There’s something magical about a perfectly rolled chocolate Swiss roll that makes any dessert table feel instantly more elegant. This Easy Chocolate Swiss Roll recipe transforms simple pantry ingredients into a showstopping dessert that looks like it came from a professional bakery. The light, airy chocolate sponge cake wrapped around a cloud of sweet cream filling creates the perfect balance of textures and flavors.
Don’t let the spiral design intimidate you – this recipe is specifically designed for home bakers who want impressive results without professional training. With just 45 minutes from start to finish, you’ll create a dessert that’s perfect for special occasions or whenever you’re craving something a little fancy but don’t want to spend hours in the kitchen.
Why You’ll Love This
- No special equipment needed – just basic baking tools you already have
- Impressive presentation that looks much more difficult than it actually is
- Light texture that isn’t overly sweet or heavy after a meal
- Versatile recipe that can be customized with different fillings
- Make-ahead friendly – perfect for entertaining or holiday preparations
Ingredients
- 135 g oat flour
- 30 g cassava flour
- 30 g cocoa powder
- 1 tbsp arrowroot starch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 122 mL aquafaba, room temperature
- 200 g organic granulated sugar or coconut sugar, divided
- 100 g unsweetened applesauce, room temperature
- 60 g unsweetened dairy free yogurt, room temperature
- 2 tbsp cocoa powder for dusting the dish towel
- 1 cup sliced strawberries, for garnish
- 226 g vegan butter, room temperature
- 70 g freeze dried strawberries, pulsed into a flour
- Coconut fat from 1 can full-fat coconut cream
- 450 g powdered sugar, sifted
- 240 mL coconut cream
- 200 g vegan chocolate chips
Instructions
- Preheat the oven to 175°C and grease and line a medium jelly roll sheet (~36.8×24.1 cm) with parchment paper. Grease the parchment paper top side as well. Set aside.
- 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 together the aquafaba and sugar vigorously until it lightens in color and foams. Add applesauce and dairy-free yogurt, beating everything until combined.
- Add the dry ingredients into the wet mixture. Fold together until no streaks of dry ingredients remain, being careful not to over-mix.
- Spread the batter evenly onto the prepared baking sheet. Bake for 10-13 minutes or until set and a toothpick inserted comes out clean.
- Remove the cake from the oven and flip it onto a dish towel dusted with cocoa powder. Roll the cake, along with the dish towel, starting from the width side, and allow it to cool rolled in this shape in the refrigerator for 2 hours.
- Use a hand mixer or stand mixer to cream the vegan butter and coconut cream fat. Gradually add the powdered sugar and blitzed dried strawberries, mixing until light and fluffy.
- Unroll the cooled cake and spread the prepared buttercream over its surface. Re-roll the cake carefully, using the towel as support, and transfer back to the fridge.
- Heat the coconut cream in the microwave until hot. Add vegan chocolate chips and stir until fully melted. Chill the ganache in the refrigerator for 10 minutes.
- Pour the ganache over the cake and spread evenly. Garnish with sliced strawberries and serve. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Tips & Variations
- For extra chocolate flavor, add 1/2 cup mini chocolate chips to the filling
- Don’t overmix after adding the egg whites – this keeps the cake light and airy
- Roll the cake while still warm to prevent cracking
- Try flavoring the whipped cream with 1 teaspoon of coffee extract or orange zest
- For a festive touch, add crushed peppermint candies to the filling during the holidays
- Make sure all ingredients are at room temperature for the best volume in your cake
Serving Suggestions
This Chocolate Swiss Roll is perfect served with a dollop of extra whipped cream and fresh berries on the side. The bright, tart berries complement the rich chocolate cake beautifully. For an extra indulgent dessert experience, drizzle each slice with warm chocolate sauce or serve alongside a scoop of vanilla ice cream.
A simple dusting of powdered sugar is all you need for an elegant presentation, making this the perfect finale to a dinner party or holiday meal. Pair with coffee, tea, or a glass of dessert wine for the ultimate treat.
Notes
- Store leftover cake covered in the refrigerator for up to 3 days
- The cake can be made 1 day ahead and kept refrigerated until serving
- For clean slices, use a sharp knife dipped in hot water between cuts
- The cake is done when it springs back lightly when touched
FAQs
Why did my cake crack when rolling?
The most common reason is rolling the cake when it’s too cool. Roll immediately after removing from the oven while still warm and pliable.
Can I make this without dairy?
Yes! Substitute the milk with almond or soy milk, and use a non-dairy whipped topping for the filling.
Can I freeze this Swiss roll?
Absolutely. Wrap it well in plastic wrap and then foil. Freeze for up to 1 month and thaw in the refrigerator overnight before serving.
Can I use a different filling?
Definitely! Try chocolate mousse, cream cheese frosting, or even a layer of jam beneath the whipped cream for variety.
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