These Vegan Chocolate Maritozzi are soft and fluffy, filled with a rich cocoa cream and studded with chocolate chips. They are a delicious Italian-inspired plant-based dessert perfect for brunch or indulgent treats. Get the recipe below.
I first made Vegan Maritozzi in 2025 and have been looking for ways to upgrade the recipe ever since.
These soft, pillowy, and irresistibly indulgent, Vegan Chocolate Maritozzi are a plant-based twist on the classic Roman sweet bun. Traditionally filled with whipped cream, these enriched buns are taken to the next level with the addition of chocolate chips in the dough and a luscious cocoa-infused vegan cream filling.
Would you believe these vegan maritozzi are surprisingly simple to make at home? With just a handful of pantry staples and a little patience, you’ll create light, fluffy buns with a rich chocolatey centre that rivals any bakery version!
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Ingredients
This may look like a rather long shopping list but baking is a science and every ingredient plays an essential role.
For the buns:
- strong white bread flour
- caster sugar
- fast-action dried yeast
- plant milk (soy or oat milk both work well)
- vegan block butter (I prefer to use Flora or Naturli)
- vegetable oil
- chocolate chips
- salt
- vanilla (bean, paste or extract all work fine)
For the glaze:
- maple syrup
- plant milk
For the filling:
- vegan whipping cream
- icing sugar
- cocoa powder
- vanilla
Step-by-step instructions
- Step 1: Mix the lukewarm plant milk with a teaspoon of sugar and the yeast. Let it sit until frothy.
- Step 2: Combine the flour, sugar, salt, and dark chocolate chips. Add the yeast mixture, oil, vanilla, and softened vegan butter. Knead until smooth and elastic.
- Step 3: Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled.
- Step 4: Divide the dough into 6 portions, shape into ovals, and place on a lined baking tray.
- Step 5: Cover and proof again for 30–40 minutes
- Step 6: Brush with plant milk and bake at 180 C / 356 F / gas mark 4 for 18–20 minutes until golden.
- Step 7: While warm, brush with maple syrup mixed with plant milk that has been heated in a saucepan. Let cool completely.
- Step 8: Whip the vegan cream with cocoa powder, icing sugar and vanilla until stiff peaks form. Slice buns almost in half and fill generously.
Hint: Make sure your plant milk is just lukewarm rather than hot when activating the yeast. Too much heat can kill the yeast and prevent your dough from rising properly.
Substitutions
Don't have all the ingredients listed above? Don't worry, I've got you covered:
- Flour: you can swap strong white bread flour for all-purpose flour, though the texture will be slightly less chewy.
- Milk: any neutral plant milk (like oat, soy, or almond) works well.
- Cream: coconut cream can replace vegan whipping cream for a richer filling.
Variations
- Nutty: try adding chopped hazelnuts for a chocolate-hazelnut twist,
- Extra chocolate: you could also drizzle melted dark chocolate over the finished buns for extra indulgence.
Equipment
Get your kitchen equipment at the ready to make sure you have everything to hand before starting. You'll need:
- Mixing bowls
- Dough hook or stand mixer (optional)
- Baking tray
- Baking paper
- Pastry brush
- Wire rack
- Hand or stand mixer for whipping cream
Storage
Store unfilled buns in an airtight container at room temperature for up to 2 days. Once filled, keep them in the fridge and consume within 24 hours for best texture.
Top tip
For ultra-light buns, allow the dough to rise in a warm, draft-free environment. A slightly warm oven (turned off) can work perfectly.
Frequently asked questions
This is usually due to inactive yeast or liquid that was too hot or too cold.
It’s lightly sweetened, but you can adjust with more maple syrup or icing sugar.
The recipe
Vegan Chocolate Maritozzi
Ingredients
For the dough
- 250 g strong white bread flour
- 50 g caster sugar
- 7 g fast-action dried yeast
- 120 ml plant milk warm
- 30 g vegan butter
- 2 tablespoon vegetable oil
- 150 g dark chocolate chips
- 1 pinch salt
- 1 teaspoon vanilla paste
For the glaze
- 1 tablespoon maple syrup
- 1 tablespoon plant milk
For the filling
- 250 ml vegan whipping cream
- 1 tablespoon icing sugar
- 2 tablespoon cocoa powder
- 0.5 teaspoon vanilla paste
Instructions
- In a small bowl, mix yeast, lukewarm plant milk, and a teaspoon of the sugar. Let sit for 5–10 minutes until frothy.
- In a large bowl, combine flour, remaining sugar, salt, and dark chocolate chips. Add the yeast mixture, vegan butter, oil, and vanilla. Mix and knead for 10 minutes by hand or 5 minutes in a mixer with a dough hook until smooth.
- Cover the bowl with a tea towel and leave the dough to rise for 1 to 1.5 hours, until doubled.
- Divide the dough into 6 pieces. Shape into ovals and place on a tray lined with baking paper.
- Cover and let rise again for 30–40 minutes until puffy.
- While they are proofing, preheat your oven to 180C / 356F / gas mark 4. Brush the buns with plant milk and bake for 18–20 minutes until golden brown.
- Mix maple syrup with a tablespoon of plant milk and heat in a pan until combined. Brush over buns while still warm. Cool completely on a wire rack.
- Whip vegan cream with icing sugar, cocoa powder and vanilla until stiff peaks form.
- Slice each bun down the centre (but not all the way through), fill generously with whipped cream, and dust with icing sugar.
Nutrition
Serving suggestions
Serve these Vegan Chocolate Maritozzi with a hot coffee or espresso for a true Italian-inspired experience!
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