Vegan Chorley cakes
Flat, buttery shortcrust rounds packed with currants, a plainer cousin of the Eccles cake made here without dairy or egg.
- Time55 min
- LevelEasy
- Costabout £0.18 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the cold spread into the flour with your fingertips until it looks like breadcrumbs. Add the water a little at a time and bring together into a dough. Wrap and chill for 20 minutes.
20 min - 2
Mix the currants, brown sugar and melted spread in a bowl.
- 3
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 4
Roll the pastry out to 3 mm thick and cut 8 rounds with a 10 cm cutter. Re-roll the scraps if needed.
- 5
Put a heaped spoon of currant mix in the middle of each round, gather the edges up over it and pinch to seal. Turn seam side down.
- 6
Gently roll each parcel with a rolling pin until flat, about 8 cm across, with the currants just showing. Brush with oat milk and sprinkle with caster sugar.
- 7
Bake for 18 to 20 minutes until golden. Cool on a wire rack.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
