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Vegan Stollen

Plant-based version of a German Christmas cake
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: German
Keyword: Plant-based Stollen, Stollen, Stollen Cake, Vegan Christmas, Vegan Christmas Dessert, Vegan Stollen


  • 3.5 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup apple sauce
  • 1 cup full fat coconut milk
  • 1 stick plant-based butter
  • 2 tsp vanilla extract
  • 1 cup sugar
  • splash of rum
  • 1 cup raisins
  • 1 cup blanched, sliced almonds
  • 200 grams marzipan


  • Pre-heat oven to 400C.
  • In a mixer with a whisk attachment, mix butter, apple sauce, sugar, coconut milk, and vanilla extract until combined and creamy. (Ensure all ingredients are at room temperature)
  • In a bowl, combine flour, salt, and baking powder.
  • Add dry mixture to the mixer with a dough attachment.
  • Add almonds and raisins and mix on low speed.
  • On a baking sheet lined with parchment or silicone, flatten dough and add small rolled pieces of marzipan.
  • Spread the marzipan logs onto the flattened dough, and then roll it up lengthwise into a long log.
  • Bake for 70 minutes or until the outside is a golden brown and an inserted toothpick comes out dry.
  • Let it cool. Cover with icing sugar.