Vegan Chocolate Mini Rolls Recipe
- clemievegancake
- 3 days ago
- 4 min read
A classic treat veganised! These mini rolls have a light chocolate rolled sponge, filled with vanilla buttercream and covered in a crisp chocolate shell.
Chocolate mini rolls are a fun bitesize treat which look more complicated to make than they really are! You simply bake a thin chocolate sponge, roll it up, then fill it with easy vegan vanilla buttercream. Then just smother each mini roll in melted chocolate to create that classic crisp chocolate shell. They're such a fun bake to make with little ones and you can switch up the recipe to make lots of different flavours. White chocolate covered mini rolls, chocolate orange mini rolls or you could fill them with jam instead of buttercream!
The cakes are best eaten within about four days while they’re freshest or you can freeze them for longer. Store in an airtight food container in a cool and dry place. This recipe makes six bitesize mini roll cakes, but you could also adapt the recipe to make one large roll cake instead if you'd prefer.
Makes six mini roll cakes
Sponge ingredients;
70g plain flour
35g white caster or granulated sugar
1 tsp cocoa powder
1/2 tsp baking soda
80g soya milk
20g sunflower oil
1/2 tsp apple cider vinegar
Filling ingredients;
140g icing sugar
60g vegan block butter
1/4 tsp vanilla powder
1 tsp plant milk - if needed
Chocolate covering ingredients;
180g dark or 'milk' chocolate
15g coconut oil/ sunflower oil/ olive oil
20g white chocolate - optional
You will also need; a mixing bowl, 7" x 11" baking tin, baking paper, whisk or spatula, jug or large glass, electric hand mixer or large spoon, small palette knife or butter knife, small bowl, sharp knife
How to make your cakes;
Preheat the oven to 160°C / 320°F and line your baking tin with baking paper. This will stop the cake from sticking
In a jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside
In a mixing bowl, add in the flour, sugar, cocoa powder and baking soda. Use a whisk to mix together
Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour
Pour the mixture into the lined baking tin and use a palette knife or butter knife to make a thin and even layer
Bake for around 7-8 minutes until a cocktail stick comes out clean and you can gently press the sponge and it springs back. You want to bake only until just done, as if the sponge is overbaked it will crack when you come to roll it
Leave cool for just 2-3 minutes. It will be warm but handleable
Place a piece of baking paper on your worktop and give it a little sprinkle of cocoa powder. This will help stop the sponge from sticking
Tip the sponge over onto the cocoa powder dusted baking paper and gently remove the backing paper
Slice your sponge longways down the centre to make two long thin pieces
Roll each sponge into a long, thin sausage, rolling the baking paper inside the sponge. Set aside to cool
While your sponge coos, make the buttercream frosting. Add the vegan butter to your mixing bowl and use an electric hand whisk to whip it until light and fluffy
Add the icing sugar and vanilla powder and mix again until you have a fluffy buttercream
If your buttercream is too stiff to spread, add a tsp of plant milk and whip until light and creamy
Once your rolled sponges are completely cool, very gently unroll them and fill them by using a palette knife to spread over a thin layer of the vanilla buttercream
Very gently roll the sponge back up, so that you have a rolled chocolate sponge with a vanilla buttercream filling
Carefully slice each long rolled sponge into three, so that you have six mini rolls altogether
If the sponge cracks slightly, do not worry. They're going to be completely covered in chocolate which will hide any imperfections!
Place them on a baking paper covered tray and pop them in the fridge for 20-30 minutes to chill them before covering them in chocolate
Once the sponges have chilled, melt your dark chocolate and oil together in the microwave. Heat in very short bursts, stirring in between
Cover each mini roll in the melted chocolate mixture. This part is messy! Dip each mini roll into the melted chocolate and use a palette knife or the back of a spoon to make sure they are completely covered in chocolate
Optional, once you have completely covered each mini roll in dark chocolate, melt the white chocolate and add a decorative white chocolate drizzle to the top of each mini roll
Pop the tray back in the fridge until the chocolate has set
Now your cakes are ready to eat!
Tips & Tricks!
Take care not to overmix the sponge batter, as this can make your cake chewy and dense. Just mix until there are no flour lumps
If the sponge cracks slightly, do not worry! The chocolate covering will hide any imperfections!
I used Homepride plain flour, Moo Free dark chocolate, Flora block butter and Food Thoughts cocoa powder
These are my mixing bowls - https://amzn.to/489iB6s
I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO
You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG
You could switch up the flavour of your mini rolls by adding orange zest to the sponge and a little orange juice to the buttercream to make chocolate orange mini rolls. Or swap the buttercream filling for jam or Biscoff spread. The possibilities are endless!
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