These vegan syrup-soaked roxakia are soft, aromatic, and beautifully swirled pastries combining vanilla-orange dough with a rich chocolate center. After baking, they are dipped in fragrant cinnamon syrup, creating the classic moist texture that makes roxakia one of the most loved Greek bakery desserts.
Despite their impressive appearance, these fasting-friendly roxakia are surprisingly easy to prepare at home. The combination of citrus aroma, cocoa, and light syrup results in a dessert that is fluffy inside, lightly soaked, and perfectly balanced in sweetness.
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Vegan Syrup-Soaked Roxakia (Greek Chocolate Swirl Pastries)
12
servings30
minutes25
minutes320
kcal55
minutesTraditional vegan roxakia with chocolate swirl soaked in cinnamon syrup. Soft, fragrant, and perfect for fasting or festive desserts.
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Ingredients
- For the Dough
600 g 5 cup All-purpose Flour + 50 g extra
200 g 3/4 cup Vegetable Oil
200 g 3/4 cup Orange Juice
150 g 2/3 cup Lukewarm Water
16 g 2 tbsp Dry Yeast
20 g 1 1/2 tbsp Sugar
1 tsp 1 tsp Ground Cinnamon
2 2 Vanillin Capsules
Zest of 2 Oranges
30 g 1/4 cup Cocoa Powder
30 g 1/3 cup Shredded Coconut
- For the Syrup
700 g 3 cup Water
800 g 4 cup Sugar
Juice of 1 Lemon
2 2 Cinnamon Sticks
How to make Greek Roxakia
- Prepare The Syrup
- In a saucepan, combine the water, sugar, cinnamon sticks, and lemon juice.
- Bring to a boil, then reduce heat and simmer for 6 minutes.
- Remove from heat and allow the syrup to cool completely.
- Prepare the Dough
- In a large bowl, combine lukewarm water, yeast, and sugar. Stir lightly.
- Add vegetable oil, orange juice, orange zest, vanilla, and cinnamon. Mix well.
- Gradually add the 600 g flour and knead until a soft, elastic dough forms.
- Prepare the Chocolate Dough
- Remove 250 g (about 9 oz) of the dough and place it in another bowl.
- Sift in the cocoa powder and knead until fully incorporated.
- Add shredded coconut and knead again.
- Cover and let both doughs rest for 30 minutes.
- Shape the Roxakia
- Add the extra 50 g flour to the white dough and knead lightly.
- Roll the white dough into a rectangle on a floured surface.
- Shape the chocolate dough into a thick log slightly longer than the rectangle.
- Place it along one edge and roll tightly to form a log with chocolate in the center. Seal the edges well.
- Using thread or fishing line, cut slices about 2 cm (ยพ inch) thick and gently press them.
- Place on a parchment-lined baking tray.
- Bake
- Bake in a preheated oven at 350ยฐF (180ยฐC), conventional heat, for 20โ25 minutes, until lightly golden.
- Syrup Soaking
- Immediately after baking, dip the hot roxakia briefly into the cold syrup for a few seconds.
- Transfer them to a tray and pour the remaining syrup over the top.
Recipe video
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What Makes Roxakia Unique
Roxakia are famous Greek syrup pastries recognized by their distinctive spiral shape. The contrast between vanilla dough and chocolate filling creates both visual appeal and balanced flavor.
The Secret to Perfect Syrup Absorption
For ideal texture:
- Hot pastries must meet cold syrup
- Brief dipping prevents sogginess
- Resting afterward allows even absorption
This technique keeps roxakia moist but fluffy.
Why This Vegan Version Works
Vegetable oil replaces butter while maintaining softness, and orange juice enhances aroma while helping the dough rise naturally.
Texture & Flavor
Expect:
- Soft, airy interior
- Lightly soaked texture
- Citrus and cinnamon aroma
- Chocolate swirl in every bite
Perfect with coffee or tea.
Nutrition Facts
12 servings per container
Calories320
- Amount Per Serving% Daily Value *
- Total Fat
10g
13%
- Saturated Fat 2g 10%
- Sodium 120mg 6%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
54g
20%
- Dietary Fiber 2g 8%
- Total Sugars 34g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.