Double Chocolate Hazelnut Swiss Roll (Vegan Easy!)

This Double Chocolate Hazelnut Swiss Roll is made with healthier ingredients like vegan protein powder, coconut yoghurt and homemade candied nuts and it is such a showstopper dessert for Christmas (that’s egg-free and dairy-free, too).

Nothing is more impressive on Christmas Day then a chocolate yule log or Swiss roll and I just loved working on this one. After my favourite chocolate Swiss roll last year, I was challenged by Form nutrition (who I love) to see if I could make a protein sponge and a protein-filled rolled cake and I am in love. The end result is just as rich, ingredients and chocolatey as a regular cake but with the added health benefits of their amazing proteins, and some extra gut-healthy and brain-boosting ingredients in the form of the coconut yoghurt filling.

A Double Chocolate Hazelnut Swiss Roll with slices cut
Double Chocolate Hazelnut Swiss Roll

Why will I love this cake?

This cake is amazing:

  • Chocolatey, hazelnutty, rich and indulgent
  • Luscious, fluffy, smooth and creamy
  • Made with more wholesome ingredients
  • Filled with a coconut yoghurt based chocolate protein filling
  • Topped with dark chocolate and candied nuts
  • Naturally vegan, egg-free and dairy-free
  • Easily nut-free
  • Great to make for Christmas
  • A real showstopper dessert
  • Ideal for all the family
  • Can be made the day before
  • Lasts for 2-3 days
  • No egg replacers or aquafaba needed
  • Easier than you think to make
  • Contains a secret ingredient to make this so easy

If you already love the sound of this Christmas cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see all the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.

For the sponge cake:

  • Plain flour: this keeps the cake light and pliable, and I would not recommend swapping this.
  • Chocolate Hazelnut Protein powder: this is from Form Nutrition and works so well while adding that Nutella-flavour. I have not tried this with any other protein powders and they do vary quite a bit.
  • Cocoa powder: for more chocolatey goodness. This is more acidic than cacao powder so it means it reacts more with the raising agents and lemon, creating a better rise.
  • Cornstarch and raising agents: for rise and texture.
  • Xanthan gum: even though this cake is not gluten-free, the gum makes the cake much more pliable so please do not skip this.
  • Coconut sugar: for sweetness. You can use golden or regular caster sugar, too.
  • Sparkling water: this is the magic ingredient that creates the perfectly light and fluffy sponge that holds its shape.
  • Olive oil: for richness, moisture and instead of using vegan butter or coconut oil. Other liquid oils like avocado or walnut oil will be great.
  • Lemon juice: for acidity. You can also use apple cider vinegar.

And for the filling:

  • Thick coconut yoghurt: the thicker the better for a delicious filling that won’t ooze out the sides of the cake. I use the natural or vanilla Cocos Organic yoghurt.
  • Chocolate pristine powder and cocoa powder: as above.
  • Maple syrup: to create a really smooth and luxurious texture. I also like to use agave syrup.
  • Plant-based milk: to make the perfect consistency and any dairy-free milk will do.

To decorate:

  • Dark chocolate: you can use any flavour or cocoa percentage of chocolate for melting and pouring on top.
  • Candied nuts and sprinkles: or however else you’d like to decorate this showstopper cake.

Is this gluten-free and nut-free?

This can easily be nut-free, as long as you check all of your ingredients and skip the candied nuts on top. This is not gluten-free and I have not tried this cake with gluten-free flour.

How do I make this?

This cake follows the same method as a regular rolled and filled cake and although it may seem challenging, the best thing to is to work quickly and confidently and see any troubleshooting questions on my original post here.

