These Mini Vegan Panettone are so light, fluffy and bread-y, like traditional panettone baked as mini muffins. They are perfect for the holiday season, packed with mixed fruits and a dusting of icing sugar plus they are vegan and easy to make.

Being half-Italian, I have so many fond memories of slicing into a huge panettone and enjoying the sweet bread with tons of fruit and icing sugar with a cup of milk or tea. Now, a lot of the pre-made panettone are not vegan-friendly, but after a few recipe tests, I have made the best sweet, vegan and easy mini panettone buns that are perfect for vegans and non-vegans this festive period.

A stack of two Mini Vegan Panettone (Easy)
Mini Vegan Panettone (Easy)

How delicious are these Mini Vegan Panettone?

These are something special and I am really proud of the recipe. Like most yeasted buns, they take a bit of time and patience, but they are simple to make. These buns are:

  • Light and bread-y
  • Super fluffy with a crisp golden top
  • Packed with warming mixed fruits
  • Easy to make in a few steps
  • Perfectly sized portions
  • Smell amazing
  • Naturally vegan
  • Delicious with a cup of coffee, tea or (dairy-free) milk
  • Nostalgic with that authentic panettone feel

These really are a Christmastime favourite in my house, so if you are already a huge fan, skip ahead to the recipe card, or let’s discuss the ingredients and method a little more.

Mini Vegan Panettone (Easy) on a metal cupcake tray
Mini Vegan Panettone (Easy)
A hand holding a Mini Vegan Panettone (Easy)
Mini Vegan Panettone (Easy)

What ingredients go into these Mini Vegan Panettone?

The base recipe is taken from my Vegan Chocolate Hazelnut Panettone with a few tweaks for the fruits:

  • Plant-based milk: any milk will work here like almond, soya, coconut or oat.
  • Dry active yeast: for the rise!
  • Aquafaba: this replaces the egg hat a lot of non-vegan panettone would use. Just lightly whisk the aquafaba (the water from a tin of chickpeas) until bubbly, there is no need to whisk it to stiff peaks like for meringue.
  • Caster sugar: this is the best sugar as it’s finer and mixes into the dough more evenly.
  • Vegan butter: or vegan margarine spread is best of this recipe as we want the “buttery” flavour and texture for the panettone.
  • Vanilla essence: for the sweet vanilla flavour and aroma.
  • Strong white bread flour: this is the best flour to use for panettone as it is more bread-like than a cake, but normal white flour should work, but may not yield as fluffy and bread-like results.
  • Salt: to allow to the yeast to do its thing and bring out the flavours.
  • Mixed dried fruits: I use a pre-made mix of currants, raisins, cranberries and mixed peel but any dried fruits will work. Make sure you chop any larger fruits into smaller pieces.
  • Icing sugar: to dust on top. No panettone is complete without it.

That is all we need for these Mini Vegan Panettone, just a handful of everyday ingredients become something magical.

Mini Vegan Panettone (Easy) with a dusting of icing sugar
Mini Vegan Panettone (Easy)
A stack of three Mini Vegan Panettone (Easy)
Mini Vegan Panettone (Easy)

How do I make this panettone?

The method is simple but you will need to plan the time in beforehand as it takes a few hours from start to finish.

  • Activate the yeast: warm the milk, add the yeast and leave for 10 minutes. You will be able to smell the yeast and see it bubbling.
  • Whisk the aquafaba: and add in the sugar.
  • Pour in the melted butter: and the vanilla to the aquafaba mix.
  • Make the dough: add the flour to a freestanding mixer and use a dough hook to mix in the milky-yeast mix and the aquafaba-butter mix and once combined
  • Knead for 10 minutes: using the electric standing mixer to yield the best results. You may need to work the dough for about 15-18 minutes if doing it by hand.
  • Let the dough proof: for 2 hours somewhere warm until it doubles in size.
  • Fold in the dried fruits: using your hands, work in the fruits and then bring to a ball again.
  • Divide into 8 pieces: and shape into balls. Pop each ball into a greased muffin hole.
  • Proof for a second time: somewhere warm for 45 minutes or so.
  • Bake: until golden brown on top, risen nicely and smelling amazing.
  • Dust with icing sugar: and enjoy with tea, coffee or cold oat milk.

Can I make these gluten-free and nut-free?

I have not tried making these gluten-free yet so I’d suggest trying some of my gluten-free yeast-free dough recipes, and these are naturally nut-free just check your butter and plant-based milk.

Can I make these another flavour?

