla for a not-too-sweet cozy dessert. The ultra creamy base is a perfect backdrop for seasonal fruit toppings.
A naturally sweetened, gluten free, and vegan chocolate hazelnut tart, with a hazelnut cookie base and rich chocolate ganache filling. This elegant tart is surprisingly simple, with a press-in crust – no rolling needed!
Vegan coconut panna cotta, flavoured with lemon, vanilla, and maple syrup, is a beautiful and simple summer dessert. Made with agar agar, a gelling agent made from seaweed.
This lower-sugar strawberry rhubarb cobbler is vegan, made with coconut oil, coconut sugar, and spelt flour. Minimally sweetened and with simple ingredients, it's a nice lighter spring option, especially served with a scoop of ice cream.
Easy vegan cinnamon rolls with just 8 ingredients and an optional overnight method. Made with a base of spelt flour and with a coconut sugar and coconut oil filling, but with plenty of substitution options!
