Vegan Chocolate Cream Buns filled with chocolate spread and whipped chocolate cream. These pillowy soft, light and fluffy buns are a favourite tea-time treat, decorated as adorable reindeer for the festive season. Fully vegan, no eggs or no dairy!
Vegan Chocolate Cream Buns
Happy Christmas baking season friends. I am very excited to share this recipe with you for the Holidays. Difference to doughnuts which have a downside of frying, buns are great as they’re baked in the oven. The buns have texture of baked bread which is delicious, along with a shiny top from the dairy-free milk glaze. The filling is a simple layer of vegan chocolate spread (I use a vegan ‘Nutella’), and whipped dairy-free cream which has added cocoa inside to make it a rich chocolate cream. As Christmas is around the corner, I decided to make them into reindeer with a cherry nose, chocolate eyes and dark chocolate antlers. How cute are they?!!
Why you’ll love this recipe:
- Vegan friendly – This recipe doesn’t contain any animal derived ingredients.
- Super fun – They’re a great christmas baking activity for all to enjoy making.
- Easy to make – Minimal ingredients and a simple method.
- Fluffy – The texture of the buns is ultra light and fluffy. They’re gorgeous.
- Deliciously rich and chocolaty – The flavour is rich of chocolate and is delicious!
- Ultra creamy : The chocolate cream is silky smooth and is scrumptious!
- Great for kids – Get the kids involved in kneading the dough and decorating.
- Fun to decorate – You’ll have a blast making & decorating the buns.
Ingredients you’ll need
You’ll be very pleased to hear, this recipe contains minimal ingredients, some of which you probably already have in your kitchen cupboards! Jot these ingredients down for your next shopping trip!
- Dairy-free milk : Soya milk works best. Alternatively you can use any dairy-free milk for this recipe including oat, almond or cashew.
- Active dry yeast : One packet is usually 7-8g of yeast which is perfect. The active yeast is what will make these buns super light, fluffy and springy!
- All-purpose / plain flour : Plain flour works perfectly for this recipe. Self raising flour can make the buns raise too much, and may result in massive buns.
- Cocoa powder : Use a rich / dark cocoa for the ultimate chocolate flavour.
- Sugar : Caster sugar or a very fine white sugar is perfect for this recipe. I wouldn’t recommend granulated sugar as it can make the buns gritty in texture.
- Oil : Use a neutral flavoured oil. Sunflower works best!
- Dairy-free cream : You want to use a good quality cream which is thick and holds it’s shape. The BEST dairy-free / vegan cream is ‘The Coconut Collaborative Double Cream’.
- Dairy-free chocolate spread : I use Natures Store Hazelnut & Cocoa Spread, which is a vegan Nutella alternative. Use your favourite chocolate spread, just make sure it’s suitable for vegans. You could even use a Biscoff / cookie butter if preferred.
- Icing sugar : Icing sugar to the tops of the buns adds sweetness and makes them look snowy.
- Dairy-free dark chocolate : Melt the dark chocoalte for the antlers. I like to use 70% and above for a rich flavour.
- Dairy-free white chocolate buttons. Use white buttons for the eyes. You can even use the end of a round piping tip to cut the buttons into smaller shapes.
- Black fondant : Roll into balls and stick onto the white buttons for the eyes.
What is the best dairy-free cream ?
Whipped cream is definitely the star of the show with this delicious breaded dessert. You want to use a vey thick vegan double / whipped cream for this recipe. The BEST Vegan cream which I’ve tried if ‘The Coconut Collaborative Double Cream‘. This cream is absolutely unbelievable! It has to be thick enough to be piped and hold it’s shape in the bun. Whip the cream in a stand mixer until thick, along with the cocoa. The cocoa helps to stabilise the cream and thicken it up. It’s worth looking up the best thick vegan cream where you are based and try them out yourself.
How to make Vegan Chocolate Cream Buns
You will be surprised with how EASY these buns are to make. You only need a handful of ingredients, some simple tools and a little bit of time and you’ll be making the most bakery worthy treat in no time! The full method, recipe and ingredients list is written in the recipe card at the bottom of this page. Happy baking.
Heat the milk and sprinkle over the yeast and a teaspoon of the sugar. Whisk to combine. Pour the activated yeast mixture and oil into the flour, cocoa and sugar. Knead into a sticky dough.
Place the dough into a lightly greased bowl. Place in a warm area for at least an hour to prove. The dough will double in size. Turn out on a lightly floured surface. Roll 100g of the dough into balls and place on a lined baking tray. Allow the prove for a second time.
Brush the tops of the dough with milk and bake. Make sure the buns to cool before filling.
- Chocolate spread and cream
Use a serrated knife to slice the buns 3/4 in half. Spread chocolate spread into the buns. Whip up the cream along with the cocoa, transfer into a piping bag and pipe into the buns. spread the cream flush to the buns.
Press a glacé cherry into the middle of the cream. Add black fondant to some white chocolate buttons, press into the cream above the nose for the reindeer eyes. Pipe dark chocolate on to grease proof paper. Chill then add to the top of the buns.
- Serve and enjoy
Serve the buns on a place, dust over some icing sugar.
Vegan Chocolate Cream Bun FAQ
Is this a cake or doughnut?
- I would class this dessert more like a sweet bread. The bun has the taste and texture of a breaded bun, with the addition of the chocolate.
Can this recipe be made gluten-free?
- Unfortunately not. This recipe requires a wheat based flour for best results. Stay tuned as i am currently recipe testing a gluten-free version.
How to store the chocolate buns?
- Store the buns for 1 – 2 days only. Store in a sealed container at room temperature (do not store in the fridge) The buns will dry out if left too long. Best enjoyed within 1-2 days of making.
Can the buns be made ahead of time?
- As I mentioned above, the bun are best made day of making. If you really needed to make them ahead of time, you can bake them and store them in an air tight container at room temperature overnight to keep them soft and fresh!