These eggless, dairy-free air fryer brownies use cocoa, a little instant coffee and mashed banana for a moist, chocolatey bake. The video uses a rectangular tin measuring 7.3 × 5.4 × 2 inches (18.5 × 13.6 × 5.1 cm). Bake for 15 minutes at 340°F (170°C), after a separate 2-minute preheat; preparation and cooling take…
These vegan savory vegetable muffins are packed with sun-dried tomatoes, sweet corn, peas, olives, and cherry tomatoes, making them hearty, colorful, and full of flavor. Seasoned with oregano and thyme, they are fragrant and herby with every bite. No eggs, no dairy, made with olive oil for a wonderfully moist crumb. A great snack, lunchbox…
This one-minute vegan vanilla mug cake is light, soft, and perfectly sweet, with a warm vanilla scent that fills the kitchen as it cooks. Just stir a handful of pantry ingredients into a mug and microwave for 50 seconds. No eggs, no dairy, no oven, no waiting. Top with a few chocolate chips for extra…
These vegan chocolate pancakes are thick, fluffy, and deeply chocolatey with a flavor that feels like dessert for breakfast. The cocoa powder goes straight into the batter for a rich, dark chocolate taste throughout. No eggs, no milk, no butter. Just whisk everything together, cook on a hot pan until puffy, and stack them high….
This stuffed baked brie in puff pastry is one of the most impressive things you can put on a table with absolutely minimal effort. A whole wheel of brie is wrapped in flaky, golden puff pastry with a filling of dried fruits and nuts: sweet, nutty, and fragrant. It bakes until the pastry is crisp…
These vegan avocado cupcakes are wonderfully moist, oil-free, and naturally green, thanks to the mashed avocado blended into the batter. The avocado replaces all the fat while keeping the crumb incredibly soft and tender. No eggs, no dairy, no oil needed at all. A tiny drop of green food coloring deepens that beautiful color, and…
These vegan Biscoff cupcakes need just 3 ingredients and come out wonderfully moist, lightly spiced, and with exactly the right amount of caramelized Biscoff flavor. The Biscoff spread melts into the batter and keeps these cupcakes incredibly soft throughout. Topped with melted Biscoff spread and a sprinkle of crushed cookies, the texture and flavor are…
These vegan banana cookies are crisp on the outside, soft and chewy inside, and come together in the air fryer in just minutes. Ripe banana naturally sweetens the dough, giving each cookie a lovely banana flavor and a light, moist crumb. No eggs, no dairy, and a brilliant way to use up overripe bananas before…
These vegan red velvet heart-shaped cupcakes are super moist, beautifully colored, and perfect for Valentine’s Day. Baked in silicone heart molds, they have that rich cocoa flavor and deep red color that makes red velvet so iconic, but completely without eggs or dairy. They are quick to make and look stunning on any dessert table….
These vegan mini coffee bundt cakes are moist, deeply flavored with real espresso, and finished with a simple coffee glaze that makes them look completely elegant. Baked in the air fryer, they come out with perfectly defined ridges and a tender, fluffy crumb. No eggs, no dairy. The coffee flavor is rich but not overpowering,…
These eggless, dairy-free vanilla cupcakes make a small batch of four. The video uses 2-inch (5 cm) silicone moulds with paper liners and a two-stage bake: 350°F (180°C) for 3 minutes, then 325°F (160°C) for 10 minutes. Allow a separate 2-minute preheat, preparation time and cooling before frosting. Jump to recipeWatch the videoMore air fryer…
These vegan gingerbread cookies are flavorful, perfectly spiced, and bake for 10 minutes in either the air fryer or oven, with preparation and preheating taking additional time. They are golden, slightly crisp at the edges, and fragrant with cinnamon, ginger, cloves, and nutmeg. The dough rolls and cuts beautifully into any shape. No eggs, no…