Vegan Deluxe Chocolate Roll

Indulge in the decadent richness of this Vegan Deluxe Chocolate Roll, a plant-based dessert that’s as stunning as it is delicious. Perfectly moist and airy chocolate sponge cake is rolled with a luscious filling of creamy silken tofu and melted vegan dark chocolate, creating a swirl of irresistible flavor in every slice. Topped with a smooth, glossy chocolate glaze made from coconut cream, this dessert is a true showstopper for any occasion. With its dairy-free and egg-free ingredients, this recipe is ideal for vegans and anyone seeking a lighter yet satisfying sweet treat. Easy to prepare with simple pantry staples, this chocolate roll is sure to impress your guests with its elegant presentation and unbeatable taste. Serve it chilled or at room temperature for a dessert experience that’s rich, velvety, and completely guilt-free!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 0.5 cup vegetable oil
• 0.5 cup silken tofu
• 1 cup vegan dark chocolate chips
• 0.5 cup powdered sugar
• 0.5 teaspoon vanilla extract
• 0.5 cup coconut cream

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.

Step 2

In a small bowl, mix the almond milk with apple cider vinegar and let it sit for 5 minutes to create vegan buttermilk.

Step 3

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

Step 4

In another bowl, whisk together the granulated sugar, vegan buttermilk, vanilla extract, and vegetable oil until smooth.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring until just combined to form a smooth batter.

Step 6

Spread the batter evenly into the prepared pan and bake for 15 minutes or until the cake springs back when touched lightly.

Step 7

While the cake is baking, prepare the filling by blending silken tofu until smooth, then mixing with melted vegan dark chocolate chips, vanilla extract, and powdered sugar until creamy.

Step 8

Once the cake is done, remove it from the oven and let it cool for a couple of minutes. Then, using the parchment paper, carefully roll the cake from one end to form a roll, and leave it to cool completely in that shape.

Step 9

Unroll the cooled cake gently and spread the chocolate filling evenly over it.

Step 10

Roll the cake back up without the parchment paper and place it seam side down. Chill in the refrigerator for at least 1 hour.

Step 11

To make the glaze, melt the remaining chocolate chips with coconut cream over low heat until smooth.

Step 12

Once the roll is chilled, pour the glaze over the chocolate roll and let it set before serving.

Step 13

Slice the roll into even pieces and serve chilled or at room temperature.

Nutrition Facts

Serving size	(1345.1g)

Amount per serving	% Daily Value*
Calories	4316.8

Total Fat 209.6g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 68.2g
Cholesterol 0mg	0%
Sodium 1880.3mg	0%
Total Carbohydrate 619.3g	0%
Dietary Fiber 36.3g	0%
Total Sugars 419.0g
Protein 51.9g	0%

Vitamin D 87.8IU	0%
Calcium 923.5mg	0%
Iron 32.3mg	0%
Potassium 1177.8mg	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: 41.3%

Protein: 4.5%

Carbs: 54.2%