Vegan Rhubarb and Ginger Buns Recipe

Spring heralds the arrival of many wonderful things, but few are as eagerly anticipated as the vibrant, tart stalks of rhubarb. For me, it signals a time of renewal, a chance to embrace the freshness and zest that the season offers. And what better way to celebrate this than with a batch of warm, fragrant Vegan Rhubarb and Ginger Buns? These aren’t just any baked goods; they are a testament to the enduring appeal of simple, wholesome ingredients transformed into something truly special.

The aroma alone, a delicate dance between the tangy rhubarb and the spicy warmth of ginger, is enough to transport you to a sun-drenched garden, where the air is filled with the promise of new beginnings. These buns are more than just a treat; they’re an experience, a moment of pure, unadulterated joy. I am going crazy for rhubarb this year, and I certainly embrace it in all my baked goods. All the recipes I’ve been making lately seem to feature it!

As the founder of The Artisan’s Ledger, I believe in the power of intentional creation. These buns are a reflection of that philosophy – a deliberate blend of flavors and textures, crafted with care and a deep respect for the ingredients. They’re a reminder that the most satisfying things in life are often those that require a little patience and a touch of artistry.

Why You’ll Love This Recipe

This recipe for Vegan Rhubarb and Ginger Buns is more than just a set of instructions; it’s an invitation to create something truly extraordinary. Here’s why you’ll absolutely adore these delightful treats:

Flavor Explosion: The tangy rhubarb and spicy ginger create a symphony of flavors that dance on your palate. It’s a perfect balance of sweet, tart, and warm.
Soft and Fluffy Texture: The buns are incredibly soft and fluffy, thanks to a carefully developed dough that rises beautifully. The texture is simply divine.
Vegan-Friendly: This recipe is entirely plant-based, making it a guilt-free indulgence for everyone to enjoy. It proves that vegan baking can be just as delicious and satisfying as traditional baking.
Perfect for Spring: Rhubarb is a quintessential spring ingredient, and these buns are the perfect way to showcase its unique flavor. They’re a delightful treat for brunch, afternoon tea, or any special occasion.
Easy to Make: While the recipe may seem a bit involved, it’s actually quite straightforward. With a little patience and attention to detail, you’ll be rewarded with a batch of truly exceptional buns.
Impress Your Friends and Family: These buns are guaranteed to impress anyone who tries them. They’re a showstopper that will have everyone asking for the recipe.
Customizable: Feel free to adjust the amount of ginger or rhubarb to suit your taste preferences. You can also add other ingredients, such as lemon zest or cardamom, to create your own unique flavor profile.

Ingredients for Vegan Rhubarb and Ginger Buns

500 g / 4 cups all-purpose wheat flour: If you live in Europe, use 550 type flour for the best results. This provides the structure for our buns.
50 g / ¼ cup caster sugar or maple syrup: Adds sweetness and helps activate the yeast. I am to use maple syrup when I can.
½ tsp salt: Enhances the flavors and controls the yeast activity.
7 g / 2¼ oz instant / fast-action dried yeast: The magic ingredient that makes the dough rise.
Approx. 285 ml / 1 cup + 3 tbsp warm plant milk: I prefer soy milk, but any plant milk will work. The warmth activates the yeast.
25 g / 2 tbsp coconut oil: Optional but highly recommended for a richer dough.
2 tsp maple syrup / sugar + 2 tsp plant milk: For glazing, to give the buns a beautiful shine.
500 g / 17.5 oz fresh pink rhubarb, divided: The star of the show!
50 g / 4 tbsp sugar, stem ginger syrup or maple syrup: For sweetening the rhubarb filling.
4-5 pieces of stem ginger in syrup, chopped very finely: Adds a warm, spicy kick.
1-2 tbsp maple syrup: For drizzling over the baked buns.
Approx 70 g / ½ cup icing sugar: For the rhubarb icing.

Step-by-Step Instructions

Creating these Vegan Rhubarb and Ginger Buns is a journey, and I’m here to guide you every step of the way. Follow these instructions carefully, and you’ll be rewarded with a batch of warm, fragrant buns that are sure to impress.

