Vegan Swiss Roll Recipe

A vegan Swiss roll is a thin cocoa sponge, baked for about 15 minutes, brushed with sugar syrup, spread with dairy-free whipped cream and rolled while it is still warm. No eggs needed. Lemon juice reacting with the baking soda does the lifting, and an hour in the fridge sets the spiral so it slices cleanly.

That chocolate sponge with a light whipped cream filling is the classic pairing, and it is worth the little bit of practice it takes.

If you’ve ever wondered whether making a Swiss roll without eggs is troublesome, I can assure you that it’s actually not that hard.

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Just follow this recipe, and I’ll show you how easy it is to make the best vegan Swiss Rolls.

Ingredients

• All-purpose flour: ½ cup (65 g)
• Cocoa powder: 3 TBSP (20 g)
• Baking powder: ½ TSP (2.5 ml)
• Baking soda: ¼ TSP (1.25 ml)
• Castor sugar: ½ cup (110 g)
• Plant-based milk: ½ cup (125 ml)
• Oil: ¼ cup (60 ml)
• Vanilla essence: ½ TSP (2.5 ml)
• Lemon juice: ½ TSP (2.5 ml)

Cream Frosting

• Dairy-free whipping cream: ¾ cup (180 ml)
• Dairy-free condensed milk: 3 TBSP (45 ml)

Syrup

• Sugar: 1 TBSP (15 g)
• Hot water: 2 TBSP (30 ml)

Vegan Swiss Roll Recipe

• Preheat the oven to 175°C (350°F).
• Start with preparing the baking tray. Brush your tray with some vegan butter and line a parchment paper over it. For more convenience, it is better to apply some butter on the parchment paper too.
• Take a well-kept bowl, add in strained all-purpose flour, cocoa powder, baking powder, baking soda, and mix all ingredients well.
• Now add in the half cup of castor sugar and mix it well.
• Next, add in milk, and give it a nice mix.

Note: Milk must be added in small batches.

• Now add the recommended amount of oil and vanilla essence to the bowl. Give it a mix.
• In the end, add in a half teaspoon of lemon juice. Mix well.
• Pour the batter into the lined tray and spread it into an even, thin layer right to the corners.
• Bake in a preheated oven for about 15 minutes, or until the skewer inserted in comes out clean and dry.
• Meanwhile, the cake is getting prepared, move on to making cream filling.

Cream Filling Preparation

• To a bowl of a stand mixer, add in the dairy-free whipping cream and condensed milk, and blend it well.
• Mix until stiff peaks are formed.
• Refrigerate the cream filling for 5 minutes while taking the cake sheet out of the oven.

Filling and Rolling

• Take the cake out of the baking tray and transfer it to a clean parchment paper.
• Let the cake cool for 5 minutes before applying the frosting. It should still be warm when you roll it.
• Once the cake has cooled slightly, apply sugar syrup to it with the help of a brush.
• Then apply cream filling to the cake. Spread the filling in a gradual height like a slope. There must be more cream at the starting point of the sheet, which would support the cake rolling process with minimal cracks.
• Gently roll up the starting point. Wrap the roll as tight as you can.
• Secure the parchment paper with tape to hold the roll in shape.
• Film the cake tightly in cling wrap once it has been satisfactorily filled and rolled. This aids in the formation of the cake’s shape while it rests in the fridge.
• Then place the cake in the refrigerator for 1 hour.
• Once set, you can slice it to enjoy these vegan Swiss rolls.

Tips

• Don’t forget to sieve the dry ingredients.
• You must add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
• You can also substitute lemon juice with white vinegar. Dairy-free milk that has been activated with lemon juice or white vinegar produces a lighter crumb when combined with baking soda.
• Do not over-bake the cake as a dry cake is more prone to breakage.
• Perform the cake rolling step quickly to avoid cracking the cake.
• Roll the baking sheet when it is soft; try not to rest it for too long.
• If you try to cut this cake with a sharp knife, the cream may leak out the sides. Make sure your knife is heated and sharpened before cutting through the cake layers.
• If you want to make eggless vanilla Swiss rolls, you can replace the cocoa powder with some more flour or cornstarch.
• You can also make some variations to the cream filling according to your choice.

FAQs

Is it fine to store Swiss rolls in the refrigerator?

The Swiss roll cake can be stored in the refrigerator for 2 to 3 days. Refrigerate the Swiss roll after wrapping it in aluminium foil or plastic wrap.

Is it possible to freeze this cake?

The prepared cake roll with filling can be frozen for up to 3 months. Thaw in the fridge overnight before slicing and serving.

Why does my Swiss roll have a rubbery texture?

If the batter is over-mixed, the cake will turn rubbery. Overmixing promotes the production of gluten in the flour, which increases the gumminess of the cake. It also knocks out the air bubbles the baking soda and lemon juice have created, so the sponge bakes flat and dense instead of light.

What is the best way to roll a Swiss roll cake without cracking it?

To ensure that the Swiss roll does not crack during assembly, make sure to roll the cake sheet in a warm state. When the cake is warm, it has more flexibility and may be easily sculpted into the shape you want. That way, when it’s time to top it with cream, it’ll be much easier to shape.

Why did my Swiss roll break down?

There are a few reasons why your Swiss rolls might have come apart. The cake was under-baked, resulting in a moist, difficult-to-handle cake. It’s possible that the whipped cream has too much liquid and will simply come apart. You might have over-baked the cake. When a cake is overbaked, it becomes drier and more prone to cracks. The Swiss roll can fall apart if there is a crack in it.

Nutrition Facts

• Calories per serving: 225 kcal
• Carbohydrates: 40g
• Proteins: 3g
• Fats: 6g

Conclusion

This recipe gives you a soft sponge that rolls easily with minimal cracks. Don’t be discouraged if the first one does not roll up neatly, as it takes some practice.

Give it a try and enjoy the dessert.

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