I remember the first song I ever learnt on piano was “Hot Cross Buns” (just because it required only 5 notes), but they have long since been one of my favourite Easter treats. Since going vegan, I haven’t had them, and it’s something I’ve missed quite a lot.
I told myself earlier in the year that I would commit to making them this year (this would be my year!), and at long last, I have. It took me a while to perfect the recipe (as they kept coming out a little dry), but I’m really happy with the end result, and you won’t be disappointed with these. I hope it brings a little Easter cheer into your home, and feel free to share them with family and friends (or you can just keep them to yourself, but where would the spirit be in that?).
Now, I understand that there are vegan hot cross buns available now (when I started out as a vegan back in 2016, there wasn’t any), which is awesome! However, I have noticed they have gluten-free options, and then they have vegan options, not the two together. So if you’re in that boat and need something vegan AND gluten-free, these are the perfect choice.
Plus, there are less/no additives and preservatives added to these baked goods, and you’ll get so much praise from family and friends about how much they love them!
Before we get started in learning how to make these super delicious, soft hot cross buns – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these hot cross buns, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Homemade Vegan GF Hot Cross Buns
A delicious recipe for homemade hot cross buns to celebrate the coming Easter holidays, or to enjoy all year round for breakfast, brunch, as a snack or with tea, coffee, or alongside some vegan hot chocolate.
- 4 1/2 tsp yeast
- 2 tsp coconut sugar
- 1 cup lukewarm water
- 1 1/2 cups room temp. unsweetened plant-based milk
- 2/3 cup melted coconut oil
- 1 1/2 tsp sea salt
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 cup coconut sugar
- 3 tbsp lemon zest
- 4 cups buckwheat flour
- 3 cups brown rice flour
- 2 cups tapioca flour
- 1 cup raisins
- 1/2 cup dried currants
- 1 cup dairy-free chocolate chips
Vegan “Egg” Glaze:
- 4 tbsp unsweetened plant-based milk
- 2 tbsp pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 3-4 tsp unsweetened plant-based milk
- In a large bowl, add the yeast, 2 tsp of coconut sugar and lukewarm water, and stir to combine. Let stand for a few minutes.
- In a separate bowl, combine all the flours.
- When the yeast has foamed up, add the room temp. milk, coconut oil, sea salt, cinnamon, nutmeg, coconut sugar, lemon zest, and 1 cup of the combined flour mix. Stir well to combine.
- Add 2 more cups of flour and begin to knead with your hands.
- If the dough is sticky, add more flour; 1/2 cup at a time.
- Knead the dough until it’s no longer sticky. Towards the end of kneading, add the raisins, currants and/or chocolate chips, and knead them through.
- Lightly oil the inside of a large bowl.
- Place the dough into the bowl, cover with a towel and let it sit in a warm place until it’s grown in size; about 1 hour (as we’re using gluten-free flour, the mixture will not rise as much normal dough).
- Line a pan with baking paper, allow it to overhang on each side so that the buns are easy to remove once cooked.
- After 1 hour, punch the dough down and knead for a few seconds to remove any air pockets.
- Separate the dough into 20-24 equal sized pieces.
- Roll each piece into a ball and place into the parchment-lined pan. It’s okay if they’re close together.
- Cover with a towel and place in a warm spot to let it rise for 30 minutes. Preheat oven to 190°C (375°F).
Vegan “egg” glaze:
- Mix the plant milk and maple syrup together in a small bowl.
- After the rolls have rested, grab a pastry brush and gently brush the glaze over each bun.
- Bake for about 20 minutes or until golden brown.
- Remove from the oven and let them sit for a few minutes in the pan.
- Remove the buns using the parchment paper overhang (it acts as handles) and place onto a cooling rack. The buns will have joined together while baking. Do not separate them yet.
- Add the powdered sugar, vanilla, and plant milk to a small bowl, mixing well to combine. It should form a thick icing (add 1 tsp of milk in at a time, so you don’t end up with too much, making your icing all runny).
- Place into a piping bag with a very small tip, and once the buns have cooled completely, pipe the icing onto the buns to make the crosses. Store in an airtight container for 3 days. If you know you won’t be able eat the buns within a few days, only put the icing crosses on the ones you know will be eaten. If you add the icing too far in advance and then store them, the icing will melt and soak into the buns.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.
Have you made hot cross buns before? What’s your favourite thing about Easter? Share in the comments below.
Lots of love,