This chocolate swiss roll cake filled with a fluffy light cream and topped with a glossy chocolate glaze is so easy to roll thanks to a special trick. This cake roll is also made without eggs or dairy. A vegan chocolate swiss roll that is ready in under an hour.
Activate your milk by adding lemon juice to it and stirring so it curdles.
Line an 8-inch by 8-inch pan with parchment paper, and line a quarter sheet cookie pan with parchment paper.
Bake Chocolate Cake
To large mixing bowl, add dry ingredients and combine.
2 ⅓ cups oat flour, ¼ cup unsweetened cocoa powder, 1 cup organic cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda
Add liquid ingredients to the dry, and again combine. I used a hand mixer.
1 cup milk, tsp lemon juice, ⅓ cup canned pumpkin puree, 3 tablespoon applesauce, 2 teaspoon vanilla extract, pinch salt
Pour the batter evenly into prepared 8x8 pan.
Bake the cake for 35 minutes or until tester comes out clean.
The Swiss Roll Trick
Remove the cake from the oven and allow it to cool so when you tear it apart with your hands you don't get burned.
Tear baked cake apart with hands or fork and add to a mixing bowl. Melt the chocolate chips in the microwave for 1 minute.
Entire baked cake broken up and in a mixing bowl.
Add in the milk and melted chocolate and combine with a fork or your hands.
½ cup chocolate chips, 1 cup dairy free milk
Press this fudgy baked cake dough into the quarter cookie sheet lined with parchment paper. Press into corners so you have a flattened rectangle.
Spread your whipped cream or frosting about 1 inch thick in the center but closer to ½ inch on th edges. (my coconut whipped cream recipe is below)
Roll Swiss Roll
Lift the parchment paper along the short end of the pan and roll the cake slowly, using the parchment paper to help lift and roll. You still might get a few cracks but the dough is so fudgy you should be able to press cracks away by pressing over the parchment paper.
Don't press down too hard or the whipped cream will squish out the sides.
Keep the roll wrapped in the parchment paper and chill in the refrigerator for 30 minutes if you want to be able to slice it cleanly.
Whipped Cream Recipe (optional)
You can use any frosting or whipped cream for the center of this cake but if you want to make mine which makes about 3 cups, here are the steps: First, chill the cans of coconut milk overnight so the solids separate out. Then remove the solids and put them into a chilled mixing bowl, and refrigerate or freeze the coconut milk for a different recipe or smoothie.
3 cans full fat coconut milk
Next, add in the powdered sugar and hand mix for about 3-4 minutes or until you see peaks forming. To make them even stiffer, add 2 tablespoon of tapioca flour or arrowroot powder and mix again. Add vanilla.
½ cup powdered sugar, 1 teaspoon vanilla
Finally, chill the whipped cream in the bowl covered for 2 hours if you want it to be thicker. I used mine unchilled and it was thick enough to spread but here is a trick if yours is not.
Glaze the Chocolate Swiss Roll
Melt the chocolate chips in a pyrex measuring cup at 60 seconds. Pour in the milk and stir until smooth.
1 cup chocolate chips, ½ cup milk
Unwrap the cake and pour glaze over and wait until the glaze is set before slicing.
Store Swiss Roll
This cake is best refrigerated, uncovered or covered, and can last about 3 days. If you choose to freeze, I suggest you freeze it before pouring on the chocolate glaze.
Video
Notes
Do not overbake or the cake will be too dry and won't form a pliable texture.Frost the cake with cream that is 1 inch deep in the center, and tapered to the ends so it doesn't squish out.Don't press hard on the roll or the filling will be more likely to squish out of the ends.*About the filling. A whipped cream is more traditional as a filling, but I have better luck using my white frosting - it's sturdier and helps me form that even white stripe so important to this cake's presentation.