Easy Chocolate Swiss Roll

This super easy chocolate Swiss roll has become my favorite dessert for wowing friends without spending forever in the kitchen. The mix of deep chocolate cake with vibrant strawberry buttercream makes an eye-catching treat that tastes amazing and tricks everyone into thinking you've been baking all day.

I whipped up this Swiss roll for my sister's birthday when she told me she missed her favorite bakery treat since going vegan. When she took her first bite, her face lit up and she couldn't believe it wasn't made with regular ingredients - she just kept saying it tasted exactly like the real thing.

• Oat flour: Gives a nice soft texture while staying gluten free
• Cassava flour: Helps hold everything together so your cake won't split when you roll it up
• Aquafaba: When beaten with sugar, it puffs up just like eggs would do
• Freeze dried strawberries: Pack tons of natural flavor into the buttercream without making it wet
• Coconut cream: Adds creaminess to both frosting and ganache without any dairy

Simple Steps For Chocolate Swiss Roll

Get Everything Ready:

Cover your pan with parchment and grease both pan and paper. Setting up everything before mixing means your batter won't sit around too long which can mess up how well it rises.

Combine Dry Stuff:

Stir all dry ingredients together in their own bowl. This step really matters because it stops flour clumps in your finished cake and spreads the baking powder evenly.

Beat The Aquafaba:

Whip aquafaba and sugar until it gets fluffy and light. This works like whipped egg whites and builds the framework needed for a soft cake. Don't rush this part as getting enough air in matters for success.

Mix Carefully:

When you put wet and dry ingredients together, use a big spatula and be gentle. Too much mixing will make even gluten free flours tough and your cake will crack when rolled.

Roll It Hot:

The most important thing is rolling your cake while it's still warm. Your cake needs to cool in its final shape so sprinkle cocoa powder right after baking then roll it up with the kitchen towel. Taking your time here stops those awful cracks.

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The freeze dried strawberries really make this recipe work. I found them after trying fresh strawberry puree several times, which always ruined my buttercream. They pack so much flavor that you get pure strawberry taste without messing up the texture.

Ways To Serve It

This Swiss roll looks amazing as the main attraction on any dessert table. For a really fancy look, put slices on cold plates with a few fresh berries and a light sprinkling of powdered sugar. The difference between the cold cream filling and room temp cake creates an awesome mouth-feel experience.

For something more relaxed, have slices with coffee or tea. The deep chocolate flavor works great with a strong espresso, and the sweet strawberry cream balances out any bitter notes.

Fixing Common Problems

If your cake splits while rolling, it probably needs more moisture. The applesauce and yogurt keep the sponge flexible enough to roll. Make sure these things aren't cold when you mix them in since chilly ingredients can cause the cake to bake unevenly.

Another problem people run into is buttercream that's too runny. Always cool the filled roll for at least half an hour before putting on the ganache topping. This helps firm up the buttercream so it doesn't squeeze out when you cut it.

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Changing With The Seasons

While we use freeze dried strawberries here, you can easily switch to other freeze dried fruits depending on the time of year. Raspberries make a lovely pink filling with a bit of tang, while freeze dried blueberries give you a subtle purple color with a milder taste.

In autumn, try a spiced buttercream with cinnamon and nutmeg or even a pumpkin spice version using pumpkin powder. The chocolate cake base goes well with almost any flavor combo you can think of.

Frequently Asked Questions

→ Why is this Swiss roll gluten-free?

Using oat and cassava flours makes the cake naturally gluten-free, while keeping the texture soft and flexible.

→ How do I stop the sponge from cracking?

Roll it while it's still warm. Dust generously with cocoa powder and use a towel to guide the roll. Speed and moisture are key!

→ Can I prepare it in advance?

Totally! You can make it up to three days early. Chilling actually enhances the flavors and texture.

→ What’s a good swap for freeze-dried strawberries?

Freeze-dried raspberries or blueberries can work well. Just steer clear of fresh fruits—they might make the buttercream runny.

→ What does aquafaba do here?

Aquafaba, the liquid from canned chickpeas, gets whipped up like egg whites. It adds airiness and structure to the cake batter.

→ How can I tweak this recipe seasonally?

Try swapping freeze-dried fruits for raspberries or blueberries. For autumn vibes, mix in a pinch of cinnamon or nutmeg for a warm touch.