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Vegan Panettone by Allinson's

7 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

About the bake

Is Panettone vegan? Well this one is. We've created a delicious vegan panettone recipe perfect for the festive season. 

3Total Time
1Prep Time
2Bake Time
12Serves
Easy

Method

  1. Step 1:

    Gentle warm the oat milk. Add the yeast, stir and set aside.

  2. 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)

  3. Step 3:

    In a bowl of a stand mixer combine the flour, sugar, salt, vanilla paste, lemon zest and mix well.

  4. 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.

  5. Step 5:

    Now set the mixture on a higher speed and knead the dough until soft for about 5 minutes.

  6. Step 6:

    Chop 150g of the chocolate into pieces and add the chocolate and 100g of the hazelnuts to the dough mix.

  7. Step 7:

    Cover the bowl with a damp cloth and place in a warm place until doubled in size.

  8. 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.

  9. Step 9:

    Bake in a preheated oven for 60 minutes at 180c. The top of the Panettone will go very brown.

  10. Step 10:

    Once cooled melt the rest of the chocolate and pour over the top with the remaining hazelnuts.

  11. Step 11:

    Once cooled wrapped in baking parchment and store in a cool place.

Ingredients

  • For the Panettone

    • 150ml Oat milk
    • 7g Allinson's dried yeast
    • 3 tbsp Vegan egg substitute (we used aquafaba, which is chick pea water whisked up)
    • 6 tbsp Sparkling water
    • 500g Allinson's Strong White Bread Flour
    • 150g Billington's Unrefined Golden Caster Sugar
    • 0.5 tsp Salt
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 1 tsp Lemon zest
    • 150g Vegan butter
  • For the Topping

    • 250g Vegan dark chocolate (70%)
    • 150g Roasted hazelnuts

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