Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 buns 1x
  • Category: Sweet Baking
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Gluten Free


Super easy hot cross buns. Vegan, gluten-free, oil-free and yeast-free.



For the dough:
120g buckwheat flour
120g rice flour
30g corn flour
23 teaspoon mixed spice
1 1/2 teaspoon baking powder
100g raisins

120g cooked pumpkin
70g coconut sugar
350ml water
4 tablespoon psyllium fiber husk

For the glaze:
1 tablespoon coconut sugar
1 teaspoon hot water

For the crosses:
1 tablespoon rice flour
1 teaspoon buckwheat flour
2 pinches guar gum
1 pinch baking powder
23 tablespoon water


  1. Preheat oven to 210°C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in s small bowl or cup until dissolved.
  2. In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
  3. Blend pumpkin, coconut sugar and water shortly in a blender. Then add psyllium fiber husk and blend until smooth. Set aside.
  4. Mix the remaining ingredients for the dough in a bowl. Add the blended pumpkin mixture. Stir and knead the dough until it is combined.
  5. Form buns with wet and cold hands and place on baking tray.  Then brush with the coconut glaze.
  6. Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
  7. Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.


*I actually heat my oven to 220°C. After placing the tray into the oven, the temperature usually dips down to 180°C and then slowly reaches 200°C. It’s quite an old electric oven. results may vary with different stoves. I recommend using an oven thermometer.

Keywords: hot cross buns, vegan, gluten-free, yeast-free, oil-free