Name: Vegan Chocolate Swiss Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vegan
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; 122 mL aquafaba, room temperature; 200 g organic granulated sugar or coconut sugar, divided (100 g for batter, 100 g for frosting); 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

If you're looking for a showstopping dessert that's both comforting and entirely plant-based, this Vegan Chocolate Swiss Roll Recipe fits the bill beautifully. It's perfect for celebrations or casual weekend baking, delivering a luxuriously soft chocolate sponge wrapped around a luscious vegan buttercream. I love how approachable it is, even if you haven't tried rolling a cake before-you'll notice the joyful "wow" factor when you slice into those swirled layers.

Two chocolate roll cake slices are placed on a long white plate, each slice showing three visible layers: a dark brown, soft cake layer rolled with a thick middle layer of light pink and white cream forming a spiral. The cake slices have a glossy chocolate coating sprinkled with coarse white salt crystals on top. At the back of the plate, there is a whole red strawberry with green leaves. The plate rests on a white marbled surface. photo taken with an iphone --ar 1:1 --v 7 - Vegan Chocolate Swiss Roll, plant-based chocolate cake, vegan dessert ideas, egg-free chocolate Swiss roll, dairy-free dessert

Jump to:

Why You'll Make This on Repeat
Ingredient Highlights
Step-by-Step for Vegan Chocolate Swiss Roll Recipe
Kitchen Notes I Rely On
Serving & Sides
Make-Ahead & Storage
Frequently Asked Questions
Final Thoughts
Printable Recipe

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Why You'll Make This on Repeat

This Vegan Chocolate Swiss Roll Recipe not only creates a seriously tender and glossy cake but feels rewarding to make because you can customize it and impress guests with minimal stress. Plus, it holds up beautifully over a couple of days-perfect for sharing or savoring later.

Reliable Texture: The combination of oat and cassava flours with aquafaba whipped to stiff peaks gives the roll a soft yet sturdy crumb that's forgiving and delightfully airy.
Balanced, Cozy Flavor: Cocoa powder and a subtly sweet vegan buttercream create comforting chocolate notes that aren't overpowering but warmly indulgent.
Pantry-Friendly: Most ingredients can be found in your kitchen already, including aquafaba from chickpeas, making it budget-friendly and easy to prepare without specialty trips.
Weeknight Simple: With clear steps and a straightforward bake time, this recipe fits nicely into a weekday rhythm when you want a quick, homemade dessert without fuss.

Ingredient Highlights

A chocolate roll cake with three main layers is shown: the outer thick chocolate sponge cake layer is dark brown and soft, covered with shiny, slightly rough chocolate frosting; inside, a smooth white cream layer swirls evenly around the center, which is a dense dark brown chocolate filling. The roll is placed on a white plate with a few fresh green mint leaves on top and near the roll. A red strawberry with green leaves is placed on the side. The background is a white marbled texture. Photo taken with an iphone --ar 1:1 --v 7 - Vegan Chocolate Swiss Roll, plant-based chocolate cake, vegan dessert ideas, egg-free chocolate Swiss roll, dairy-free dessert

Quality and balance in ingredients are essential when baking a Vegan Chocolate Swiss Roll Recipe. I find that selecting flours and dairy-free substitutes mindfully really lifts the cake's texture and flavor.

Oat Flour: Choose certified gluten-free oat flour if needed; it lends a mild sweetness and tender crumb.
Cassava Flour: This helps brighten the structure and gives a lightness that prevents density.
Aquafaba: Use chilled or room-temperature liquid from a can of chickpeas; it whips up beautifully like egg whites, so ensure your bowl is grease-free.
Unsweetened Applesauce: Adds moisture and natural sweetness-look for a smooth texture without added sugar.
Vegan Butter: A good-quality, room-temperature vegan butter is key for silky, fluffy frosting.
Freeze Dried Strawberries: Pulverize them to infuse your frosting with a subtle fruity pop that contrasts the chocolate perfectly.

Flat lay of oat flour in a small white ceramic bowl, cassava flour in another small white bowl, a separate small white bowl of cocoa powder, a small white bowl containing arrowroot starch, whole uncracked eggs with clean shells arranged neatly, a small white bowl with aquafaba liquid, a small white bowl of organic granulated sugar, a small white bowl with unsweetened applesauce, a small white bowl holding unsweetened dairy-free yogurt, a small white bowl of vegan butter cubes, a small white bowl with coconut fat from full-fat coconut cream, a small white bowl filled with pulsed freeze-dried strawberries powder, a small white bowl of sliced fresh strawberries arranged artistically, all placed symmetrically with perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 1:1 --v 7 --p m7354639359234015250 - Vegan Chocolate Swiss Roll, plant-based chocolate cake, vegan dessert ideas, egg-free chocolate Swiss roll, dairy-free dessert

Quick Note: Exact measurements and detailed quantities are included in the printable recipe card at the bottom to keep things straightforward.

Step-by-Step for Vegan Chocolate Swiss Roll Recipe

Step 1 - Prep & Season

Start by whisking together your oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda in a medium bowl. I like to sift this mixture to break up any clumps-that ensures an even crumb throughout the bake. A well-mixed dry base sets the stage for a light, glossy batter that rises beautifully.

