Vegan chocolate and currant layer cake

A complete two-layer chocolate cake with tangy vanilla vegan cream-cheese filling, currant jam, chocolate glaze and strawberries. Uses unbranded ingredients. An 18 cm cake serves 10; allow about 8 hours including cooling and chilling. Based on a recipe cooked and shared by Pantro’s founder.

From the Pantro recipe collection · updated 11 October 2026

Ingredients

Method

1. Heat the oven to 175°C, conventional heat (350°F). Line the base of an 18 cm high-sided springform tin. While the cake cools later, let the vegan block butter soften until pliable but not melted; keep the cream cheese chilled.
2. In one bowl, combine 235 g wheat flour, 40 g cocoa powder, 155 g sugar, 1¼ tsp baking soda, ¾ tsp baking powder, 1 pinch salt and ¼ tsp ground vanilla.
3. In another bowl, combine 260 ml plant-based milk, 105 ml neutral oil and 1½ tbsp apple cider vinegar. The vinegar can be replaced with the same amount of lemon juice.
4. Pour the wet mixture into the dry ingredients. Mix briefly, just until no dry flour remains, and immediately transfer to the tin.
5. Bake for about 45–50 minutes, until a skewer comes out without raw batter. Rest in the tin for 15 minutes, then carefully remove and cool completely, about 3–4 hours. Do not fill a warm cake.
6. Once the cake is fully cold, beat 100 g unsalted vegan block butter for 4–5 minutes until pale and fluffy. Briefly mix in 150 g plain firm vegan cream cheese in three additions. Sift in 120 g icing sugar gradually, then mix in ¼ tsp ground vanilla and 1 pinch salt just until smooth. Do not add coconut milk or other liquid. Chill for 20–30 minutes until the filling holds a ridge made with a spoon.
7. Slice the cold cake horizontally into two layers. Spread 4 tbsp currant jam over the bottom layer, leaving a 1 cm border. Spread the thick filling evenly over the jam, leaving the sides bare, then gently set the top layer in place.
8. Gently warm 80 g dairy-free dark chocolate, 50 ml plant-based milk and 5 ml neutral oil, stirring until combined. Let the glaze cool to lukewarm, then spread over the cake.
9. Chill the assembled cake for at least 2 hours, until the cream holds its shape; allow longer if it is still soft. Before serving, wash and thoroughly dry 150 g strawberries and use them to decorate.

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