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3Total Time
1Prep Time
2Bake Time

Vegan Panettone

7 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Vegetarian
  • Vegan Recipes

How to make vegan panettone

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.

3Total Time
1Prep Time
2Bake Time


  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.


  • 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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