Chocolate Swiss Roll (Printable Recipe)

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

# Ingredients You'll Need:

01 - 3/4 cup oat flour

02 - 1/4 cup cassava flour

03 - 1/2 cup aquafaba

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 1/2 teaspoon baking soda

07 - 1/4 teaspoon salt

08 - 1/2 cup vegan butter

09 - 1 1/2 cups powdered sugar

10 - 1/4 cup freeze dried strawberries finely ground

11 - 2 tablespoons coconut cream

12 - 1/3 cup coconut cream

13 - 1/2 cup dairy free chocolate chips

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

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

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

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

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

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

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

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

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

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

01 - Chilling improves the texture and enhances the flavor of the Swiss roll.

02 - Freeze dried fruits create vibrant flavor without affecting the buttercream consistency.

03 - Rolling the cake while warm ensures a clean swirl and minimizes cracking.