Vegan Chocolate Swiss Roll
Indulge in the decadent delight of this Vegan Chocolate Swiss Roll—a dessert that’s as beautiful as it is delicious! Featuring a light and airy chocolate sponge cake made with wholesome ingredients like almond milk, coconut sugar, and unsweetened cocoa powder, this plant-based recipe is entirely dairy-free and egg-free. Filled with a rich vegan chocolate spread and fluffy coconut whipped cream, every bite offers a perfect balance of sweetness and creaminess. Quick to make with just 30 minutes of prep and 10 minutes of baking, this vegan dessert is perfect for special occasions or an indulgent treat at home. Finished with a dusting of powdered sugar, this chocolate Swiss roll is a stunning centerpiece that's sure to impress your family and friends—and all while being entirely vegan!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams coconut sugar
- 240 milliliters almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 60 milliliters canola oil
- 150 grams vegan chocolate spread
- 240 milliliters coconut whipped cream
- 2 tablespoons powdered sugar
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-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3
In another bowl, whisk together the almond milk and apple cider vinegar, letting it sit for a few minutes to activate and curdle slightly.
Step 4
Add the coconut sugar, vanilla extract, and canola oil to the almond milk and whisk until combined.
Step 5
Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms.
Step 6
Pour the batter evenly into the prepared pan and use a spatula to spread it out to the edges.
Step 7
Bake in the preheated oven for 8-10 minutes or until the cake springs back to touch.
Step 8
Carefully remove from the oven and let cool for 5 minutes, then remove the cake with parchment paper from the pan.
Step 9
Gently roll the cake from the shorter end, keeping the parchment paper inside, and let it cool completely in this shape.
Step 10
Once cooled, unroll the cake and remove the parchment paper.
Step 11
Spread an even layer of vegan chocolate spread across the cake surface, leaving a small border around the edges.
Step 12
Top the chocolate spread layer with coconut whipped cream, being careful not to overfill.
Step 13
Gently roll the cake back into a log shape, using the parchment paper to help keep it tight.
Step 14
Place the Swiss roll seam-side down on a serving platter and dust with powdered sugar before serving.
Nutrition Facts
| Serving size | (986.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3099.7 |
| Total Fat 187.2g | 0% |
| Saturated Fat 93.6g | 0% |
| Polyunsaturated Fat 15.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2030.4mg | 0% |
| Total Carbohydrate 360.3g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 237.4g | |
| Protein 29.8g | 0% |
| Vitamin D 79.2IU | 0% |
| Calcium 552.6mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 1186.5mg | 0% |
Source of Calories