Vegan Panettone

Vegan Panettone by Sigrilina -- Enjoy this classic of Italian cuisine in its vegan version.

Enjoy this classic of Italian cuisine in its vegan version. Skip to the recipe.

I think that going vegan shouldn’t be a reason to stop enjoying the same food as before. Of course as with almost every other festive dish, the vegan version is still rich in calories. So enjoy moderately or who cares, just enjoy your food! I am all for enjoying a good time without worrying about gaining weight or how many nutrients are there actually on my food.

This version is better than most store-bought Panetonnes, I’ll say than any other but I’m biased. Panettone can be too heavy and sometimes the dough is too dry, specially bakers’s Panetonnes. But this vegan version is super moist and fluffy. It does take long to make as the leavening process is long and in multiple steps but it is totally worth it.

You can use paper molds or panettone pans. On the following affiliate links (meaning, at no additional cost to you, if you click and make a purchase, I may make a small commission) you can find a few options. For paper molds we recommend these 6.75″ paper molds, or these 6 1/16″ paper molds. Even better if you can buy this 6″ silver panettone pan. In this recipe we used smaller paper molds which are more common here, in Argentina. The base we used is a 4 3/4″ (12 cm) circle and the side ring is 4″ (10 cm) tall. If you have the time and you want to, I think you could also make your own paper molds using baking paper.

I’ll be concise so you can jump to the recipe, let me know if there is anything else you need to know!

Vegan Panettone

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serves: 2 x 1.5 lb panettone
prep.: 15 min
rest: 3 hoursh
cook: 25 min
temp: 400 F


For the Pre-ferment dough:
  • 1/2 cup of almond milk
  • 0.35 oz of fresh yeast (or 1/5 of a dry yeast package)
  • 1 1/3 cups of pastry flour
  • 1 teaspoon of malt extract
For the Panettone dough:
  • 1/2 cup + 2 tablespoons of warm almond milk
  • 1.4 oz of fresh yeast (or the rest of the dry yeast package)
  • 2 tablespoons of chickpea flour mixed with 6 tablespoons of water
  • 1 teaspoon of malt extract
  • 1 tablespoon of vanilla extract
  • 3 3/4 cups of pastry flour
  • 1/2 cup of sugar
  • 1/2 tablespoon of salt
  • 3.5 oz of soft coconut oil
For the Filling:
  • 1.75 oz of candied orange peel (homemade or store-bought)
  • 1.75 oz of candied lemon peel (homemade or store-bought)
  • 3.5 oz of raisins
To brush:
  • 2 tablespoons of liquid coconut oil
Vegan Panettone by Sigrilina -- Enjoy this classic of Italian cuisine in its vegan version.


Step 1 For the pre-ferment dough: In a bowl, mix the ingredients and let it raise until it is the double of its original size.
Step 2 For the Panettone dough: In a bowl or mixer bowl if using an standing mixer. Mix the warm almond milk and add the yeast, the chickpea flour mixed with water, the malt extract, and the vanilla extract.
Step 3 Add the pre-ferment.
Step 4 In another bowl combine the dry ingredients, pastry flour, salt and sugar.
Step 5 Slowly, one spoonful at the time, add the dry ingredients to the liquid ingredients. In between add one tablespoon of soft coconut oil at the time. Continue until you have added all the flour mixed and the coconut oil.
Step 6 You will have a sticky dough remaining, that’s perfect, it should be so. Now cover it and let it rest until it doubles its size.
Step 7 Once it has raised, add the filling ingredients. Knead it shortly to mix it.
Step 8 If using small molds like the ones we used (4 3/4″ in diameter and 4″ in height) divide the dough in two and place each one in an oiled Panettone mold. They should cover 3/4 of the mold. If you use a larger mold (6″ – 6.75″ in diameter) do not divide the dough and make a single large panettone.
Step 9 Let them raise until they fill the mold to the top.
Step 10 Preheat the oven to 400 F if using the smaller molds. If using the larger molds, preheat the oven to 350 F.
Step 11 Before cooking, softly, being careful not to poke the panettone, brush the top with liquid coconut oil.
Step 12 Cook for 25 minutes or until golden on top and when you insert a skewer it comes out clean. It may take a little longer if using one of the larger molds.
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