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Vegan Chocolate Swiss Roll Recipe

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4.9 from 144 reviews

This Easy Chocolate Swiss Roll Recipe is a delightful vegan and gluten-free dessert that features a moist, cocoa-infused sponge cake rolled with a luscious vegan buttercream frosting enhanced with coconut fat and freeze-dried strawberries. Perfectly balanced in flavor and texture, it’s adorned with fresh strawberries for a refreshing finish and requires only simple ingredients and straightforward steps.

Ingredients

Dry Ingredients

  • 135 g oat flour
  • 30 g cassava flour
  • 30 g cocoa powder
  • 1 tbsp arrowroot starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cocoa powder for dusting the dish towel
  • 70 g freeze dried strawberries, pulsed into a flour

Wet Ingredients

  • 122 mL aquafaba, room temperature
  • 200 g organic granulated sugar or coconut sugar, divided (100 g + 100 g)
  • 100 g unsweetened applesauce, room temperature
  • 60 g unsweetened dairy free yogurt, room temperature
  • 226 g vegan butter, room temperature
  • Coconut fat from 1 can full-fat coconut cream
  • 1 cup sliced strawberries, for garnish

Instructions

  1. Mix dry ingredients: 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 to break up any clumps.
  2. Whip aquafaba meringue: In a large, clean, and grease-free bowl, whip the aquafaba on high speed. Gradually add 100 g of sugar and continue whipping until stiff, glossy peaks form, resembling meringue.
  3. Fold wet and dry ingredients: Gently fold the applesauce and dairy-free yogurt into the whipped aquafaba mixture. Then fold in the dry ingredients in two to three additions carefully to avoid deflating the batter.
  4. Prepare and bake the sponge: Preheat the oven to 180°C (350°F). Line and grease a 25 cm x 35 cm baking sheet. Pour the batter evenly on the baking sheet to about 0.5 cm thickness. Bake for 12-15 minutes until a toothpick inserted comes out clean.
  5. Roll cake while warm: Lay a clean kitchen towel flat and dust it generously with 2 tbsp cocoa powder. Invert the hot cake onto the towel and carefully peel off the parchment paper. Roll the cake up tightly with the towel from a short end and let it cool completely in this rolled position.
  6. Make vegan buttercream frosting: Cream the vegan butter until light and fluffy. Gradually add the remaining 100 g sugar and beat until smooth. Incorporate the coconut fat from the canned cream and beat until the frosting is smooth and spreadable. Chill briefly if the frosting is too soft.
  7. Assemble the Swiss roll: Carefully unroll the cooled cake. Spread a generous layer of vegan buttercream frosting evenly, leaving a small border. Sprinkle the pulsed freeze-dried strawberries over the frosting. Re-roll the cake tightly but gently without the towel to avoid cracks. Place seam-side down on a serving plate.
  8. Decorate and chill: Optionally decorate with chocolate ganache or a dusting of cocoa powder. Arrange fresh sliced strawberries around the base or on top for garnish. Chill the assembled Swiss roll for at least 30 minutes before slicing and serving to set the frosting.

Notes

  • Be careful not to overmix the batter when folding to keep the sponge light and airy.
  • Rolling the cake while it is still warm prevents cracks and helps shape a smooth roll.
  • The coconut fat adds richness and enhances the vegan buttercream’s creamy texture.
  • Freeze-dried strawberries give a burst of flavor and a subtle crunch to the frosting.
  • You can substitute coconut sugar with organic granulated sugar if preferred.
  • Ensure aquafaba is at room temperature for best volume when whipped.

Find it online: https://forkvista.com/vegan-chocolate-swiss-roll-recipe/