Dairy-Free Chocolate Swiss Roll

Indulge in the elegance of this Dairy-Free Chocolate Swiss Roll, a light and fluffy sponge cake layered with a luscious chocolate-coconut cream filling—all crafted entirely without dairy! Perfect for those following a dairy-free lifestyle, this dessert combines rich cocoa flavor with the silky smoothness of whipped coconut cream and melted dairy-free chocolate. The tender sponge is rolled and chilled to perfection, creating a stunning swirl with every slice. Ideal for special occasions or an impressive treat, this recipe is surprisingly simple, requiring just 30 minutes of prep time. Whether you're serving it with a dusting of powdered sugar or fresh berries on the side, this decadent yet wholesome dessert is sure to impress both dairy-free and traditional eaters alike.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 90 grams All-purpose flour
• 30 grams Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 150 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 60 milliliters Plant-based milk (e.g., almond, soy, oat)
• 100 grams Dairy-free chocolate
• 200 grams Coconut cream
• 2 tablespoons Powdered sugar
• 1 tablespoon Coconut oil

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment 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 using an electric mixer until thick and pale, about 3-4 minutes.

Step 4

Gradually add the granulated sugar to the eggs and continue beating until the mixture is light and fluffy.

Step 5

Mix in the vanilla extract.

Step 6

Gently fold in the dry ingredient mixture into the egg mixture until just combined, being careful not to deflate the batter.

Step 7

Stir in the plant-based milk until the batter is smooth.

Step 8

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched.

Step 10

Remove the cake from the oven and allow it to cool for 2 minutes.

Step 11

Turn the cake out onto a clean sheet of parchment paper. Carefully peel off the original parchment paper.

Step 12

While the cake is still warm, gently roll it up with the clean parchment paper and allow it to cool completely.

Step 13

To prepare the filling, melt the dairy-free chocolate with the coconut oil in a microwave-safe bowl or over a double boiler.

Step 14

In a separate bowl, whip the coconut cream with powdered sugar until soft peaks form.

Step 15

Fold the melted chocolate into the whipped coconut cream until well combined.

Step 16

Unroll the cooled cake and spread the chocolate coconut cream filling evenly over the cake.

Step 17

Re-roll the cake without the parchment paper and transfer it to a serving platter.

Step 18

Chill in the refrigerator for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(871.7g)

Amount per serving	% Daily Value*
Calories	2709.9

Total Fat 103.6g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 744mg	0%
Sodium 2031.3mg	0%
Total Carbohydrate 423.7g	0%
Dietary Fiber 21.7g	0%
Total Sugars 316.2g
Protein 48.2g	0%

Vitamin D 189.4IU	0%
Calcium 297.6mg	0%
Iron 17.3mg	0%
Potassium 1577.8mg	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: 33.1%

Protein: 6.8%

Carbs: 60.1%