Vegan Strawberry Chocolate Swiss Roll

Vegan Gluten Free Strawberry Chocolate Swiss Roll

Made with Let's Do Organic Cassava Flour and Native Forest Organic Coconut Cream by @the_bananadiaries

This incredibly easy chocolate Swiss roll cake is the perfect show stopping cake!

Super moist and rich chocolate sponge cake filled with a strawberry buttercream frosting.

This is Vegan Swiss Roll Cake is secretly gluten free and vegan, but no one will be able to tell!

Not only is this the absolute perfect chocolate sponge cake that’s moist, rich, and somehow decadent while still being light, but this particular dessert recipe is also super approachable, even to the newer bakers.

This Swiss Roll Cake is dairy free, eggless, vegan, and gluten free! Thanks to Let's Do Organic Cassava Flour and Native Forest Organic Coconut Cream.

The filling in this chocolate Swiss roll is a lovely and light dairy free strawberry buttercream that’s bursting with fresh fruit flavor.

We’ll start by making a completely gluten free and vegan chocolate sponge cake for our secretly vegan Swiss roll.

Don’t worry- if you’ve never baked vegan, it’s actually quite simple. Even the ingredients are really straightforward.

Then we’ll make the strawberry buttercream and top with a dairy free chocolate ganache.

You’re just going to absolutely love this secretly vegan and gluten cree strawberry chocolate Swiss roll!

The sweet fruitiness from the buttercream and the deep rich chocolate from the sponge cake is just the perfect pairing.

Make this show stopping special occasion dessert for Valentine’s Day, Mother’s Day, Easter, Christmas, Thanksgiving, a birthday, or any holiday where there’s a need for chocolate!

Grab the recipe below and let us know what you think!

Vegan Gluten Free Strawberry Chocolate Swiss Roll Serves 10 Prep: 10 minutes + 3 hours chill time Bake: 15 minutes Ingredients: Chocolate Swiss Roll Cake:
    • 1 1/4 cups (135 g) oat flour
    • ¼ cup (30 g) cassava flour
    • 1/4 cup (30 g) cocoa powder
    • 1 tbsp arrowroot starch or cornstarch
    • 1 1/2 tsp baking powder
    • ½ tsp baking soda
    • 1/2 cup (122 mL) aquafaba, room temperature
    • 1 cup (200 g) organic granulated sugar or coconut sugar, divided
    • 1/2 cup (100 g) unsweetened applesauce, room temperature
    • 1/4 cup (60 g) unsweetened dairy free yogurt, room temperature
    • 2 tbsp cocoa powder for dusting the dish towel
    • 1 cup sliced strawberries, for garnish
Strawberry Buttercream:
  • 1 cup vegan butter, room temperature
  • 1 cup freeze dried strawberries, pulsed into a flour
  • 1 can Native Forest Organic Coconut Cream, only the coconut fat
  • 3 cups powdered sugar, sifted
Vegan Ganache:
  • 1 cup Native Forest Organic Coconut Cream
  • 1 cup vegan chocolate chips
    1. Preheat the oven to 350F and grease and line a medium jelly roll sheet (~14.5”x9.5”) with parchment paper. Grease the top side of the parchment paper as well. Set aside.
    2. Whisk the dry ingredients: In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
    3. Mix the wet ingredients: In a large bowl, whisk together the aquafaba and sugar vigorously. It should start to lighten in color and foam. Then add in the applesauce and the dairy free yogurt. Beat everything together until it’s combined.
    4. Finish the batter: Add in the dry ingredients into the wet, and fold the mixture until there are no more dry streaks. Be careful not to over-mix.
    5. Bake: Pour the batter onto the baking sheet and use a spatula or offset knife to spread the batter until it reaches the edges of the baking sheet. Place into the oven to bake for 10-13 minutes, or until the cake is set and the toothpick comes out clean.
    6. Form: Once baked, remove from the oven and use oven mitts to carefully flip the cake onto the dish towel so that it’s aligned. Dust the cocoa powder over the top of the warm cake. Place a clean kitchen towel on top of the cake, followed by a large cooling rack. Carefully and quickly flip the jelly roll cake to invert it onto the cooling rack. Carefully peel off the parchment paper. Then begin to carefully roll the width side (or shorter side) of the cake, the dish towel rolling with the cake and into the cake to help the cake cool in a roll. Once the cake is rolled, carefully transfer it to the fridge to chill for 2 hours.
  • Make the vegan strawberry buttercream: Use a hand mixer or stand mixer to cream together the vegan butter and coconut cream fat in a large bowl. Sift in the blitzed strawberries, along with the powdered sugar in increments of 1 cup, creaming together the mixture until light and fluffy.
  • Frost the jelly roll cake: Carefully unroll your cake from the kitchen towel, leaving it on the towel. Spread the buttercream onto the top of the cake until it reaches the edges. Then carefully re-roll your cake. You can use the help of the kitchen towel but do not roll the kitchen towel into the jelly roll cake. Once the cake is rolled, carefully transfer the roll back to the fridge to chill while you make the vegan ganache.
  • Make the vegan ganache: heat the coconut cream in the microwave until hot in a microwave-safe bowl. Add in the chocolate chips and stir until the chocolate chips are completely melted into the coconut cream. This should take about 3-4 minutes. Then place the bowl into the fridge to chill for 10 minutes.
  • Assemble the cake: When ready to finish the jelly roll, pour the chocolate ganache on top of the jelly roll cake. Spread to evenly coat the top of the cake. Place the sliced strawberries on top and serve! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.