Imagine sinking your fork into a decadent, moist chocolate Swiss roll that's not only incredibly delicious but 100% vegan! This show-stopping dessert looks like it came straight from a professional bakery, but you'll be amazed at how simple it is to create in your own kitchen. Whether you're a plant-based food lover, a chocolate enthusiast, or simply someone who appreciates a stunning dessert, this Easy Chocolate Vegan Swiss Roll will revolutionize your baking game and impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 1 roll
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup vegan whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring that the paper hangs over the edges for easy removal later.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine all the dry ingredients evenly.
- In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
- Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let it cool for about 5 minutes. While it’s still warm, carefully invert the cake onto a clean kitchen towel that has been dusted with cocoa powder. Remove the parchment paper.
- Starting from one of the short ends, gently roll the cake and towel together into a tight log. This will help shape the roll. Allow it to cool completely while rolled up.
- Once the cake has cooled, carefully unroll it from the towel. Spread the vegan whipped cream evenly over the surface of the cake, leaving a small border around the edges.
- Roll the cake back up without the towel, starting from the short end. Use the parchment paper to help guide the roll. Once rolled, place it seam-side down on a serving platter.
- Refrigerate the Swiss roll for at least 30 minutes to set the filling before slicing. This will make it easier to cut and serve.
- Once chilled, slice the roll into pieces and serve. Enjoy your Easy Chocolate Swiss Roll!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- The cocoa powder dusting on the towel helps prevent sticking and adds an extra chocolate flavor.
- Roll the cake while it's still warm to prevent cracking when you fill and re-roll it.
- Chill the Swiss roll before serving to help it hold its shape and make slicing easier.
- If your whipped cream seems too soft, refrigerate it for 15-20 minutes before spreading.
- For a professional look, dust the top with powdered sugar or cocoa powder before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
