Vegan Gluten-Free Ho Hos

Delicious chocolate swiss rolls filled with a creamy vanilla cashew cream. “A big delight in every bite!”

  • Author: Full of Plants
  • Yield: 12 1x


Vanilla Cream Filling

  • 1 cup (150g) raw cashews, soaked overnight and drained
  • 1/2 cup (140g) cream from one 13.5-ounce can full-fat coconut milk
  • 2 tbsp (30ml) maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/8 tsp salt

Chocolate Roll

  • 3 tbsp (25g) white rice flour
  • 3 tbsp (25g) brown rice flour
  • 1/3 cup (43g) tapioca starch
  • 1/3 cup (55g) coconut sugar
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/2 tsp + 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp + 1/8 tsp xanthan gum
  • 1/2 cup + 1 tbsp (125ml) almond milk
  • 2 tbsp (20g) melted coconut oil (or other neutral oil)
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (17g) applesauce

18 ounces dark chocolate for dipping (preferable 70%+)
1/4 cup cocoa butter (optional, makes a thinner coating)


Vanilla Cream Filling

  1. Combine all the ingredients in the bowl of a blender and blend on high speed for 30 seconds, or until you get a very smooth consistency. Transfer to a bowl, cover with plastic film to touch and place in the refrigerator for at least 5 hours. You can speed up the process by placing the cream in the freezer. The cream will thicken as it cools. I usually make the cream the day before and let it harden in the refrigerator overnight.

Chocolate Roll

  1. Preheat oven to 350°F (180°C). Lightly grease a 10×15-inch baking sheet and line with parchment paper.
  2. In a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum.
  3. Stir in the almond milk, melted coconut oil, maple syrup, and applesauce. Whisk until smooth and well combined. The batter should have the consistency of a pancake batter.
  4. Pour the chocolate batter into the prepared baking sheet and spread it as evenly as possible using a spatula. This step is important to get the same thickness everywhere.
  5. Bake for 16 minutes, or until a toothpick inserted in middle comes out clean. Transfer the cake to a clean damp towel, this will keep it from drying.
  6. Let cool 10 minutes before cutting into 12 squares.
  7. One at a time, spread a cake square with a thin layer of the vanilla cashew cream (about 2 tbsp). Don’t add too much or you will have trouble rolling the cake. Carefully roll up the cake to form a tight roll. Transfer the rolls to a baking sheet and place in the refrigerator while you melt the chocolate.
  8. Melt the dark chocolate over a double boiler, or in the microwave. Let it cool slightly. If you want, you can melt it with the cocoa butter, it will yield a thinner coating.
  9. Using a fork, dip each cake roll into the melted chocolate, starting with the ends and then the tops and bottoms. Shake to let excess chocolate drip into the bowl. Transfer to a baking sheet lined with parchment paper and repeat with the remaining rolls. Let cool completely before placing in the refrigerator.
  10. Ho Hos will keep for up to 4 days in the refrigerator. I like to wrap each one individually and have them as a decadent chocolate snack.


Nutritional information is just an estimate.


  • Serving Size: 1 Ho Ho
  • Calories: 289
  • Sugar: 17.3g
  • Fat: 18.4g
  • Carbohydrates: 29.7g
  • Fiber: 1.8g
  • Protein: 3.8g