Go Back
+ servings

Chocolate Swiss Roll

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
Course Dessert
Cuisine European
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 10 slices
Calories 145kcal
Author Laila Sbeinati


Chocolate Cake

  • 1 C flour
  • C cocoa powder
  • ½ C + 2 Tbsp sugar
  • 2 Tbsp cornstarch or potato starch {or starch of choice - I used potato for this recipe}
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • ¼ Tsp sea salt
  • ½ C aqua faba {chickpea brine}
  • ¼ C seed or veggie oil
  • 1 Tsp apple cider vinegar or white vinegar
  • ½ Tsp vanilla extract


  • ½ Tbsp cocoa powder
  • ½ Tsp potato or corn starch


  • Dairy free whipped cream {I used So Delicious Coconut Whip}
  • Jam of choice {I used Crofter's Morello Cherry jam}


  • Preheat 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.
  • In 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.
  • Next, 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!!
  • Pour batter into prepared pan and smooth out using an offset spatula if available {regular spatula if not} until evenly distributed.
  • Smack the pan a couple of times on the countertop then place in the preheated oven to bake for 15 minutes.
  • Remove from oven and allow to slightly cool in pan for 20-25 minutes.
  • Generously dust top of cake with cocoa and starch mix.
  • Then, 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.
  • Once cooled, very gently unroll the cake. It will crack but that's ok!!
  • Add 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.
  • Slowly 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.
  • When 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.


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: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Sodium: 92mg | Potassium: 141mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.1mg