Print

Vegan Chocolate Swiss Roll Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 114 reviews

This Easy Chocolate Swiss Roll is a delightful vegan dessert featuring a light, airy cocoa sponge cake made with oat and cassava flours. Whipped aquafaba creates a fluffy texture without eggs, while a rich vegan buttercream frosting infused with coconut fat and freeze-dried strawberries adds vibrant flavor. The cake is rolled with a dusting of cocoa powder and garnished with fresh strawberries, making it a perfect indulgence for special occasions or everyday treats.

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

  • 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
  • 226 g vegan butter, room temperature
  • Coconut fat from 1 can full-fat coconut cream

For Dusting and Garnish

  • 2 tbsp cocoa powder for dusting the dish towel
  • 1 cup sliced strawberries, for garnish
  • 70 g freeze dried strawberries, pulsed into a flour

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 remove any clumps, creating a smooth batter base.
  2. Whip Aquafaba: In a large, clean, and grease-free bowl, whip the room temperature aquafaba on high speed. Gradually add 100 g of sugar as you whip until stiff, glossy peaks form, resembling a light meringue essential for the sponge texture.
  3. Fold Wet and Dry Ingredients: Gently fold the unsweetened applesauce and dairy-free yogurt into the whipped aquafaba to keep the mixture airy. Then, carefully fold the sifted dry ingredients in two to three additions, avoiding overmixing to maintain the batter’s lightness.
  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 about 0.5 cm thick. Bake for 12-15 minutes until a toothpick inserted comes out clean and the cake springs back lightly to the touch.
  5. Roll and Cool the Cake: 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. While still warm, roll the cake up gently with the towel from a short end, forming the classic swiss roll shape. Allow it to cool completely in this rolled position to prevent cracking.
  6. Make the 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 can of full-fat coconut cream and continue beating until the frosting is smooth, rich, and spreadable. Chill briefly if the frosting is too soft to handle.
  7. Assemble the Swiss Roll: Carefully unroll the cooled cake, taking care not to tear it. Spread a generous, even layer of the vegan buttercream frosting across the surface, leaving a small border around the edges. Sprinkle the pulsed freeze-dried strawberries evenly over the frosting for a fruity contrast. Re-roll the cake tightly but gently without the towel, placing it seam-side down.
  8. Decorate and Chill: Optionally, drizzle chocolate ganache or dust with additional cocoa powder. Arrange sliced fresh strawberries around the base or on top of the roll for an elegant presentation. Chill the assembled cake for at least 30 minutes in the refrigerator to set before slicing and serving.

Notes

  • Ensure the aquafaba is at room temperature before whipping to achieve maximum volume.
  • Use a fresh, clean bowl for whipping aquafaba to prevent grease contamination, which can inhibit whipping.
  • Be gentle when folding the dry ingredients to maintain the light, airy texture of the batter.
  • Sifting the flours and cocoa powder helps avoid lumps and ensures a smoother roll.
  • Rolling the cake while warm prevents cracks and makes it easier to shape.
  • The vegan buttercream can be chilled to firm up if it’s too soft for spreading.
  • Freeze-dried strawberries add a concentrated fruity flavor and texture contrast to the frosting.
  • Use fresh strawberries as a garnish for a fresh, vibrant finish and added color.

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