This incredibly easy Vegan Dutch Baby is served with caramelized peaches (or any fruit) and a dusting of powdered sugar.
Vegan Dutch Baby
- 1/3 cup unsweetened non-dairy milk
- 1/3 cup unsweetened plain non-dairy yogurt
- 1 1/2 tsp vanilla extract
- 3 tablespoons Just Egg or another vegan egg replacer (see note 1)
- 3 tablespoons organic cane sugar, divided (see note 2)
- 1/2 cup unbleached all purpose flour (use GF if needed, see note 3)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 2 medium peaches, sliced (see note 4)
- 1-2 tablespoons organic cane sugar
- Organic powdered sugar OR
- A drizzle of vegan honey, maple syrup or agave OR
- A scoop of vegan vanilla ice cream
- Garnish with fresh mint if desired
- Prep: Start by preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius). Grease your baking dish with a little vegan butter, oil spray, or coconut cream if you are oil-free. I like to use a ceramic pie dish for this, but if I had a cast iron skillet I’d use that instead since it conducts heat so well. That might help it puff a little more.
- Make the batter: In a blender, food processor, or just a bowl (blender/food processor help whip air into the mixture to make it fluffy), mix the non-dairy milk, non-dairy yogurt, vanilla extract, egg replacer, sugar, flour, salt, and baking powder. Blend or mix until smooth. The consistency should be thick but still drippy, like a thick pancake batter.
- Bake: Pour all of the mixture into the baking dish, covering the flat area completely. Place in the oven on the center rack and bake for 25-28 minutes. Don’t open the oven door for at least 24 minutes or you may deflate it a bit. If you know your oven runs hot, decrease the temperature.
- Make the caramelized peaches: During the last 5-10 minutes of baking, caramelize the peaches. In a large nonstick skillet over medium high heat, add a little vegan butter or coconut cream or maple syrup/agave (if oil-free) and the peaches in a single layer and until they begin to soften. Sprinkle the sugar on top and stir well. Continue to cook, stirring frequently, until peaches have reached desired color and texture. Try not to eat them all out of the pan (easier said than done).
- Assemble and serve: Remove your vegan dutch baby from the oven and add the caramelized peaches. Dust a little powdered sugar or drizzle a little vegan honey, maple syrup, or agave and serve immediately while still warm.
- Store: Refrigerate leftovers in an airtight container for up to 2-3 days.
- Note 1: We need a lightweight binder here. I tested this recipe with a LOT of different vegan egg options, and I liked Just Egg the best for both texture and function. Another great option is Bob’s Red Mill Egg Replacer powder which you just mix with water. If you’ve ever used aquafaba (the liquid in a can of chickpeas), that will also work well here. Flax or chia eggs are also fine but they are a little heavier due to the fat content.
- Note 2: You can substitute a less refined option like coconut sugar, date sugar, or maple syrup.
- Note 3: If gluten-free, try a good quality gluten-free blend. I’ve had success with King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve also heard great things about Cup4Cup.
- Note 4: Use any fruit you like! You can put fresh berries or chopped fruit like kiwi or melon, if you’d like. I opted for caramelized peaches--so good. You could also caramelize apricots, nectarines, plums, apples, pears… anything you’d like! Around the holidays, this would be a great addition to family brunch with cranberry sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking, stove-top
- Cuisine: American
Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Can Be Refined Sugar-Free, Can Be Gluten-Free, Vegan Dutch Baby