Here I am, dear friends, good morning! Were you eagerly waiting for the recipe of the egg-free coconut oil shortcrust pastry, right? 😃

I hinted at it about a month ago in the recipe for the coconut oil shortcrust pastry (with egg), but I already knew this shortcrust pastry also works great in a vegan version, with a plant-based beverage instead of the egg. Today I used rice milk, which I like using in sweets, but I’m sure almond milk would also be excellent.

☝ Before moving on to the recipe, I want to point out some information: I was very undecided whether to label this shortcrust pastry as vegan because it contains granulated sugar, which is usually considered non-vegan. When I prepared this pastry, I was out of cane sugar at home and made it this way, postponing the vegan version for another occasion to then write the recipe. Then by chance, while browsing the web, I came across an article (this one) which says that even cane sugar can be non-vegan, something I honestly didn’t know. The reason is the refining processes of sugarcane which, in some cases, can be carried out using animal bone char filters (which obviously are not vegan-approved). Such filters are not used in the production of beet sugar. It’s necessary to report this to you, and if you have any further information, don’t hesitate to let me know. In the end, I decided to put the vegan label, if only to distinguish it from the version containing egg

It remains understood that this egg-free coconut oil shortcrust pastry can easily be prepared with cane sugar (I don’t mention other possible substitutes because I haven’t tried them personally).

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

Well, are you ready? Let’s roll up our sleeves then!

👇 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 1/3 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
Food wrap

How to prepare the egg-free coconut oil shortcrust pastry 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 room temperature is below 75-77°F, the coconut oil is liquid, in this case, I recommend using room-temperature rice milk, not cold from the fridge, otherwise, the coconut oil will solidify as soon as it comes into contact with the cold rice milk. Alternatively, I suggest pouring the milk little by little while 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 you get a soft dough.
Let it rest in the fridge wrapped in cling film for about 15 minutes.
The egg-free coconut oil shortcrust pastry with rice milk is ready for your pies and cookies.
I look forward to the next recipe, made precisely with this dough. Here it is as I’m rolling it out with the rolling pin, what do you think I prepared? 😀
Stay tuned! 🙅‍♀️