Dairy-Free Chocolate Roll Cake

Indulge in the decadence of a Dairy-Free Chocolate Roll Cake, a light and spongy dessert that's as elegant as it is allergen-friendly. This recipe features a fluffy chocolate sponge cake paired with a luscious coconut cream filling, made entirely without dairy—perfect for those with dietary restrictions or simply looking for a lighter treat. The cake is effortlessly rolled into a spiral, offering a stunning presentation with each slice. With just 20 minutes of prep time, this show-stopping dessert is surprisingly simple to make. Ideal for holidays, birthdays, or any special occasion, this dairy-free delight is sure to satisfy your sweet tooth without compromise. Serve it chilled for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

Ingredients

• 3/4 cup All-purpose flour
• 1/4 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 4 Large eggs
• 3/4 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 can Coconut cream, chilled
• 1/3 cup Powdered sugar
• 1/2 teaspoon Vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Prepare a 10x15 inch jelly roll pan by lining it with parchment paper and lightly greasing the paper.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs on high speed for about 5 minutes, or until thick and lemon-colored. Gradually add the granulated sugar, continuing to beat on high speed. Stir in the vanilla extract.

Step 4

Gently fold the dry ingredients into the wet ingredients until just combined.

Step 5

Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Step 6

While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.

Step 7

Once the cake is done, immediately loosen the edges with a knife and turn the cake out onto the prepared towel. Carefully peel off the parchment paper.

Step 8

Starting at one of the narrow ends, roll the cake and towel together into a spiral. Cool completely on a wire rack.

Step 9

For the filling, open the chilled can of coconut cream, and scoop the solid cream into a bowl (discard or save the liquid for another use). Beat the coconut cream with powdered sugar and vanilla extract until it reaches a thick and creamy consistency.

Step 10

Once the cake has cooled, unroll it gently and spread the coconut cream filling evenly over the surface.

Step 11

Re-roll the cake (without the towel) and place it seam-side down on a serving plate.

Step 12

Chill the roll cake in the refrigerator for at least 1 hour before slicing and serving.

Nutrition Facts

Serving size	(951.9g)

Amount per serving	% Daily Value*
Calories	2819.1

Total Fat 169.2g	0%
Saturated Fat 134.2g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1388.3mg	0%
Total Carbohydrate 329.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 204.6g
Protein 58.5g	0%

Vitamin D 160IU	0%
Calcium 263.3mg	0%
Iron 29.7mg	0%
Potassium 2620.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 7.6%

Carbs: 42.8%