Vegan Classic Swiss Roll
Indulge in the timeless elegance of a *Vegan Classic Swiss Roll*, a dairy-free twist on the beloved dessert that’s as light as it is luscious. This plant-based recipe features a delicate vanilla sponge made from almond milk and apple cider vinegar for a perfectly tender texture. Filled with a dreamy combination of sweet strawberry jam and a smooth vegan buttercream, every bite is a harmonious balance of fruity sweetness and creamy decadence. Ready in under 45 minutes, this recipe is perfect for both special occasions and everyday treats. Simple techniques like using a rolling towel ensure the sponge stays soft and pliable, allowing you to achieve that picture-perfect spiral. Serve chilled for a dessert that’s as visually stunning as it is delicious. This vegan Swiss roll is proof that classic flavors can be achieved with a compassionate touch! *Vegan Swiss Roll recipe,* *plant-based dessert,* and *dairy-free Swiss roll* are just some of the many reasons to try this irresistible treat.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 180 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 60 milliliters Vegetable oil
- 100 grams Confectioners' sugar
- 60 grams Vegan butter
- 100 grams Strawberry jam
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, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the almond milk and apple cider vinegar together. Set aside for 5 minutes to curdle.
After curdling, add the vanilla extract and vegetable oil to the almond milk mixture and whisk to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix.
Spread the batter evenly over the prepared jelly roll pan, using a spatula to smooth the top.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel and sprinkle a generous amount of confectioners' sugar on it.
Once baked, immediately invert the sponge onto the prepared kitchen towel and carefully remove the parchment paper.
Starting from a short end, gently roll the cake up with the towel while it's still warm. Leave it to cool completely.
For the filling, beat the vegan butter and confectioners' sugar together until smooth and creamy.
After the cake has cooled, carefully unroll it and spread a layer of strawberry jam followed by the prepared vegan butter cream evenly over the surface.
Gently roll the cake back up, this time without the towel.
Wrap the roll with cling film and refrigerate for at least 30 minutes to firm up.
Once chilled, unwrap the cake, slice, and serve.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 260.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 340 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 216 mg | 5% | |
*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.
