Hot cross buns are one of those early-spring rituals I really treasure. As soon as the mornings are still cold but the days feel lighter, they start appearing on our table – toasted, slathered in butter, or piled high with marmalade. The kids absolutely love them, and they always feel tied to Easter, slow breakfasts and cosy afternoons. This vegan hot cross bun loaf is my answer to all of that nostalgia, but in an easier-to-slice, perfect-for-sharing format. It has all the familiar flavours of a classic hot cross bun – citrus, spice, dried fruit – but baked as a soft, tear-and-share loaf that’s ideal for breakfast, brunch or Easter afternoon tea.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this vegan hot cross bun loaf recipe?
This is a soft, enriched vegan yeast loaf inspired by traditional British hot cross buns. Instead of individual buns, the dough is shaped and baked in tins, making it easy to slice, toast and butter – perfect for families and gatherings.
It keeps all the elements you expect: warming spices, citrus zest, plump fruit and that iconic cross on top, finished with a glossy apricot glaze.
Taste of my travels – where in the world is this recipe from?
Hot cross buns are deeply rooted in British food culture, traditionally eaten around Easter. Their spiced dough and symbolic cross date back centuries, and they remain one of the most recognisable seasonal bakes in the UK.
This loaf stays true to those British roots while adapting the format, and ingredients, to suit modern, plant-based baking.
What does it taste like?
Soft, lightly sweet and beautifully spiced, with bright orange zest running through every slice. The candied peel and sultanas add bursts of sweetness, while ginger, cinnamon and nutmeg give gentle warmth rather than overpowering spice.
Toasted, it’s irresistible – crisp on the outside, fluffy inside, and perfect with vegan butter or marmalade.
Why you’ll love this vegan hot cross bun loaf recipe
- Easier to slice and share than individual buns
- Packed with classic hot cross bun flavour
- Perfect for Easter breakfasts or afternoon tea
- Fully vegan but still rich and indulgent
- Ideal for toasting the next day
Key ingredients
- Orange zest and juice for freshness
- Candied orange peel and sultanas for sweetness
- Warming spices: ginger, cinnamon and nutmeg
Ingredients for the vegan hot cross bun loaf
For the vegan hot cross bun loaf dough
- 130g ‘00’ flour
- ¼ tsp dried yeast
- 460g ‘00’ flour, plus extra for dusting
- 110ml soya milk
- 1 flaxseed egg (1 tsp ground flaxseed mixed with 3 tsp water)
- 3g salt
- 1 tsp dried yeast
- 60g caster sugar
- 60g unsalted vegan butter, softened
- Finely grated zest of 1 large orange
- Juice of ½ an orange
- 160g candied orange peel
- 75g sultanas
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp nutmeg
For the cross topping
- 45g plain flour
- 25g self-raising flour
- 1 tsp caster sugar
- Approx. 60ml water
To finish
- 2 tsp vegan butter, melted
- 1 tbsp apricot jam, to glaze
How to make our vegan hot cross bun loaf
- Make the starter
Mix the 130g ‘00’ flour with ¼ tsp dried yeast, 90ml water and a pinch of salt. Cover and leave for up to 12 hours until doubled in size. - Soak the fruit
Combine the orange zest, orange juice, candied peel and sultanas in a bowl and set aside to plump up. - Make the dough
Take 200g of the starter and add it to a stand mixer with the flax egg, remaining flour, soya milk, yeast and 140ml water. Mix for 5 minutes until smooth. - Enrich the dough
Add the sugar and vegan butter and mix for another 3 minutes. Add the soaked fruit and spices and mix until evenly distributed. - First rise
Transfer to a greased bowl, cover and leave to rise for about 1½ hours, until doubled. - Shape the loaves
Turn the dough out onto a floured surface, knead gently for 2 minutes, then shape into a long log and cut into 6 equal pieces. Place 3 pieces into each greased loaf tin. - Second rise
Cover and leave to rise again for around 2 hours, until well puffed. - Prepare the crosses
Mix the plain flour, self-raising flour and sugar with enough water to form a smooth pipeable paste. Transfer to a piping bag. - Bake
Preheat the oven to 180°C fan. Brush the loaves with melted vegan butter, pipe a long line down the centre and three lines across. Bake for around 30 minutes until golden. - Glaze and cool
Warm the apricot jam with a splash of water. Brush over the hot loaves, then leave to cool on a wire rack.
