Gluten-Free Vegan Chocolate Sweet Rolls

Ingredients

• 240 ml (1 cup)unsweetened non-dairy milk, warmed slightly
• 15 ml (1 tablespoon)apple cider vinegar
• 75 g (6 tablespoons), melted and cooledcoconut oil
• 20 g (¼ cup)psyllium husks
• 10 ml (2 teaspoons)vanilla extract
• 336 g (3½ cups)blanched almond flour
• 113 g (1 cup)tapioca flour
• 50 g (¼ cup)coconut sugar
• 10 ml (2 teaspoons)baking powder
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 5 ml (1 teaspoon)kosher salt
• 60 g (¼ cup), softenedvegan butter, coconut oil or ghee
• 113 g (4 oz), very finely choppeddark chocolate
• 2.5 ml (½ teaspoon), optionalcinnamon

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Grease a cast-iron skillet, 20 cm square baking dish or similarly sized dish with coconut oil.

2. 2

   Mix the milk

   Whisk the non-dairy milk and apple cider vinegar in a medium bowl, then leave it for 5 minutes.

3. 3

   Add wet ingredients

   Whisk in the melted coconut oil and vanilla extract until combined.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the almond flour, tapioca flour, coconut sugar, baking powder, bicarbonate of soda and salt.

5. 5

   Add the psyllium

   Whisk the psyllium husks into the liquid mixture only when you are ready to use it, then immediately add the liquid to the dry ingredients.

6. 6

   Mix the dough

   Use a spatula or wooden spoon to mix until a loose dough forms. It should be soft and slightly sticky, but not excessively so; if it is, mix in 1–2 tablespoons more tapioca flour.

7. 7

   Prepare the surface

   Lay out baking parchment or cling film and dust it generously with tapioca flour. Place the dough on top.

8. 8

   Shape the rectangle

   Press the dough into a large rectangle, then roll it out evenly to about 30 × 20 cm (12 × 8 inches) and 6 mm (¼ inch) thick.

9. 9

   Spread the filling

   In a small bowl, stir together the ghee or vegan butter, chopped chocolate and cinnamon, if using, until combined. Spread the mixture over the dough with a small offset spatula.

10. 10

    Roll the dough

    Use the parchment or cling film to help roll the dough up lengthways, keeping the roll as tight as possible.

11. 11

    Slice and bake

    Gently cut the roll into 10 pieces and place them in the prepared dish. Bake for 25–30 minutes, until golden brown.

What are chocolate sweet rolls?

Sweet rolls are filled, coiled or sliced enriched doughs baked together or arranged in a pan, a familiar style of American home baking. This version swaps conventional wheat dough for almond and tapioca flours, with psyllium helping bind the mixture.

The combination makes a soft, slightly tender roll with chopped dark chocolate tucked through the spiral. With baking powder and bicarbonate of soda rather than yeast, the dough does not need a rising period.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 7g protein, 29g carbs, 37g fat.

Almond flour, coconut oil, vegan butter and dark chocolate contribute most of the fat, while the flours and coconut sugar provide much of the carbohydrate. Almond flour and chocolate also contribute protein, though each roll is not especially protein-rich; serve one with fruit and a protein-rich accompaniment such as unsweetened soya yoghurt if you want a more balanced plate.

Why these flours work

Almond flour: this provides the main body of the dough and brings a rich, nutty flavour. It is naturally gluten-free, so the dough relies on other ingredients for structure.

Tapioca flour: this helps the dough hold together and makes it easier to roll. Keep a little extra nearby for dusting and, only if the dough is overly sticky, mixing in a small amount.

Get the dough texture right

Psyllium timing: whisk the husks into the liquid just before combining it with the dry ingredients. They thicken liquid quickly, so adding them too early can make the mixture difficult to incorporate.

Sticky dough: expect the dough to feel soft and a little tacky rather than firm like wheat dough. Add the suggested extra tapioca flour only if it is excessively sticky, since too much can make the rolls dry.

Roll and fill with care

Even thickness: roll the dough to roughly 30 × 20 cm and 6 mm thick so it can be rolled up evenly. Dust the parchment or cling film generously to help prevent sticking.

Chocolate filling: chop the chocolate very finely so it combines more readily with the softened fat and spreads across the dough. Roll the rectangle lengthways and keep the spiral snug without squeezing the filling out.

Check the bake

Timing: start checking the rolls at 25 minutes, then continue up to 30 minutes if needed. The recipe's cue is a golden-brown surface.

Cutting: use a gentle slicing motion to make 10 pieces, taking care not to compress the soft dough. Arrange them in the greased dish before baking.

Serving ideas

These rolls are suited to a brunch table or an afternoon snack, served warm or at room temperature. Their chocolate filling makes them rich enough to enjoy without an elaborate topping.

For a more balanced plate, pair a roll with fresh fruit and an unsweetened drink. A little extra cinnamon in the filling can bring out the chocolate without adding another sweet component.

Recipe notes & tips

• Warm the milk only slightly so it is comfortable to whisk with the other ingredients.
• Have the filling and rolling surface ready before adding the psyllium to the liquid.
• Chop the chocolate finely for a filling that spreads more evenly.
• Dust the parchment or cling film well with tapioca flour before placing the dough on it.
• Use the parchment or cling film to guide the roll rather than pulling the dough by hand.
• Begin checking the rolls at 25 minutes, as the recipe gives a 25–30 minute baking window.

Variations

• Add cinnamon: include the optional cinnamon in the chocolate filling for a warm spice note.
• Change the fat: use softened coconut oil or ghee in place of the vegan butter as listed.
• Try another non-dairy milk: use an unsweetened variety in place of the almond milk.
• Choose a different chocolate: use another dark chocolate you enjoy, chopped very finely.
• Make smaller rolls: cut the log into more pieces, keeping in mind that smaller rolls may need less baking time.

Common mistakes to avoid

• Adding psyllium too soon: it thickens the liquid; whisk it in just before adding the wet mixture to the dry ingredients.
• Skipping the dusting: the dough can stick to the work surface; generously dust the parchment or cling film with tapioca flour.
• Overworking sticky dough with flour: too much extra tapioca can make the rolls dry; add only 1–2 tablespoons if the dough is excessively sticky.
• Rolling unevenly: inconsistent thickness makes the log harder to slice evenly; aim for a rectangle about 6 mm thick.
• Cutting with a heavy hand: pressing down can squash the rolls; slice gently into 10 pieces.
• Baking by time alone: ovens can vary; use the golden-brown colour as the recipe's doneness cue within the 25–30 minute range.

How to store

Once cool, keep the rolls in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Frequently asked questions