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+ servings

Vegan Gluten-Free Ho Hos

Full of Plants
Delicious chocolate swiss rolls filled with a creamy vanilla cashew cream. "A big delight in every bite!"
4.85 from 13 votes
Course Breakfast, Snack, Sweets
Cuisine American
Servings 12
Calories 289 kcal


Vanilla Cream Filling

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

Chocolate Roll

  • 3 tbsp white rice flour
  • 3 tbsp brown rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup coconut sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 + 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 + 1/8 tsp xanthan gum
  • 9 tbsp unsweetened almond milk
  • 2 tbsp melted coconut oil (or other neutral oil)
  • 2 tbsp maple syrup
  • 1 tbsp applesauce
  • 14 ounces dark chocolate for dipping preferable 70%+
  • 1/4 cup cocoa butter optional, makes a thinner coating


Vanilla Cream Filling

  • 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

  • Preheat oven to 350°F (180°C). Lightly grease a 10x15-inch baking sheet and line with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let cool 10 minutes before cutting into 12 squares.
  • 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.
  • 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.
  • 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.
  • 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: 1Ho HoCalories: 289kcalCarbohydrates: 29.7gProtein: 3.8gFat: 18.4gFiber: 1.8gSugar: 17.3g
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