Variations on our vegan hot cross bun loaf
- Swap sultanas for raisins or currants
- Add a handful of chopped dried apricots
- Use lemon zest instead of orange for a sharper note
Serving suggestions
- Toasted with vegan butter
- Spread thickly with marmalade
- Served warm as part of an Easter afternoon tea
Vegan hot cross bun loaf recipe success tips
- Allow enough proving time. This loaf relies on a good rise
- Don’t over-pipe the cross or it can spread too much
- Toast slices the next day for the best texture
Frequently asked questions
Can I make this ahead?
Yes. The loaf keeps well for 2–3 days and toasts beautifully.
Can I freeze it?
Yes, freeze unglazed slices and toast from frozen.
Can I skip the cross?
Absolutely – it will still taste fantastic.
Nutritional information
This loaf is naturally dairy-free and egg-free, and provides slow-release energy from enriched dough and dried fruit. It makes two loaves which can be cut into around 10 slices. This is based on one of these slices which is an approximate –
Nutritional Information (Approximate Per Slice)
| Nutrient | Per Slice (1 of 20) |
|---|---|
| Calories | ~195 kcal |
| Total Fat | ~7.5 g |
| Saturated Fat | ~3.5 g |
| Carbohydrates | ~30 g |
| Sugars | ~13 g |
| Fibre | ~1.8 g |
| Protein | ~4.1 g |
| Salt | ~0.27 g |
Recipe card
A delicious Easter vegan hot cross bun loaf, packed with citrus, spice and fruit, perfect for slicing, toasting and sharing.
Vegan Hot Cross Bun Loaf
Ingredients
Method
- Mix the 00 flour and ¼ tsp of dried yeast in a bowl with 90ml of water and a pinch of salt. Mix the ingredients into a dough and set aside in a covered bowl for up to 12 hours until it has doubled in size.
- Combine the orange juice with the zest, candied peel, and sultanas in a bowl and leave to soak.
- Take 200g of the dough mix, and combine with the flax egg, flour, soya milk, yeast and 140ml of water.
- Mix the ingredients in a stand mixer for five minutes until fully combined.
- Add the vegan butter and sugar and mix for a further 3 minutes, then add the fruit which has been soaking and mix again until fully combined.
- Put the dough into an greased bowl and cover. Allow to raise for and hour and a half.
- Once the dough has doubled in size, tip out onto a floured surface and gently knead for two minutes. Roll into a long sausage shape and slice into six pieces.
- Add three pieces of the dough in a line to each of the greased baking tins, cover and allow to rise again for around 2 hours.
- Mix the plain and self raising flours for the cross topping with the sugar and add 60ml of water to create a smooth dough. Transfer the mix to a piping bag.
- When the dough has at least doubled in size, brush generously with beaten egg all over, then pipe the topping in 1 long stripe down the centre, followed by 3 short ones across the top of each dough ball.
- Once the dough has risen again, brush with melted vegan butter and pipe a long stripe of the cross topping down the middle of the loaf and, three lines across regularly spaced out.
- Transfer to a preheat fan oven (180 degrees) and bake until the loaves turn a golden brown colour (around 30 minutes).
- While the loaves are baking, heat the marmalade in pan with a splash of water on a low heat. Once the marmalade melts and becomes liquid remove from heat.
- Transfer the baked loaves to a wire rack to cool and brush with the marmalade glaze, and allow to cool.
We hope you’ve enjoyed making our vegan hot cross bun loaf. Why not try our mini egg ice cream for more seasonal inspiration. Or check out all of our travel inspired recipes here.
