Description
Easy Chocolate Swiss Roll with Strawberry Buttercream (Vegan + Gluten Free)
This delightful chocolate Swiss roll is not only vegan and gluten-free but also incredibly easy to make. It features a rich chocolate sponge cake filled with creamy strawberry buttercream and topped with a luscious vegan ganache.
Ingredients
Chocolate Swiss Roll Cake:
1 1/4 cups (135 g) oat flour
1/4 cup (30 g) cassava flour
1/4 cup (30 g) cocoa powder
1 tbsp arrowroot starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (122 mL) aquafaba (chickpea brine), room temperature
1 cup (200 g) organic granulated sugar or coconut sugar, divided
1/2 cup (100 g) unsweetened applesauce, room temperature
1/4 cup (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:
1 cup (226 g) vegan butter, room temperature
1 cup (70 g) freeze-dried strawberries, pulsed into a flour
1 can full-fat coconut cream, only the coconut fat
3 cups (450 g) powdered sugar, sifted
Vegan Ganache:
1 cup (240 mL) coconut cream
1 cup (200 g) vegan chocolate chips
Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line a medium jelly roll pan (~14.5”x9.5”) with parchment paper. Grease the top side of the parchment paper as well. Set aside.
2. Prepare the Cake Batter:
Whisk Dry Ingredients: In a medium bowl, whisk together oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together aquafaba and sugar vigorously until it starts to lighten in color and foam. Add applesauce and dairy-free yogurt, and beat until combined.
Combine and Mix: Add the dry ingredients to the wet ingredients, folding gently until there are no dry streaks. Be careful not to over-mix.
3. Bake the Cake:
Spread Batter: Pour the batter onto the prepared baking sheet and spread evenly using a spatula or offset knife, reaching the edges.
Bake: Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
4. Roll and Chill:
Cool Cake: Once baked, remove from the oven. Dust cocoa powder over the top of the warm cake. Place a clean kitchen towel on top of the cake, followed by a large cooling rack. Carefully flip the cake onto the cooling rack and peel off the parchment paper.
Roll Cake: Roll the cake from the width side (shorter side) while still warm, using the dish towel to help. Transfer to the fridge and chill for 2 hours.
5. Prepare the Strawberry Buttercream:
Cream Ingredients: Using a hand mixer or stand mixer, cream together vegan butter and coconut cream fat in a large bowl. Gradually sift in the freeze-dried strawberry powder and powdered sugar, beating until light and fluffy.
6. Assemble the Swiss Roll:
Frost Cake: Unroll the chilled cake from the towel. Spread the strawberry buttercream evenly over the top. Carefully re-roll the cake, using the towel if needed. Return to the fridge to chill.
7. Prepare Vegan Ganache:
Heat Coconut Cream: Heat coconut cream in a microwave-safe bowl until hot. Add chocolate chips and stir until fully melted. Chill in the fridge for 10 minutes.
8. Finish and Serve:
Apply Ganache: Once chilled, pour the ganache over the Swiss roll and spread evenly.
Garnish: Top with sliced strawberries. Serve and enjoy!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Enjoy your decadent and delicious vegan chocolate Swiss roll with strawberry buttercream!
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