Vegan Double Chocolate Hazelnut Swiss Roll

🛒 Ingredients

• #Chocolate Sponge;
• 120g all‑purpose flour,, 30g unsweetened cocoa powder
• 1 tsp baking powder,, ½ tsp baking soda,, Pinch of salt
• 80g caster sugar,, 60ml neutral oil (sunflower or light olive oil)
• 120ml unsweetened plant milk (soy or almond works best)
• 1 tbsp apple cider vinegar or lemon juice,, 1 tsp vanilla extract
• #Hazelnut Chocolate Filling;
• 150g vegan dark chocolate (50–70% cocoa)
• 180ml full‑fat coconut cream (chilled, thick part only)
• 2 tbsp hazelnut butter (unsweetened or lightly sweetened)
• 1 tbsp icing sugar (optional, adjust to taste)
• ½ tsp vanilla extract
• #Chocolate Ganache & Topping;
• 120g vegan dark chocolate,, 80ml coconut cream
• 1 tbsp coconut oil,, 60g whole/chopped hazelnuts
• 1 tbsp maple syrup or sugar (for caramelising nuts)

👩‍🍳 Instructions

1. 1

   Preheat & prep: Heat oven to 180°C / 350°F. Line a 25×35cm Swiss roll tin with baking paper. Mix plant milk with vinegar in a small bowl; set aside for 2 minutes to curdle like buttermilk.

2. 2

   Mix & bake: Sift flour, cocoa, baking powder, baking soda, salt, and sugar into a large bowl. Add oil, curdled milk, and vanilla; whisk gently until smooth. Pour evenly into the tin and bake 12–15 minutes until the top springs back when touched.

3. 3

   Roll while warm: Turn the hot sponge onto fresh baking paper dusted with cocoa powder. Peel off the lining paper carefully, then roll the sponge up tightly from the shorter edge together with the paper. Leave rolled until completely cool — this stops cracking later.

4. 4

   Make the filling: Melt chocolate gently and let cool slightly. Whip the thick part of chilled coconut cream until smooth, add hazelnut butter, sugar, and vanilla, then stir in the melted chocolate. Chill for 20 minutes until firm enough to spread.

5. 5

   Assemble the roll: Carefully unroll the cooled sponge. Spread the filling evenly over the surface, leaving a small border at the far edge. Roll back up gently and tightly, place seam‑side down, and chill for 30 minutes to set.

6. 6

   Ganache & finish: Toast hazelnuts in a dry pan until fragrant, toss with maple syrup until glossy, then set aside. Melt chocolate with warm coconut cream and coconut oil until silky smooth. Pour over the chilled roll, top with the caramelised nuts, then chill for another 30–40 minutes before slicing.