Panettone with sourdough (vegan recipe)

Vegan panettone with sourdough. The recipe that I propose for the homemade panettone preparation is the result of some of my experiments in the use of sourdough to make long-leavening desserts.

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Vegan panettone with sourdough. The recipe that I propose to you for homemade panettone preparation is the result of some of my experiments in using the mother pasta for making long-leavening desserts.

Among the ingredients used there are neither products of animal origin nor margarines. The sweetener of choice is lo whole cane sugar, coming from fair trade, of the "sweet" type (devoid of the licorice aftertaste that other whole cane sugars might have).

I also tried to use as much as possible raw materials of biological origin, both as regards the flours and the filling, with particular attention to lemon peel that I used to prepare the candied fruit. By following this recipe, you will get a soft and tasty panettone, as well as being much lighter than the panettone commonly on sale, because free from eggs, butter and excess sweeteners.

With the following ingredients you can bake a panettone weighing about 1 kilo. It will be a cruelty-free and certainly healthier Christmas cake compared to what is on the market. It can also become a welcome Christmas gift.



For the refreshment of sourdough

  • Sourdough
  • 100 grams of 0 flour
  • 1 glass of water at room temperature
  • For the almond milk
  • 25 grams of peeled almonds
  • 250 ml of water at room temperature

For the first dough

  • 250 grams of 0 flour
  • 200 grams of Manitoba flour
  • 250 ml of almond milk + almond pulp
  • 100ml cold-pressed sunflower oil
  • 80 grams of whole cane sugar
  • 2 tablespoons of potato starch
  • 1 handful of freshened sourdough
  • 1 pinch of salt

For the second dough

  • 50 grams of dark chocolate chips
  • 80 grams of dehydrated raisins
  • Lemon candied fruit
  • For the preparation of candied fruit
  • The zest of an untreated lemon
  • 1 glass of water
  • 1 teaspoon of whole brown sugar
  • For decoration (optional)
  • 50 grams of dark chocolate
  • 1 handful of almonds to decorate

For the do-it-yourself mold

Baking paper



1) Cool the sourdough

refresh the sourdough, proceed by pouring it into a bowl and dissolving it completely, adding a glass of water at room temperature and helping with your fingers. Pour about 100 grams of flour and mix everything in order to obtain a small dough of the same starting consistency as your sourdough. Put half of it in the container you use for its conservation and continue to use the remaining part for the preparation of the panettone.

2) Prepare the almond milk

My advice is to leave soften the almonds for an hour by covering them with water so you can blend them more easily, but this is a step that can be avoided if you have a powerful food processor. However, it is sufficient blend the almonds in the mixer together with 250 ml of water at ambient temperatureand to get your plant milk. To use it as a drink, almond milk should be filtered. In this case though it should not be filtered because the (little) almond pulp that will remain inside will become part of the dough.

3) The first dough

Pour part of the almond milk into a large bowl, where the refreshed sourdough will already be present; add a pinch of salt, the brown sugar, the remaining almond milk, the seed oil of sunflower, flour and potato starch. Mix everything with your hands in the same way you would proceed for the preparation of bread, until you get a smooth and homogeneous mixture. Let your dough rise for 12 hours after placing it in a bowl and covering it with a kitchen towel moistened with water.

4) Prepare the lemon candied fruit

To prepare the candied fruit, remove the zest of an untreated lemon with a potato peeler, being careful not to incorporate the white part. Cut the zest into strips and then into squares and bring it to the boil with a glass of water in a saucepan, with the addition of a teaspoon of brown sugar. Allow everything to cool and drain your candied fruit, which will be ready for use.

5) The second dough

When the rising of the first dough is finished, you will have to proceed working everything for a second time, adding the chocolate chips, raisins left to soften in warm water for half an hour and the lemon candied fruit. Try to mix the ingredients in the first dough in a way that is as homogeneous as possible. Put the dough back in the bowl and let it rise for another 6 hours, always including everything with a damp kitchen towel.

Prepare the mold

If you don't have it available a panetton moldi, you can prepare it yourself using the baking paper. Cut strips of baking paper 50 cm long. It will take 4 to 6 strips to form a base for the panettone. Arrange the strips of baking paper in an asterisk shape and fix them in the center with a couple of staples. Lay the dough on top of them and fold the ends of each strip over it. Surround the dough with a cylinder of baking paper to be fixed to the edges of the strips after having lifted them, again using the stapler. Try to reinforce the mold well, to prevent it from collapsing during cooking.

Cook the panettone

The panettone will have to be cooked in a non-preheated oven at a temperature of 150 degrees for 50 minutes.

Decorate the panettone

When the panettone is ready, place it on an oven rack and let it cool. It is not necessary to turn it upside down. Only when it has cooled, proceed to the decoration. If you want to decorate it, melt 50 grams of dark chocolate in a bain-marie and pass it on the surface of the panettone with a kitchen brush. Decorate with some almonds (whole or chopped) to place on the chocolate layer before it dries.

Secret ingredient

In the preparation of the first dough you can add a teaspoon of homemade liquid vanilla extract. You will have to leave a chopped vanilla bean to macerate in the dark for at least a week, placing it inside the glass vial where it is usually sold, which you will have filled with rum. At the time of use, take the vanilla-flavored rum with a teaspoon to add to the recipe. Close the vial and keep it always in the dark, without removing the vanilla bean and adding more rum from time to time to always have your extract available.

Good preparation and Merry Christmas!

Marta Albè


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