This MOIST Vegan Red Velvet Swiss Roll is made with no eggs, no dairy, and you’d never know with beautifully set silky dairy free cream cheese frosting. Made with L Let’s Do Organic Cornstarch by @the_bananadiaries
Ingredients:
1 1/4 cups (200 g) flour
1/2 tbsp cocoa powder
1 1/2 tsp baking powder
½ tsp baking soda
1/4 tsp sea salt
1/2 cup (122 mL) aquafaba, room temperature
1 cup (200 g) organic granulated sugar, divided
1/2 cup (100 g) unsweetened dairy free yogurt, room temperature
1/4 cup (60 g) neutral oil, like avocado oil
1 tsp red food coloring
2 tbsp cocoa powder, for dusting the dish towel or parchment paper
Frosting:
1 cup (226 g) vegan butter, room temperature
1 cup (226 g) vegan cream cheese, room temperature
4 cups (480 g) organic powdered sugar, sifted
1 tbsp Let’s Do Organic Cornstarch
1 tsp vanilla extract
Directions:
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 flour, cocoa powder baking powder, baking soda, and salt. Set aside.
3. Mix the wet ingredients: In a large bowl, whisk together the aquafaba and sugar vigorously by hand or hand mixer. It should start to lighten in color and foam. Then add in the dairy free yogurt, oil, and food coloring. Mix 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 13-15 minutes, or until the cake is set and the toothpick comes out clean.
6. Cool: Remove the cake from the oven. Dust 1-2 tbsp of cocoa powder on top and place a piece of parchment paper on top. Allow the cake to cool completely before making the frosting.
7. Make the frosting: Once cooled, use a hand mixer to cream together the vegan butter and cream cheese until fluffy. Add in the powdered sugar and cornstarch, along with the vanilla extract, and mix again until fluffy.
8. Flip the cake: Place a cooling rack on top of the parchment paper that’s on top of the cake. Carefully flip the baking sheet to now be on top of the cooling rack. Pull off the cooling rack, and pull of the parchment that’s lining the cake from baking.
9. Frost: Spoon and spread the frosting to completely coat the cake. Then using the parchment paper that’s on the bottom of the cake, carefully roll the cake to form the Swiss roll.
10. Chill: Cover the cake with a clean dish towel or plastic wrap, and chill the cake for 3-4 hours in the fridge to fully set the frosting.
11. Serve: When ready to serve, pipe additional frosting on top for decoration or dust with powdered sugar. Slice and serve!
