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.
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
- 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 tbsp Vegetable Oil (or 6 tbsp melted non-dairy margarine)
- 3/4 Cup Caster Sugar
- 4 tbsp Raspberry Jam
- Preheat your oven to 180°C 360°F
- Line a baking tray with parchment paper and grease liberally with non-dairy margarine.
- Make your sponge by combining flour, cornstarch, caster sugar and baking powder. Give it a mix.
- Add in the apple cider vinegar, oil, aquafaba, yoghurt, vanilla and non-dairy milk. Stir to combine fully.
- 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.
- Place a large piece of 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.
- 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.
- Roll up the cake slowly using the parchment, which will roll inside the cake.
- Unroll the cake and brush it 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 it up at 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.
- Dust with icing sugar and move to a wire rack to cool. If you are using cream in the middle move it to the fridge to cool.
If you like jam – check out of Vegan Jam Shortbreads.