Description
Easy Chocolate Swiss Roll with Strawberry Buttercream (Vegan + Gluten Free)
This delightful chocolate Swiss roll is not only vegan and gluten-free but also incredibly easy to make. It features a rich chocolate sponge cake filled with creamy strawberry buttercream and topped with a luscious vegan ganache.
Ingredients
Chocolate Swiss Roll Cake:
1 1/4 cups (135 g) oat flour
1/4 cup (30 g) cassava flour
1/4 cup (30 g) cocoa powder
1 tbsp arrowroot starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (122 mL) aquafaba (chickpea brine), room temperature
1 cup (200 g) organic granulated sugar or coconut sugar, divided
1/2 cup (100 g) unsweetened applesauce, room temperature
1/4 cup (60 g) unsweetened dairy-free yogurt, room temperature
2 tbsp cocoa powder (for dusting the dish towel)
1 cup sliced strawberries (for garnish)
Strawberry Buttercream:
1 cup (226 g) vegan butter, room temperature
1 cup (70 g) freeze-dried strawberries, pulsed into a flour
1 can full-fat coconut cream, only the coconut fat
3 cups (450 g) powdered sugar, sifted
Vegan Ganache:
1 cup (240 mL) coconut cream
1 cup (200 g) vegan chocolate chips
Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line a medium jelly roll pan (~14.5”x9.5”) with parchment paper. Grease the top side of the parchment paper as well. Set aside.
2. Prepare the Cake Batter:
Whisk Dry Ingredients: In a medium bowl, whisk together oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together aquafaba and sugar vigorously until it starts to lighten in color and foam. Add applesauce and dairy-free yogurt, and beat until combined.
Combine and Mix: Add the dry ingredients to the wet ingredients, folding gently until there are no dry streaks. Be careful not to over-mix.
3. Bake the Cake:
Spread Batter: Pour the batter onto the prepared baking sheet and spread evenly using a spatula or offset knife, reaching the edges.
Bake: Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
4. Roll and Chill:
Cool Cake: Once baked, remove from the oven. Dust cocoa powder over the top of the warm cake. Place a clean kitchen towel on top of the cake, followed by a large cooling rack. Carefully flip the cake onto the cooling rack and peel off the parchment paper.
Roll Cake: Roll the cake from the width side (shorter side) while still warm, using the dish towel to help. Transfer to the fridge and chill for 2 hours.
5. Prepare the Strawberry Buttercream:
Cream Ingredients: Using a hand mixer or stand mixer, cream together vegan butter and coconut cream fat in a large bowl. Gradually sift in the freeze-dried strawberry powder and powdered sugar, beating until light and fluffy.
6. Assemble the Swiss Roll:
Frost Cake: Unroll the chilled cake from the towel. Spread the strawberry buttercream evenly over the top. Carefully re-roll the cake, using the towel if needed. Return to the fridge to chill.
7. Prepare Vegan Ganache:
Heat Coconut Cream: Heat coconut cream in a microwave-safe bowl until hot. Add chocolate chips and stir until fully melted. Chill in the fridge for 10 minutes.
8. Finish and Serve:
Apply Ganache: Once chilled, pour the ganache over the Swiss roll and spread evenly.
Garnish: Top with sliced strawberries. Serve and enjoy!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Enjoy your decadent and delicious vegan chocolate Swiss roll with strawberry buttercream!
#lovealletherecipes
Step-by-Step Guide
Follow this detailed guide for a perfect roll every time. First, ensure all wet ingredients (aquafaba, applesauce, yogurt) are at room temperature to help the batter emulsify properly. When mixing the batter, fold the dry ingredients into the wet just until combined; over-mixing will deflate the aquafaba and lead to a dense cake. After baking, the cake must be rolled while still warm and pliable. Use the cocoa-dusted towel to roll it tightly from the short end. Chilling it in this rolled shape for the full 2 hours is crucial—it “sets” the cake’s memory, preventing cracks when you unroll it to add the filling.
Serving Suggestions
This elegant dessert is perfect for special occasions. For a beautiful presentation, slice it with a warm, sharp knife for clean cuts. Serve each slice on its own plate with a dusting of powdered sugar or extra freeze-dried strawberry powder. A dollop of coconut whipped cream or a few fresh berries on the side makes it extra special. It pairs wonderfully with a cup of black coffee or a glass of oat milk.
How-to Summary
In short: Mix dry and wet ingredients separately, then combine. Bake the thin cake in a lined pan. Roll the warm cake in a cocoa-dusted towel and chill. Make the buttercream by creaming vegan butter, coconut fat, strawberry powder, and powdered sugar. Unroll the cake, spread with buttercream, and re-roll. Top with a simple ganache made from heated coconut cream and vegan chocolate, then garnish with fresh strawberries.
Frequently Asked Questions
Can I use a different flour? This specific blend creates the right texture. Cassava flour provides structure, while oat flour adds tenderness. Substituting may alter the cake’s flexibility and cause cracking.
My aquafaba won’t foam. What’s wrong? Ensure it’s at room temperature and that your bowl and beaters are completely grease-free. Cream of tartar (1/4 tsp) can be added to stabilize it.
Can I make this ahead of time? Absolutely. The unfilled, rolled cake can be chilled overnight. Assemble with buttercream and ganache the day you plan to serve it for the best texture.
Why did my cake crack when rolling? The most common reasons are over-baking (drying out the cake) or letting it cool completely before the initial roll. It must be rolled while warm.
What can I use instead of freeze-dried strawberries? For the buttercream, freeze-dried fruit is essential for intense flavor without adding liquid. Raspberry or cherry powder would be excellent alternatives.
Common Mistakes to Avoid
- Using cold ingredients: Room temperature wet ingredients are non-negotiable for proper emulsification and a light sponge.
- Over-mixing the batter: Fold gently to preserve the air bubbles from the aquafaba.
- Skipping the parchment paper grease: Greasing the top of the parchment ensures the cake releases cleanly for rolling.
- Not rolling the cake immediately: Waiting even 5 minutes too long can cause the cake to set and crack.
- Using runny ganache: Chill the ganache for 10 minutes after mixing so it thickens to a pourable but not drippy consistency.
Conclusion
This vegan and gluten-free Chocolate Swiss Roll proves that dietary-friendly desserts can be stunningly delicious and visually impressive. By following the detailed steps and avoiding common pitfalls, you’ll create a show-stopping treat with a moist chocolate sponge, vibrant strawberry filling, and rich ganache. It’s a rewarding baking project that is sure to delight everyone at your table. Store any leftovers properly to enjoy its decadence for days to come.