Gluten Free Hot Cross Buns

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These Gluten Free Hot Cross Buns are so easy to make and taste absolutely delicious. You don’t have to buy the additive and preservative loaded ones from the supermarket ever again! I have also included a vegan option.

Gluten Free Hot Cross Buns

These healthy hot cross buns will become a favourite in your home come Easter time. But if go by when the supermarkets start stocking them, they will be popular pretty much 3 days after Christmas.

The method to making this baked dessert recipe is similar to making my other muffins recipes like my gluten free banana muffins with chocolate chips. So it is a very easy recipe to follow.


Allergy and Intolerance Friendly – this recipe is suitable for people with gluten and dairy allergies & intolerances and I have included an option to make it egg free which also makes it vegan friendly.

Easy to Make – this recipe involves several simple steps and about 40 minutes to prepare and cook.

Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.

The cooked hot cross buns in a basket ready to eat.


  • Almond flour or Almond meal
  • Coconut flour
  • Baking soda
  • Cinnamon powder
  • Nutmeg powder
  • Coconut sugar
  • Dried fruit (organic preferabley, I used sultanas and cranberries)
  • Eggs (egg free alternative available)
  • Almond milk or your prefered milk (dairy or non dairy)
  • Coconut oil


Almond Milk – substitute with your preferred milk, whether that is dairy or non-dairy varieties.

Dried Fruit – I used cranberries and sultanas in this recipe. But you can use any other dried fruit, like orange peel, dried apple, apricots. Whatever you like!

Cinnamon – if you have food-grade cinnamon essential oil, you will only 1-2 drops

Eggs – you can substitute the eggs with a flaxseed egg.


Use room temperature eggs – Using room temperature eggs will make the batter so much easier to mix together. If you use eggs that have just come out of the fridge then you run the risk of the coconut oil firming up and solidifying and you may end up with chunks of coconut oil in your muffins.


How do I make these egg free?

I have included the instructions in the recipe below to make this recipe egg free.

How should I store these muffins?

You can keep stored in an air-tight container for 3-4 days at room temperature.

What is the best type of muffin tray to use?

I am a big fan of using silicone baking wear as I find them super easy to use plus the food does not stick and you use up less baking paper/muffin cases. Since making this recipe, I have purchased a silicone baking muffin tray.
You can use the metal ones as well and you can find really cute muffin cases. But if you want them not to stick to the muffin cases, then make sure you use parchment paper ones.

Gluten free hot cross buns recipe

Looking for other dessert recipes you can make for Easter? Try these:

20 healthy Easter dessert recipes

Gluten free chocolate banana bread

Raspberry coconut rough

Lastly, if you make this recipe then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Gluten Free Hot Cross Buns

Vanessa Gengaroli
These Gluten Free Hot Cross Buns are so easy to make and taste absolutely delicious. You don't have to buy the additive and preservative loaded ones from the supermarket ever again!
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Muffins and Breads
Cuisine Western
Servings 12 buns
Calories 219 kcal


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 cup coconut sugar
  • 1 1/2 cups organic dried fruit I used sultanas/raisins and cranberries
  • 4 eggs lightly whisked (vegan option below)
  • 1 cup almond milk
  • 1/2 cup coconut oil


  • 2 egg whites vegan option below
  • 2 tablespoons coconut flour


  • Pre-heat. Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line 12 muffins tins with 12 large muffin cases if using a metal muffin pan.
  • Dry mixture. Combine the almond flour, coconut flour, baking soda and dried spices to a large bowl. Next, add the coconut sugar and dried fruit and mix well to combine.
  • Wet mixture. Combine the whisked eggs, almond milk, coconut oil and cinnamon spice to another bowl. Then pour the wet mixture into the large mixing bowl and stir until well combined.
  • Spoon into muffin pan. Divide the mixture evenly into the muffin cases (or into the silicone muffin pan if using) and smooth the tops with the back of a dessert spoon.
  • Make the crosses. Add the egg whites and the coconut flour to a small bowl and mix until it forms a paste. Then, using two teaspoons or a piping bag, place a cross on the top of each bun. (vegan option below)
  • Bake. Place in the oven and cook for 25-30 minutes or until a toothpick comes out clean. Cool for 5 mins and then remove from the baking pan and transfer to wire rack to cool further.
  • To serve. If you baked in a metal muffin pan, then you can either serve in the muffin cases or you can remove the muffin cases, so they resemble more like a hot cross bun.


Vegan Option
To replace the 4 eggs used to make the muffins – you will need 1 cup water and 4 tablespoons ground flaxseed. Then you need to simmer the water and ground flaxseed in a small saucepan on low-moderate heat for approximately 5 minutes, stirring frequently until the mixture thickens. Allow to cool first before using in the recipe!
To make the crosses – Make the mixture with 3 tablespoons arrowroot flour, 2 tablespoons almond flour and 1 – 1 1/2 tablespoons water. Add the flours to a small bowl with 1 tablespoon water to start with and add 1 teaspoon at a time until you are happy with the consistency. Should be a thick paste.  Spoon into a piping bag and draw a cross on each muffin.
You can keep stored in an air-tight container for 3-4 days at room temperature.


Serving: 1bunCalories: 219kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 244mgFiber: 2gSugar: 14g
Keyword baking, Easter, gluten free, muffins
Tried this recipe?Let us know how it was!

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