Dairy-Free Chocolate Roll Cake
Indulge in the decadent delight of a Dairy-Free Chocolate Roll Cake, a stunning dessert that combines rich cocoa flavor with a creamy coconut filling for an allergen-friendly treat everyone can enjoy. This recipe delivers a light and airy sponge rolled to perfection, thanks to whisked eggs and carefully folded dry ingredients, ensuring a tender crumb every time. The dairy-free coconut cream filling, sweetened with powdered sugar and enhanced with a hint of vanilla, adds a luscious touch without compromising on flavor. Ideal for special occasions or as a guilt-free indulgence, this chocolate roll cake is easy to prepare, requiring minimal bake time and a quick chill before serving. Impress your guests with a dessert that's as eye-catching as it is delicious, and completely dairy-free to boot! Perfect for vegan-friendly menus or anyone seeking a refined chocolate treat.
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Recipe Information
Ingredients
- 3/4 cup All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 4 Large eggs
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 can Coconut cream, chilled
- 1/3 cup Powdered sugar
- 1/2 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 10x15 inch jelly roll pan by lining it with parchment paper and lightly greasing the paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed for about 5 minutes, or until thick and lemon-colored. Gradually add the granulated sugar, continuing to beat on high speed. Stir in the vanilla extract.
Gently fold the dry ingredients into the wet ingredients until just combined.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.
Once the cake is done, immediately loosen the edges with a knife and turn the cake out onto the prepared towel. Carefully peel off the parchment paper.
Starting at one of the narrow ends, roll the cake and towel together into a spiral. Cool completely on a wire rack.
For the filling, open the chilled can of coconut cream, and scoop the solid cream into a bowl (discard or save the liquid for another use). Beat the coconut cream with powdered sugar and vanilla extract until it reaches a thick and creamy consistency.
Once the cake has cooled, unroll it gently and spread the coconut cream filling evenly over the surface.
Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
Chill the roll cake in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 204.6 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 263 mg | 20% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2620 mg | 56% | |
*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.
