How To Make Plant-Based Hot Cross Buns - Chef Cynthia Louise
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Hot Cross Buns As A Traditional Easter Treat

Hot cross buns are spiced, sweet buns usually made with fruit and marked with a cross on the top that has been traditionally eaten on a Good Friday. Its story may go back as far as the 12th century and over time gained popularity, hence becoming a symbol of the Easter weekend.

Back home in Oz, I see them everywhere at Easter time but not throughout the year. And there had been times when I want to have hot cross buns on a regular weekend when I am just relaxing on a day off – so I thought, why not make one? 

Join me in this journey while I make this fragrant and delicious bread full of spices and sweet fruit. These should be eaten all year round if I had my way!

Plant-Based Buns

I used white spelt flour in making this recipe, so this is not gluten-free. I love spelt flour as it has this lovely, nutty flavour that is slightly sweet. The reason why I used the white spelt flour is because I want that fluffiness coming through and not getting a dense bun as a result.

For the plant-based peeps out there, do not panic – I repeat – do not panic because you will see I used an egg in making the hot cross buns. You can make it plant-based mixing chia seeds with the ingredients.

Hot Cross Buns

Hot Cross Buns Recipe!



For The Hot Cross Buns:

  • 70g Coconut Oil
  • 1 tbsp Bakers Yeast
  • 60g Coconut Sugar
  • 500g White Spelt Flour
  • 8g chia seeds, ground or 1 Egg
  • 1 1/2 teaspoons Allspice and Cinnamon

For The Piping:

  • 80g Flour
  • A pinch of Salt
  • 1 tbsp Maple Syrup
  • 100g Water

For Brushing: 

  • 1/2 cup Maple Syrup


To prepare the hot cross buns:

ATTENTION: if you don’t have an electric mixer with a dough hook, just grab a bowl, add coconut oil, sugar, yeast, warmed milk, egg, and mix well. Then add the rest of your ingredients, mix, tip out to a bench, and knead.

Preheat the oven to 220 C.

Line a baking tray with greaseproof paper and set aside.

Add the coconut oil, milk, yeast, sugar, and flour to your dough mixer.

Mix for a few seconds and then add the egg, spices, salt, and currants.

Knead the dough for at least 8-10 minutes.

Place it into an oiled bowl, cover with a tea towel and keep in warm place for 30 minutes.

Knock down the flour and divide it into 8-12 equal pieces.

Form into rolls and place close together onto the prepared baking tray.

Give the buns 25 more minutes for proving while you prepare the piping.


To prepare the piping:

Mix the ingredients until well combined.

Transfer the mixture to a piping bag and pipe a cross on the top of each bun.


Bake in the preheated oven for 12-15 minutes.

When done, remove from the oven and brush with the maple syrup.

Allow to cool slightly and then pull apart and eat.


Prep time: 10-15 mins

Proving time: 55 mins in total

Cooking time: 15-20 mins

Makes: 8-9 large buns

Freezer friendly: YES





Don’t wait until Easter to enjoy this, although time flies, and the next thing you know it’s already Easter! You can also find this recipe in my Celebrate Your Sweet Tooth Naturally Online Cooking Class and my YouTube Channel.

Let me know how you go with this one.


With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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