Eggless Marzipan Easter Eggs (Vegan & Gluten-free)

Eggless Marzipan Easter Eggs are a delicious and soft treat for Easter time! Celebrate Christ’s resurrection with these delightful Paschal Eggs that are gluten-free and vegan.

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Marzipan Easter Eggs are a favorite come Easter time in most Christian East Indian households in India. What better way to celebrate the resurrection of our Lord Jesus Christ than with a delicious Easter sweet treat? These Easter Eggs are traditionally made using eggs just like the Mass Pav we make for Christmas. But living in a country that has so many vegetarian friends who also love to try our sweets, it becomes necessary to find other ways of making them. And we have it!

This cashewnut-based eggless cashew nut marzipan recipe is easy to make. It’s what I usually use to layer inside beautiful sugarcraft cakes before covering them with fondant. Not only does it taste delicious, but it also has a softer texture than the usual marzipan Easter eggs. Shape into eggs, bunnies, chickens, or bonnets and decorate with eggless icing too!

It’s pretty simple as long as you have the ingredients, let’s begin making it below…

What Ingredients do You Need to make Eggless Marzipan Easter Eggs?

In order to make this eggless marzipan dessert for Easter, you won’t need too many different items, just a few egg substitutes. You will need cashew nuts, sugar, water, liquid glucose, cream of tartar, and vanilla essence.

How to Make Eggless Marzipan Easter Eggs?

Our eggless marzipan Easter eggs recipe uses cashew nuts instead of almonds and does not require eggs. You start by grinding the cashew nuts to a fine powder or paste. Once this is done, keep it aside for later.

In a well-used aluminum vessel, add sugar and water together and allow the sugar to dissolve. You can also use vessels that are tinned or copper or brass, but avoid stainless steel as it tends to burn the marzipan.

Stir till the sugar grains are dissolved and then allow the sugar mel (syrup) to boil for a while so some of the water evaporates and the liquid gets slightly thicker. Add the cream of tartar, this helps prevent the sugar from crystalizing.

Now, add the ground cashew nuts and stir constantly on a low fire so it doesn’t stick or burn at the bottom of the vessel. Next, add the essence you can add any essence but we prefer to use almond essence. Stir for a few more minutes until it gets thick and starts to leave the bottom of the vessel.

Take the marzipan off the stove and allow it to cool for a minute. Then add the liquid glucose and mix well, pour this mixture on a flat board as you see below. Move it around with a palette knife and allow it to cool down, remember it is quite hot so you could burn your hands. Once it is a bit cool, then use your hands and knead it into a dough.

If it is too hard, sprinkle a bit of water and knead it. If it is too soft, you will have to heat it again till it’s the right consistency.

You can make a number of dough balls so that you can add different food colours to them. We usually do about 4 or 5 different colours at a time.

Mix the color well and keep each ball of dough ready. Then use the moulds to shape your eggless marzipan into easter eggs, bonnets, clams, and chickens. If at any time the mixture hardens while molding, massage it for a few minutes till it softens up.

Allow these vegan marzipan Easter eggs to dry for a few hours before decorating them with gel-based icing or eggless royal icing too!

Recipe Pointers For Eggless Marzipan

• You can use Almonds instead of Cashew nuts to make the marzipan.
• The cream of tartar prevents sugar crystals from forming.
• Always use vessels that are tinned like copper, brass or aluminum, do not use stainless steel pots. Stainless steel is a very good conductor of heat, so the mixture will stick to the bottom faster, and you’ll end up with burned marzipan.
• This eggless marzipan recipe is vegan, vegetarian and gluten-free.
• If the mixture is too soft, heat it again till thicker.
• If the mixture is too dry, sprinkle water on it and knead. 
• If storing the marzipan for later use, allow it to come to room temperature and then wrap in clingfilm or store in an air-tight container.
• If you want to try something without nuts, try this blanc mange filled Easter eggs.
• If you enjoy this eggless marzipan recipe, you may also like our collection of traditional marzipan desserts including Easter and Christmas marzipan sweets.

FAQ About Eggless Marzipan Easter Eggs

What Is Marzipan?

Original Marzipan is basically a sweet paste made of almonds and sugar and eggs. Nowadays, people also use cashew nuts as a replacement for almonds. We’ve also played around to create this vegetarian version without using eggs for our friends and these chocolate marzipan Easter eggs or lemon marzipan Easter eggs.

How Long Can Marzipan Easter Eggs Be Stored?

Marzipan Easter Eggs can be stored at room temperature for a week or two. Or they can be stored in an air-tight container and refrigerated for a couple of months.

Where Was Marzipan Invented?

Some say that marzipan was invented in Germany in the 15th century when flour was scarce for bread and bakers instead used almonds with eggs and sugar. Others say it originated in Persia or the Middle East. It was made in many other European countries too like Spain, Portugal and Italy. I guess that’s how it made its way to our East Indian Cuisine, through the Portuguese.

Is Cream Of Tartar Vegan?

Cream of Tartar is not really a cream. It’s a derivative of tartaric acid obtained from citrus fruits or grapes. The chemical name of cream of tartar is potassium bitartrate. So yes, since it does not come from any animal-derived ingredients cream of tartar is vegan.

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