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VEGAN Cinnamon roll style French toast

I am so happy I managed to finally perfect my Vegan French toast recipe! I have been struggling to find a way to do it without eggs but... I think I've done it! and I am so happy with it. This is for those with a SWEET tooth - this girl is seeeriously sweet! (protein powder optional for this one).


French toast:

  • 2 slices of stale white loaf

  • 150ml almond milk

  • 1tsp vanilla essence

  • 1tsp brown sugar

  • 1tbsp vegan mayo (trust me on this one!)

  • 1/2tsp cinnamon

  • 2tbsp plain flour

  • 1tsp vegetable oil (for frying)

Cinnamon dust:

  • 2 Lotus Biscoff biscuits

  • 1tsp brown sugar

  • 1/2 tsp cinnamon

Icing for drizzling:

  • 4tbsp icing sugar

  • 4tbsp water

Optional: 1 scoop protein powder


  1. In a jug whisk together your plant milk, vegan mayo, flour, brown sugar, vanilla and cinnamon.

  2. Pour into a shallow bowl and leave your bread to soak for about 5 minutes.

  3. Pop 1tsp of vegetable oil in a frying pan and put it on a medium heat.

  4. Once the oil is hot, fry the French toast for about 3-4 minutes per side or until golden brown and crispy. Whilst they fry, preheat your grill to a high heat.

  5. After you have fried your French Toast on both sides, take them out the frying pan and pop them under the grill on high for about 3-4 minutes each side - it takes a little bit longer but I think this is a pretty essential step as it really takes your toast from ‘kind of crispy’ to ‘super wow crispy’.

  6. Mix together your icing sugar and water.

  7. Crush up your Biscoff biscuits into a fine dust and mix them with 1tsp brown sugar and 1/2tsp of cinnamon.

  8. Plate up your French toast, cut them in half diagonally (or however you like, you don't need to cut them at all if you don't want!), dust over your Biscoff-cinnamon-sugar dust and drizzle your icing generously on top. Enjoy!

Love Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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