Vegan Chocolate Roll Cake

Indulge in the decadent allure of a Vegan Chocolate Roll Cake, a dessert that is as stunning as it is delicious. Perfectly moist and rich, this plant-based version of a classic Swiss roll combines a delicate cocoa-infused sponge cake with a luscious, creamy chocolate filling made from vegan butter, powdered sugar, and melted dark chocolate chips. The recipe uses simple pantry staples like almond milk, apple cider vinegar, and coconut cream to achieve a tender texture and luxurious flavor, all without any dairy or eggs. Rolled to perfection with a show-stopping swirl, this cake is finished with a dusting of vegan chocolate shavings or cocoa powder for an elegant touch. Ready in under an hour and ideal for any celebration or after-dinner treat, this vegan dessert is sure to wow guests and satisfy your chocolate cravings.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

Ingredients

• 1 cup All-purpose flour
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Granulated sugar
• 0.75 cup Unsweetened almond milk
• 0.25 cup Vegetable oil
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 1 cup Vegan powdered sugar
• 0.5 cup Vegan butter, softened
• 0.5 cup Vegan dark chocolate chips
• 0.25 cup Coconut cream
• 0 Vegan chocolate shavings or cocoa powder for dusting

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper.

Step 2

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the granulated sugar, almond milk, vegetable oil, apple cider vinegar, and vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.

Step 5

Pour the batter into the prepared pan, spreading it evenly using a spatula.

Step 6

Bake in the preheated oven for 10-12 minutes, until the cake is set and a toothpick inserted into the center comes out clean.

Step 7

Immediately after removing it from the oven, carefully roll the cake up with the parchment paper (from the short end) and let it cool completely on a wire rack.

Step 8

While the cake cools, prepare the filling by beating together the vegan powdered sugar and softened vegan butter until fluffy.

Step 9

Melt the vegan dark chocolate chips with coconut cream in a microwave or double boiler until smooth, then let it cool slightly before beating it into the butter mixture.

Step 10

Once the cake is cooled, unroll it gently, spread the filling evenly over the surface, and roll it back up (without the parchment).

Step 11

Place the rolled cake seam-side down on a serving platter, dust with vegan chocolate shavings or cocoa powder, and chill for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(1015.1g)

Amount per serving	% Daily Value*
Calories	3786.8

Total Fat 205.4g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 34.2g
Cholesterol 0mg	0%
Sodium 2570.0mg	0%
Total Carbohydrate 506.0g	0%
Dietary Fiber 33.5g	0%
Total Sugars 357.6g
Protein 34.6g	0%

Vitamin D 65.9IU	0%
Calcium 413.9mg	0%
Iron 24.1mg	0%
Potassium 1193.2mg	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: 46.1%

Protein: 3.5%

Carbs: 50.5%