Chocolate Swiss Roll (Print Version)
# Ingredients:
→ Chocolate Swiss Roll Cake
01 -
30 g cassava flour
02 -
135 g oat flour
03 -
1 1/2 tsp baking powder
04 -
122 mL aquafaba at room temp
05 -
100 g plain applesauce at room temp
06 -
1 tbsp arrowroot starch
07 -
200 g organic or coconut sugar, divided
08 -
30 g cocoa powder
09 -
1/2 tsp baking soda
10 -
60 g unsweetened vegan yogurt at room temp
11 -
2 tbsp cocoa powder to dust a dish towel
12 -
1 cup of sliced strawberries for topping
→ Strawberry Buttercream
13 -
226 g softened plant-based butter
14 -
450 g sifted powdered sugar
15 -
70 g freeze-dried strawberries, ground into powder
16 -
Coconut cream fat scooped from one chilled full-fat can
→ Vegan Ganache
17 -
200 g vegan chocolate chips
18 -
240 mL coconut cream
# Instructions:
01 -
Set your oven to 175°C. Line a medium jelly roll pan (about 36.8x24.1 cm) with parchment, and lightly grease the paper too. Put it aside.
02 -
Mix the cassava and oat flours together in a bowl with the cocoa powder, arrowroot, baking soda, and baking powder. Put this aside for later.
03 -
In a bigger bowl, whisk aquafaba and sugar really well until foamy and pale-colored. Stir in the applesauce and vegan yogurt until everything looks smooth.
04 -
Add the dry mix into the wet bowl. Gently fold everything together until you no longer see dry streaks, but don't overdo it.
05 -
Pour the batter onto the prepared pan and spread evenly. Bake for 10-13 minutes or until a toothpick comes out clean.
06 -
After baking, flip the cake onto a cocoa-powder-dusted dish towel. Roll it up while still warm (start from the shorter side), and stick it in the fridge, rolled, for two hours to set.
07 -
With a mixer, blend the vegan butter and solid coconut cream fat until smooth and creamy. Slowly beat in powdered sugar and blitzed strawberry powder until fluffy.
08 -
Take out the chilled cake and carefully unroll it. Spread the buttercream all over the surface evenly. Roll it back up with care, using the towel to help, and refrigerate it again.
09 -
Warm up the coconut cream in a microwave-safe dish until steamy. Mix in the chocolate chips, stirring until melted. Chill the mixture for 10 minutes in the fridge.
10 -
Drizzle the ganache all over the rolled cake and smooth it out. Decorate with fresh strawberry slices. You can store it in the fridge for 4 days or freeze extras for 3 months.
# Notes:
01 -
If gluten isn't an issue, you can swap oat and cassava flours with the same amount of regular all-purpose flour.
02 -
You can stuff the cake with other fillings like vegan cream cheese frosting if you want.