Print

Vegan Chocolate Swiss Roll Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 133 reviews

This Easy Chocolate Swiss Roll is a vegan and gluten-free dessert featuring a light, fluffy chocolate sponge made with oat and cassava flours and aquafaba. It's filled with a creamy vegan buttercream infused with coconut fat and topped with freeze-dried strawberries for a colorful, flavorful finish. Perfect for a crowd-pleasing treat that’s dairy-free and wholesome.

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 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

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 to ensure even distribution and break up clumps.
  2. Whip Aquafaba: In a large, clean, and grease-free bowl, whip aquafaba on high speed. Gradually add 100 g of sugar and continue whipping until stiff, glossy peaks form, resembling meringue.
  3. Combine Wet and Dry Mixtures: Gently fold the applesauce and dairy-free yogurt into the whipped aquafaba mixture. Then, in two to three additions, gently fold in the dry ingredients, being careful not to overmix to maintain airiness.
  4. Bake the Sponge: Preheat oven to 180°C (350°F). Line and grease a 25 cm x 35 cm baking sheet. Pour batter evenly onto the sheet, about 0.5 cm thick. Bake for 12-15 minutes until a toothpick inserted comes out clean and the cake springs back when lightly touched.
  5. Roll the Cake While Warm: Lay a clean kitchen towel flat and generously dust with 2 tbsp cocoa powder. Invert the hot cake onto the towel, peel off parchment paper. While warm, roll the cake up gently with the towel from a short end. Let it cool completely in this rolled position to set the shape.
  6. Make the Vegan Buttercream: Cream vegan butter until light and fluffy. Gradually add the remaining 100 g sugar and beat until smooth. Incorporate the coconut fat and beat until the frosting is smooth and spreadable. Chill briefly if 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 strawberry powder over the frosting. Re-roll the cake tightly but gently without the towel and place seam-side down on a serving plate.
  8. Decorate and Chill: Optionally decorate with chocolate ganache or dust with additional cocoa powder. Arrange sliced strawberries around the base or on top. Chill for at least 30 minutes before slicing and serving for best texture.

Notes

  • Ensure the bowl and beaters are completely clean and grease-free for aquafaba to whip properly.
  • Rolling the sponge while warm prevents cracking and sets the shape for easy filling.
  • Freeze-dried strawberries add a concentrated fruity flavor and a pretty pink color to the frosting.
  • Use a sharp serrated knife to slice the roll to avoid squashing or breaking.
  • Store any leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.

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