Prepare the Dough: Mix flour, sugar, salt, and instant yeast in a large mixing bowl. If using maple syrup, do not add it yet.
Add Wet Ingredients: Stir in warmed-up plant milk. If using maple syrup (or other liquid sweetener), use 60 ml / ¼ cup less plant milk and add maple syrup to the milk before adding to the dry ingredients.
Combine and Knead: Stir everything together with a large wooden spoon. You may need to add a tablespoon or so more milk if the mixture is too dry to stick together roughly at this point, but do so very gradually. When the mixture has mostly stuck together, turn the mixture out onto a work surface or bread board.
Knead the Dough (The Key to Success!): Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You then reform the dough, turn it 90 degrees, and start again. Halfway through the kneading, incorporate coconut oil (solid, not melted) into the dough. It will make the dough slippery at first; you might think it has been ruined – but it has not! It will make for a richer dough. Keep on kneading, and the dough will become elastic and smooth soon. In total, the kneading should take about 15 minutes for this amount of dough.
Proof the Dough: When the dough is smooth, form it into a ball and coat in a thin layer of oil. Place in a large mixing bowl and cover with a clean tea towel. Leave it in a warm place (but not too warm!) until it has doubled in size – about 1 hour. It’s a good idea to take a photo of the dough at the beginning so that you are sure when it has doubled in volume. While the dough is proofing, make the filling (see FILLING section below).
Punch Down the Dough: Once the dough has doubled in size, empty it out onto a work surface and push the air out with your fingertips.
Roll Out the Dough: Roll the dough into a large rectangle that is about 36 cm / 14″ wide. The height depends how swirly you want the buns; the thinner the dough, the more swirls and therefore filling your buns will end up with – 40 cm / 15¾” height is what mine was.
Add the Rhubarb Filling: Spread a thin layer (you don’t want the buns to end up soggy) of blended rhubarb all over the rolled-out dough. Sprinkle evenly (!) with finely chopped candied ginger and raw rhubarb slices, making sure they land on their sides for the most part.
Roll Up the Dough: Starting from the bottom, roll the dough tightly so that you end up with a 36 cm / 14″ long “dough snake”.
Cut the Buns: Now, depending on your baking dish, divide the dough into 9 or 12 even (4-3 cm / 1.5 – 1.1″) segments. I find that a square or round dish, like mine, needs 9 and a rectangular one needs 12 pieces. Use a long piece of sewing thread to do the cutting as it does not squash the filling as much as a knife does. Place the thread under the snake and overlap the thread on the top of the snake where you want the cut to be, pull tight to cut.
Arrange the Buns: Place the segments, swirls face up, on a lightly oiled baking dish, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal.
Second Proof: Leave the buns (covered with a kitchen towel) to prove again for another hour. Toward the end of this time, preheat the oven to 175° C / 350° F.
Bake the Buns: Brush the buns with the maple syrup + plant milk glaze and bake them for about 30-35 minutes, until golden brown. Cover the top with a piece of kitchen foil if you find that they are browning too quickly.
Make the Rhubarb Icing: While the buns are baking, create the icing by combining a tablespoon or so of the rhubarb puree with icing sugar and mixing really well. Adding more rhubarb puree will make the icing pinker, but it will set a little looser.
Glaze and Ice: Take the buns out of the oven when they are lovely and golden, and brush them with maple syrup (or sugar syrup) while they are still hot. Once they are cool, drizzle the rhubarb icing on top.
Prepare the Rhubarb Puree: Heat up the oven to 200º C / 390º F.
Cut the Rhubarb: Divide all your rhubarb into thirds. Cut one-third of the rhubarb into very thin slices – they will be folded into the dough so they need to be thin to cook through as the buns bake. Cut the rest into 1″ / 2 cm long segments.
Bake the Rhubarb: Toss the rhubarb segments in sugar (maple syrup or ginger stem syrup!) and bake until soft, it will take about 10 minutes (depending on the thickness).
Blend the Rhubarb: Transfer to a blender and blend until super smooth. Set aside.

Pro Tips for Perfect Buns

Even with the best recipe, a few pro tips can make all the difference. Here are some of my secrets for achieving bakery-worthy Vegan Rhubarb and Ginger Buns every time:

Use a Kitchen Scale: Baking is a science, and precision is key. Using a kitchen scale to measure your ingredients ensures consistent results.
Don’t Overheat the Plant Milk: Warm plant milk is essential for activating the yeast, but be careful not to overheat it. It should be warm to the touch, but not scalding.
Knead Thoroughly: Kneading develops the gluten in the flour, which gives the buns their soft and chewy texture. Don’t skimp on the kneading time.
Proof in a Warm Place: A warm environment encourages the dough to rise properly. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off!) or near a radiator.
Use a Sharp Knife or Thread for Cutting: A dull knife can squish the buns and distort their shape. A sharp knife or a piece of thread will ensure clean cuts.
Don’t Overbake: Overbaking will result in dry, tough buns. Bake until golden brown and the center is set.
Cool Completely Before Icing: Icing warm buns will cause the icing to melt and run. Let the buns cool completely before drizzling with icing.
Embrace the Imperfections: Handmade buns are not meant to be perfect. Embrace the slight variations in shape and size; they’re a testament to the care and effort you put into making them.

