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Chocolate Swiss Roll

Section: Indulgent Desserts for Sweet Endings

This chocolate Swiss roll features a tender cocoa sponge rolled around bright vegan strawberry buttercream and topped with rich ganache. It's fully gluten free and dairy free but does not compromise on flavor or texture. Ideal for parties or make ahead events this dessert is elegant yet simple. The use of aquafaba and oat flour ensures a soft sponge while freeze dried berries add vibrant flavor. Serve chilled for clean slices and a beautiful presentation.

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Published By Ioana
Updated on Sat, 05 Jul 2025 15:03:17 GMT
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A chocolate swiss roll with strawberries on top. | ioanacooks.com

This chocolate Swiss roll is an impressive dessert that combines a moist cocoa sponge with a luscious vegan strawberry buttercream. Rolled carefully to create a stunning swirl effect and topped with rich vegan ganache and fresh strawberries, it offers indulgence without compromising dietary needs. The cake is secretly gluten free and vegan, making it perfect for any guest at your table. The recipe includes easy to follow steps such as whipping aquafaba for lightness and using a smooth rolling method to achieve perfection. Whether for special occasions or casual gatherings, this dessert is sure to delight.

I first made this Swiss roll for my sister’s birthday when she missed her favorite bakery cake after going vegan. The look on her face when she took that first bite was priceless. She said you cannot tell this is vegan or gluten free at all.

Ingredients

  • Oat flour: provides a tender texture while keeping the recipe gluten free
  • Cassava flour: acts as a binding agent preventing the cake from cracking during rolling
  • Aquafaba: whipped with sugar creates the lift usually provided by eggs
  • Freeze dried strawberries: give intense natural flavor to the buttercream without adding moisture
  • Coconut cream: adds richness to both the frosting and ganache without dairy
A chocolate swiss roll with strawberries on top. Bookmark
A chocolate swiss roll with strawberries on top. | ioanacooks.com

Step-by-Step Instructions

Prepare Your Workspace:
Properly line your jelly roll pan with parchment paper and grease both the pan and paper. Having everything ready before mixing prevents the batter from sitting too long which can affect the rise.
Mix Dry Ingredients:
Thoroughly whisk all dry ingredients in a separate bowl. This prevents flour pockets in the final cake and ensures even distribution of leavening agents.
Whip The Aquafaba:
Beat aquafaba and sugar vigorously until light and foamy. This mimics beaten egg whites creating structure needed for a light sponge. Take your time as proper aeration is key.
Fold Gently:
Combine wet and dry ingredients using a large spatula and fold lightly. Overmixing can develop gluten even in gluten free flours resulting in a tough cake that cracks when rolling.
Roll While Warm:
Roll the cake while still warm to hold its shape. Dust with cocoa powder immediately after baking then roll with a kitchen towel. Patience here avoids cracks in the cake.

Serving Suggestions

This Swiss roll shines as the centerpiece of a dessert table. Serve slices on chilled plates with fresh berries and a light dusting of powdered sugar. The contrast between cool cream and room temperature cake creates a wonderful texture. For casual settings pair slices with coffee or tea. The rich chocolate stands up to strong espresso while the strawberry cream balances bitterness.

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A chocolate swiss roll with strawberries on top. | ioanacooks.com

Troubleshooting Tips

If the cake cracks during rolling it may need more moisture. Applesauce and yogurt keep the sponge flexible. Make sure they are at room temperature before mixing. If buttercream is too soft chill the filled roll at least 30 minutes before adding ganache. This firms the buttercream preventing it from squeezing out when cutting.

Seasonal Adaptations

Freeze dried strawberries can be swapped with raspberries or blueberries for seasonal flavor and color variations. In fall add cinnamon and nutmeg to buttercream or use pumpkin powder for a pumpkin spice version. The chocolate sponge pairs well with many flavors.

Frequently Asked Questions About Recipes

→ How can I make the roll without it breaking?

Ensure the cake cools slightly before rolling with a dish towel to help it form without cracking. This step prevents tears.

→ Can I substitute ingredients for a non-vegan version?

Yes replace vegan butter with regular butter and coconut cream with heavy cream for dairy based alternatives.

→ What makes this dessert gluten free?

We use oat flour and cassava flour instead of traditional wheat flour to cater to gluten free dietary needs.

→ How should I store the Swiss roll?

Chill the filled roll for at least 30 minutes before slicing and store it in the fridge for up to 3 days.

→ Can I freeze the Swiss roll?

Yes the rolled cake can be frozen whole for up to a month. Thaw in the fridge overnight before serving.

Chocolate Swiss Roll

Vegan chocolate Swiss roll with strawberry buttercream and ganache. Stunning yet easy to make.

Time Needed to Prep
20 minutes
Cooking Duration
15 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Desserts

Preparation Difficulty: Medium Difficulty

Type of Cuisine: European

Number of Portions: 8 How Many It Serves (1 large rolled cake)

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Cake Batter

Ingredient 01 3/4 cup oat flour
Ingredient 02 1/4 cup cassava flour
Ingredient 03 1/2 cup aquafaba
Ingredient 04 1/2 cup granulated sugar
Ingredient 05 1/4 cup unsweetened cocoa powder
Ingredient 06 1/2 teaspoon baking soda
Ingredient 07 1/4 teaspoon salt

→ Strawberry Buttercream

Ingredient 08 1/2 cup vegan butter
Ingredient 09 1 1/2 cups powdered sugar
Ingredient 10 1/4 cup freeze dried strawberries finely ground
Ingredient 11 2 tablespoons coconut cream

→ Ganache Topping

Ingredient 12 1/3 cup coconut cream
Ingredient 13 1/2 cup dairy free chocolate chips

Steps to Follow

Step 01

Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.

Step 02

Whisk together oat flour cassava flour cocoa powder baking soda and salt until evenly blended.

Step 03

Beat aquafaba with granulated sugar until foamy and soft peaks form to provide volume and structure.

Step 04

Gently fold the dry mixture into the whipped aquafaba using a spatula until just combined.

Step 05

Pour batter into the prepared pan and bake at 350 degrees Fahrenheit for 12 to 15 minutes until set.

Step 06

Dust with cocoa powder then roll the warm cake inside a towel to form shape and allow to cool completely.

Step 07

Beat vegan butter until fluffy then gradually mix in powdered sugar freeze dried strawberries and coconut cream until smooth.

Step 08

Unroll cooled cake spread the strawberry buttercream evenly then roll it back up gently.

Step 09

Heat coconut cream and pour over chocolate chips then stir until smooth and glossy.

Step 10

Spread ganache over the rolled cake and refrigerate for at least 30 minutes before slicing.

Extra Tips

  1. Chilling improves the texture and enhances the flavor of the Swiss roll.
  2. Freeze dried fruits create vibrant flavor without affecting the buttercream consistency.
  3. Rolling the cake while warm ensures a clean swirl and minimizes cracking.

Tools You'll Need

  • Jelly roll pan
  • Electric mixer
  • Rubber spatula
  • Parchment paper
  • Mixing bowls

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains tree nuts from coconut cream
  • May contain soy depending on chocolate chips used

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 290
  • Total Fat: 16 grams
  • Carbohydrate Amount: 34 grams
  • Protein Amount: 3 grams