This Gluten-Free Vegan Hot Cross Bun Loaf is moist, fruity and subtly spiced. It's easy to make and perfect for Easter! Plus it's yeast-free and no-knead!
Course Breakfast, Dessert
Cuisine British
Keyword gluten-free hot cross bun, vegan easter recipe, vegan hot cross bun
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the orange juice to the same bowl along with the almond milk, maple syrup, cinnamon, orange zest, raisins and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda and mix well.
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
For the cross:
Mix together the flour and the water in a small bowl until you get a smooth, fairly thick paste (add the water a tiny bit at a time so you don’t add too much).
Transfer the mixture into a piping bag with a round nozzle.
Pipe the flour paste in one vertical line down the middle of the length of the loaf and then do two horizontal lines at even intervals.
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, transfer to a wire rack to cool.
To decorate:
As soon as you’ve transferred the loaf to a wire rack, mix together the apricot jam and hot water - the water is just to thin out the jam, so don’t use too much!
Use a pastry brush or the back of a spoon to evenly brush the jam mixture all over the top surface of the loaf.
Leave to cool and dry completely before slicing.
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
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Notes
*You can alternatively use almond flour.Leave to cool and dry completely before slicing.Keeps covered in the fridge for up to a few days - best reheated in the toaster!