Description
A delightful vegan and gluten-free dessert featuring a rich chocolate cake rolled with creamy strawberry frosting.
Ingredients
Scale
- 1 1/4 cups oat flour (135 g)
- 1/4 cup cassava flour (30 g)
- 1/4 cup cocoa powder (30 g)
- 1 tbsp arrowroot starch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup aquafaba (room temperature)
- 1 cup organic granulated sugar or coconut sugar (200 g), divided
- 1/2 cup unsweetened applesauce (room temperature)
- 1/4 cup unsweetened dairy-free yogurt (room temperature)
- 2 tbsp cocoa powder (for dusting the dish towel)
- 1 cup sliced strawberries (for garnish)
- 1 cup vegan butter (room temperature)
- 1 cup freeze-dried strawberries (pulsed into a flour, 70 g)
- 1 can full-fat coconut cream (only the coconut fat)
- 3 cups powdered sugar (sifted, 450 g)
- 1 cup coconut cream (240 mL)
- 1 cup vegan chocolate chips (200 g)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a medium jelly roll sheet (~14.5”x9.5”) with parchment paper, then grease the top of the parchment as well.
- In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
- In a large bowl, whisk the aquafaba and half of the sugar until it lightens in color and foams. Add the applesauce and dairy-free yogurt, mixing until well combined.
- Fold the dry ingredients into the wet mixture until no dry streaks remain. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10-13 minutes or until a toothpick comes out clean.
- Once baked, flip the cake onto a dusted dish towel while it’s still warm. Dust the top with cocoa powder and place a clean kitchen towel over it. Roll the cake from the shorter side with the towel, letting it cool completely in this rolled shape. Transfer to the fridge for 2 hours.
- In a large bowl, cream the vegan butter and coconut cream together. Gradually sift in the strawberry flour and powdered sugar, mixing until light and fluffy.
- Carefully unroll the cooled cake and spread the strawberry buttercream over the top, then re-roll the cake carefully, removing the towel.
- Heat the coconut cream in the microwave until hot. Stir in the vegan chocolate chips until completely melted and smooth. Chill in the fridge for about 10 minutes.
- Pour the ganache over the top of the Swiss roll, spreading it evenly. Top with sliced strawberries for garnish.
- Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
For best results, measure ingredients accurately and use room temperature ingredients. Dusting the towel with cocoa powder helps prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate roll, gluten-free cake, strawberry buttercream