  • Make the sponge cake:
    • Whisk together the wet ingredients and then sift in the dry ingredients
    • Whisk until smooth and pour into a line dish
    • Bake for 15 minutes until springy
    • Immediately dust the top with cocoa powder
    • Place a tea towel over the top, followed by a cooling rack and invert the cake
    • Remove the tin and parchment and dust with more cocoa powder
    • Roll the sponge up using the shorter edge, rolling the towel inside
    • Allow to cool
  • Prepare the filling:
    • Whisk together the ingredients until smooth and luscious
  • For the roll:
    • Working quickly, carefully unroll the sponge and spoon in the filling
    • Spread it out evenly, filling any cracks as you go
    • Top tip: do not unroll the cake fully but keep it supported with your hands
    • Now more tightly, roll the cake back up
    • Secure with cling film and chill in the fridge
  • When you are ready to serve:
    • Melt the chocolate
    • Pour the chocolate all over the cake and top with some candied nuts and sprinkles
    • Slice and enjoy

How long will this last?

This cake will keep in the fridge for 2-3 days, covered well, and can be made the day before.

What else can I bake?

If you are looking for more Christmas ideas:

A Double Chocolate Hazelnut Swiss Roll with slices cut

Double Chocolate Hazelnut Swiss Roll (Vegan Easy!)

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

This Double Chocolate Hazelnut Swiss Roll is made with healthier ingredients like vegan protein powder, coconut yoghurt and homemade candied nuts and it is such a showstopper dessert for Christmas (that’s egg-free and dairy-free, too).


For the Cake Sponge:

  • 105g plain flour
  • 15g Form Chocolate Hazelnut Protein
  • 5g cocoa powder, plus 2 tbsp extra
  • 10g cornstarch
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp xanthan gum
  • A pinch of salt
  • 70g coconut sugar
  • 150ml sparkling water
  • 1 ½ tbsp olive oil
  • ½ tbsp lemon juice

For the Filling:

  • 120g thick coconut yoghurt
  • 2 tbsp Form Chocolate Hazelnut Protein
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tbsp plant-based milk, if needed

To Decorate:

  • 60g dark chocolate, chopped small
  • 1 tsp coconut oil
  • Candied nuts and gold sprinkles


  1. Preheat the oven to 160Fan/180ºC and line a baking tray (approx. 18x24-cm no smaller) with parchment paper.
  2. For the sponge: sift together the flour, protein powder, 5g cocoa powder, cornstarch, baking powder, bicarbonate of soda and xanthan gum into a large bowl. Add the salt and whisk to combine. In a small jug, whisk together the sugar, water, olive oil and lemon juice to combine. Pour the wet mix into the dry and whisk until smooth and just combined (do not overmix).
  3. To bake: pour the batter into the tin and smooth out evenly. Bake for 15 minutes, until risen and an inserted skewer comes out clean.
  4. While the cake is in the oven: place the 2 tbsp cocoa powder in a small sieve and have a wire rack and tea towel ready.
  5. To shape the sponge: once the cake is out the oven, immediately dust with half the cocoa powder and place a tea towel on top. Place the wire rack upside down, on top of the towel and flip over, so the tin is now on top. Carefully remove the tin (it will be hot) and peel away the parchment. Dust with the remaining cocoa powder. Use the small edge and the tea towel to roll the cake on itself, but not too tightly as it will be more likely to crack. Once rolled, keep on the wire rack and allow to cool for 30 minutes.
  6. Meanwhile, make the frosting: whisk together the ingredients until smooth and thick.
  7. To fill the cake: the sponge will be slightly warm but this is OK. Carefully unroll the cake, supporting the cake with your hands as to not roll it out flat. Spread and full with the frosting, working quickly and do not worry if any cracks appear, as the frosting will fill these. Now re-roll the sponge (without the tea towel), tighter this time, to press any cracks tougher. Wrap tightly with clingfilm and chill in the fridge for 2 hours (or overnight).
  8. For the topping: melt together the chocolate and coconut oil.
  9. To decorate: remove the clingfilm from the Swiss roll and place on a serving plate. Pour over the melted chocolate and decorate with candied nuts and sprinkles. Slice and serve.
  10. Cover and keep in the fridge for 2-3 days in a sealed container.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Double Chocolate Hazelnut Swiss Roll so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With double choc roll love x

p.s. this cake was made for Form Nutrition who I love working with but this blog post is not sponsored.

  1. Anonymous says:

    What if u dont have the protein powder? Any replacement.

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