Easy Chocolate Swiss Roll (Print Version)
# Ingredients:
→ Chocolate Swiss Roll Cake
01 -
135 g oat flour
02 -
30 g cassava flour
03 -
30 g cocoa powder
04 -
1 tbsp arrowroot starch
05 -
1 1/2 tsp baking powder
06 -
1/2 tsp baking soda
07 -
122 mL aquafaba, room temperature
08 -
200 g organic granulated sugar or coconut sugar, divided
09 -
100 g unsweetened applesauce, room temperature
10 -
60 g unsweetened dairy free yogurt, room temperature
11 -
2 tbsp cocoa powder for dusting the dish towel
12 -
1 cup sliced strawberries, for garnish
→ Strawberry Buttercream
13 -
226 g vegan butter, room temperature
14 -
70 g freeze dried strawberries, pulsed into a flour
15 -
Coconut fat from 1 can full-fat coconut cream
16 -
450 g powdered sugar, sifted
→ Vegan Ganache
17 -
240 mL coconut cream
18 -
200 g vegan chocolate chips
# Instructions:
01 -
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.
02 -
In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
03 -
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.
04 -
Add the dry ingredients into the wet mixture. Fold together until no streaks of dry ingredients remain, being careful not to over-mix.
05 -
Spread the batter evenly onto the prepared baking sheet. Bake for 10-13 minutes or until set and a toothpick inserted comes out clean.
06 -
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.
07 -
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.
08 -
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.
09 -
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.
10 -
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.
# Notes:
01 -
For non-gluten-free preparation, substitute oat and cassava flour with all-purpose flour in equal amounts.
02 -
Alternative fillings such as vegan cream cheese frosting can also be used.