Cakes Vegan - No egg no milk no butter Recipes

Vegan Panettone

Eggless Dairy-Free Panettone

This is a simplified version of Panettone. No starter is used and the steps are also reduced to make the recipe easy for anyone to try.
Servings 6 small panettone


  • 1 ½ tsp (4.5 g) Active Dry Yeast (Instant Yeast can also be used, and can be added directly to the dry ingredients)
  • 1 cup (240 ml) Water (90-110oF; 32-43oC)
  • 1/2 cup (100 g) Superfine (granulated) sugar
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 tsp (5 ml) Vanilla Extract
  • 2 ½ cups (350 g) Bread Flour
  • 1/8 tsp (a pinch) Turmeric powder
  • 1/2 tsp (3 g) Salt
  • 1/2 cup (110 g) Dried Fruits Mix (red and green candied cherries; apricots; raisins)


  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups cupcake pan with paper liners (. Set aside.
  • To a bowl, add active dry yeast and water. Mix well and let stand for 5 minutes to active the yeast. Note: If instant yeast is used, skip this step and add the instant yeast to the dry ingredients.
  • Add sugar to the bowl and whisk until sugar dissolves completely.
  • Then add oil and vanilla extract and mix well.
  • Add flour, turmeric, salt and dried fruits mix. Mix well.
  • Cover and let dough rest for 30 minutes.
  • After 30 minutes, wet fingers to prevent sticking. Stretch and fold the dough.
    Cover and let dough rest for 1 hour.
  • After 1 hour, stretch and fold the dough for a second time.
    Cover and let dough rest for 1 hour.
  • After 1 hour, transfer dough to work surface. Do not add any flour to the work surface or to the dough.
    Divide dough into 6 equal pieces.
    Then, with wet fingers, form a ball with each piece and place into cupcake liners.
  • Cover pan with plastic wrap and let dough rise for 30 minutes.
  • Bake in preheated oven, rack middle position, 350oF (180oC) 25-28 minutes or until toothpick inserted in the middle of cake comes out clean.
  • Let panettone cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.