Vegan mini chocolate swiss rolls recipe

Vegan, dairy-free, quick & easy.

A vegan take on a classic.

Mini swiss rolls are the perfect ‘bite-sized’ treat for this time of year.

A rich chocolate sponge rolled up with a vanilla buttercream filling, coated in dairy-free chocolate, topped with a dash of powdered sugar and grated dairy-free white chocolate to serve.

 Impress your loved ones with these mini rolls, they’re absolutely scrumptious!

I grew up on the classic mini rolls and haven’t been able to have them since turning vegan, so this was a lovely trip back down memory lane. These rolls are packed full of flavour, texture and magical…ness- haha!

They are easy to make and are very satisfying when you bite into them to reveal its hidden swirl. Isn’t it beautiful? 

These mini rolls are super quick & easy to make, perfect with a coffee/tea for an afternoon sweet treat.

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Approximately 12

Level- Medium

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Ingredients for the sponge

-240ml of dairy-free milk (I use unsweetened almond milk)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-2 tablespoons of cacao/cocoa powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the filling

-100g of dairy-free butter 

-160g of icing sugar

-1 teaspoon of vanilla extract

-1 teaspoon of dairy-free milk (optional)

+

-Dairy-free dark chocolate

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To make the sponge

Step 1- Preheat your oven to 180 degrees c and line 4 mini baking tray with greaseproof paper.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, cacao/cocoa powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Pour into the lined trays and level with an offset spatula, making sure to spread it into the corners.

Tap the trays on the worktop to remove any air bubbles.

Step 7- Pop the trays into the preheated oven and bake for 18-20 minutes.

You will know they’re done when you put a knife or skewer in and it comes out clean and they’re springy to the touch.

Step 8- Lay a large piece of grease paper on your work surface, sprinkle over icing sugar and invert the sponges onto the paper, peel away the original baking paper. 

Step 9- Trim the edges of the sponges with a sharp knife.

Step 10- Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool. Repeat for all of the sponge cakes.

Rolling it up with the paper inside helps the cakes not to stick to themselves.

Set aside.

To make the filling

Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract.

Whizz together until fluffy & fully combined.

Add a splash of milk if the buttercream is too thick.

Step 3- Once the sponges are cool, unroll them and spread a thin layer of the filling. 

Re-roll tightly without the paper inside.

Don’t worry if the sponge cake cracks, the chocolate will neatly cover it!

Pop into the fridge while you melt the chocolate.

Step 4- Using a bain-marie, melt some dairy-free dark chocolate and dunk the mini rolls to coat.

Place onto a baking tray/greaseproof paper and pop into the fridge to set.

This will take around 10 minutes.

 I decorated my mini rolls with a sprinkling of grated dairy-free white chocolate and a dash of powdered sugar.

Store in a sealed container in the fridge and best eaten within a few days.

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Holly Jade