Naual Hansen

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Scrumptious creamy vegan roll cake with toasted hazelnuts & dark chocolate

Made of spelt flour & coconut sugar


   I love upcoming holidays at the end of year! Upcoming Christmas and New Year’s Eve are days of the year that many of us love and cherish so much. If there would be some certain tastes and aromas that I should name as adequate and just perfect for this time of year – those would be: toasted nuts, chocolate, cream & coffee, simply it’s never too much of them! Usually I would prepare certain types of dishes and sweets at this time of year for our family gatherings and for coffee & cake breaks. 

   This log cake is something that got me quite excited and happy. I adapted an old recipe for the layered hazelnut cake into the recipe for a cake that should fit a smaller baking tray. I used a baking tray of sizes 35 x 27. The log came out big enough especially after being filled with the delicious cream.
For the filling I used vegan whipped cream that has a very creamy and thick consistency. I added only vegan melted nougat and dark chocolate to it while it was not hot but just mild and almost not warm at all. I mixed it into a cream with no sugar at all and it came out sweet enough. For the chocolate ganache I used vegan cream mixed with nougat and dark chocolate. Knowing that vegan nougat is not available on the markets worldwide I would recommend you to use dark chocolate or maybe vegan milk chocolate instead, the taste of the filling will not lose any of its good qualities.
   Full recipe with the ingredient list can be found under the image section in a Pinterest Recipe box. For more recipes and images please visit Instagram and Facebook under the name Naual A. Hansen.


Scrumptios vegan creamy roll cake with toasted hazelnuts & dark chocolate
Cook Time 20 minutes
Course Dessert
Servings 9 servings


  • For the cake batter:
  • 130 gr of wheat flour (I used half spelt flour and half white wheat flour);
  • 100 gr of toasted, slightly peeled off and grounded hazelnuts;
  • 1 tbsp. of a good quality cocoa powder;
  • 100 gr of powdered sugar (I used coconut powdered sugar);
  • 2 tsp. of baking powder;
  • 260 ml of soy milk;
  • 60 ml of oil (I used rapeseed oil).
  • For the filling:
  • 220 ml of vegan liquid whipped cream;
  • 80 gr of melted dark chocolate (I used 20 gr of vegan nougat + 60 gr of dark chocolate);
  • For the ganache:
  • 130 ml of vegan liquid whipped cream;
  • 160 gr of dark chocolate (I used 100 gr of vegan nougat + 60 gr of dark chocolate).


  • In a bowl mix together all wet ingredients. In a separate bowl mix all dry ingredients.
  • Now mix both dry and wet ingredients with a mixer. Pour into a baking tray (35 cm x 27 cm) and bake at 190 degrees Celsius for 20-23 min (after 20 min. put a top of knife into it and if nothing sticks to it - it's baked and ready to be taken out from the oven).
  • Take it out from the oven and let it cool for 4-5 min. Put a big tray over a tray with cake. Now flip the baking tray towards down while holding both trays. Do it carefully and very fast so the cake falls on a big tray.
  • Now gently remove the baking paper from the cake. Next, cover the cake with a clean kitchen cloth and put a large tray over it. Flip again so the cake drops on a cloth on the tray. Now the cake should lay on the cloth that is covering the tray. Start rolling the cake together with the cloth towards the inside and let it rest and cool down completely. Once it's cooled, take it out of the cloth by unrolling it.
  • While the cake is cooling down, make the filling: whip vegan liquid cream into a stable foam and add melted chocolate to it (make sure that chocolate is not hot, it should be thick yet a bit warm), mix well and fill the cake. Roll the cake towards the inside, then set it aside.
  • Glazing: melt together all ingredients for the ganache in a microwave or on a stove, stirring frequently, making sure that it doesn't burn. Glaze the rolled cake with the ganache. Let it cool down a bit then go over the ganache with a fork imitating the texture of an old tree/log. Now, slice diagonally one small piece of cake and attach it on the side of a big piece replicating the image of a log. Serve cold. Store it in the refrigerator for up to 4 days.

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