Vegan Stollen

Vegan Stollen by Sigrilina -- This classic of German cuisine gets a vegan makeover!

This classic of German cuisine gets a vegan makeover! Skip to the recipe.

I discovered Stollen when I was living in Germany. I lived in Dresden, a small city in eastern Germany, renown for its stollen and where every second Sunday of advent the Dresden Stollen Fest (Party) takes place. I highly recommend it, if you have the opportunity to go, Dresden’s Christmas Market is one of the oldest, founded in 1434! I don’t know right now, but a couple of years ago, there weren’t many vegan options available.

So, as for the recipe, it tastes just as the original. It takes time but the results are marvelous. If you never tried it, you have to know that it is very humid, it is not like some Panettone that are dry inside. According to Wikipedia: “Stollen is a cake-like fruit bread “. It is very rich in calories, so don’t believe that because it is vegan it will be healthy.

As a tip I would like to tell you that while it is easier with a standing mixer, we always made stollen by hand and it turns out great. It is messy but totally doable!

Give this recipe a try and I promise you won’t be disappointed.

Vegan Stollen

(No Ratings Yet)
serves: 2 x 2 lb stollen
prep.: 45 min + 24 hoursh
rest: 75 min
cook: 30 min
temp.: 350 F


For the fruit filling:
  • 7 oz of raisins
  • 1.75 oz of chopped almonds
  • 1.75 oz of candied orange peel (homemade or store-bought)
  • 1.75 oz of candied lemon peel (homemade or store-bought)
  • 1/5 cup of rum
  • 1 vanilla bean
  • 1 tablespoon zest of lemon peel
  • 1 tablespoon zest of orange peel
For the dough:
  • 2 cups of pastry flour
  • 1 block of fresh yeast (or 1 package of dry yeast)
  • 1/4 cup of almond milk
  • 1.75 oz of almond flour
  • 2 tablespoons of chickpea flour + 6 tablespoons of water (mixed)
  • 8.75 oz of soft coconut oil
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of cardamom powder
  • 1/4 teaspoon of powdered pepper
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of cinnamon
To top:
  • 1.75 oz of liquid coconut oil
  • 1.75 oz of sugar
  • 5.25 oz of powder sugar
Vegan Stollen by Sigrilina -- This classic of German cuisine gets a vegan makeover!


Step 1 For the filling: In a bowl with lid, put all the ingredients listed for the filling and mix. Leave it to rest. You can put it in the fridge or leave it on the countertop. If you have the possibility to leave it rest 2 or 3 days, the flavor will be even better.
Step 2 For the dough: (the next day) In a bowl, place 200 gr of flour. Make a hole in the middle.
Step 3 Then, in the hole, put the yeast, the sugar and only 3 tablespoons of almond milk. Mix and add a little bit of flour from the sides.
Step 4 Let it rest 15 minutes in a warm place. This is done to activate the yeast.
Step 5 Then by hand or with the dough hook if using a stand mixer. Add the rest of the milk and mix.
Step 6 Once it is thoroughly mixed, let it rest until it doubles its size.
Step 7 After that add the rest of the dough ingredients: the rest of the flour (300 g), the almond flour, the chickpeas mixed with the water, the soft coconut oil, the salt and the spices.
Step 8 Mix until you have a uniform dough.
Step 9 Now add the filling and mix thoroughly to have it evenly distributed.
Step 10 Let it rest for 1 hour.
Step 11 Divide the dough in 2 pieces, to have two small stollens.
Step 12 Roll the dough out into a rectangle.
Step 13 Taking the longest sides of the rectangle, roll the side to the middle, making one big roll and another one smaller. The idea is to roll them to the middle so they touch.
Step 14 Once you shaped them, put them on the baking tray and let them rest for 15 minutes. Meanwhile preheat the oven to 350 F.
Step 15 Bake for 30 minutes at 350 F.
Step 16 When you take it out the oven, brush the liquid coconut oil on top of it and top with the sugar.
Step 17 Let it cool and cover with aluminum foil or place in a tin. Let it rest overnight.
Step 18 The next day, sift the powdered sugar on top of it.
Step 19 Cover again with aluminum foil or put in the tin. You can let it rest so it will taste better, 1 week or 1 month.


  • Typically it is stored in a tin in cold not humid place.
Rate this recipe: (No Ratings Yet)