Vegan Deluxe Chocolate Roll
Indulge in the rich, decadent delight of our Vegan Deluxe Chocolate Roll! A perfect harmony of moist chocolate sponge cake, luscious dark chocolate filling, and a silky chocolate glaze, this recipe is a plant-based masterpiece that's as luxurious as it is guilt-free. Crafted with simple, wholesome ingredients like almond milk, silken tofu, and coconut cream, this dessert is entirely dairy-free yet irresistibly creamy. Easy to prepare, the roll features a tender cake base and a velvety filling that come together seamlessly for a stunning presentation. Whether you're hosting a dinner party or simply treating yourself, this vegan chocolate roll is sure to impress. Serve it chilled or at room temperature for the ultimate chocolate indulgence every time. Keywords: vegan chocolate dessert, chocolate roll, dairy-free recipes, plant-based baking.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil
- 0.5 cup silken tofu
- 1 cup vegan dark chocolate chips
- 0.5 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.5 cup coconut cream
Instructions
Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
In a small bowl, mix the almond milk with apple cider vinegar and let it sit for 5 minutes to create vegan buttermilk.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, vegan buttermilk, vanilla extract, and vegetable oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined to form a smooth batter.
Spread the batter evenly into the prepared pan and bake for 15 minutes or until the cake springs back when touched lightly.
While the cake is baking, prepare the filling by blending silken tofu until smooth, then mixing with melted vegan dark chocolate chips, vanilla extract, and powdered sugar until creamy.
Once the cake is done, remove it from the oven and let it cool for a couple of minutes. Then, using the parchment paper, carefully roll the cake from one end to form a roll, and leave it to cool completely in that shape.
Unroll the cooled cake gently and spread the chocolate filling evenly over it.
Roll the cake back up without the parchment paper and place it seam side down. Chill in the refrigerator for at least 1 hour.
To make the glaze, melt the remaining chocolate chips with coconut cream over low heat until smooth.
Once the roll is chilled, pour the glaze over the chocolate roll and let it set before serving.
Slice the roll into even pieces and serve chilled or at room temperature.
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 619.3 g | 225% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 419.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 924 mg | 71% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 1178 mg | 25% | |
*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.
