Vegan Chocolate Swiss Roll
Indulge in the decadence of this Vegan Chocolate Swiss Roll, a plant-based twist on the classic dessert that's as stunning as it is delicious. Featuring a soft, moist cocoa sponge made with almond milk and naturally sweetened with coconut sugar, this recipe is a perfect balance of rich chocolate flavor and wholesome ingredients. Filled with creamy vegan chocolate spread and fluffy coconut whipped cream, it creates a delightfully smooth and dreamy texture in every bite. The cake is carefully rolled to create its signature spiral shape and dusted with powdered sugar for an elegant finish. Ideal for special occasions or as an everyday treat, this dairy-free and egg-free dessert will impress vegans and non-vegans alike. Ready in under 40 minutes, it's perfect for anyone looking to elevate their baking with plant-based goodness!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams coconut sugar
- 240 milliliters almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 60 milliliters canola oil
- 150 grams vegan chocolate spread
- 240 milliliters coconut whipped cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper.
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the almond milk and apple cider vinegar, letting it sit for a few minutes to activate and curdle slightly.
Add the coconut sugar, vanilla extract, and canola oil to the almond milk and whisk until combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms.
Pour the batter evenly into the prepared pan and use a spatula to spread it out to the edges.
Bake in the preheated oven for 8-10 minutes or until the cake springs back to touch.
Carefully remove from the oven and let cool for 5 minutes, then remove the cake with parchment paper from the pan.
Gently roll the cake from the shorter end, keeping the parchment paper inside, and let it cool completely in this shape.
Once cooled, unroll the cake and remove the parchment paper.
Spread an even layer of vegan chocolate spread across the cake surface, leaving a small border around the edges.
Top the chocolate spread layer with coconut whipped cream, being careful not to overfill.
Gently roll the cake back into a log shape, using the parchment paper to help keep it tight.
Place the Swiss roll seam-side down on a serving platter and dust with powdered sugar before serving.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 204.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 650 mg | 50% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1509 mg | 32% | |
*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.
