Move over traditional hot cross buns—here are double chocolate hot cross buns! For soft, squidgy gluten-free buns I use my wholegrain gluten-free bread mix as the base. If you can’t buy the mix where you are, there are alternatives in the recipe notes.
This post contains affiliate links. As an Amazon Associate I may earn from qualifying purchases.
Jump to Recipe
Hot cross buns have evolved beyond the classic spiced fruit buns, and I wanted to make a chocolate-forward version. These double chocolate buns use a wholegrain gluten-free bread mix, cocoa and plenty of dark chocolate chips to deliver rich flavour while keeping the texture soft and tender.
If you’ve got a flavour combination you’d like to see, tell me and I’ll experiment.
What is a hot cross bun?
Hot cross buns are sweet yeasted buns traditionally eaten at Easter, usually spiced and sometimes filled with currants or mixed dried fruit. They’re now made in many flavours—this recipe is a chocolate take on the classic.
I have other hot cross bun recipes on the site, from traditional gluten-free versions to dairy-free and vegan variations. I believe they’re delicious year-round, not just at Easter.
How these double chocolate hot cross buns are made
These buns are straightforward because they start with a ready gluten-free bread mix. I recommend briefly blending the mix if you don’t want whole flax seeds in the buns—this helps the texture. If you prefer the seeds intact, skip that step.
Once the dry ingredients are combined, you add hot liquid, oil, and vinegar, mix briefly, fold in chocolate chips, let the dough rest five minutes to firm up, then shape and bake. From start to finish you can have warm buns in about an hour.
Shaping tips
Two simple tips make shaping easier:
- Allow the dough to rest for five minutes after mixing so psyllium husk and flax absorb the liquid and the dough firms up.
- Generously oil your hands before handling the dough to stop it sticking.
Use a dessert spoon to portion dough, roll into balls with oiled hands, then place into a tin to rise. For taller buns, place the balls into a 23cm square (9 inch) brownie tin so they rise upward rather than spread flat on trays.
Faster proving
To speed up proving, let the buns rise in a warm oven (about 50°C / oven light) for 20 minutes, then increase the oven temperature and bake. This method gives fresh buns in around an hour.
Equipment
Useful equipment includes a blender (if you want to grind the flax seeds), a large mixing bowl, accurate scales, measuring spoons, and a 23cm square tin.
Serving suggestions
These buns are delicious warm straight from the oven. You can also split and spread them with butter or dairy-free spread. For extra chocolate indulgence, add a chocolate spread.
Storage
Store cooled buns in an airtight container for a couple of days. If they firm up, refresh them with a 10–20 second blast in the microwave or 5–10 minutes in a hot oven. They can also be split and toasted. For longer storage, freeze and reheat from frozen, warming briefly before serving.
Gluten-free Easter and learning resources
If you want more Easter recipes, there’s a downloadable Gluten Free Easter recipe book featuring hot cross buns, truffles, cupcakes and gift ideas.
Gluten Free Easter Recipes (Downloadable Book)
Gluten Free Easter Made Easy contains favourite gluten-free Easter bakes, breakfasts and gift recipes. After purchase you receive a PDF to download and print or view on your device.
Gluten-free bread making course
If you want to improve gluten-free baking skills, consider an online gluten-free bread-making course that covers baguettes, naan, sandwich loafs, soda bread and more. The course includes recipes for a flour blend and bread mix so you can recreate these recipes anywhere.
Pin the recipe
The recipe
Double Chocolate Hot Cross Buns (Gluten Free, Vegan Option)
A soft double chocolate hot cross bun using a wholegrain gluten-free bread mix. Suitable for coeliac-friendly and vegan diets when using dairy-free and vegan-certified ingredients.
Ingredients
For the buns
- 1 packet wholegrain gluten-free bread mix
- 40–50 g light brown sugar (or granulated white sugar or coconut sugar)
- 50 g cocoa powder
- 7 g dried yeast (fast-acting)
- 5 g mixed spice
- 350 ml dairy-free milk (or cow’s milk)
- 150 ml boiling water
- 30 ml olive oil (or melted butter)
- 1 tsp balsamic or cider vinegar
- 100 g dark chocolate chips (check vegan if needed)
For the crosses and glaze
- 2 tbsp plain gluten-free flour blend
- 1.5 tbsp water (enough to make a thick but runny paste)
- 2 tsp runny honey, warmed (or rice syrup if vegan)
Instructions
To make the buns:
- If you don’t want whole flax seeds, empty the bread mix into a blender and pulse until the seeds are broken down, then proceed.
- Place the bread mix in a large bowl and add the sugar, cocoa powder, yeast and mixed spice, stirring to combine. If using non-fast-acting yeast, combine the boiling water and milk first, add yeast, and leave five minutes before proceeding.
- Measure the boiling water and milk into a jug and stir together.
- Add the milk/water mixture, oil (or melted butter) and vinegar to the dry ingredients and stir until a smooth dough forms. Fold in the chocolate chips. Leave to stand for five minutes so the dough firms up.
- With oiled hands, divide the mixture into 12 equal pieces. Roll each into a ball and place into a lightly oiled 23cm square tin. Re-oil your hands if the dough gets sticky.
- Place the tin in a warm oven set to its lowest temperature (or with the light on) at around 50°C and leave to rise for 20 minutes.
- While the dough rises, mix the flour and water for the crosses into a smooth paste.
- Preheat the oven to 230°C (210°C fan) / Gas 8. When ready, pipe or drizzle the cross paste over each bun and return to the oven. You don’t need to wait for full temperature before adding the crosses.
- Bake for 20–25 minutes until the buns are golden and cooked through.
- While the buns are warm, heat the honey (or syrup) and brush it over the tops to glaze.
- Cool on a wire rack or enjoy warm.
Notes
Nutrition data is approximate. If you can’t source the branded bread mix, use a comparable wholegrain gluten-free flour blend and adjust liquid slightly to achieve a soft, slightly sticky dough. Check all packaged ingredients for cross-contamination if cooking for someone with coeliac disease.
Nutrition (Approx)
Calories: 293 kcal | Carbohydrates: 48 g | Protein: 7 g | Fat: 9 g | Sugar: 11 g (per bun, approximate)