I literally can’t believe I am typing up an Easter recipe (seriously, how does time fly by so fast?) It feels like just yesterday that I was creating Christmas recipes. However I am not complaining, when it means I get the chance to bake more of these delicious dairy free Hot Cross Buns. And since we’ve got the long Easter weekend ahead, there’s no excuse.

Did you know that roughly per store bought bun, there is around 4 to 5 teaspoons of sugar per bun? I’m not saying this can’t be enjoyed in moderation, but I found baking these with my friends to be a super fun evening, we were covered in flour and having a super fun time. They are so tasty, fluffy, dairy free and vegan friendly.


  • 2 cups flour (wholemeal)
  • 1 packet (7 grams) bakers dried yeast
  • 1 tsp coconut sugar
  • ½ cup almond milk
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 egg (or flax egg)
  • 4 tbsp maple syrup
  • 3 tbsp olive oil
  • ½ cup sultana’s


  • 1/2 tbsp sweetener
  • 2 1/2 tbsp water


Heat the almond milk, add your yeast, coconut sugar and mix well. Dissolve the yeast in the warm milk. Cover with cling film and leave for 10/15 minutes. Sieve into a large mixing bowl the flour, cinnamon, vanilla. In a separate bowl combine the olive oil, water, and egg. Add the dried fruit to the dry ingredients, mix in the wet and combine to form a dough. Cover in cling film and place in a warm spot, I like to leave it for around two hours until the dough has doubled in size.

For the crosses mix a paste from the plain flour and water, into a piping bag. Use the paste to pipe a cross onto each bun then place in a preheated oven at 180 degrees celsius, for around twenty minutes. Allow to cool a bit prior to adding your glaze.


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