Vegan Chocolate Swiss Roll Recipe

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The Heart of Vegan Chocolate Swiss Roll Recipe

There’s something truly comforting about the elegance of a perfectly rolled cake. When you nail the texture and balance of flavors, it feels like magic — and that’s exactly what this Vegan Chocolate Swiss Roll Recipe brings to your kitchen. I love how this cake is light yet indulgent, with that silky sponge hugging a luscious vegan buttercream. It really feels like sharing a cozy moment with a close friend, one bite at a time.

You’ll notice the softness of the oat and cassava flours working together, creating a delicate crumb that’s just right for rolling without cracking. The whipped aquafaba provides that airy structure we need, while the rich cocoa offers a deep chocolate note that’s never overpowering. Whether you’re new to vegan baking or just want an easy, showstopper dessert, this recipe is a delightful journey I’m excited for you to try.

And the best part? It’s versatile and forgiving — perfect for customizing with your favorite fruits, frostings, or even a spontaneous dusting of powdered sugar. Let’s dive in and get baking!

Ingredient Breakdown

• Oat flour (135g): Provides a tender, moist crumb with mild sweetness. You can substitute with spelt flour for a nuttier flavor or all-purpose flour for a lighter texture.
• Cassava flour (30g): Adds structure without gluten, keeping the sponge pliable. Tapioca starch can be a fine substitute here.
• Cocoa powder (30g + 2 tbsp for dusting): Delivers rich chocolate taste and color. Dutch-processed cocoa yields a smoother flavor, but natural cocoa works great too.
• Arrowroot starch (1 tbsp): Helps give spring to the batter, making the sponge less dense. Cornstarch can replace arrowroot if unavailable.
• Baking powder (1½ tsp) & baking soda (½ tsp): Lift the sponge just right, creating that soft rise without heaviness.
• Aquafaba (122mL): The star vegan egg substitute whipped to fluffy peaks, adding air and lightness — room temperature is key!
• Organic sugar or coconut sugar (200g, divided): Sweetens gently. Coconut sugar adds caramel notes but granulated sugar keeps it bright.
• Unsweetened applesauce (100g): Moisture and binding, keeps the crumb silky. You can swap for mashed banana but expect a subtle fruity twist.
• Unsweetened dairy-free yogurt (60g): Adds a slight tang and creams the texture. Coconut yogurt is wonderful here.
• Vegan butter (226g): For the luscious, spreadable frosting — choose a high-quality, creamy vegan butter for best results.
• Freeze-dried strawberries (70g): Pulsed into a vibrant, tart flourish to fold into frosting; fresh berries won’t deliver quite the same intensity.
• Coconut cream fat: Adds silky richness to the buttercream, balancing sweetness with tropical depth.
• Strawberries (1 cup, sliced): Fresh garnish that adds a bright, juicy contrast, perfect for serving.

Before You Begin

Prepping all your ingredients before starting makes this Vegan Chocolate Swiss Roll Recipe smooth and stress-free. Measure and sift dry ingredients together early, so they’re lump-free and ready to fold. Whip your aquafaba in a clean bowl — any grease can prevent volume — and leave your wet ingredients at room temperature to keep the batter smooth. Don’t forget to preheat your oven to 180°C (350°F) and line your baking tray before mixing. Having everything ready means the batter goes straight into the oven, capturing those airy bubbles perfectly.

How to Make Vegan Chocolate Swiss Roll Recipe

1. Combine oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda in a medium bowl. Whisk thoroughly and sift to ensure even distribution and break up clumps. This step keeps your batter smooth and the crumb uniform.
2. Whip the aquafaba in a large, clean, and grease-free bowl on high speed. Gradually add 100 g of sugar, continuing to whip until you see stiff, glossy peaks forming — think of a glossy meringue. This fluffiness is critical for your sponge’s rise.
3. Gently fold in the applesauce and dairy-free yogurt to the whipped aquafaba mixture. When mixing in the dry ingredients, add them in two to three batches. Use a light hand — overmixing can deflate those precious air bubbles and lead to a denser cake.
4. Preheat your oven to 180°C (350°F). Line and lightly grease a 25 cm x 35 cm baking sheet. Pour your batter evenly onto the tray, spreading it to about 0.5 cm thick. You’ll notice the batter looks smooth and thick but silky.
5. Bake for 12-15 minutes. You want to see a slight spring back when gently pressed and a toothpick inserted to come out clean or with just a few moist crumbs. Fresh from the oven, the cake should feel tender but set — the perfect “bend, don’t break” texture for rolling.

6. Prepare your frosting by creaming vegan butter until light and fluffy. Slowly beat in the remaining 100 g sugar, and then incorporate the coconut fat from the full-fat cream can. The frosting should be silky and spreadable. If it feels too soft, a quick chill in the fridge will help it firm up without losing creaminess.
7. Unroll the cooled cake carefully after removing the towel. Spread a generous, even layer of the vegan buttercream over the surface, leaving a small border to prevent overflow when re-rolling.
8. Sprinkle the pulsed freeze-dried strawberries evenly on top of the frosting — it adds a bright, textured pop that pairs beautifully with the chocolate.
9. Re-roll the cake tightly but gently without the towel this time and place it seam-side down on your serving platter.
10. Decorate with optional chocolate ganache, or simply dust with more cocoa powder. Arrange fresh sliced strawberries around or on top for an inviting, fresh contrast. Chill for at least 30 minutes to let the cake set before slicing.

Creative Variations for Vegan Chocolate Swiss Roll Recipe

• Berry Bliss: Swap freeze-dried strawberries with raspberry dust or combine for a mixed berry frosting boost.
• Nutty Crunch: Add finely chopped toasted hazelnuts or pecans into the frosting for texture and flavor contrast.
• Spiced Chocolate: Add a pinch of cinnamon and chili powder to the dry ingredients to awaken warm spice notes.
• Citrus Twist: Fold in some orange zest to the frosting, or serve with candied orange peel for a fresh zing.
• Tropical Dream: Use mango puree swirled into the frosting and garnish with toasted coconut flakes.
• Chocolate Lover’s Version: Drizzle the finished roll with dark vegan chocolate ganache for extra indulgence.

Storage, Freezing & Reheating

• Store the Swiss roll in an airtight container in the fridge for up to 4 days — the flavors meld beautifully over time.
• To freeze, wrap the cake tightly in plastic, then foil to prevent freezer burn. Freeze for up to 2 months.
• Thaw overnight in the fridge. Avoid microwaving, as the frosting can separate and the cake texture may suffer.
• Before serving, bring to room temperature for an hour to enjoy that perfectly tender crumb and silky buttercream.

Vegan Chocolate Swiss Roll Recipe FAQs

• Can I use regular eggs instead of aquafaba?
  Aquafaba is essential for the vegan structure here, but you can try 3 whipped egg whites for a non-vegan version, though the texture may vary slightly.
• What if my cake cracks when rolling?
  That’s often a sign it’s cooled too much or rolled too tightly. Make sure to roll while warm with the kitchen towel, then unroll gently to frost.
• Can I substitute the coconut fat in the frosting?
  Yes! You can use vegan cream cheese or additional vegan butter to maintain richness if you don’t have coconut fat.
• Is there a gluten-free option?
  This recipe is naturally gluten-free thanks to oat and cassava flours — just check your oats are certified gluten-free.
• How do I know when the batter is properly whipped?
  When whipped to stiff peaks, your aquafaba will hold a firm, shiny peak that stands tall without drooping — it’s a good sign your sponge will be airy.

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