Gluten free Vegan Chocolate Rolls (No Yeast)
Soft and delicious gluten free vegan chocolate rolls, easy and quick to make they are yeast free too! A great dessert, breakfast or snack!
Servings 8 rolls
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
Video
Notes
* you can substitute baking powder with 1 teaspoon of baking soda with either 2 teaspon lemon juice OR vinegar OR cream of tartar.