Here I am, dear friends, good morning! You were eagerly waiting for the coconut oil shortcrust pastry without eggs recipe, right? 😃

I had hinted at it about a month ago in the recipe for the coconut oil shortcrust pastry (with egg), but I already knew that this pastry also performs excellently in a vegan version, using a plant-based drink instead of the egg. Today I used rice milk, which I like to use in desserts, but I’m sure almond milk is also great.

☝ Before moving on to the recipe, here’s some information: I won’t label this pastry as vegan because it contains granulated sugar, which is usually considered non-vegan. When I prepared this pastry, I didn’t have cane sugar at home and made it this way, postponing the vegan version recipe to another occasion. Then coincidentally, while browsing the web, I came across an article (this one) stating that even cane sugar might not be vegan, something I honestly didn’t know. The reason lies in the sugarcane refining processes that, in some cases, might involve animal charcoal filters (which obviously are not vegan approved). Such filters are not used in beet sugar production. I felt it was necessary to inform you. And if you have further information on this, please don’t hesitate to let me know.

It goes without saying that this coconut oil shortcrust pastry without eggs can easily be prepared with cane sugar.

To be more certain about the sources (but vegans know this better than I do), I recommend always checking the labels and vegan certifications.

Alright, are you ready? Then let’s roll up our sleeves!

👇 Here are some more of my (sweet) vegan recipes: 👇

coconut oil shortcrust pastry without eggs with rice milk

Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 5 Minutes
Cooking methods: No Cooking
Cuisine: Contemporary
Seasonality: All Seasons

Ingredients

2 1/2 cups all-purpose flour
1/4 cup coconut oil
1/3 cup rice milk
1/3 cup sugar
1 tsp baking powder
lemon zest (grated)

Tools

Bowl

How to Prepare Coconut Oil Shortcrust Pastry without Eggs with Rice Milk:

Pour the flour into a bowl and add the baking powder.
In the center, pour the coconut oil, rice milk, sugar, and grated lemon zest.
☝ Tip: if the ambient temperature is below 75-77°F, the coconut oil is liquid; in this case, I recommend using rice milk at room temperature, not cold from the fridge, otherwise the coconut oil will solidify as soon as it comes into contact with cold rice milk. Alternatively, I suggest pouring the milk gradually, mixing very well to combine it with the other ingredients before adding more.
Mix with a fork until the sugar is dissolved, then knead with your hands until a soft dough is obtained.
Let rest in the fridge for about 15 minutes.
The coconut oil shortcrust pastry without eggs and with rice milk is ready for your pies and cookies.
I’ll see you in the next recipe, made with this dough. Here it is while I’m rolling it out with the rolling pin, what do you think I prepared? 😊
Stay tuned! 🙍‍♀️