Introduction
This delightful chocolate Swiss roll is filled with rich strawberry buttercream and is both vegan and gluten-free, making it a perfect treat for everyone! Whether you’re hosting a gathering or simply want to indulge in a sweet moment, this easy recipe will satisfy your cravings without any guilt.
Detailed Ingredients with measures
For the Chocolate Swiss Roll Cake:
1 1/4 cups oat flour (135 g)
1/4 cup cassava flour (30 g)
1/4 cup cocoa powder (30 g)
1 tbsp arrowroot starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup aquafaba (room temperature)
1 cup organic granulated sugar or coconut sugar (200 g, divided)
1/2 cup unsweetened applesauce (room temperature)
1/4 cup unsweetened dairy-free yogurt (room temperature)
2 tbsp cocoa powder (for dusting the dish towel)
1 cup sliced strawberries (for garnish)
For the Strawberry Buttercream:
1 cup vegan butter (room temperature)
1 cup freeze-dried strawberries (pulsed into a flour, 70 g)
1 can full-fat coconut cream (only the coconut fat)
3 cups powdered sugar (sifted, 450 g)
For the Vegan Ganache:
1 cup coconut cream (240 mL)
1 cup vegan chocolate chips (200 g)
Prep Time
20 minutes
Cook Time
10-13 minutes
Total Time
2 hours 30 minutes (includes cooling time)
Yield
Serves 10-12 slices
Instructions
1. **Prepare the Cake:** Preheat the oven to 350°F (175°C). Grease and line a medium jelly roll sheet (14.5×9.5) with parchment paper, then grease the top of the parchment as well.
2. **Mix the Dry Ingredients:** In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
3. **Mix the Wet Ingredients:** In a large bowl, whisk the aquafaba and half of the sugar until it lightens in color and foams. Add the applesauce and dairy-free yogurt, mixing until well combined.
4. **Combine and Bake:** Fold the dry ingredients into the wet mixture until no dry streaks remain, being careful not to over-mix. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10-13 minutes or until a toothpick comes out clean.
5. **Roll the Cake:** Once baked, flip the cake onto a dusted dish towel while it’s still warm. Dust the top with cocoa powder and place a clean kitchen towel over it. Roll the cake from the shorter side with the towel, letting it cool completely in this rolled shape. Transfer to the fridge for 2 hours.
6. **Make the Strawberry Buttercream:** In a large bowl, use a hand or stand mixer to cream the vegan butter and coconut cream together. Gradually sift in the strawberry flour and powdered sugar, mixing until light and fluffy.
7. **Frost the Cake:** Carefully unroll the cooled cake keeping it on the towel. Spread the strawberry buttercream over the top and re-roll the cake carefully, removing the towel.
8. **Make the Vegan Ganache:** Heat the coconut cream in the microwave until hot. Stir in the vegan chocolate chips until completely melted and smooth. Chill in the fridge for about 10 minutes.
9. **Assemble:** Pour the ganache over the top of the Swiss roll, spreading it evenly. Top with sliced strawberries for garnish.
10. **Serve:** Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Enjoy this indulgent yet guilt-free treat at any gathering or special occasion!
Detailed Directions and Instructions
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and line a medium jelly roll sheet (14.5×9.5 inches) with parchment paper. Also, grease the top of the parchment paper to prevent sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set this mixture aside for later use.
Mix the Wet Ingredients
In a large bowl, whisk the aquafaba and half of the granulated sugar until the mixture lightens in color and foams. Then, add the applesauce and dairy-free yogurt, mixing until everything is well combined.
Combine and Bake
Fold the dry ingredients into the wet mixture until there are no dry streaks remaining, taking care not to over-mix. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 10-13 minutes or until a toothpick inserted in the center comes out clean.
Roll the Cake
Once baked, flip the cake onto a dusted dish towel while it’s still warm. Dust the top with cocoa powder and then place a clean kitchen towel over it. Roll the cake from the shorter side, keeping it wrapped in the towel, and allow it to cool completely in this rolled shape. After that, transfer it to the fridge for 2 hours.
Make the Strawberry Buttercream
In a large bowl, use a hand or stand mixer to cream the vegan butter and the coconut cream together until smooth. Gradually sift in the strawberry flour and powdered sugar, mixing until the buttercream is light and fluffy in texture.
Frost the Cake
Carefully unroll the cooled cake while keeping it on the towel. Spread the strawberry buttercream evenly over the top, then re-roll the cake carefully, removing the towel as you go.
