Tired of wondering ‘is this Panettone vegan’? Well, compromise no more! Our delicious vegan panettone recipe is the perfect plant based showstopper to share with friends and family this festive season.
Using Billington’s golden caster sugar, add a touch of magic to your bake; with a warm golden colour and buttery taste. Filled with rich vegan chocolate pieces and roasted hazelnuts, each bites tastes just like Christmas.
If you love this, then why not try our Vegan Minced Pies – the perfect plant-based pairing.
12 ingredients11 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Method
Step 1
Gentle warm the oat milk. Add the yeast, stir and set aside.
Step 2
Whisk the vegan egg replacement and sparkling water and set aside. (Take a quick look at our video if you'd like to use a different egg replacer)
Step 3
In a bowl of a stand mixer combine the flour, sugar, salt, vanilla paste, lemon zest and mix well.
Step 4
Set the stand mix with the dough hook. Add the soft butter a little at a time. Next start slowly adding the warm yeast and egg replacement/water mixture.
Step 5
Now set the mixture on a higher speed and knead the dough until soft for about 5 minutes.
Step 6
Chop 150g of the chocolate into pieces and add the chocolate and 100g of the hazelnuts to the dough mix.
Step 7
Cover the bowl with a damp cloth and place in a warm place until doubled in size.
Step 8
Line the Panettone mould (you can also use a cake tin) with baking parchment. Place the risen dough into the mould. Leave to rise for 1 hour.
Step 9
Bake in a preheated oven for 60 minutes at 180c. The top of the Panettone will go very brown.
Step 10
Once cooled melt the rest of the chocolate and pour over the top with the remaining hazelnuts.
Step 11
Once cooled wrapped in baking parchment and store in a cool place.
Ingredients
MetricImperial
For the Panettone
150mlOat milk
7gAllinson's dried yeast
3 tbspVegan egg substitute (we used aquafaba, which is chick pea water whisked up)
6 tbspSparkling water
500gAllinson's Strong White Bread Flour
150gBillington's Unrefined Golden Caster Sugar
0.5 tspSalt
1 tspNielsen-Massey Vanilla Bean Paste
1 tspLemon zest
150gVegan butter
For the Topping
250gVegan dark chocolate (70%)
150gRoasted hazelnuts
Nutritional information per 113g serving
Energy 481cal
Fat 25g
of which Saturates 7.6g
Carbohydrates 51g
of which Sugars 20g
Protein 9.7g
Salt 0.43g
7 Baker Ratings
Great to find a vegan panettone recipe... thank you!
Love this?
Hello at what stage would you preheat oven and at what temparature 180c? or less
Baking Mad
Hi There,
I would pre-heat halfway through stage 8 or near the end of the hour prove depending how long your oven takes to heat up. Yes heat to 180c. Happy baking :)
