Dairy-Free Chocolate Swiss Roll
Indulge in the rich, velvety goodness of this Dairy-Free Chocolate Swiss Roll, a decadent dessert crafted for those seeking a dairy-free alternative without compromising on flavor. This eye-catching treat features a light and airy chocolate sponge cake rolled around a luscious filling of whipped coconut cream combined with melted dairy-free chocolate. Every bite strikes a delightful balance between the cake's tender texture and the smooth, indulgent creaminess of the filling. Perfect for special occasions or as a showstopping after-dinner dessert, this recipe is remarkably easy to follow, requiring just 30 minutes of prep time and a quick 10-minute bake. Gluten-free and plant-based milk options make this recipe adaptable for diverse dietary needs, while its beautiful spiral design ensures it looks as irresistible as it tastes. Prepare it ahead and serve slightly chilled for the ultimate crowd-pleasing dessert experience!
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Recipe Information
Ingredients
- 90 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 milliliters Plant-based milk (e.g., almond, soy, oat)
- 100 grams Dairy-free chocolate
- 200 grams Coconut cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment 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 using an electric mixer until thick and pale, about 3-4 minutes.
Gradually add the granulated sugar to the eggs and continue beating until the mixture is light and fluffy.
Mix in the vanilla extract.
Gently fold in the dry ingredient mixture into the egg mixture until just combined, being careful not to deflate the batter.
Stir in the plant-based milk until the batter is smooth.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched.
Remove the cake from the oven and allow it to cool for 2 minutes.
Turn the cake out onto a clean sheet of parchment paper. Carefully peel off the original parchment paper.
While the cake is still warm, gently roll it up with the clean parchment paper and allow it to cool completely.
To prepare the filling, melt the dairy-free chocolate with the coconut oil in a microwave-safe bowl or over a double boiler.
In a separate bowl, whip the coconut cream with powdered sugar until soft peaks form.
Fold the melted chocolate into the whipped coconut cream until well combined.
Unroll the cooled cake and spread the chocolate coconut cream filling evenly over the cake.
Re-roll the cake without the parchment paper and transfer it to a serving platter.
Chill in the refrigerator for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 423.1 g | 154% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 315.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1562 mg | 33% | |
*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.
