Vegan Viennese whirls: Featuring mocha, classic and custard cream flavours!

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


With a sweet, creamy filling sandwiched between two layers of light and buttery biscuit, these vegan Viennese whirls are such a treat! 

Vegan Viennese whirls

Vegan Viennese whirls

By Alexander Willow-Harvey 


  • 1/2 cup (115g) vegan margarine
  • 1/2 cup (115g) vegetable shortening/ vegetable fat (i.e. trex)
  • 2 tsp vanilla extract (for mocha version 2 tsp instant coffee + 2 tsp boiling water, cooled)
  • 1/3 (50g) cup icing sugar
  • 1/3 (40g) cup cornflour
  • 1 1/2 cup (170g) plain flour (replace 1/4 cup (30g) flour for cocoa powder for mocha version)

Buttercream filling:

  • 2 level Tbsp vegan margarine
  • 2 level Tbsp vegetable shortening
  • 1 tsp vanilla extract
  • 3 Tbsp soy milk
  • 8-10 Tbsp icing sugar


  • For custard version: Add 2 tbsp vegan custard powder
  • For mocha version: Add 1 1/2 tsp coffee mixed with 1 1/2 tsp hot water and allow to cool
  • For the classic version: Spread the plain buttercream on one side and 1/2 tsp raspberry jam on the other


  1. Line two cookie sheets with grease proof paper and preheat the oven to 190c/370f.
  2. Beat the vegan margarine and vegetable shortening together in a mixing bowl until softened.
  3. Whisk in the vanilla followed by the icing sugar and the cornflour, beat together until combined. Slowly beat in the flour 1/2 cup at a time until all the flour has been incorporated.
  4. Transfer the mix to a piping bag and starting with the outside of the shape, pipe a 1 1/2″ circle and swirl towards the middle to fill. Repeat until you have used up all the mixture, spacing the piped swirls slightly apart.
  5. Bake for 13-15 minutes until firm to the touch, allow to cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely ready for filling.
  6. To make the filling: Beat the margarine and vegetable shortening together with a fork until nice and fluffy.
  7. Whisk in the soy milk and vanilla (or whatever variation’s ingredients). Slowly whisk in the icing sugar until fully incorporated.
  8. Spread on one-of of the cooled biscuits and gently press another one on top, allow to set. Add jam on one side if you want the classic style biscuit, and enjoy with tea! Eat on day of putting together.

About the author

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

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.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it