Chocolate Roll Delight (Printable Version)

Soft chocolate sponge with sweet strawberry fluff and a vegan ganache topping. A crowd-pleaser that’s suitable for dairy-free and gluten-free diets.

# Ingredients:

→ Chocolate Swiss Roll Cake

01 - 1/2 tsp baking soda
02 - 1 1/2 tsp baking powder
03 - 135 g oat flour
04 - 30 g cassava flour
05 - 1 tbsp arrowroot starch
06 - 2 tbsp cocoa powder to coat the towel
07 - 30 g cocoa powder
08 - 100 g plain applesauce at room temp
09 - 200 g organic or coconut sugar, split
10 - 122 mL room temp aquafaba
11 - 1 cup strawberry slices to decorate
12 - 60 g unsweetened non-dairy yogurt, room temp

→ Strawberry Buttercream

13 - 70 g freeze-dried strawberries, ground into powder
14 - 450 g sifted powdered sugar
15 - 226 g vegan butter, softened
16 - Thick coconut milk fat from 1 can of full-fat coconut cream

→ Vegan Ganache

17 - 200 g plant-based chocolate chips
18 - 240 mL coconut cream

# Steps:

01 - Turn your oven to 175°C to warm up. Line a medium-sized jelly roll sheet (36.8x24.1 cm) with parchment and lightly grease everything, including the paper. Keep it ready.
02 - Grab a medium bowl and mix up the oat flour, cassava flour, baking soda, baking powder, arrowroot starch, and cocoa powder. Set aside once blended.
03 - Add sugar and aquafaba to a big bowl and whip until foamy and light. Then mix in yogurt and applesauce until smooth.
04 - Gently fold the dry mix into the wet stuff. Mix until combined but avoid overdoing it—you shouldn’t see dry patches.
05 - Pour the batter into the prepped pan. Even it out and bake for 10–13 minutes, checking with a toothpick to confirm it comes out clean.
06 - Carefully flip the baked cake onto a cocoa-dusted towel right after it’s out of the oven. Roll it up tightly with the towel starting on the short side. Refrigerate while it stays rolled for 2 hours.
07 - Using a stand or hand mixer, beat the coconut cream and vegan butter together. Toss in the powdered sugar gradually, along with the strawberry powder, and blend until fluffy and airy.
08 - Unroll the chilled cake and smooth the strawberry frosting over it. Roll it back up carefully, tucking tightly, then pop it into the fridge again for a bit.
09 - Heat up coconut cream in a microwave-safe bowl until it’s nice and hot. Pour in the chocolate chips and mix till melted. Let this cool in the fridge for 10 minutes.
10 - Spread the ganache across the cake evenly, then top it with fresh strawberry slices. Leftovers? Chill up to 4 days or freeze for 3 months.

# Notes:

01 - Skip the oat and cassava flours if gluten isn’t an issue—just use regular all-purpose flour in equal measure.
02 - You can try other fillings like dairy-free cream cheese frosting as a fun swap.

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