Name: Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Swedish
Ingredients: 250 g / 2 cups all purpose wheat flour, plus extra for dusting; ¼ tsp fine salt; 1¼ tsp ground cardamom (freshly ground preferred); 7 g / 2¼ tsp instant dried yeast; 65 g / 1/3 cup sugar (coconut sugar for refined sugar-free option); 135 – 150 ml / ½ cup + 1-2 tbsp lukewarm plant milk (around 40° C / 105° F); 30 g / 2 heaped tbsp mild coconut oil or vegan butter; Vegan ‘eggwash’ – 2 tsp plant milk + 1 tsp maple syrup; 100 g / 1 cup finely ground almonds or almond flour; 75 ml / 5 tbsp maple syrup OR 40 g / 5 tbsp icing sugar + plant milk; A good pinch of ground cardamom; ½ tsp almond extract; 1 tsp vanilla extract; 350 g / heaped 1½ cups thick coconut yoghurt (chilled) or whipped coconut cream; 2 tbsp icing sugar (optional); 210 g / 1 cup coconut cream; 130 g / 1 cup raw cashews, soaked in boiling water for 30 minutes; 2 tbsp icing sugar or maple syrup (optional); 2 tsp agar powder

Jump to Recipe· 4.1 from 11 reviews

If you have a soft spot for traditional Swedish treats and follow a plant-based lifestyle, you’re going to fall head over heels for this Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe. This recipe transforms the classic semla into a cruelty-free delight packed with fragrant cardamom, nutty almond filling, and luscious coconut cream, making it an irresistible dessert that’s both comforting and refreshing. Each bite is a perfect balance of fluffy buns and creamy goodness, making it an absolute standout for any occasion.

Ingredients You’ll Need

A close-up image shows a woman's hand holding a spoon, stirring a light beige thick batter inside a shiny metal bowl. The bowl sits on a white marbled surface, beside a large white bowl with some liquid inside, and a baking sheet with three golden brown baked buns partially visible at the top left corner of the image. The textures in the batter look soft and smooth, with small lumps. The lighting is soft and natural, highlighting the smooth metal and the creamy mixture photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe is surprisingly simple, yet every component plays a starring role in building the flavors, textures, and those warm, inviting aromas. Whether it’s the warmth of cardamom or the creaminess of coconut, each ingredient contributes to making this dessert truly special.

250 g / 2 cups all-purpose wheat flour: The backbone of our soft and tender buns, make sure to have extra flour for dusting to prevent sticking.
¼ tsp fine salt: Enhances flavor and balances the sweetness, a tiny but crucial addition.
1¼ tsp ground cardamom: Freshly ground is best for that authentic, aromatic Swedish spice.
7 g / 2¼ tsp instant dried yeast: For that perfect fluffy and risen bun.
65 g / 1/3 cup sugar (coconut sugar preferred): Adds gentle sweetness, with coconut sugar giving a subtle caramel hint.
135 – 150 ml lukewarm plant milk: The warmth activates the yeast and hydrates the dough beautifully.
30 g / 2 heaped tbsp mild coconut oil (or vegan butter): Brings richness and helps achieve that soft crumb.
Vegan ‘eggwash’ (2 tsp plant milk + 1 tsp maple syrup): Creates a beautifully golden and shiny crust on the buns.
9 g / 1 tbsp icing sugar (optional): Perfect for that delicate dusting on top.
100 g / 1 cup finely ground almonds / almond flour: Key to the sweet and nutty filling.
75 ml / 5 tbsp maple syrup OR 40 g / 5 tbsp icing sugar (+ plant milk): Sweetens and binds the almond filling beautifully.
A good pinch of ground cardamom: Adds subtle spice to the filling, connecting flavors from bun to cream.
½ tsp almond extract: Heightens the almond flavor punch.
1 tsp vanilla extract: Rounds out the filling with warm, sweet notes.
350 g heaped 1½ cups thick coconut yoghurt or whipped coconut cream (chilled): The dreamy plant-based cream for topping the buns.
2 tbsp icing sugar (optional): If you want a sweeter cream topping.
210 g / 1 cup coconut cream: Forms the base for the silky smooth cream layer inside.
130 g / 1 cup raw cashews (soaked for 30 minutes): Blended for an ultra creamy and luscious texture.
2 tbsp icing sugar or maple syrup (optional): Sweetens the coconut-cashew cream perfectly.
2 tsp agar powder: Helps the cream set beautifully without dairy.

How to Make Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe

Step 1: Prepare the Dough

Start by mixing the flour, salt, cardamom, instant yeast, and sugar in a large bowl. This dry mixture lays the groundwork for the buns’ lovely flavor and rise. Pour in the lukewarm plant milk and stir everything together until it begins to form a sticky dough.

