Eggless and plant-based desserts take center stage this fasting season

Plant-based desserts are no longer just reserved for festive occasions. They are becoming part of everyday indulgence, designed to be enjoyed at home, picked up from a neighbourhood café, or savoured in retail-ready formats (Image: The Cinnamon Kitchen)

The festive and fasting season in India often sparks renewed interest in mindful eating, and this year the spotlight is firmly on eggless and fresh plant-based desserts. The trend is no longer limited to tradition — it’s being fueled by lifestyle choices, global wellness movements, and a growing appetite for sustainable indulgence.

Cultural and contemporary choices:

India has always nurtured a robust tradition of eggless desserts. From mithais served during pujas to festive sweets crafted without eggs, the culture is deeply aligned with vegetarian sensibilities. What’s different today is that this foundation is now blending with a worldwide shift towards plant-based diets. Consumers are increasingly aware of health, sustainability, and allergens such as dairy, gluten, and refined sugar, making room for innovation in how desserts are imagined and enjoyed.

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“Where once ‘eggless’ or ‘vegan’ meant compromise, today it means creativity,” says Priyasha Saluja, Founder of The Cinnamon Kitchen. Bakers and brands are reimagining classics with alternative flours, natural sweeteners, and plant-based fats, without compromising on taste or texture. Ingredients like almond flour, millets, nut butters, and coconut cream are delivering indulgence with nourishment.

From niche to mainstream:

Fine dining restaurants, cafés, and artisanal patisseries are leading the shift, ensuring their menus no longer treat plant-based desserts as token inclusions. Instead, they are creating diverse selections that cater to modern diners’ expectations.

Saluja notes, “For the new generation of consumers, ‘eggless’ or ‘plant-based’ isn’t a limitation - it’s simply part of normal dining. A few years ago, vegan or allergen-free desserts were often a single option on menus. Today, many restaurants consciously include multiple plant-based desserts as standard. This isn’t just about catering to restrictions anymore - it’s about inclusivity. Diners expect indulgence irrespective of their dietary needs, and chefs are recognising that.”

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Innovations and creativity:

One of the reasons for this growing demand is the sheer variety of flavours and formats now available. Bakers are experimenting across taste profiles to ensure there’s something for every mood and palate. Chocolate-based indulgences, such as rich truffles, dense cakes, and gooey cookies, continue to hold sway, but fruit-forward creations are making a strong case for lighter indulgence.

“The idea is simple,” Saluja explains. “Whether you lean towards chocolate or fruit, plant-based desserts are versatile enough to stand alone or be elevated with the right beverage pairing. While chocolate cakes and cookies pair beautifully with a strong black coffee or robust espresso, the lighter, fruit-inspired bakes like berry crumbles or citrusy treats go well with herbal teas, sparkling water infusions, or even chilled white wine in fine dining settings.”

Another defining aspect of this shift is that plant-based desserts are no longer just reserved for festive occasions. They are becoming part of everyday indulgence, designed to be enjoyed at home, picked up from a neighbourhood café, or savoured in retail-ready formats. Freshly baked, eggless, and wholesome treats are appealing to consumers who want balance.