Easy Chocolate Swiss Roll is a vegan, gluten-free cocoa sponge filled with freeze-dried-strawberry buttercream, covered in coconut-cream chocolate ganache, and garnished with one cup sliced strawberries. It serves 10 and records 10 minutes of preparation, 10 minutes of cooking, and 20 minutes total, while the method separately calls for a two-hour rolled chill and a 10-minute ganache chill. Aquafaba replaces eggs, and the warm cake is rolled with a cocoa-dusted towel to establish its spiral before filling.
Easy Chocolate Swiss Roll Ingredients
Chocolate Swiss Roll Cake: 135 g oat flour; 30 g cassava flour; 30 g cocoa powder; 1 tbsp arrowroot starch; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 122 mL aquafaba, room temperature; 200 g organic granulated sugar or coconut sugar, divided; 100 g unsweetened applesauce, room temperature; 60 g unsweetened dairy free yogurt, room temperature; 2 tbsp cocoa powder for dusting the dish towel; 1 cup sliced strawberries, for garnish.
Strawberry Buttercream: 226 g vegan butter, room temperature; 70 g freeze dried strawberries, pulsed into a flour; Coconut fat from 1 can full-fat coconut cream; 450 g powdered sugar, sifted.
Vegan Ganache: 240 mL coconut cream; 200 g vegan chocolate chips.
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How to Make Easy Chocolate Swiss Roll
- Preheat oven: Preheat the oven to 175°C and grease and line a medium jelly roll sheet (~36.8x24.1 cm) with parchment paper. Grease the parchment paper top side as well. Set aside.
- Prepare dry ingredients: In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the aquafaba and sugar vigorously until it lightens in color and foams. Add applesauce and dairy-free yogurt, beating everything until combined.
- Combine wet and dry ingredients: Add the dry ingredients into the wet mixture. Fold together until no streaks of dry ingredients remain, being careful not to over-mix.
- Bake the cake: Spread the batter evenly onto the prepared baking sheet. Bake for 10-13 minutes or until set and a toothpick inserted comes out clean.
- Roll the cake: Remove the cake from the oven and flip it onto a dish towel dusted with cocoa powder. Roll the cake, along with the dish towel, starting from the width side, and allow it to cool rolled in this shape in the refrigerator for 2 hours.
- Prepare strawberry buttercream: Use a hand mixer or stand mixer to cream the vegan butter and coconut cream fat. Gradually add the powdered sugar and blitzed dried strawberries, mixing until light and fluffy.
- Frost the cake: Unroll the cooled cake and spread the prepared buttercream over its surface. Re-roll the cake carefully, using the towel as support, and transfer back to the fridge.
- Prepare ganache: Heat the coconut cream in the microwave until hot. Add vegan chocolate chips and stir until fully melted. Chill the ganache in the refrigerator for 10 minutes.
- Assemble and serve: Pour the ganache over the cake and spread evenly. Garnish with sliced strawberries and serve. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 175°C. Grease and line a roughly 36.8-by-24.1-centimeter jelly-roll sheet, then grease the parchment top. Whisk 135 grams oat flour, 30 grams cassava flour, 30 grams cocoa, one tablespoon arrowroot, one and one-half teaspoons baking powder, and one-half teaspoon baking soda. Vigorously whisk 122 milliliters room-temperature aquafaba with the divided 200 grams sugar until pale and foamy; beat in 100 grams applesauce and 60 grams dairy-free yogurt. Fold in dry ingredients, spread, and bake 10 to 13 minutes. Invert onto a towel dusted with two tablespoons cocoa, roll from the width side, and chill two hours. Fill with buttercream made from vegan butter, coconut fat, powdered sugar, and strawberry powder; reroll, chill, cover with ganache, and garnish.
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Critical Visual and Timing Cues
Aquafaba and sugar must visibly lighten and foam before applesauce and yogurt enter. Fold rather than beat after the flours are added, stopping when no dry streak remains. Spread the batter evenly into every corner of the prepared pan. The sponge is set within 10 to 13 minutes when a toothpick comes out clean; avoid extending baking because a dry sheet cracks. Dust the towel with cocoa before the pan leaves the oven, then invert and roll immediately while flexible. The two-hour refrigerator chill happens with the towel inside the first spiral. Strawberry buttercream should be light and fluffy. Ganache cream must be hot enough to melt chips, and its 10-minute chill should thicken it without making it rigid.
Serving and Storage
After ganache is spread evenly, arrange the measured one cup sliced strawberries as garnish and serve the roll in 10 portions. Store leftovers in the refrigerator for up to four days or freeze for up to three months, exactly as recorded. Wrap frozen portions well to protect the sponge and thaw them under refrigeration. The recipe contains oats and coconut and may contain soy or other package-specific allergens from vegan butter and chocolate. Gluten-free status depends on certified ingredients. No eggs or dairy products belong in the verified formula. The source allows equal amounts of all-purpose flour in place of oat and cassava flours for a non-gluten-free version and mentions vegan cream-cheese frosting only as an alternative filling.
Practical Kitchen Notes
Granulated sugar is 200 grams and described as divided, though the source does not give a numeric split; do not invent one. Powdered sugar for buttercream is a separate 450 grams. Cake cocoa is 30 grams, with another two tablespoons only for towel dusting. Buttercream uses 226 grams vegan butter, 70 grams freeze-dried strawberries ground to flour, and the coconut fat from one full-fat coconut-cream can. Ganache uses 240 milliliters coconut cream and 200 grams vegan chocolate chips. Do not confuse that pourable cream with the solid coconut fat. All applesauce, yogurt, and aquafaba should be room temperature. Keep the recorded 20-minute summary separate from the additional two-hour and 10-minute chills.
Details Worth Preserving
Prepare the pan and cocoa towel before mixing because the baked sponge needs immediate handling. Pulse freeze-dried berries into a fine flour and sift powdered sugar in advance. Measure the two flours and leaveners carefully; the thin sheet leaves little margin for imbalance. Roll from the width side as stated, not the long side. After chilling, unroll slowly and spread buttercream evenly while leaving a small clean margin at the far edge. Use the towel only for support during the second roll and do not trap it inside. Heat coconut cream in a microwave-safe bowl, let it melt the chips completely, chill exactly 10 minutes, then coat the rerolled cake before adding sliced fruit.
Recorded Recipe Tips
- For non-gluten-free preparation, substitute oat and cassava flour with all-purpose flour in equal amounts.
- Alternative fillings such as vegan cream cheese frosting can also be used.
Conclusion
Easy Chocolate Swiss Roll makes 10 servings in 20 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Easy Chocolate Swiss Roll make?
It makes 10 servings and serves 10.
- → How long does Easy Chocolate Swiss Roll take?
The recipe records 10 minutes of preparation, 10 minutes of cooking, and 20 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Can regular all-purpose flour be used?
For a non-gluten-free version, the source allows replacing the oat and cassava flours with equal amounts of all-purpose flour.
- → How long does the first rolled cake chill?
Chill the warm sponge rolled with its cocoa-dusted towel for two hours before unrolling and filling it.