Vegan Chocolate Mini Rolls

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Vegan Chocolate Mini Rolls

These vegan chocolate mini rolls are a great show-stopper for a coffee morning or afternoon tea.

They have a thick cashew cream, rolled in a light chocolate sponge and covered in a crisp chocolate shell.

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What size baking pan do I need to use to make mini rolls?

Like a Swiss roll, Mini roll sponges need to be baked in a shallow rectangle cake tin to create the signature sponge.

You can find specific Swiss roll baking tins online or in baking stores. We recommend using a 30cm x 20cm shallow cake tin.

What is in the middle of a mini roll?

Typically, chocolate mini rolls are filled with buttercream or heavy whipped cream. This vegan mini roll recipe swaps the dairy for a delicious cashew cream that is equally creamy.

We’ve stuck to a simple cashew cream recipe, but you can get creative and add additional flavouring to your cream such as peppermint or strawberry. Be sure to add small amounts at a time and taste the cream to ensure it isn’t overpowered by the flavourings.

Does cashew cream taste like cream?

Cashew cream is a great alternative to dairy cream thanks to its creamy texture that is created by blending the cashews.

Without any additional flavours, cashew cream has a neutral, slightly nutty taste. Blended cashews can also be used to create vegan cheese sauces, yoghurt, and milk.

Top tip: Make sure to soak your cashews for at least 6 hours for maximum creaminess and a smooth texture.

Total Time: 2 hours and 35 minutes

Prep Time: 25 minutes + 2 hours chill time

Cook Time: 10 minutes

Calories: 329

Servings: 12


Total Time: 2 hours and 35 minutes

Calories: 329

Servings: 12




(Servings: 12)

  • For the sponge
  • 0.083333333333333 0.083333333333333 tsp cider vinegar
  • 12.5 12.5 ml plant-based milk
  • 9.1666666666667 9.1666666666667 g self-raising flour
  • 8.3333333333333 8.3333333333333 g caster sugar
  • 1/2 tsp baking powder
  • 4.1666666666667 4.1666666666667 g cocoa powder
  • 10.416666666667 10.416666666667 g dairy-free butter
  • For the cashew cream
  • 12.5 12.5 g cashews, soaked overnight
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 0.25 0.25 tbsp agave syrup
  • 0.16666666666667 0.16666666666667 tbsp water
  • For the coating
  • 16.666666666667 16.666666666667 g dark chocolate, melted


  1. Preheat the oven to 180°C/355°F/Gas 4. For the sponge, stir the cider vinegar into the plant-based milk and leave it to curdle slightly, creating buttermilk.
  2. In a bowl add the self-raising flour, caster sugar, baking powder, cocoa powder, butter and buttermilk, and beat with a wooden spoon or an electric mixer until smooth.
  3. Pour the mixture into a shallow, greased tray and bake for 10 minutes.
  4. Remove the sponge from the oven and allow it to cool slightly; whilst the sponge is still warm, roll it up lengthways and then un-roll it, this should stop the sponge from cracking.
  5. For the cream, add the cashews, vanilla, agave syrup and water to a food processor and blend until smooth.
  6. Once the sponge is completely cool spread the cream evenly onto it.
  7. Cut the sponge lengthways into three equal pieces and then each length into four pieces and roll them up.
  8. Place in the fridge to cool for 1-2 hours, (or alternatively, place in the freezer for 30 minutes).
  9. Remove the rolls from the fridge and dip them into the melted chocolate.
  10. Once all the rolls are coated, transfer to the fridge again to set.

Each 80g mini roll provides:

21g Fat, 6.9g Saturates, 33g Carbohydrate, 17g Sugars, 4g Fibre, 5.6g Protein, 0.34g Salt.


Need some more sweet treats in your life? Discover these delicious vegan brownie recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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