Common Mistakes to Avoid

Even experienced bakers can make mistakes. Here are some common pitfalls to avoid when making Vegan Rhubarb and Ginger Buns:

Using Cold Ingredients: Cold ingredients can inhibit the yeast activity and prevent the dough from rising properly. Make sure your plant milk is warm and your coconut oil is at room temperature.
Over-Kneading the Dough: While kneading is important, over-kneading can result in tough buns. Knead until the dough is smooth and elastic, but not overly firm.
Not Proofing Long Enough: Insufficient proofing will result in dense, heavy buns. Allow the dough to double in size during both proofing stages.
Adding Too Much Flour: Adding too much flour will make the dough dry and crumbly. Add flour gradually, only until the dough comes together.
Opening the Oven Door Too Often: Opening the oven door during baking can cause the oven temperature to fluctuate and affect the buns’ texture. Resist the urge to peek!
Burning the Bottom of the Buns: If the bottom of the buns are browning too quickly, place a baking sheet on the rack below to deflect some of the heat.

Variations and Adaptations

One of the joys of baking is the ability to customize recipes to suit your taste preferences. Here are some variations and adaptations for these Vegan Rhubarb and Ginger Buns:

Add Lemon Zest: A teaspoon of lemon zest adds a bright, citrusy note that complements the rhubarb and ginger beautifully.
Spice it Up with Cardamom: A pinch of ground cardamom adds a warm, aromatic flavor that enhances the overall experience.
Use Different Fruit: If you don’t have rhubarb, you can substitute other fruits, such as apples, pears, or berries. Adjust the amount of sugar accordingly.
Make it Gluten-Free: Use a gluten-free flour blend to make these buns gluten-free. You may need to add a binder, such as xanthan gum, to improve the texture. The gluten free versions might be a bit more ‘flat’ but I am able to work with that!
Add Nuts: Sprinkle chopped nuts, such as almonds or pecans, on top of the buns before baking for added crunch and flavor.
Make a Frangipane Filling: For an extra-indulgent treat, add a layer of frangipane filling to the buns. Frangipane is a sweet almond cream that adds a rich, nutty flavor. This would make delicious rhubarb frangipane buns.

How to Store Your Vegan Rhubarb and Ginger Buns

To keep your Vegan Rhubarb and Ginger Buns fresh and delicious, follow these storage tips:

Room Temperature: Store the buns in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, store the buns in an airtight container in the refrigerator for up to 5 days.
Freezer: For even longer storage, freeze the buns in an airtight container for up to 2 months. Thaw completely before serving.
Reheating: To reheat the buns, warm them in a preheated oven at 175° C / 350° F for 5-10 minutes, or until heated through. You can also microwave them for a few seconds, but be careful not to overheat them.

Frequently Asked Questions (FAQ)

Here are some common questions about making Vegan Rhubarb and Ginger Buns:

Can I use frozen rhubarb?: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using.
Can I use a different type of flour?: Yes, you can use a different type of flour, such as whole wheat flour or spelt flour. However, the texture of the buns may be slightly different.
Can I make these buns ahead of time?: Yes, you can make the dough ahead of time and store it in the refrigerator overnight. Let it come to room temperature before rolling out and baking.
Can I freeze the unbaked buns?: Yes, you can freeze the unbaked buns. Place them on a baking sheet and freeze until solid, then transfer them to an airtight container. Thaw completely before baking.
How do I prevent the buns from drying out?: To prevent the buns from drying out, brush them with maple syrup or sugar syrup immediately after baking. This will create a protective glaze that helps retain moisture.

Serving Suggestions

These Vegan Rhubarb and Ginger Buns are delicious on their own, but here are some serving suggestions to elevate your experience:

Warm with a Cup of Tea: Enjoy a warm bun with a cup of your favorite tea for a cozy and comforting treat.
Brunch Staple: Add these buns to your brunch spread for a delightful and unexpected addition.
Dessert with Vegan Ice Cream: Serve warm buns with a scoop of vegan ice cream for a decadent dessert.
Gift for Friends and Family: Share the love by gifting these buns to friends and family. They’re a thoughtful and delicious gesture.
Special Occasions: These buns are perfect for special occasions, such as birthdays, holidays, or anniversaries.

These buns are soft and fluffy, and just a bit special. Since I have been able to bake these, my family has been going crazy for them! I am so happy to share this recipe with you.

I am to create a legacy of skill and intentional creation, one recipe at a time. I hope you enjoy this one!