Vegan Chocolate Roulade with Mango and Kiwi Filling

Try my vegan version of a chocolate roulade. Light in texture and filled with tropical fruits, perfection.

My Recipe

Prep Time: 6 hrs
Cook Time: 15 mins
Yields: 6


  • 1 cup almond milk
  • 6 tablespoons olive oil
  • 1/2 cup raw brown sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon allspice
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons raw cocoa powder
  • dairy-free whipped cream
  • 1 large mango, diced
  • 2 kiwi fruits, diced


  1. Preheat oven to 180°C and line a baking tray with parchment paper. In a large bowl, using an electric mixer beat together almond milk, oil, sugar, vanilla and allspice. Sift in flour, baking powder and cocoa, mix until just combined. Pour the batter into the prepared tray and bake for 7-10 minutes.
  2. Take the sponge out from the oven and roll up with parchment paper while still hot, starting with the short end. Let it cool completely. Once cool, gently unroll sponge, peeling off the parchment paper. Spread with whipped cream and fruits. Re-roll and cover with plastic wrap. Place in the refrigerator for 6 hours or overnight before serving. Enjoy!


Get creative and use any fruits of your choice for the filling.

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