When I first tried making a Swiss roll, I was captivated by the idea of transforming a simple sponge cake into a beautiful rolled masterpiece. The way it swirled with colors and flavors reminded me of the joy of sharing desserts with friends during gatherings. This vegan version is not only simple but also incredibly delicious, with a rich chocolate filling that pairs perfectly with the soft sponge.
**Ingredients:**
For the sponge cake:
– 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 cup almond milk (or any plant-based milk)
– 1/2 cup maple syrup
– 1/4 cup vegetable oil
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the filling:
– 1 cup coconut cream (chilled)
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons cocoa powder (optional, for chocolate flavor)
For decoration (optional):
– Fresh berries
– Mint leaves
– Vegan chocolate shavings
**Instructions:**
Preheat your oven to 350°F (175°C). Prepare a baking sheet (approximately 15×10 inches) by lining it with parchment paper.
In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk these dry ingredients together until well mixed.
In another bowl, whisk together the almond milk, maple syrup, vegetable oil, and vanilla extract until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula to ensure it cooks uniformly.
Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly pressed.
Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, carefully lift the parchment paper and transfer the cake to a clean kitchen towel.
While the cake is still warm, gently roll it up with the towel, starting at one of the shorter ends. This will help create the roll shape. Let it cool completely while rolled.
While the cake cools, prepare the filling. In a mixing bowl, beat the chilled coconut cream with powdered sugar and vanilla extract until fluffy and smooth. If you want a chocolate filling, add cocoa powder and mix until well combined.
Once the cake has cooled completely, unroll it carefully and spread the filling evenly over the surface.
Roll the cake back up tightly, this time without the towel, starting from one of the shorter ends.
Wrap the rolled Swiss roll in parchment paper or plastic wrap and refrigerate for at least 30 minutes to help it set.
When ready to serve, remove the roll from the refrigerator and slice it into rounds.
For an added touch, decorate with fresh berries, mint leaves, or vegan chocolate shavings.
Enjoy the delightful surprise of flavors and textures as you share this vegan Swiss roll with friends and family, just like I did during my last gathering! It’s a simple yet elegant dessert that proves plant-based treats can be indulgent and satisfying.