If you want to skip the fruit and make chocolate panettone, follow the method for freezing chocolate spread into coins as in my Vegan Chocolate Hazelnut Panettone or use the same weight of chopped chocolate instead of the dried fruits.

Mini Vegan Panettone (Easy) in a small metal tray
Mini Vegan Panettone (Easy)

How long will these last?

Like most doughs and breads, they are always best eaten fresh on the same day and I have had feedback on my Vegan Chocolate Hazelnut Panettone that you can make the dough the night before, leave it to proof overnight in the fridge and then continue to shape, proof and bake in the morning, if you did want to prepare. That said, you can keep these for 2-3 days in a sealed container at room temperature or for up to 1 month in the freezer, wrapped up well.

I love these Mini Vegan Panettone, what else can I make?

If you are looking for more festive bakes and cakes, how about my:

  • Servings: 8
  • Difficulty: easy
  • Print

These Mini Vegan Panettone are so light, fluffy and bread-y, like traditional panettone baked as mini muffins. They are perfect for the holiday season, packed with mixed fruits and a dusting of icing sugar plus they are vegan and easy to make.


  • 75ml plant-based milk, warmed
  • 1 tsp dry active yeast
  • 4 ½ tbsp aquafaba
  • 50g caster sugar
  • 87g vegan butter, melted and slightly cooled
  • ½ tsp vanilla essence
  • 250g strong white bread flour
  • A pinch of salt
  • 100g mixed dried fruits
  • 1 tbsp plant-based milk
  • Icing sugar, to dust


  1. Slightly warm the milk until it’s lukewarm and stir in the yeast, leave for 10 minutes until bubbly.
  2. Meanwhile, whisk the aquafaba with a handheld electric whisk for 1-2 minutes until it’s frothy and airy. Gradually whisk in sugar until it is incorporated.
  3. Gradually pour in the butter and vanilla essence while you continue to beat the aquafaba mix, it will deflate but this is ok.
  4. To the bowl of a freestanding mixer with a dough hook attached, add in the flour and salt. Pour in the milk-yeast mix and the aquafaba-butter mix and turn the machine on. Bring the mix to a smooth dough and then turn the mixer down to a slow setting and knead for 8-10 minutes, until sticky, smooth and shiny.
  5. Grease a large mixing bowl, pour in the dough and cover. Leave somewhere warm to proof for 2 hours. The dough will double in size.
  6. Lightly flour a work surface and tip the risen dough onto it and cover with the dried fruits. Using your hands, mix the fruits into the dough util evenly dispersed but do not overwork the dough.
  7. Light grease a muffin tin. Divide the dough into 8 equal pieces, roll into balls, tucking the edges underneath and place one ball of dough per muffin hole. Loosely cover and leave somewhere warm to proof a second time for 45 minutes or until puffed up.
  8. Meanwhile, preheat the oven to 160Fan/180*C. Once ready, brush the tops of the dough with the plant-based milk and bake in the centre of the oven for 22-25 minutes or until golden brown (they are supposed to be fairly dark on top) and firm to touch.
  9. Carefully remove from the muffin tin and allow to cool on a wire rack. Once cool, dust with icing sugar and enjoy.
  10. It is best to eat these buns within 2-3 days, keep them in an airtight container. You can freeze the buns for up to 1 month, too.
Mini Vegan Panettone (Easy) landscape image
Mini Vegan Panettone (Easy)

I look forward to hearing what you think of these Mini Vegan Panettone buns so please let me know in the comments below. If you do bake them, I would love to see so please tag me in your panettone, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!xx

With mini panettone love x

  1. Jessica says:

    These look really good. Thank you for including a link to the gluten free, vegan recipes. After Christmas, I hope to start practicing my vegan/gf cooking. I can cook with regular wheat flour etc. The no eggs etc is what has proved to be tricky.

  2. 👌👌looks soo good

  3. Heya Amy. Another wonderful bake and you literally are amazing chef 👩🏻‍🍳 and you should go on the Great British bake Off! I’ve never tried Panettone before and mini muffin style sounds brill for first try.
    Saved to my WordPress saved collection 😊🌱👩🏻‍🍳xx Need to catch up on your e newsletters for sure. So busy with uni, children’s hospice, my other children’s healthcare and applying for other healthcare field for Paedratic and teens. so your health Nourishing amy pages give me some time to relax and enjoy your recipes. They make me smile 😀 for sure as I’ve been stressed

  4. Anonymous says:

    Just made them – for the second time (well, third, actually, but I burnt the first lot as forgot about them in the oven😳). They are great and make super little gifts. Thanks for the recipe❤️

  5. […] FROM:- Nourishing amy […]

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