Vegan Panettone by Allinson's

  • Total Time

    3h 0m
    • Prep Time

      1h 0m
    • Bake Time

      2h 0m
  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 6 Reviews

    5 star rating

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


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

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

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

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

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

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

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

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

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Hello at what stage would you preheat oven and at what temparature 180c? or less
    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 :)

  2. 5 star rating

    Hi, how long do you anticipate this will keep for, uncut please? The recipe looks great for making mini-pannetones for gifting and I'm wondering how close to Xmas I'll need to get baking


    I would treat it like bread, even though it will last a bit longer before going stale. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
    Hope this helps,

    Happy Baking!

  3. 5 star rating

    Hello! What size tin should we use?

    I would use a 20cm tin,

    Happy Baking!

  4. 5 star rating

    How long will it take to double Ian size. Mine’s been in a warm room for 2 hours and no rise.

    That does depend on the temperature of your room and the age of your yeast. I would expect that there would be some rise within the 2 hours, but with sweet dough this can sometimes be up to 3 hours.
    I hope this helps.
    Happy Baking!

  5. 5 star rating

    "We used Aquafaba, which is chick pea water whisked up)" But how wisked should it be? Just a quick on, or straight egg white wisk?

    I would whisk until combined, it doesn't have to be like a 'meringue' whisk.

    Happy Baking!

  6. 5 star rating

    can i add dried fruit to this recipe.

    That should work out fine as long as you don't add too much as dried fruit is quite heavy,

    Happy Baking!

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