Make the Vegan Ganache
In a microwave-safe bowl, heat the coconut cream until hot. Stir in the vegan chocolate chips until they are completely melted and the mixture is smooth. Chill the ganache in the fridge for about 10 minutes to thicken.
Assemble
Pour the ganache over the top of the Swiss roll, using a spatula to spread it evenly. Garnish with sliced strawberries on top for an added touch.
Serve
Slice the Swiss roll into pieces and enjoy! Store any leftovers in an airtight container in the fridge for up to 4 days, or you can freeze them for up to 3 months.
Notes
Ingredient Substitutions
If you do not have oat flour, you can substitute it with another gluten-free flour blend, keeping in mind that the texture may vary slightly. Coconut sugar can also be replaced with regular granulated sugar.
Flavor Variations
Feel free to experiment with other fruit flavors for the buttercream by using different freeze-dried fruits, such as raspberries or blueberries, to create a unique twist on the cake.
Storage Tips
To keep the Swiss roll fresh, wrap it tightly in plastic wrap before storing it in the refrigerator or freezer. Allow it to thaw in the fridge overnight if frozen before serving.
Serving Suggestions
This chocolate Swiss roll pairs beautifully with a scoop of dairy-free ice cream or a drizzle of chocolate sauce for added indulgence. Enjoy at parties, gatherings, or any special occasion!
Cook Techniques
Cooking with Aquafaba
Aquafaba, the liquid from canned chickpeas, acts as an egg substitute in this recipe. Whisk it until it becomes foamy, which helps create a light and airy texture in the cake.
Using Gluten-Free Flours
Combining oat flour and cassava flour provides a good structure and texture for the Swiss roll while ensuring it remains gluten-free. Be sure to measure accurately for best results.
Rolling the Cake
To achieve the roll without cracks, flip the warm cake onto a dusted kitchen towel and roll immediately. The towel helps prevent sticking and allows the cake to retain its shape as it cools.
Making Strawberry Buttercream
Use a mixer to cream together the vegan butter and coconut cream until fluffy. Gradually incorporate the freeze-dried strawberry flour and powdered sugar for optimal smoothness.
Creating Vegan Ganache
Heat the coconut cream and mix in vegan chocolate chips until smooth for a luscious ganache. Allow it to chill slightly before pouring over the Swiss roll for a perfect finish.
FAQ
Can I use other fruit for the buttercream?
Yes, you can substitute freeze-dried raspberries or blueberries for a different flavor profile while keeping the buttercream vegan and gluten-free.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months to maintain freshness.
What can I use instead of aquafaba?
For a substitute, you can use flaxseed meal mixed with water (1 tablespoon of flaxseed meal plus 2.5 tablespoons of water equals one egg) but note that it may slightly alter the taste and texture.
Is the chocolate Swiss roll suitable for kids?
Absolutely! This recipe is kid-friendly as it is made with wholesome ingredients and contains no animal products or gluten.
Can I make this Swiss roll ahead of time?
Yes, you can prepare and assemble the Swiss roll a day in advance and store it in the refrigerator before serving. Just add the ganache and garnish right before serving.
Conclusion
This Easy Chocolate Swiss Roll with Strawberry Buttercream is a delightful dessert that caters to both vegan and gluten-free diets. Its rich flavors and beautiful presentation make it a fantastic choice for celebrations, gatherings, or simply indulging in a sweet treat. With the combination of airy chocolate cake, lush strawberry buttercream, and glossy ganache, this dessert is sure to impress everyone. Serve it chilled for the best experience, and enjoy every bite!
More recipes suggestions and combination
Chocolate Vanilla Cream Roll
Swap the strawberry buttercream for a vanilla coconut cream filling. Add a touch of vanilla bean for flavor and top with a chocolate ganache for a classic twist.
Lemon Blueberry Swiss Roll
Use a lemon-flavored buttercream and fold fresh blueberries into the cake batter for a refreshing summer dessert. Finish with a light lemon glaze on top.
Matcha Green Tea Roll
Incorporate matcha powder into the cake batter for a unique flavor. Pair it with a coconut cream frosting and drizzle with a white chocolate ganache for a beautiful presentation.
Peanut Butter and Banana Cream Roll
Replace the strawberry buttercream with a creamy peanut butter frosting. Add sliced bananas in the filling for a delicious and satisfying combination.
Caramel Apple Swiss Roll
Use a spiced apple filling instead of strawberry and make a caramel cream cheese frosting. Top with a drizzle of homemade caramel for an autumn-inspired treat.