Step 2 - Build Flavor

In a separate, clean bowl, whip your aquafaba on high speed. This takes several minutes, but you want truly stiff, shiny peaks-think meringue texture. Gradually add half your sugar during whipping; this sweetens and stabilizes the foam. Then gently fold in the applesauce and dairy-free yogurt to maintain volume. After this, fold in the dry ingredients in small batches. Take care to fold gently to avoid deflating the batter-this is critical for that spongy lift.

Step 3 - Finish for Best Texture

Preheat your oven to 180°C (350°F) and line a 25 x 35cm baking tray with parchment. Pour in the batter, smoothing to about 0.5cm thickness. Bake for 12 to 15 minutes, keeping an eye for a toothpick that comes out clean but not dry. Immediately once out, invert the cake onto a cocoa-powder-dusted kitchen towel, peel off parchment, and carefully roll the cake up warm in the towel from the short end. This warm rolling prevents cracks later. Let it cool completely rolled before decorating.

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Kitchen Notes I Rely On

Rolling the cake while it's still warm is a trick I learned after a few cracked disasters-it really helps the sponge "set" in the curled shape. Also, whipping aquafaba properly can feel tricky at first; make sure your bowl and whisks are spotless and free of fat or grease.

Doneness Cue: A toothpick inserted into the center should come out with just a few moist crumbs, not wet batter.
Temperature Trick: Use room-temperature ingredients for smooth batter integration and better rise.
Make-Ahead Move: The cake and frosting can be made a day ahead; store separately and assemble before serving for fresher texture.
Skip This Pitfall: Don't overmix the batter once the dry ingredients are added-it deflates the aquafaba and results in a dense roll.

Serving & Sides

Finishing Touches

For this Vegan Chocolate Swiss Roll Recipe, I love using a rich vegan buttercream whipped with a touch of coconut fat. It's glossy, spreadable, and lends a subtle tropical depth that pairs wonderfully with chocolate. The sprinkle of pulsed freeze-dried strawberries on the frosting adds a lovely texture contrast and a fresh fruity note. For presentation, a dusting of cocoa powder or a simple drizzle of vegan ganache brings out the chocolate flavor beautifully.

Pairs Nicely With

I often serve this Swiss roll alongside a cup of herbal tea or a bold coffee to complement the chocolate and cut through the richness. Fresh sliced strawberries or a berry compote work well to add brightness and fresh acidity that balances the creamy, sweet cake. A scoop of vegan vanilla ice cream or coconut whipped cream also feels delightful as a side.

Simple Plating Upgrades

For a quick aesthetic upgrade, lay the roll on a pretty platter, dust with cocoa powder, and scatter a few flower petals or mint sprigs. On special occasions, piping extra vegan buttercream rosettes on top, studded with freeze-dried on the edges, gives a restaurant-worthy finish. You can also drizzle melted dark chocolate over the top for extra indulgence.

Make-Ahead & Storage

Storing Leftovers

Store your Vegan Chocolate Swiss Roll Recipe in an airtight container in the fridge for up to 3 days. It keeps moist and flavorful, though the frosting can firm up a touch, so let it warm slightly at room temperature before slicing to soften for serving.

Freezer Tips

This swiss roll freezes well if wrapped tightly in plastic wrap and placed in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge, then let it come to room temperature before unwrapping and serving to avoid sogginess.

Reheating Vegan Chocolate Swiss Roll Recipe Without Drying Out

If you want to warm a slice, gently microwave it for 10-15 seconds, adding a tiny dab of water on the plate to maintain moisture. Alternatively, wrap a piece in foil and warm in a low oven (around 150°C/300°F) for 8-10 minutes. The air fryer works too at low heat but check frequently to avoid drying.

Frequently Asked Questions

Can I use other flours instead of oat and cassava?

Yes, but the texture will change. Oat and cassava create a tender yet lightweight crumb; swapping them for wheat or all-purpose flour may make the cake denser, and gluten-free blends could require adjustments. Experiment in small batches to find what works for you.

How important is whipping aquafaba to stiff peaks?

It's essential for aeration that gives this swiss roll its lightness. Underwhipped aquafaba won't produce the same lift, resulting in a dense cake. Make sure your bowl and whisks are clean and free of oil, and whip until you see firm peaks that hold shape.

Can I make the frosting ahead of time?

Absolutely! I often whip up the vegan buttercream a day ahead and chill it. Before spreading, bring it to room temperature to restore its creamy, spreadable texture. This saves time on the day you assemble the roll.

What if my cake cracks while rolling?

Try rolling the cake while it's still warm, with a cocoa-dusted clean towel-that's key to flexibility. If it cools too much, it can crack when bending. Also, avoid overbaking as drier cake is more prone to cracks.

Final Thoughts

I hope you enjoy making this Vegan Chocolate Swiss Roll Recipe as much as I do. It's such a satisfying project that yields a stunningly delicious, tender chocolate roll layered with flavorful vegan buttercream. Trust me, once you've rolled your first successful cake, you'll feel a proud sense of accomplishment-and likely add this dessert to your favorites. Don't rush, embrace the process, and savor each step. Happy baking, friend!

Printable Recipe