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Vegan chocolate & goji berries panettone cake

Alice - RicetteVegolose
Ingredients for two 750g panettone cakes. You can also divide the recipe into half to prepare a single cake.
Porzioni 16


For the biga

  • 160 g type 1 wheat flour
  • 50 g dried sourdough powder
  • 150 g water

For the first dough

  • biga
  • 500 g type 1 wheat flour
  • 40 g coconut butter or cocoa butter
  • 80 g corn oil or other light flavor vegetable oil
  • 180 g corn or rice malt
  • 200 g water

For the second dough

  • first dough
  • 80 g corn or rice malt
  • 40 g corn oil or other light flavor vegetable oil
  • 120 g + 30g type 1 wheat flour
  • 5 g salt
  • 150 g dark chocolate chips
  • 50 g goji berries
  • zest of 1 orange
  • 2 teaspoons vanilla extract

To finish

  • 1 teaspoon corn or rice malt
  • 1 tablespoon water


Day 1, 2PM - biga

  • Mix in a large bowl (or that of your planetary mixer) the flour and yeast.
  • Add water and knead until you have a smooth dough.
  • Cover and let stand in a warm place for 1 hour.

Day 1, 3.30 PM - first dough

  • Add water to the biga and mix well until it melts completely.
  • Add the flour and start kneading.
  • When the flour is almost absorbed add malt, oil and melted butter.
  • Continue to knead until the dough is smooth and it no longer sticks to your hands and to the bowl / planetary.
  • Cover the dough and let it rise again until it gets three times bigger in volume. You can choose to wait about 4 hours for the dough to rise at room temperature, then continue with the next steps of the recipe. Alternatively you can choose to let the dough rise covered in the fridge for 12 to 14 hours. This way you can divide the making of the cake in two days, as I did.

Day 2, 7AM

  • Take the dough out of the fridge.

Day 2, 8AM - second dough

  • Knead lightly the first dough to "break" its leavening; add 120g of flour, the malt, orange zest, salt and vanilla and knead for 1 minute more.
  • Now add to the dough 40g of oil and 30g of flour and knead until you get a smooth and soft ball.
  • Add to the dough the chocolate chips and goji berries and knead just enough to distribute them evenly.
  • Let the dough rest for 45 minutes in the bowl / planetary.
  • Take back the dough and divide it into two equal parts.
  • Proceed separately for the two parts with some folds (see the video above), and form a ball that you will put into the panettone mold (you can either use a typical paper mold or a cake tin, it should be about 20cm in diameter and 15cm of height).
  • Let each panettone cake rise covered in a warm place for about 3 hours.
  • Turn the oven on at 375°F, static position.
  • Uncover the cakes and let them rise for about 45 minutes more, or until they almost reach 2cm from the top edge of the mold.
  • After that proceed gently to make a cross cut into the cakes surface using a sharp knife.
  • Mix malt and water and brush the top of the panettone cakes.
  • Put the cakes on the oven rack in a lower-middle position.
  • Bake for 10 minutes then lower the heat to 350°F and go on baking for 45 minutes.
  • Remove the cakes from the oven, let them cool upside down with the help of some metal with skewers for about 12 hours.
  • Put each cake in a plastic food bag tightly closed and wait a couple of days before serving; the panettone will become extremely soft and the spices added to the dough will give their best.


This panettone cake preserves taste and softness closed in a plastic food bag at room temperature up to 5 days after first opening.
It keeps a couple of days more, but it tends to dry out slightly being a preservatives free, natural product.