These gluten free vegan chocolate rolls are soft and delicious. They are quick and easy to make, made with a yeast free dough these rolls are ready in less than one hour!
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I know traditional rolls are made with a leavened dough, but I decided to make these gluten free vegan chocolate rolls yeast free so that they can be ready quickly and also meet the needs of those who are yeast sensitive.
These gluten free chocolate rolls make a delicious dessert, but are also perfect for an indulgent breakfast or snack.
Ingredients
- Brown rice flour, almond flour and potato starch for the homemade gluten free flour mix
- Sugar, either brown or white
- Cocoa powder, best if unsweetened
- Psyllium husk and xanthan gum, these will allow to knead and shape the gluten free dough
- Baking powder, so that the chocolate rolls won't need to proof
- Gluten free plant based milk, best if soy or almond
- Apple sauce, this will give a softer texture to the rolls
- Margarine or vegan butter
All quantities are in the recipe card below
Instructions
Here's how to make gluten free chocolate rolls that are also dairy free and egg free:
- In a bowl mix psyllium husk and water and letrest a few minutes until it becomes gelatinous
- In a large bowl mix brown rice flour, almond flour, potato starch, sugar, cocoa powder, baking powder and xantan gum and mix well
- In another bowl mix plant based milk, apple sauce and melted margarine
- Add the psyllium husk gel and milk mix to the dry ingredients and mix with a fork
- Move the mix to a worktop and work the dough with your hands, squeezing the ingredients together
- knead the dough until you form a smooth ball of dough
- Dust the worktop (or a piece of parchment paper) with rice flour and place the dough on it
- Flatten the dough with your hands, dust it with more flour and place a piece of parchment paper on top
- Roll the dough out with a rolling pin and shape it into half inch thick a rectangle
- Mix cocoa powder, margarine and sugar into a creamy mixture and spread it evenly
- Roll the dough on the long side and cut it into 8 even rolls
- Place the 8 rolls in a baking pan (greased or lined with parchment paper)
- Bake and let cool down for 10 minutes
- Melt the vegan dark chocolate and pour it all over the rolls
- Serve still warm or enjoy at room temperature
- Store it in airtight container, these gluten free chocolate rolls will keep soft for 2-3 days
Tips and Substitutions
If you don't want to use storebought baking powder, you can mix 1 teaspoon of baking soda with either 2 teaspoons of lemon juice OR vinegar OR cream of tartar.
Not in this recipe, they help form a firm dough than can be rolled out and heeps the shape also after baking.
Absolutely, once out of the oven and completely cooled down, divide them into single rolls and place them in a freezer bag or a container.
Reheat the rolls in the microwave for a couple minutes and enjoy!
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
More gluten free vegan chocolate desserts?
If you love chocolate and want more inspiration for gluten free desserts and treats, check these out:
- Chocolate Yeast Bread
- Double Chocolate Pear Tart
- Layered Chocolate and Espresso Cake
- Hazelnut Chocolate Cupcakes
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Vegan Chocolate Rolls (No Yeast)
Equipment
- kitchen scale
- 1 big bowl
- 2 small bowls
- parchment paper
- 9-inch baking pan
- Rolling Pin
Ingredients
For the dough
- 5 teaspoons psyllium husk
- 200 grams water (to mix with the psyllium husk)
- 240 grams brown rice flour, gluten free
- 100 grams almond flour, or finely ground blanched almonds, gluten free
- 200 grams potato or other gluten free starch
- 70 grams brown or white sugar
- 4 tablespoons unsweetened cocoa powder
- ½ teaspoon xanthan gum powder
- 3 teaspoons baking powder * (see note)
- 100 grams soy milk (or other gluten free dairy free milk)
- 3 tablespoons apple sauce
- 30 grams dairy free margarine or vegan butter (melted)
For the filling
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 50 grams dairy free margarine
- 1 vegan dark chocolate bar, melted, for the topping
Instructions
- Pre-heat oven at 180° C / 360 F
- In a bowl mix psyllium husk and water and let rest a few minutes until it becomes gelatinous
- In a large bowl mix brown rice flour, almond flour, potato starch, sugar, cocoa powder, baking powder and xanthan gum and mix well
- In another bowl mix plant based milk, apple sauce and melted margarine
- Add the psyllium husk gel and milk mix to the dry ingredients and mix with a fork
- Move the mix to a worktop and work the dough with your hands, squeezing the ingredients together and kneading until you form a smooth ball of dough
- Dust the worktop (or a piece of parchment paper) with rice flour and place the dough on it
- Flatten the dough with your hands, dust it with more flour and place a piece of parchment paper on top
- Roll the dough out with a rolling pin and shape it into a half inch thick rectangle
- Mix cocoa powder, margarine and sugar into a creamy mixture and spread it evenly on the rolled out dough
- Roll the dough on the long side and cut it into 8 even rolls
- Place the 8 rolls in a baking pan (greased or lined with parchment paper)
- Bake for 25-30 minutes
- Melt the vegan dark chocolate (either bain-marie or in the microwave for a few minutes) and pour it all over the rolls
- Serve still warm or enjoy at room temperature
- Store it in airtight container, these gluten free chocolate rolls will keep soft for 2-3 days
