Vegan Stollen

The classic completely without animal ingredients: It’s possible with this vegan stollen recipe. Simple, juicy, delicious!

Vegan Stollen

Ingredients for Vegan Stollen:

For the yeast dough:
500 grams wheat flour
40 grams yeast 1 cube or 2 sachets
130 millilitres almond milk or oat/soy
120 grams sugar
200 grams soft margarine
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon grated orange zest
1 pinch cardamom optional
1 pinch ground cloves optional
4 drops bitter almond oil optional

To knead in:
150 grams sultanas
100 grams candied orange peel / lemon peel
50 millilitres orange juice or rum
50 grams chopped almonds
50 grams of raw marzipan

For coating:
70 g margarine, coarse
60 grams icing sugar coarse


Mix the sultanas, candied orange peel, candied lemon peel and almonds and pour over the juice. Set aside. This step can also be done the night before.

Crumble the yeast into the lukewarm almond milk. Add a teaspoon of the sugar and stir until the yeast has dissolved. Place the flour with the remaining sugar in a large bowl. Make a deep well in the centre and pour in the yeast milk. Cover with a kitchen towel and leave in a warm place for 10 minutes.

Cut the marzipan into small pieces. Add to the mixing bowl with the margarine and spices. Mix everything together briefly and then knead for at least 5 minutes. Finally, knead in the soaked dried fruit mixture (pour off excess juice).

Cover the dough and leave it to rise in a warm place for about 2 hours. Then shape into a long, large stollen or place in a greased stollen tin approx. 33 cm long. Leave to rise again for at least half an hour.
Preheat the oven to 350°F top and bottom heat. Bake for 45-50 minutes. If it gets too dark, cover halfway through.

Melt the margarine. Brush the baked stollen with the margarine while it is still hot and dust it thickly with icing sugar.

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Vegan Stollen
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