Vegan Classic Swiss Roll

Delight in the nostalgic charm of a Swiss roll with this plant-based twist! The Vegan Classic Swiss Roll features a soft, airy sponge made with almond milk and apple cider vinegar, offering the perfect balance of fluffiness and structure without eggs or dairy. Filled with a luscious swirl of homemade vegan buttercream and fruity strawberry jam, this roll is a creamy and sweet treat that’s as beautiful as it is delicious. Perfect for celebrations or an indulgent afternoon tea, this recipe is surprisingly simple, requiring just 20 minutes of prep time and a few pantry staples. With its light texture and decadent filling, this vegan dessert will wow everyone at the table, whether they're vegan or not.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

Ingredients

• 120 grams All-purpose flour
• 100 grams Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 180 milliliters Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 60 milliliters Vegetable oil
• 100 grams Confectioners' sugar
• 60 grams Vegan butter
• 100 grams Strawberry jam

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, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, mix the almond milk and apple cider vinegar together. Set aside for 5 minutes to curdle.

Step 4

After curdling, add the vanilla extract and vegetable oil to the almond milk mixture and whisk to combine.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix.

Step 6

Spread the batter evenly over the prepared jelly roll pan, using a spatula to smooth the top.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.

Step 8

While the cake is baking, prepare a clean kitchen towel and sprinkle a generous amount of confectioners' sugar on it.

Step 9

Once baked, immediately invert the sponge onto the prepared kitchen towel and carefully remove the parchment paper.

Step 10

Starting from a short end, gently roll the cake up with the towel while it's still warm. Leave it to cool completely.

Step 11

For the filling, beat the vegan butter and confectioners' sugar together until smooth and creamy.

Step 12

After the cake has cooled, carefully unroll it and spread a layer of strawberry jam followed by the prepared vegan butter cream evenly over the surface.

Step 13

Gently roll the cake back up, this time without the towel.

Step 14

Wrap the roll with cling film and refrigerate for at least 30 minutes to firm up.

Step 15

Once chilled, unwrap the cake, slice, and serve.

Nutrition Facts

Serving size	(749.9g)

Amount per serving	% Daily Value*
Calories	2447.9

Total Fat 103.7g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 34.6g
Cholesterol 0mg	0%
Sodium 2169.6mg	0%
Total Carbohydrate 365.3g	0%
Dietary Fiber 3.4g	0%
Total Sugars 260.6g
Protein 13.5g	0%

Vitamin D 66.8IU	0%
Calcium 340.1mg	0%
Iron 6.2mg	0%
Potassium 215.5mg	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: 38.1%

Protein: 2.2%

Carbs: 59.7%