Vegan Hot Cross Buns; moist with grated apple, warm with gentle spices, and sweet with dried cranberries, these are worth every minute of work. Get baking, there’s less than a month till Easter!
It just wouldn’t be Easter without Hot Cross Buns. Maybe this is something very specific to the UK but here you know Christmas is over when the mince pies are replaced with Hot Cross Buns even though Easter is still 3 months away! That being said, this is not a complaint as I love the ever changing seasons, and what better way to celebrate than with food that reminds you that warmer weather is on the way.
This is my second Hot Cross Bun recipe on the blog. Without eggs, these are slightly lighter and more justifiably a breakfast food, and potentially slightly better for you! For me, this was all about making sure I still had a way to eat a tasty, delicious, and fresh Hot Cross Bun in time for Easter!
My Hot Cross Buns are heavier with fruit than normal. As well as the traditional mixed peel and sultanas, I’ve added grated apple and dried cranberries for a nice sweet and sour hit. The apples tend to melt away here, but they keep the buns deliciously moist and sweet.
These don’t need any topping apart from a light scraping of dairy free butter, and perhaps a smidge of honey or golden syrup if you eat these for elevenses. Personally, this is one of my breakfast treats, but that doesn’t mean I can’t eat them at 11, and again at 4, and again after dinner!