Easy Chocolate Swiss Roll

This chocolate Swiss roll has become my go-to dessert for impressing guests without spending hours in the kitchen. The combination of rich chocolate sponge with bright strawberry buttercream creates a stunning visual and flavor contrast that makes everyone think you've spent all day baking.

I first made this Swiss roll for my sister's birthday when she mentioned missing her favorite bakery cake after going vegan. The look on her face when she took that first bite was priceless all she could say was wow you cannot tell this is vegan or gluten free at all.

Ingredients

• Oat flour: Provides a perfect tender texture while keeping the recipe gluten free
• Cassava flour: Acts as a binding agent that prevents the cake from cracking during rolling
• Aquafaba: Whipped with sugar creates the lift typically provided by eggs
• Freeze dried strawberries: Give intense natural flavor to the buttercream without adding moisture
• Coconut cream: Provides richness to both the frosting and ganache without dairy

How To Make Easy Chocolate Swiss Roll

Prepare Your Workspace:

Properly line your jelly roll pan with parchment paper and grease both the pan and the paper. Having everything ready before you start mixing ensures the batter doesn't sit too long which can affect rise.

Mix Dry Ingredients:

Thoroughly whisk all dry ingredients in a separate bowl. This step is crucial for preventing flour pockets in your final cake and ensures the leavening agents are evenly distributed.

Whip The Aquafaba:

Beat the aquafaba and sugar vigorously until it becomes light and foamy. This process mimics beaten egg whites and creates the structure needed for a light sponge. Take your time here as proper aeration is key to a successful roll.

Fold Gently:

When combining wet and dry ingredients use a large spatula and fold with a light hand. Overmixing will develop gluten even in gluten free flours and result in a tough cake that cracks during rolling.

Roll While Warm:

The most critical step is rolling the cake while still warm. The cake needs to cool in the shape it will hold so dust with cocoa powder immediately after baking then roll with the kitchen towel. Patience here prevents the dreaded cake cracks.

Pin it

The freeze dried strawberries are truly the secret weapon in this recipe. I discovered them after multiple failed attempts with fresh strawberry puree which always made my buttercream separate. The intense flavor concentration means you get pure strawberry taste without compromising the texture.

Serving Suggestions

This Swiss roll truly shines as the centerpiece of a dessert table. For an extra special presentation serve slices on chilled plates with a few fresh berries and a light dusting of powdered sugar. The contrast between the cool cream filling and the room temperature cake creates a wonderful textural experience.

For a more casual offering pair slices with coffee or tea. The rich chocolate flavor stands up beautifully to a strong espresso while the sweetness of the strawberry cream balances out any bitterness.

Pin it

Troubleshooting Tips

If your cake cracks during rolling it likely needs more moisture. The applesauce and yogurt are crucial for maintaining flexibility in the sponge. Make sure these ingredients are at room temperature before mixing as cold ingredients can cause uneven baking.

Another common issue is buttercream that seems too soft. Always chill the filled roll for at least 30 minutes before adding the ganache topping. This firms up the buttercream and prevents it from squeezing out when you cut slices.

Seasonal Adaptations

While this recipe calls for freeze dried strawberries you can easily swap in other freeze dried fruits to match the season. Raspberries create a beautiful pink filling with a slightly tart flavor profile while freeze dried blueberries offer a more subtle purple hue with delicate flavor.

During fall months consider a spiced buttercream with cinnamon and nutmeg or even a pumpkin spice variation using pumpkin powder. The chocolate sponge base is versatile enough to complement nearly any flavor combination.

Frequently Asked Questions

→ How do I prevent the Swiss roll from cracking?

Roll the cake while it's still warm using a clean kitchen towel. Dust it with cocoa powder to prevent sticking, and avoid overmixing the batter.

→ Can I make this dessert ahead of time?

Yes, it can be made up to 3 days in advance. In fact, the flavors improve with chilling, so it’s perfect for preparing ahead.

→ What makes this dessert vegan and gluten-free?

Oat and cassava flours keep it gluten-free, while aquafaba and coconut cream replace eggs and dairy for a fully vegan treat.

→ What can I use instead of freeze-dried strawberries?

Freeze-dried raspberries, blueberries, or even pumpkin powder can be substituted to match seasonal flavors or personal preference.

→ How do I achieve a smooth ganache topping?

Use high-quality chocolate and warm coconut cream to create a silky ganache. Chill the cake before applying ganache for a neat finish.

→ Why is aquafaba used in the sponge cake?

Aquafaba mimics the properties of egg whites, adding lift and lightness to the sponge. Proper whipping is critical for the best results.

→ What’s the secret to a tender sponge cake?

Thoroughly whisk the dry ingredients to distribute leavening agents evenly, and fold the batter gently to avoid overmixing.