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I whipped up this chocolate Swiss roll when I needed to wow dinner guests without slaving away in the kitchen. The deep, chocolatey sponge paired with vibrant strawberry buttercream creates an eye-catching treat that tastes amazing. Everyone thinks I've been baking all day!
The first time I tried making this roll was for my sister's birthday after she couldn't find decent vegan options from her favorite bakery. When she tasted it, her eyes got wide and she couldn't believe it wasn't from a professional shop - she kept saying there's no way this doesn't have eggs or regular flour.
Ingredients
- Oat flour: Makes everything wonderfully soft while keeping things gluten free
- Cassava flour: Helps hold everything together so your cake won't split when you roll it up
- Aquafaba: Beaten with sugar, it gives the lift you'd normally get from eggs
- Freeze dried strawberries: Pack huge flavor into the buttercream without making it watery
- Coconut cream: Adds plenty of richness to your frosting and ganache without any dairy
Step-by-Step Instructions
- Set Up Everything First:
- Get your jelly roll pan ready with parchment and grease both surfaces well. Having all your stuff handy means your batter won't sit around waiting, which can ruin the rise.
- Combine Dry Stuff:
- Give all your powdery ingredients a good whisk in their own bowl. You'll want to break up any lumps now so you don't end up with flour pockets in your cake.
- Beat That Aquafaba:
- Whip your bean water and sugar until it's super fluffy. This creates air bubbles that make your cake light. Don't rush - getting lots of air in there is what makes your roll work.
- Mix With Care:
- Use a big spatula and fold everything together with a light touch. Being too rough will make your cake tough, and it'll crack when you try to roll it.
- Roll It Hot:
- The biggest trick is rolling while it's still warm. Your cake needs to cool in a curl, so dust it with cocoa right after baking, then wrap it in a kitchen towel. Going slow here stops those annoying breaks.
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Those freeze dried strawberries really changed the game for me. I found them after trying fresh strawberries several times, which always turned my buttercream into a soupy mess. The concentrated flavor gives you pure strawberry taste without ruining your frosting texture.
Serving Suggestions
This roll looks amazing as the star of any dessert spread. For something extra fancy, put slices on cold plates with a few fresh berries and a light sprinkle of powdered sugar. The chilled filling against the room temp cake feels amazing in your mouth.
If you want something more laid-back, just serve it with some coffee or tea. The rich chocolate goes perfectly with strong coffee, while the sweet strawberry cream cuts through any bitter notes.
Troubleshooting Tips
If your cake breaks when rolling, it probably needs more moisture. Don't skip the applesauce and yogurt - they keep your sponge bendy. Make sure they're not cold from the fridge when you mix them in, or your cake might bake unevenly.
Another common problem is runny buttercream. Always cool your filled roll in the fridge for at least 30 minutes before you add the ganache on top. This firms everything up so your filling won't squish out when you cut it.
Seasonal Adaptations
The recipe calls for freeze dried strawberries, but you can switch them out with other freeze dried fruits depending on what's in season. Raspberries make a gorgeous pink filling with a bit of tartness, while blueberries give you a gentle purple color with milder flavor.
In fall, try making a spiced buttercream with cinnamon and nutmeg, or even go for pumpkin spice using pumpkin powder. The chocolate base goes well with almost any flavor combo you can think of.
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Recipe FAQs
- → How do I keep the roll from cracking?
Let the sponge cool until it's just warm, then roll it gently with a clean kitchen towel. This can stop splits from forming.
- → Can this be made with regular ingredients?
Absolutely! Swap vegan butter for standard butter and use heavy cream instead of coconut cream for a non-vegan version.
- → Why is this gluten-free?
Oat and cassava flours replace wheat flour in this recipe, making it free of gluten but still tasty.
- → What’s the best way to store leftovers?
Put it in an airtight container in the fridge where it’ll stay fresh for four days. You can also freeze it for three months.
- → Can I switch the buttercream for another filling?
Sure! Vegan cream cheese frosting is a fantastic option as a swap for the strawberry buttercream.