Step 2: Knead in the Coconut Oil

Turn the dough out on a work surface and begin kneading. The trick here is a gentle tug-and-fold technique: stretch the dough slightly then fold it back on itself, turning it as you go. After about five minutes, incorporate the coconut oil. At first, the dough might feel fragile and sticky, but keep going! After about ten minutes, the oil will absorb fully, leaving a smooth, elastic dough that’s soft and irresistible.

Step 3: First Rise

Place your dough in a large, lightly oiled bowl and cover it with a clean towel. Let it rest in a warm spot for about two hours until it doubles in size. This slow rise develops flavor and that signature fluffy texture.

Step 4: Shape and Second Proof

Once the dough has puffed up nicely, punch it down gently to release trapped air. Divide into eight equal pieces, shaping each into a smooth ball with the seam on the bottom. Place them on a baking tray, cover, and let proof again for 45-60 minutes. This second rest is essential to get those lovely soft and pillowy buns.

Step 5: Bake the Buns

Preheat your oven to 180° C (355° F, no fan) as your buns finish their second rise. Brush each bun with a vegan ‘eggwash’ made from plant milk and maple syrup to give them a gorgeous glossy finish. Bake for about 20 minutes until golden brown. Remove and cover with a damp cloth right away to keep that tender crust soft while cooling.

Step 6: Prepare the Almond Filling

Once completely cooled, slice the top third off each bun and hollow out a small cavity in the middle. Combine ground almonds, maple syrup or icing sugar, cardamom, almond and vanilla extracts in a bowl. Mix with a spatula until smooth and thick, adding a splash of plant milk if needed to loosen it just right.

Step 7: Make the Coconut Cream

For the luscious cream, blend coconut cream, soaked cashews, and sweetener until silky and smooth. Transfer to a pot, sprinkle in agar powder, and let it hydrate for 10 minutes before gently boiling and whisking to activate the thickening agent. Chill the mixture for a few hours, whisk to adjust consistency, then transfer it to a piping bag for assembly.

Step 8: Assemble Your Vegan Semla

Fill the hollowed buns with almond paste, leveling the filling neatly. Pipe the chilled coconut cream over the almond filling and cap each bun with its reserved top. Finish with a light dusting of icing sugar if you’d like a classic, snowy look.

How to Serve Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe

The image shows four cream-filled buns arranged on a black plate placed on a white marbled surface. Each bun has two layers: a golden-brown soft bread bottom with a slightly cracked texture and a thin top layer dusted with white powdered sugar. Between these layers, there is a thick swirl of smooth white cream that is fluffy and slightly shiny. The focus is on the front bun, with the other three blurred in the background, creating a sense of depth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of icing sugar is all you need to dress this semla up beautifully. For a special touch, sprinkle some extra ground cardamom or finely chopped almonds on top of the cream for texture and aroma.

Side Dishes

These buns pair wonderfully with a hot cup of spiced chai or rich coffee, enhancing the warm cardamom notes and balancing out the sweetness of the cream.

Creative Ways to Present

Try serving your Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe on a rustic wooden board with fresh berries or edible flowers for a festive touch that’s sure to impress guests at any gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover buns in an airtight container in the refrigerator for up to 3 days. To preserve their softness, avoid storing them in the fridge for too long before filling.

Freezing

You can freeze the baked buns (without filling) by wrapping them tightly in plastic wrap and placing them in a resealable bag. Freeze for up to 2 months. Thaw completely before assembling the filling and cream.

Reheating

Warm the bun gently in the oven at a low temperature (around 150° C / 300° F) for 5 to 7 minutes before filling to restore that fresh-baked softness. Avoid microwaving, which can make them chewy.

FAQs

Can I use other types of plant milk?

Absolutely! Almond, oat, or soy milk all work fabulously in this Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe. Just make sure it’s lukewarm to activate the yeast properly.

Is agar powder necessary for the cream?

Agar powder is key to setting the coconut-cashew cream firmly without refrigeration turning it runny. If you want a looser cream, you can omit it, but the cream may not hold its shape as well.

Can I substitute almonds in the filling?

You can experiment with ground hazelnuts or cashews if you prefer, but almonds are traditional and provide that characteristic flavor that makes this semla special.

How can I make this recipe nut-free?

For a nut-free version, try replacing almond flour with oat flour or ground sunflower seeds and use extra coconut cream in the filling. It won’t be a traditional semla but still deliciously satisfying!

What’s the best way to achieve fluffy buns?

Take your time with kneading and proofing. The dough needs to be smooth and elastic, and giving it enough time to rise twice at warm temperatures will ensure the buns are light and airy.

Final Thoughts

Making this Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe is a delightful journey into flavors and textures that warm the heart and please the palate. Whether you’re celebrating a special occasion or simply craving something sweet and plant-based, these buns are sure to become a treasured favorite. I can’t wait for you to try it and fall in love just as I have!