Indulge in a delightful twist on tradition with this vegan Giant Hot Cross Bun Loaf—a perfect centerpiece for Easter or any cozy gathering! Made with wholesome plant-based ingredients, this loaf delivers all the spiced flavor and tender texture you love, without dairy, nuts, or soy. It even comes with an easy gluten-free option! Whether you slice it fresh or toast it with your favorite dairy-free spread and jam, this allergy-friendly treat is designed to wow your family and friends. Check out my step-by-step photos and video tutorial below to make it effortlessly at home.
Originally posted in March 2024 and updated in April 2025 to provide more helpful tips and FAQs.
A bit about Hot Cross Buns
Hot cross buns boast a rich history tied to springtime celebrations and the joy of renewal. Originally a symbol of changing seasons, they’ve become an Easter staple, offering warmth and nostalgia with their spiced flavors and iconic cross topping. Born in the UK and now loved worldwide, these treats capture the spirit of togetherness. This giant loaf version takes that tradition up a notch—perfect for sharing!
Why I Made This Recipe
My husband always says, “Hot cross buns aren’t just for Easter—they’re for life!” He’s obsessed with them year-round, so they’re a staple in our home. The house smells incredible while they bake, and this recipe evolved from my original vegan hot cross buns when we craved a loaf instead of individual buns. Toasting thick slices for breakfast? Pure bliss. As a dairy-free baking enthusiast, I’ve perfected this allergy-friendly version to suit every table.
Why You’ll Love This Vegan Giant Hot Cross Bun Loaf
Wow your loved ones with this giant hot cross bun loaf at Easter—or anytime! It keeps the classic flavors—cinnamon, nutmeg, and dried fruit—while adding a fun, shareable twist. Its vegan, nut-free, and soy-free base, plus a gluten-free option, makes it a must-have for allergy-conscious bakers. Slice it up, toast it, and enjoy a treat that’s as delicious as it is inclusive.
Ingredients and Substitutions
This recipe is vegan, nut-free, and soy-free with a simple gluten-free swap. Here’s everything you need, plus my go-to substitutions to customize it for your diet.
Dry Ingredients
- All-Purpose Flour: Swap with a 1:1 gluten-free baking blend (like Bob’s Red Mill) for a gluten-free loaf—no extra changes needed!
- White Sugar: Adds sweetness and activates the yeast.
- Spices: Cinnamon and nutmeg bring that warm, classic flavor.
- Yeast: I use instant dry yeast for quick rising.
- Salt: Don’t skip it—salt strengthens the gluten and enhances texture.
- Dried Fruit: Traditionally raisins or currants; I mix 50g currants and 50g golden raisins. Use your favorites!
Wet Ingredients
- Butter: Melted unsalted plant-based butter (e.g., Earth Balance). Sub with dairy butter if not vegan.
- Milk (Warmed to 110°F): Your favorite plant-based milk (I use oat milk). Dairy milk works if you’re not dairy-free. Warmth boosts yeast activity.
- Applesauce: Binds the dough as an egg replacement. Use 1 egg if not vegan or egg-free.
Secondary Ingredients
- For the Slurry: All-purpose flour and water (or gluten-free flour) to pipe the cross.
- For the Glaze: Apricot jam for that glossy finish—don’t skip it!
Substitution Tip: Swap milk with coconut milk for richness, or use coconut oil instead of butter for a tropical twist. What’s your favorite swap? Tell me below!
How to Make a Giant Hot Cross Bun Loaf
This recipe looks lengthy, but hands-on time is short—perfect for multitasking while the dough proofs. Warm your milk to 110°F first. I zap it in the microwave in 10-second bursts. If proofing in the oven, turn it on low now.
- Mix the Dough: In a mixing bowl, combine all-purpose flour, sugar, cinnamon, nutmeg, yeast, salt, melted butter, and warmed milk. Mix with a dough hook until combined.
- Add Final Touches: Stir in applesauce and dried fruit (50g currants, 50g golden raisins). Knead with the dough hook on medium for 5 minutes until the dough gets stretchy—gluten magic!
- First Proof: Grease a bowl, add the dough, cover with plastic wrap, and proof in a warm spot for 60-90 minutes until doubled. Timing varies by humidity.
- Knock Back: Turn the dough onto a floured surface, punch out the air, and knead briefly.
- Second Proof: Return to the bowl, cover, and proof for 30 minutes. Preheat your oven to 350°F with 5 minutes left (remove dough if proofing inside!).
- Shape: Turn out the dough, knead lightly, shape into an oval, and place on a greased baking tray.
- Make the Slurry: Mix 2 tablespoons flour and 2 tablespoons water into a thick paste. Scoop into a piping bag (or Ziploc with the corner snipped) and pipe a cross on top.
- Bake: Bake at 350°F for 30-35 minutes until golden and hollow-sounding when tapped underneath.
- Glaze: Warm 1 tablespoon apricot jam in the microwave for 10-15 seconds, stir smooth, and brush over the loaf right out of the oven. Cool for 15 minutes before slicing.
Watch me make it! Jump to the recipe card to see how easy this dairy-free vegan hot cross loaf comes together.
Storage and Freezing
- Room Temperature: Store leftovers in an airtight container or foil for 3-4 days. Toast slices with dairy-free butter and jam—yum!
- Freezing: Wrap slices in plastic wrap, then store in an airtight container for 2-3 months. Defrost at room temp and toast to refresh.
Hot Cross Bun Loaf FAQs
About 8-10, depending on thickness—perfect for sharing!
Yes! Use a 1:1 gluten-free flour blend—no other tweaks needed.
You can use any type of dried fruit (cut larger pieces into currant size), switch up the spices, or even sub the fruit for chocolate chips. My favorite combination is white chocolate chips and cranberry.
