Vegan Swiss Roll

Vegan Swiss Rolls are lovely looking cakes that are great favourites with kids and adults alike.  We’ve gone for traditional jam for our vegan swiss roll, but you can use vegan whipped cream with a bit of fruit if you’re going to eat it straight away.

Key tips:

Trim the edges of the cake as they are slightly ‘harder’ than the rest of the sponge so more prone to causing cracks

Roll slowly, and press down firmly but not enough to squish the cake

Icing/cocoa powder/sifted icing sugar are your friend if you get a few cracks but looks pretty even if it’s perfect

Couple of hints.  Roll slowly and with a bit of pressure. Don’t rush – you are rolling a warm cake so it should be okay in the main. I was watching Mary Berry do her Roulade and she said not to worry about cracks, that’s part of the charm. If it’s okay for Mary Berry then it’s okay for me too!  Sometime it rolls nicely, sometimes it cracks. I can’t for the life of me figure out why. But it tastes great and sliced thickly it’s lovely with some coconut whipped cream on the side. 

I also spent a unreasonable amount of time on YouTube looking at recipes and how to roll.  It seems to me that the only cakes that really roll beautifully have about 5 eggs in them. Well that’s out for us for sure!  Finally, don’t let the cake spend too much time in the fridge. I don’t care what anyone says, they dry out. 

I’ve put up pictures of two Swiss Rolls – with, and without cracks. 

Cracks or no cracks – this cake tastes great.

Vegan Swiss Roll

These are great cakes, not too sugary, and look impressive just with a dusting of icing sugar. Preheat your oven to 180°C 360°F

By: Allergymums

• November 27, 2020
• Print this

Ingredients

• 1 1/4 cups self raising flour
• 1/4 cup corn starch
• 3/4 cup non-dairy milk
• 1 1/2 tbsp Aquafaba
• 2 tbsp dairy free yoghurt
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla
• 1 tsp baking powder
• 6 tablespoons vegetable oil, or 6 tablespoons melted dairy free margarine
• 3/4 cup caster sugar
• 4 tablespoons Raspberry Jam

Directions

Step 1

Line a baking tray with parchment paper and grease liberally with non dairy margarine

Step 2

Make your sponge by combining flour, corn starch, caster sugar and baking powder. Give it a mix

Step 3

Add in the apple cider vinegar, oil, aquafaba, yoghurt,vanilla and non dairy milk. Stir to combined fully

Step 4

Pour in the batter and even out with a spatula. Bake for 10-12 minutes until the sponge is cooked when tested with a toothpick or it bounces back when tapped with a finger

Step 5

Place a large piece parchment paper and sprinkle with a bit of caster sugar. Trim the edges of the cake just a bit – you want to get rid of the hard edges

Step 6

Invert the cake onto the parchment, this isn’t as tricky as it sounds, just tip the cake onto the parchment quickly and peel off the grease proof paper

Step 7

Roll up the cake slowly using the parchment , which will roll inside the cake

Step 8

Unroll the cake and brush with the jam (give the jam a stir to loosen it up first. Reroll the cake slowly using the paper to move the cake along but obviously don’t roll the paper inside the cake! To be honest sometimes I just brush the warm cake with jam and roll up the once. I think Vegan cakes are better with one roll. Obviously this won’t work if you are using something like coconut whipped cream for the middle.

Step 9

Dust with icing sugar and move to a wire rack to cool. If you are using cream in the middle move to the fridge to cool.

If you like jam – check out of Vegan Jam Shortbreads.