Vegan Stollen

  • Total Time

    2h 15m
    • Prep Time

      1h 30m
    • Bake Time

      45m
  • Serves

    12

  • Skill Level

    Intermediate
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 4 Reviews

    1 star rating

In this recipe, we show you how to make vegan stollen. This recipe uses vegan butter as a substitute so you can still enjoy the same festive treats as everyone else! For the best stollen, make 2-3 weeks in advance as it matures with flavour over time. Store in baking parchment in an airtight container at room temperature. 

Method

  1. Peaheat your oven to 180ºc/ gas mark 4/350ºf.

  2. Melt the butter in the microwave and set aside. (Increments of 15 seconds is usually best in the microwave, this will stop you from accidentally burning it).

  3. Combine the flour, yeast, sugar, milk, rum, ground almonds and spices in a mixing bowl.

  4. Add the melted butter to form a dough. Cover with a damp cloth and place in a warm area to rise until it has doubled in size. This will roughly take 40-60 minutes in a warm room.

  5. When the dough is ready gently fold in the chopped dried apricots, raisins and candied peel.

  6. Set the dough to one side and start to form your marzipan into a long sausage shape. 

    Using your stollen dough you set to one side, roll the dough into a 9x13" rectangle. Place the marzipan into the middle of the rectangle and fold the stollen dough over to seal it (A bit like a giant sausage roll). 

  7. Bake in your preheated oven for 45 minutes or until golden brown.

  8. When the Stollen is cooled sprinkle with the icing sugar. Wrapped in baking parchment and keep in an air tight container.

  9. New to vegan baking? Check out our vegan substitutes video which will help you for your next bake.

Let's Bake

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Reviews

  1. 1 star rating

    Made this from the November edition of Vegan Food and Living and it looks like I've wasted a lot of time and money on this recipe. The recipe says to 'bake until golden brown' but with the same quantities of muscavdo sugar as flour it was already the colour of treacle before it went into the oven! Definitely won't be using this recipe again.

  2. 1 star rating

    Horrible, this recipe doesn't work. To much sugar. The dough feels like wet sand and is dark brown. Found a better recipe for a vegan stollen on pinterest.

  3. 1 star rating

    I have attempted this receipt twice on both occasions it has been as hard as a rock could be used as a weapon. The recipe is completely wrong you cannot have all those dried ingredients with such little liquid. Sadly this recipe is published in vegan living Xmas edition someone needs to let them know. I have wasted good ingredients on a rubbish recipe stupidly twice,the 2nd time I added more liquid but it still didn’t work.
    ________________________________________________
    Hello,

    Thank you for your feedback on our recipe. This recipe has been looked at and the liquid volume adjusted.
    Apologies for any inconvenience, hopefully you will enjoy making this again.
    Happy Baking!

  4. 1 star rating

    This recipe is wrong,how can you mix almost 500g flour,with 500g sugar and 260g of liquid,I'm a chef,this doesn't work!!
    Has anyone attempted this recipe?

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