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Easy Chocolate Swiss Roll

A decadent vegan chocolate swiss roll filled with strawberry buttercream and topped with rich chocolate ganache. Perfect for special occasions or whenever you crave an elegant dessert that's dairy-free.  
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Desserts
Cuisine: European
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Chocolate Swiss Roll Cake
  • 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
  • 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
  • Strawberry Buttercream
  • 226 g vegan butter room temperature
  • 70 g freeze dried strawberries pulsed into a flour
  • Coconut fat from 1 can full-fat coconut cream
  • 450 g powdered sugar sifted
  • Vegan Ganache
  • 240 mL coconut cream
  • 200 g vegan chocolate chips

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 175°C and grease and line a medium jelly roll sheet (~36.8x24.1 cm) with parchment paper. Make sure to grease the top side of the parchment paper as well. This preparation is crucial for easy removal of the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda until thoroughly combined. Set aside. This mixture creates the perfect gluten-free chocolate cake base with a tender crumb.
  3. Prepare Wet Mixture: In a large bowl, vigorously whisk the aquafaba and sugar until it lightens in color and begins to foam. This step incorporates air into the mixture. Add the applesauce and dairy-free yogurt, beating everything until well combined. These ingredients provide moisture and binding in place of eggs.
  4. Combine Mixtures: Add the dry ingredients into the wet mixture. Gently fold everything together until no streaks of dry ingredients remain, being careful not to over-mix, which could make the cake tough. The batter should be smooth and evenly combined.
  5. Bake the Cake: Spread the batter evenly onto the prepared baking sheet, ensuring it reaches all corners. Bake for 10-13 minutes or until the cake is set and a toothpick inserted comes out clean. The cake should spring back lightly when touched.
  6. Roll While Warm: Remove the cake from the oven and immediately flip it onto a dish towel that has been dusted with cocoa powder. Roll the cake along with the dish towel, starting from the width side. Allow it to cool in this rolled shape in the refrigerator for 2 hours. This step "trains" the cake to hold its rolled shape without cracking.
  7. Make Strawberry Buttercream: Use a hand mixer or stand mixer to cream the vegan butter and coconut cream fat until smooth. Gradually add the powdered sugar and blitzed dried strawberries, mixing until the frosting becomes light and fluffy with a beautiful pink color and natural strawberry flavor.
  8. Fill the Cake: Carefully unroll the cooled cake and spread the prepared strawberry buttercream evenly over its surface, leaving a small border at the edges. Re-roll the cake carefully, using the towel as support to guide it, and transfer back to the fridge to set while you prepare the ganache.
  9. Prepare Ganache: Heat the coconut cream in the microwave until hot but not boiling. Add the vegan chocolate chips and stir until they are fully melted and the mixture is smooth and glossy. Chill the ganache in the refrigerator for about 10 minutes until it reaches a spreadable consistency.
  10. Finish and Serve: Pour the slightly cooled ganache over the cake and spread it evenly over the top and sides. Garnish with fresh sliced strawberries arranged decoratively on top. Serve chilled. Store any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • For best results, ensure all refrigerated ingredients are at room temperature before starting.
  • The aquafaba (liquid from canned chickpeas) acts as an egg replacer in this recipe and works best when whipped thoroughly with sugar.
  • If you don't have cassava flour, you can substitute with all-purpose flour if you don't need the recipe to be gluten-free.
  • Chilling the cake well before cutting will result in cleaner slices.
  • For a more intense chocolate flavor, you can add 1 teaspoon of espresso powder to the dry ingredients.