Recipe – Vegan Marzipan Christmas Stollen

Vegan Marzipan Christmas Stollen
Vegan Marzipan Christmas Stollen

This is my favourite Christmas cake of all time. Very fruity, laced with almonds and marzipan.

1 Tbsp active dry yeast
2/3 C non dairy milk (110 degrees F/45 degrees C)
Use egg replacement of some kind equivalent 1 large egg
1/3 C white sugar
1/2 Tbsp salt
1/3 C no dairy butter, softened
2 1/2 C bread flour
1/3 C currants
1/3 C sultana raisins
1/3 C red candied cherries, quartered
2/3 C diced candied citron
1/2 C Almonds
200g/ 7 ounces marzipan
1 Tbsp confectioners’ sugar/icing sugar
1/4 tsp ground cinnamon


1. In a small bowl, dissolve yeast in warm no dairy milk. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with the egg replacement, white sugar, salt, no dairy butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.

3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ icing/sugar, and sprinkle with the cinnamon.

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