Vegan Black Forest Cherry and Chocolate Stuffed Rolls
Vegan Black Forest Rolls: A Chocolate-Cherry Dream 🌱🍒
You don't need dairy or eggs to achieve the ultimate soft, gooey, chocolate-stuffed sweet roll. This vegan version captures the iconic Black Forest flavor perfectly.
A fluffy, slightly sweet dough wrapped around a tart cherry compote and pools of melted dark chocolate. They're finished with a simple chocolate glaze and a snowy dusting of sugar. Yes, it's a project, but my goodness, is it worth it. This is plant-based baking at its most decadent.
Key Details
Prep Time: 35 minutes (plus 1.5 hours rising time)
Cook Time: 20 minutes
Total Time: 2 hours 25 minutes
Servings: 9 large rolls
Difficulty: Intermediate
Estimated Calories
Per Roll (with glaze): Approximately 380-430 calories.
Ingredients
For the Sweet Dough:
¾ cup warm unsweetened plant milk (soy or oat work best)
2 ¼ tsp (1 packet) active dry yeast
⅓ cup granulated sugar, divided (ensure it's vegan)
3 cups all-purpose flour, plus more for dusting
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set for 5 mins)
3 tbsp vegan butter, softened
½ tsp salt
¼ cup unsweetened cocoa powder (optional, for chocolate dough)
For the Black Forest Filling:
1 ½ cups pitted dark sweet cherries (fresh or frozen, thawed and drained)
¾ cup vegan dark chocolate chips or chopped bar
2 tbsp granulated sugar
1 tbsp cornstarch
1 tsp lemon juice
½ tsp vanilla extract
For the Vegan Chocolate Glaze:
1 cup powdered sugar
2 tbsp unsweetened cocoa powder
2-3 tbsp plant milk
½ tsp vanilla extract
For Topping:
Powdered sugar, for dusting
Vegan whipped cream (e.g., from a coconut can) & extra cherries for serving (optional)
How to Prepare
1. Make the Dough:
In a small bowl, combine the warm plant milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. (For a chocolate dough, add the ¼ cup cocoa powder now).
Add the yeast mixture, softened vegan butter, and prepared flax egg to the flour. Mix on low speed until the dough comes together. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, turn to coat, and cover. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
While the dough rises, make the filling. Ensure frozen cherries are thawed and drained well to avoid a soggy filling.
Chop about half of the cherries. In a saucepan, combine all cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (5-7 mins).
Remove from heat and stir in the vanilla. Let the filling cool completely. Stir in the vegan chocolate chips just before assembling.
3. Assemble the Rolls:
Punch down the risen dough. Turn it out onto a floured surface and roll it into a large rectangle, about 12x18 inches.
Spread the cooled cherry-chocolate filling evenly over the dough.
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife or piece of dental floss, cut the log into 9 even rolls.
Place the rolls in a greased 9x9 inch or 9x13 inch baking pan. Cover and let rise for 30-45 minutes, until puffy.
Preheat your oven to 350°F (175°C).
4. Bake:
Bake the rolls for 18-22 minutes, or until the tops are set and firm to the touch.
Let the rolls cool in the pan for at least 15-20 minutes before glazing. This allows the molten chocolate to set.
5. Glaze and Serve:
For the glaze, whisk together the powdered sugar, cocoa powder, 2 tbsp plant milk, and vanilla. Add more milk, one teaspoon at a time, until you reach a pourable consistency.
Drizzle the glaze over the warm rolls.
Dust with powdered sugar and serve with a dollop of vegan whipped cream and a cherry on top, if desired.
