- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“This vegan panettone recreates the tradition of year-end celebrations without animal ingredients, combining fragrant coconut oil, plant milk, and a generous filling of candied fruits and raisins. An inclusive, aromatic, and soft recipe to bring everyone to the Christmas table.”
What you need to know
- O óleo de coco derretido substitui a manteiga conferindo umidade, sedosidade e gordura estrutural à massa assada
- O leite vegetal morno e o fermento biológico seco ativam o desenvolvimento sem necessidade de ovos na base
- A combinação de uvas-passas e frutas cristalizadas umedece o miolo garantindo doçura frutada equilibrada
Ingredients
Main
- 3 cups of all-purpose flour
- 1 cup of brown sugar
- 1/2 cup of coconut oil
- 1 cup of plant-based milk
- 1/4 cup of vanilla extract
- 2 tablespoons of dry yeast
- 1 cup of candied fruits
- 1/2 cup raisins
Instructions
Principal
- In a bowl, mix the flour, sugar, and baking powder.
- Add the coconut oil and plant-based milk, mixing well until you get a homogeneous dough.
- Incorporate the vanilla essence and dried fruits, mixing carefully.
- Let the dough rest for 15 minutes to rise.
- Pour the batter into the greased panettone mold.
- Bake for approximately 45 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Utilize leite vegetal neutro e morno como o leite de aveia, soja ou castanhas para não interferir nos aromas natalinos
- Misture a essência de baunilha diretamente nos líquidos para distribuí-la de forma uniforme por toda a farinha
- Cubra a forma com papel-alumínio nos últimos 15 minutos de forno caso note que o topo está dourando depressa demais
Variations
- Troque metade das frutas secas por pedaços picados de chocolate meio amargo vegano para criar uma versão chocotone
- Incorpore raspas finas de laranja e uma colher de café de essência de panetone para intensificar os perfumes típicos
- Salpique lâminas de amêndoas cruas sobre o topo da massa na forma antes de levar ao forno pré-aquecido
Substitutions
- O óleo de coco pode ser substituído por óleo de girassol refinado ou manteiga de cacau derretida morna
- O leite vegetal de aveia pode ser trocado por leite de soja, leite de amêndoas ou leite de coco culinário diluído
- O açúcar mascavo pode ser substituído por açúcar demerara para um tom mais claro e sabor caramelizado suave
How to store
Keep the cold panettone in a tightly closed plastic bag at room temperature for up to 4 days. Because it does not contain chemical preservatives, keep the package sealed to preserve the softness of the vegetable core.
Can it be frozen?
Freeze the sliced panettone in freezer-safe airtight bags for up to 60 days without loss of aroma. To reheat while maintaining softness, place the slices directly in the oven at 160°C for 8 minutes or in the toaster.
What to serve with
Serve accompanied by freshly brewed coffee, plant-based milk with cinnamon and nutmeg, or spiced black tea like chai. It is also delicious with creamy hazelnut cocoa spread without milk or red fruit jam.
Frequently asked questions
Why does vegan panettone dry out faster?
The absence of egg yolks reduces natural emulsifiers; therefore, always store in a tightly closed plastic bag.
Can I use regular white sugar instead of brown sugar?
Yes, granulated or refined sugar works equally well, giving a more golden and lighter color to the bread dough.
Can I make this panettone without vanilla essence?
Yes, vanilla can be replaced with fresh lemon and orange zest or with panettone essence.
How does the dough rise without adding eggs?
Dry biological yeast feeds on sugar and forms carbon dioxide bubbles retained by the gluten network of the wheat flour.
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