• 1/2 cup diced dried mango
  • 1/2 cup diced dried apricot
  • 1/2 cup raisins
  • 1 cup orange juice
  • 1 ounce vodka - optional
  • 1 package Warrior Bread mix
  • 1/4 cup monk fruit sweetener
  • 1 cup egg whites
  • 1/2 cup melted vegan butter ( I used Miyoko's)
  • 1/2 cup almond or coconut milk
  • 1 tbsp vanilla extract
8 Servings
Total Time 3 hrs
Servings 8 servings


  • Add the dried fruit to a mixing bowl or measuring cup and pour the orange juice and vodka over it. Allow to soak for 1 hour.
  • Preheat oven to 350 F.
  • Stir Warrior Bread Mix and monkfruit together in a large bowl.
  • Separate the eggs. Use enough eggs until you have 1 cup of egg whites.
  • Pour the butter, milk, extract, and egg yolks into the warrior mix and stir to combine. Add in the orange juice and dried fruit and continue to stir.
  • Whisk the egg whites until it gets frothy, but before the soft peak stage, about 3 minutes.
  • Pour 1/3 of the egg whites into the bread mix and stir to combine. Repeat with the next 1/3, then the last 1/3, gently folding the whites into the mixture.
  • Pour this mixture into a small cake pan or panettone mold, filling it all the way to the top.
  • Bake at 350 for 30 minutes. Turn oven to 300 and bake another 1 hour. Turn the oven off and let it stay in the oven for the last 30 minutes.
  • Remove from the oven and allow to cool for 30 minutes before serving.