Chocolate Swiss Roll
By Laila ·
The easiest way to make cake roll! No need to invert or use a towel. With simple ingredients, this cake will become a fav - free from dairy, egg, peanut, tree nuts, fish/shellfish, sesame, mustard. Naturally vegan too! Made in 1 bowl and ready to serve in under 1 hour :D
**Many pics alert!!!** I wanted you to see the steps I took in order for you to achieve the same results for this stunning Chocolate Swiss Roll. Hope these pics help you do just that!
Pinch yourself friends because what you’re staring at is totally real.
Chocolate Swiss Roll baby!!!
Of the +/- 10 cakes I happily baked, the first few didn’t turn out. My husband “forbade” me from making any more of these swiss rolls {to save his waistline}. Of course I didn’t listen, because hello blog. But don’t worry – we enjoyed every last bite of said rolls {oh and my husband’s constant accusations that I’m deliberately sabotaging his road to fitness :)}.
When recipe testing, I start with family; if the recipe passes I move on to friends and neighbors. If I get the thumbs up, I post. Basically any excuse to make more for the sake of perfecting the recipe is how I roll :D
And you’re going to thank me for not giving up on this Chocolate Swiss Roll. My husband’s waistline be damned.
Since using eggs isn’t an option for us, I had to figure out how to make the cake pliable enough without weighing it down. That’s what I struggled with at first – getting the ratio precisely right between wet and dry.
Having said that, this cake will crack when you unroll it. But don’t sweat it, because once you roll it back up and give it some time to set in the fridge, it’ll seal seamlessly. And don’t forget the magic that is icing sugar which will beautifully hide imperfections should there be any.
Bottom line – this Chocolate Swiss Roll looks and tastes amazing! And seriously, who cares if it cracks? I’ve convinced myself that it’s part of the charm ;)
You’re going to swoon over how incredibly delicious, moist and soft this Chocolate Swiss Roll is.
It’s crazy simple. The ingredients are in your pantry, it’s allergen friendly, naturally vegan, school safe, healthy-ish, made in 1 bowl, and ready to dive into in under 1 hour if you don’t have the patience to wait longer.
Speaking of simple – you don’t need to mess around with inverting the cake and covering it with a towel dusted with icing sugar like most – if not all of the recipes out there instruct you to do. We’re all stressed out enough as it is, why complicate life further?
Everything is made in a bowl and with no equipment. You pour and spread the batter in a prepared pan and bake {see instructions}. Then the best part – you roll the cake onto itself! Leave it to cool completely before carefully unrolling and filling then re-rolling.
That’s it! I promise you won’t find anything simpler out there. And if you do don’t tell me because I’m under the assumption that I invented this genius technique :D
This perfect Chocolate Swiss Roll recipe is free from:
dairy
egg
soy
peanut
tree nuts
sesame
animal products
Feel free to use the icing/filling and jam you’d like for this roll recipe. I used the Coconut Whip tub from the So Delicious brand for simplicity’s sake – plus it tastes so good. I also used morello cherry jam. Truly delicious so you absolutely need this cake in your life and stomach. Like stat.
As always, stay connected with me on here and Insta & FB. I love chatting with you all!! xx
Recipe
Chocolate Swiss Roll
- Vegan
- Dairy-Free
- Egg-Free
- Nut-Free
The easiest way to make cake roll! No need to invert or use a towel. With simple ingredients, this cake will become a fav - free from dairy, egg, peanut, tree nuts, fish/shellfish, sesame, mustard. Naturally vegan too! Made in 1 bowl and ready to serve in under 1 hour :D
- Prep
- 7 mins
- Cook
- 15 mins
- Total
- 22 mins
- Serves
- 10 slices
Ingredients
Chocolate Cake
Dusting
Filling
Instructions
- 1Preheat oven to 375F. Grease a 9"x13" cookie sheet/pan and line with parchment paper. Set aside. In a small bowl, mix together the cocoa powder and starch for dusting the sheet cake later. Set aside.
- 2In a large bowl, sift together flour, cocoa, starch, baking powder, baking soda, and salt. Add sugar to bowl and whisk well until all ingredients are combined.
- 3Next, add your liquids to the bowl: aqua faba, oil, vinegar, and vanilla. Using a spatula, mix the wet and dry ingredients very well until batter comes together. IT WILL BE VERY THICK!!
- 4Pour batter into prepared pan and smooth out using an offset spatula if available {regular spatula if not} until evenly distributed.
- 5Smack the pan a couple of times on the countertop then place in the preheated oven to bake for 15 minutes.
- 6Remove from oven and allow to slightly cool in pan for 20-25 minutes.
- 7Generously dust top of cake with cocoa and starch mix.
- 8Then, working from one of the short ends, carefully roll the cake with the parchment paper still attached, and lay on its end side down. {see pic for reference} Leave on the counter to cool completely.
- 9Once cooled, very gently unroll the cake. It will crack but that's ok!!
- 10Add a thick layer of jam all over. Follow with a thick layer of whipped cream. Make sure to leave about 1 - 1½" from edges to avoid over spilling of the cream.
- 11Slowly re-roll cake back up, peeling the parchment paper away as you go. Once cake is rolled up, cover with same parchment paper and cover that with plastic wrap. Smooth wrapped cake with your hands and place in the fridge to set. Minimum 20 minutes.
- 12When ready to serve, remove plastic wrap, remove parchment paper, and cut cake into 1" slices or evenly and serve. Clean knife between each cut for a clean look/pieces. Store any remaining pieces or roll back in the fridge, rolled in the parchment/plastic wrap to preserve moisture.
Notes
Remember, the batter will be thick, so have patience when spreading it into the pan. Your hard work will pay off :) Store Chocolate Swiss Roll in the fridge tightly wrapped in plastic wrap for up to 1 week. Best consumed within 2-3 days. This cake freezes very well too. Make sure it's well wrapped before you store it in the freezer. Allow roll to thaw at room temp for a few minutes {5-10} before cutting into to serve. Calories: 145 kcal
