Vegan Chocolate Roll Cake
Indulge in the ultimate dessert delight with this rich and airy Vegan Chocolate Roll Cake—a show-stopping treat that's completely plant-based and irresistibly scrumptious. Crafted with a tender, chocolate-infused sponge cake that’s rolled to perfection, this recipe is a decadent fusion of flavor and technique. The creamy filling, made with vegan butter, powdered sugar, and melted dark chocolate, adds a luscious contrast to the light, fluffy cake. Using simple ingredients like almond milk, apple cider vinegar, and coconut cream, this dairy-free and egg-free masterpiece is a dream for vegan bakers seeking both elegance and comfort. Perfect for special occasions or an impressive after-dinner treat, it’s dusted with vegan chocolate shavings or cocoa powder for a picture-perfect finish. Ready in just over 30 minutes and serving 8, this vegan dessert is your go-to for a crowd-pleasing, plant-based indulgence.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.75 cup Unsweetened almond milk
- 0.25 cup Vegetable oil
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1 cup Vegan powdered sugar
- 0.5 cup Vegan butter, softened
- 0.5 cup Vegan dark chocolate chips
- 0.25 cup Coconut cream
- Vegan chocolate shavings or cocoa powder for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the granulated sugar, almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
Pour the batter into the prepared pan, spreading it evenly using a spatula.
Bake in the preheated oven for 10-12 minutes, until the cake is set and a toothpick inserted into the center comes out clean.
Immediately after removing it from the oven, carefully roll the cake up with the parchment paper (from the short end) and let it cool completely on a wire rack.
While the cake cools, prepare the filling by beating together the vegan powdered sugar and softened vegan butter until fluffy.
Melt the vegan dark chocolate chips with coconut cream in a microwave or double boiler until smooth, then let it cool slightly before beating it into the butter mixture.
Once the cake is cooled, unroll it gently, spread the filling evenly over the surface, and roll it back up (without the parchment).
Place the rolled cake seam-side down on a serving platter, dust with vegan chocolate shavings or cocoa powder, and chill for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 43.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 165 mg | 4% | |
*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.
