Christmas Vegan Swiss Roll
With its airy sponge, creamy filling, and festive decorations, this vegan Swiss roll is more than just a dessert: it’s a testament to the joy of baking and the magic of plant-based ingredients.
Ingredients
For the sponge
- 120 g aquafaba
- ⅛ tsp cream of tartar
- 125 g caster sugar
- 170 g plain flour
- 20 g cocoa powder
- 1 ¼ tsp baking powder
- 1 pinch of salt
- 80 g apple sauce
- 41 g vegetable oil
- 30 g non dairy milk
- 1 tsp vanilla
For the filling
- 100 g vegan butter
- 180 g icing sugar
- 25 g cocoa powder
- 1 tsp vanilla extract
For the decoration
- 150 g dark chocolate
- 1 tbsp coconut oil
- Christmas sprinkles
Instructions
- Preheat your oven to 200°C and line a baking sheet with parchment paper.
- Begin by whipping the aquafaba with cream of tartar until soft peaks form.120 g aquafaba, ⅛ tsp cream of tartar
- Slowly add caster sugar while whipping to achieve stiff and glossy peaks.125 g caster sugar
- Sift the flour, cocoa powder, baking powder, and salt into a separate bowl, and carefully fold these dry ingredients into the whipped aquafaba using a top-to-bottom motion to maintain the airy texture.170 g plain flour, 20 g cocoa powder, 1 ¼ tsp baking powder, 1 pinch of salt
- In another bowl, mix the apple sauce, oil, non-dairy milk, and vanilla extract, then gently fold this mixture into the batter, taking care not to deflate the mixture.80 g apple sauce, 41 g vegetable oil, 30 g non dairy milk, 1 tsp vanilla
- Spread the batter evenly on the lined baking sheet and bake for about 8 to 10 minutes, or until the sponge is springy to the touch.
- Once baked, invert the sponge onto a clean kitchen towel, leaving the parchment paper on, and roll it up gently while it’s still warm.
- Allow the rolled sponge to cool completely, as this helps it hold its shape.
- For the filling, beat the vegan butter until smooth and creamy.100 g vegan butter
- Gradually add the sifted icing sugar, then mix in the sifted cocoa powder and vanilla extract until the filling is light, fluffy, and evenly combined.180 g icing sugar, 25 g cocoa powder, 1 tsp vanilla extract
- When the sponge has cooled, unroll it carefully but keep the parchment paper in place.
- Spread the filling evenly across the sponge, leaving a small border to prevent overflows, and then roll it back up tightly.
- Wrap the roll in parchment paper or plastic wrap and refrigerate for about 30 minutes to firm it up.
- For decoration, melt the dark chocolate with coconut oil until smooth and glossy.150 g dark chocolate, 1 tbsp coconut oil
- Pour the melted chocolate over the chilled roll while it’s placed on a wire rack, ensuring it’s fully coated.
- Before the chocolate sets, sprinkle the roll with Christmas-themed sugar sprinkles for a festive finish.Christmas sprinkles
- Allow the glaze to set fully before slicing and serving.