Easter is here and we can’t wait to bake up our Vegan Choc Hot Cross Buns! Whip these chocolatey treats up and surprise everyone this Easter!

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  • Serves: 6
  • Prep: 1 hour 45 minutes
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions


  • 1 x 7g sachet yeast
  • 85 g Almond milk, luke warm (1/3 Cup)
  • 2 teaspoons Egg replacer
  • 30 g Coconut oil, melted
  • 150 g Cake flour (1 Cup)
  • 25 g Cacao powder (1/4 Cup)
  • 1 teaspoon Cinnamon
  • 2 teaspoons Mixed spice
  • 95 g Natvia (1/2 Cup)
  • 88 g Sugar-free chocolate chips / sugar-free chopped chocolate (1/2 Cup)



Best eaten on the same day


  1. Preheat the oven to 180C
  2. Combine the milk and yeast and stand for 15 minutes, until bubbles dot the surface.
  3. Combine the egg replacer with 1 tbs water. Stand for 10 minutes.
  4. Combine the milk, yeast, egg replacer, spices, flour, cacao powder and Natvia in a bowl with a knife. Add the chocolate chips. Knead for about 5 minutes and then place in a bowl, cover with a wet tea towel and leave somewhere warm for about 1 hour, until doubled in size.
  5. Divide the dough into 6 pieces and roll into buns. Place on a greased baking tray and bake in the oven for 30 minutes.
  6. Remove from the oven and stand to cool slightly. Place the melted chocolate in a piping bag, or a zip lock bag and snip a corner. Draw crosses on the top of the buns. Enjoy warm!
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    29.6g 5.7g 10.8g 1040 248 83g
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