Vegan Raspberry Rolls With Lemon Frosting: Fluffy and Sweet!

This best Vegan Raspberry Rolls Recipe is an easy, healthy, and low-fat dish that’s made in the oven! Using only plant-based ingredients, this vegan dish is packed full of raspberry and lemon flavor.

Sweet yeast dough tastes especially good to me with raspberry. The combination of the fluffy dough and the fruity filling is a delicious snack for in between. The recipe for vegan yeast buns with raspberries is super quick and easy. And the best thing is: The recipe for the fluffy yeast buns comes completely without animal products!

vegan raspberry rolls

The fluffiest vegan raspberry buns completely without animal products

These vegan raspberry yeast buns are made from purely plant-based ingredients. The recipe comes with few ingredients and is quick and easy to prepare. The fruity yeast buns are super light and fluffy. They taste just heavenly raspberry! Classic raspberry pastries can’t compete with that. Because this vegan recipe is in addition without milk, without eggs, without butter and Co! Thus, this recipe is purely vegetable and super delicious!

You can also find numerous recipes with yeast doughs in vegan cuisine. Vegan baking recipes with yeast often use fruits in the sweet version. The savory version uses fresh herbs. On my blog you can already find several recipes for vegan yeast doughs:

Simple and Quick: Vegan yeast buns with raspberry filling

The vegan yeast bun recipe is super simple.

  1. First, the yeast dough is prepared.
  2. After the dough has risen, it is rolled out into a rectangle.
  3. Then raspberry jam is spread on the dough and frozen raspberries are spread over the jam.
  4. The dough is then rolled up and cut into slices.
  5. Now the snails are placed in a greased baking pan.
  6. The yeast snails are then baked for 40-45 minutes.
  7. Finally, enjoy them directly warm. Alternatively, the pastry can be decorated with a powdered sugar icing.
vegan raspberry rolls

With the powdered sugar topping, each vegan yeast bun becomes a real eye-catcher. However, the raspberry yeast buns are super delicious even without the topping. The pastries are so fluffy – no one will notice that the yeast recipe is vegan.

vegan raspberry rolls

Vegan yeast buns basic recipe: Simply delicious!

The recipe for my vegan yeast buns is super simple. You can also replace the raspberries with other fruits. How about blueberries, for example? Here it is important that you use frozen products. Otherwise the dough will be too mushy. 

vegan raspberry rolls


Vegan Raspberry Rolls With Lemon Frosting

5 from 1 vote
Recipe by spoonswithlove Course: Dessert, Snacks, Fingerfood, Lunch, DinnerCuisine: American, GermanDifficulty: Easy


Prep Time


Cook Time



This best Vegan Raspberry Rolls Recipe is an easy, healthy, and low-fat dish that’s made in the oven! Using only plant-based ingredients, this vegan dish is packed full of raspberry and lemon flavor.


  • For the dough
  • 100 g margarine (soft, room temperature)

  • 300 g vegetable milk or water

  • 600 g flour (type 405)

  • 1 cube fresh yeast or 2 packets dry yeast

  • 2 tsp salt

  • 2 tsp agave syrup

  • For the filling
  • 500 g raspberries (frozen)

  • 200 g raspberry jam

  • For the topping
  • 100 g sliced almonds

  • 4 tablespoons vegan cream

  • 200 g powdered sugar

  • 2 tpsp lemon squeeze

  • 3-4 tbsp water


  • Grease a loaf pan
  • Warm the vegetable milk or water slightly so that the liquid is warmer than room temperature.
  • Add the soft margarine to the vegetable milk or water and mix for about 3 minutes.
  • Add remaining ingredients and knead for another 5min
  • Put the dough in a bowl and let it rise in a warm place for 1 hour
  • At the end of the rising time preheat the oven to 180 degrees top and bottom heat
  • Roll out the dough on a floured work surface with a rolling pin to a rectangle.
  • Then spread the raspberry jam on the dough and put the frozen raspberries on top of it
  • Roll the dough and cut it into slices
  • Put the slices into a greased baking pan
  • Spread the yeast snails with a little cream and sprinkle the almonds over them
  • Bake the yeast snails for 40-45 minutes
  • Let the pastry cool down
  • Mix the powdered sugar, lemon squeeze and the water for the topping (it should be a viscous liquid)
  • Pour the topping over the pastry


  • These raspberry rolls taste great with vegan cream!

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