Between all the post-partum and new born baby crazyness, I couldn’t let my favourite season of the year pass by without a proper seasonal recipe! This delicious Vegan Chestnut Monkey Bread is a fall staple in my kitchen. The chestnut puree makes the yeast dough rich and moist. The gingerbread spices announce the upcoming festive season in all its glory. It’s a simple vegan recipe that makes a lovely sweet vegan brunch dish too.
I wonder why Monkey Bread or Pull-Apart-Bread isn’t more popular in Europe? It’s just so good! And you can eat it by hand – a huge plus in my book (also good as a party food). Let’s make Monkey Bread more popular, ok?
By the way, have you seen my new extensive plant-based vegan baking glossary yet? I compiled a huge list of all the ingredients I use in my sweet vegan recipes. Have a look!
This recipe for a vegan Chestnut Monkey Bread is:
- Plant-based, vegan
- Made with white flour
- Contains sugar
This delicious Vegan Chestnut Monkey Bread is a fall staple in my kitchen. The chestnut puree makes the yeast dough rich and moist. The gingerbread spices announce the upcoming festive season in all its glory. This simple recipe makes a lovely sweet vegan brunch dish too.
- 250 ml pea milk or another high-protein milk like soy milk
- 42 g fresh yeast
- 500 g flour
- 0.5 tsp ginger, cloves and nutmeg 0.5 tsp each
- 1 pinch of salt
- 80 g white sugar + 1 additional tbsp
- 250 g chestnut puree (unsweetened)
- 200 g vegan butter
- 80 g brown sugar or coconut blossom sugar
- 1 tsp cinnamon
In a pan, warm the milk until lukewarm. Transfer to a bowl and sprinkle in the fresh yeat together with a tablespoon of sugar. Let it sit until the mixture looks slightly frothy.
In a big mixing bowl (or a food processor), combine the flour, salt, spices together with 100g vegan butter, chestnut puree and the white sugar. Combine well and add the milk. Mix until it becomes a dough-like consistency. Transfer to a floured surface and knead until smooth.
Put the dough back into the bowl, cover with a kitchen towel and let it rest in a warm place for about 1 hour or until the dough has doubled in size.
Grease a deep bundt pan and set aside. Melt the remaining butter. Pour the brown sugar into a bowl and mix with the cinnamon. Take the dough, break it apart and roll into little balls about half the size of your palm. Dip each ball first into the vegan butter and then roll it in the sugar-cinnamon mix. Place carefully into the bundt pan. Fill the bundt pan up to about 3/4. The dough will rise during baking.
Cover the bundt pan with the kitchen towel and let it rest for about 30 minutes. Preheat the oven to 180 degrees. Before you place the an in the oven, pour the remaining butter over the dough. Bake for about 40 minutes until nicely golden.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.