Go Back
+ servings
nutroll with some coffee and milk in the background

Grandma's Vegan Nut Roll Recipe

Author: Katie
This recipe is a vegan version of my Grandma's popular Nut Roll Recipe. Besides being vegan, it also contains far less butter than the original recipe.  
If you love this recipe as much as we do, click on the 5-stars below!
4.80 from 10 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: Austrian
Servings: 20 slices

Ingredients

Dough

  • 1 teaspoon egg replacement *see notes
  • 2 cups white, all purpose flour
  • 1,5 oz fresh yeast (1 small block) *crumbled into small pieces (see pic)
  • cup + 1 tbsp caster sugar
  • 1 teaspoon lemon zest *see notes
  • 1 oz vegan butter
  • ¾ cup + 2 tablespoon plant milk
  • pinch of salt

Nut Filling

  • 3 cups ground nuts *see notes
  • ¾ cup icing (powdered) sugar
  • 2 teaspoon cinnamon
  • 1 tablespoon maple syrup (or honey)
  • ¾ cup + 2 tablespoon plant milk
  • 2 tablespoon rum *optional
You can find detailed step-by step-photos above the recipe card.

Instructions

Dough

  • If you use an egg replacement, prepare it according to your package instructions.
  • Put the flour into the bowl of a stand mixer fitted with a dough hook. Make a well in the centre and add the crumbled fresh yeast, sugar, egg replacement and lemon zest.
  • Melt butter in a small saucepan over low heat. Add in milk and slightly warm it (make sure that your milk isn‘t hot but only lukewarm) until butter is fully dissolved.
  • Pour the butter-milk mixture over the yeast-sugar mixture and stir well until yeast and butter are dissolved (do not mix with the flour yet, see pictures).
  • Add a tiny bit of salt, put your bowl onto a standing mixer fitted with the dough hook and mix on low speed until a dough forms.
  • Cover the dough with a kitchen towel and allow to rest for about 15 minutes.

Filling

  • In the meantime, prepare your filling. Put ground nuts, powdered sugar, cinnamon and maple syrup/ honey, milk and rum into a small saucepan and let simmer until a slightly firm mixture forms.

Combine the Two

  • Preheat oven to 180°C/ 350°F.
  • Put the dough onto a well-floured surface and roll out dough to a thickness of about 5mm using a rolling pin (m dough was about 50x40cm big).
  • Spread the nut mixture evenly over the dough, leaving a 1cm boarder all around.
  • Roll up the dough and put it on a baking tray covered with baking paper.  
  • Bake for about 30 minutes.
  • Let cool completely, before cutting into pieces.
  • Serve with your favorite jam or even homemade whipped cream.

Notes

  • Egg Replacement: This is totally optional. Mine was store-bought and consisted of corn starch and lupin flour. I used it primarily to give the nut roll a nicer colour- but I have also made one without it and it worked just fine. 
  • Ground Nuts: I used a mix of ground walnuts and blanched and roasted hazelnuts  because I really like the taste. But feel free to use any nuts you like. 
  • Lemon Zest: Make sure not to use too much, otherwise it adds a bitter taste to the recipe. 

Nutrition

Serving: 1slice | Calories: 234kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 221mg | Fiber: 3g | Sugar: 11g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!