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Vegan Chocolate Swiss Roll Recipe

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4.6 from 89 reviews

This Easy Chocolate Swiss Roll is a delightful vegan and dairy-free dessert featuring a moist chocolate sponge made with oat and cassava flours, whipped aquafaba for a light texture, and a creamy coconut-infused vegan buttercream frosting. Finished with freeze-dried strawberries inside and fresh strawberries on top, this recipe provides a decadent, yet allergy-friendly chocolate treat that is simple to prepare and perfect for any occasion.

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

Wet Ingredients and Others

  • 122 mL aquafaba, room temperature
  • 200 g organic granulated sugar or coconut sugar, divided
  • 100 g unsweetened applesauce, room temperature
  • 60 g unsweetened dairy free yogurt, room temperature
  • 2 tbsp cocoa powder for dusting the dish towel
  • 1 cup sliced strawberries, for garnish
  • 226 g vegan butter, room temperature
  • 70 g freeze dried strawberries, pulsed into a flour
  • Coconut fat from 1 can full-fat coconut cream

Instructions

  1. Prepare Dry Ingredients: Combine oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda in a medium bowl. Whisk thoroughly and sift the mixture to ensure even distribution and to break up any clumps, setting the dry mixture aside.
  2. Whip Aquafaba: 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, similar to meringue texture.
  3. Fold Wet Ingredients: Gently fold the applesauce and dairy-free yogurt into the whipped aquafaba mixture. Then carefully fold in the dry ingredient mixture in two to three additions, taking care not to overmix to retain airiness in the batter.
  4. 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 onto the sheet to a thickness of about 0.5 cm. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  5. Roll the Cake: Lay a clean kitchen towel flat and dust it generously with 2 tbsp cocoa powder. Invert the hot cake onto the towel, then peel off the parchment paper. While the cake is still warm, roll it up with the towel from a short end. Let it cool completely while rolled to form the Swiss roll shape.
  6. Prepare Frosting: Cream the vegan butter until it is light and fluffy. Gradually add the remaining 100 g sugar and beat until smooth. Add the coconut fat from the canned full-fat coconut cream and beat again until the frosting achieves a smooth and spreadable consistency. Chill briefly if the frosting is too soft to spread.
  7. Assemble the Roll: Carefully unroll the cooled cake. Spread a generous layer of the vegan buttercream frosting evenly over the surface, leaving a small border around the edges. Sprinkle the pulsed freeze-dried strawberries evenly over the frosting. Re-roll the cake tightly but gently without the towel, placing it seam-side down.
  8. Decorate and Chill: Optionally decorate the roll with chocolate ganache or a dusting of cocoa powder. Arrange fresh sliced strawberries around the base or on top for garnish. Chill the cake for at least 30 minutes before slicing and serving to allow the flavors to meld and the frosting to set.

Notes

  • Ensure the aquafaba bowl and utensils are completely grease-free to achieve proper stiff peaks when whipping.
  • Using room temperature ingredients helps with better incorporation and texture.
  • Be gentle when folding the ingredients to maintain the airy texture of the batter.
  • If you prefer a sweeter cake, adjust the sugar to your taste, keeping in mind the balance with the frosting sweetness.
  • Freeze dried strawberries add a natural tart flavor and enhance the texture; substitute with finely chopped fresh strawberries if unavailable.
  • Coconut fat can be extracted by refrigerating full-fat coconut cream overnight and scooping out the solid layer on top.
  • Keep the rolled cake wrapped in the towel during cooling to prevent cracking when unrolling for frosting.
  • Chilling before slicing helps in cleaner cuts and better presentation.

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