Apricot jam is traditionally used for that glossy look.
Knead by hand on a floured surface for 5 minutes.
Yes! Bake it a day ahead, let it cool completely, and store it in an airtight container at room temp. Toast slices before serving to refresh that just-baked taste. You can also freeze it—see storage tips above!
Serving Suggestion
Serve warm—fresh from the oven or toasted—with dairy-free butter and jam. It’s Easter comfort food, allergy-friendly style!
Related Recipes
Prefer individual hot cross buns? Check out these recipes:
And for more Easter treats, I highly recommend these family faves:
- Ultimate Carrot Cake (Dairy Free)
- Easter Jelly Bean Bark (Vegan)
- Easter Chocolate Donuts (Vegan)
Final Thoughts
This Vegan Giant Hot Cross Bun Loaf is your ticket to a memorable, allergy-friendly Easter—or any day! I’d love to hear how it turns out—drop a 5-star rating and comment below. What’s your favorite way to enjoy it? Happy baking!
Giant Vegan Hot Cross Bun Loaf
Equipment
- Stand Mixer (use the dough hook)
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Hot Cross Buns
- 250 grams All Purpose Flour (2 US cups)
- 38 grams White Sugar (3 tbsp)
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- ½ pkt Instant Yeast (4 grams or 1 tsp)
- 1 tsp Salt
- 25 grams Melted Plant Based Butter (2 tbsp)
- 150 ml Plant Based Milk (Warmed to 110°F)
- 50 grams Apple Sauce (1/4 US cup)
- 100 grams Dried Fruit (2/3 US cups)
- Additional flour for kneading
For the Slurry
- 2 tbsp All Purpose Flour
- 2 tbsp Water
For the Glaze
- 1 tbsp Apricot Jam
Instructions
- Prep: Warm your milk to 110°F first (I zap it in the microwave in 10-second bursts). If proofing in the oven, turn it on low now.
- Mix the Dough: In a mixing bowl, combine 250 grams All Purpose Flour, 38 grams White Sugar, 1 tsp Cinnamon, 0.5 tsp Nutmeg, 1/2 pkt Instant Yeast, 1 tsp Salt, 25 grams Melted Plant Based Butter, and 150 ml Plant Based Milk (warmed). Mix with a dough hook until combined.
- Add Final Touches: Stir in 50 grams Apple Sauce and 100 grams Dried Fruit (50g currants, 50g golden raisins). Knead with the dough hook on medium for 5 minutes until the dough gets stretchy—gluten magic!
- First Proof: Grease a bowl, add the dough, cover with plastic wrap, and proof in a warm spot for 60-90 minutes until doubled. Timing varies by humidity.
- Knock Back: Turn the dough onto a floured surface, punch out the air, and knead briefly.
- Second Proof: Return to the bowl, cover, and proof for 30 minutes. Preheat your oven to 350°F with 5 minutes left (remove dough if proofing inside!).
- Shape: Turn out the dough, knead lightly, shape into an oval, and place on a greased baking tray.
- Make the Slurry: Mix 2 tbsp All Purpose Flour and 2 tbsp Water into a thick paste. Scoop into a piping bag (or Ziploc with the corner snipped) and pipe a cross on top.
- Bake: Bake at 350°F for 30-35 minutes until golden and hollow-sounding when tapped underneath.
- Glaze: Warm 1 tbsp Apricot Jam in the microwave for 10-15 seconds, stir smooth, and brush over the loaf right out of the oven. Cool for 15 minutes before slicing.
Video
Notes
- Yield: This recipe makes one large hot cross bun, which can be sliced up like a loaf and toasted. It yields roughly 8-10 slices, depending on thickness of the slices.
- Gluten Free: sub the all purpose flour with your preferred gluten free 1-to-1 blend.
- Storage: Store leftovers in an airtight container or foil at room temperature for 3-4 days. Toast slices with dairy-free butter and jam—yum!
- Freezing: Wrap slices in plastic wrap, then store in an airtight container for 2-3 months. Defrost at room temp and toast to refresh.
- Serving Suggestion: Serve warm—fresh from the oven or toasted—with dairy-free butter and jam. It’s Easter comfort food, allergy-friendly style!
- Other Options: If you prefer to make individual hot cross buns, check out my hot cross buns recipe which makes 12 buns.
- US Cups: Please note that US measurements will not increase automatically if you increase the recipe size by 2 or 3 times.
- Final Thoughts: This Giant Hot Cross Bun Loaf is your ticket to a memorable, allergy-friendly Easter—or any day! I’d love to hear how it turns out—drop a 5-star rating and comment below. What’s your favorite way to enjoy it? Happy baking!
I love the idea of hot cross buns in a loaf form, plus that I can make it gluten-free. And yes, why save them for Easter? Great recipe.
Thanks so much Colleen.
What a great loaf recipe! I added some dried cranberries to this hot cross bun loaf and it was awesome!
What a great addition. Glad you enjoyed it.
These tasted just like my favorite bakery’s hot cross buns! They were fluffy, soft and toasted up great. We enjoyed them for breakfast today!
So happy to hear that Anjali!
I always love hot cross buns at Easter but never thought to make a loaf. This was so fun!
Thanks Paula – I love making the loaf throughout the year.
Delicious! I love to have slices toasted with butter for breakfast. Thank you for this recipe!
That’s the perfect way to eat it, Harriet!
A giant hot cross bun!?! I’ve never seen one of these before but it sounds and looks amazing! Definitely trying this for Easter.
You seriously won’t regret it! Happy Easter!!
We made this at our nursery with some pre school children, and they absolutely loved it.
I am now passing this recipe on to some friends as it’s so good.
I’m so happy to hear that. It’s always a hit with my kids as well 🙂