Vegan Swiss Roll with Raspberries

If you are in the mood for a light spring dessert this Vegan Swiss Roll with raspberries is the right choice! It’s fluffy, soft, sweet and it is easier to make than you think. This delicate dessert is completely dairy-free and will be the star of any celebration.

If you ever thought swiss rolls are hard to make, I can tell you that this vegan swiss roll is so easy to make and you will need just a few minutes. No eggs, no dairy just a few simple ingredients.

What I love about this recipe is that the swiss roll is sweet, but not too sweet, and bound to make you feel really fancy and delicate. A combination of vegan cream filling with fresh juicy raspberries and vanilla cake works perfectly. It’s fluffy, spongy, fruity and tastes like heaven. I’ll show you how easy it is to make the best vegan Swiss Rolls.

Ingredients

• All-purpose Flour
• Almond Flour
• Cornstarch or Cornflour
• Baking powder & Baking soda
• Aquafaba
• Powder Sugar
• Plant-based Milk – I used unswttened almond milk but any type of milk will work in this recipe.
• Coconut Oil – You can also use any other neutral flavoured vegetable oil. I would recoommend to avoid Olive Oil.
• Vanilla extract
• Raspberies
• Vegan Cream Cheese
• Coconut Cream

How to make the Vegan Swiss Roll with Raspberries

Cake

Start by preparing the cake. Combine all your dry ingredients in a bowl and mix until combined. Add the coconut oil, almond milk, vanilla extract and apple cider vinegar and mix well using a hand mixer or balloon whisk for 2-3 minutes. Gently fold in the whipped aquafaba until just combined. Transfer to greased and lined baking tray and bake at 170ºC for 12-15 minutes. As soon as it comes out, remove it from the pan and cover it for 1 minute. Use parchment paper or a clean kitchen towel, dust with powder sugar and tightly roll the cake. Let it cool for at least 1 hour.

Filling

While the cake is cooling prepare the filling. Mix the cream cheese, coconut cream and icing sugar in a bowl until smooth and combined. Be careful not to overmix the filling.

In this recipe, I created 2 types of filling. Divide the prepared filling into 2 bowls and to one bowl gently fold the mashed fresh raspberries and set aside. To another bowl gently fold in vanilla extract and chill in the fridge.

Assemble

Unroll the sponge cake so that it lays completely flat on top of the linen. Using an offset spatula, spread the raspberry jam into a very thin layer over the entire surface of the cake. Spread the raspberry whipped cream onto the cake – directly on top of the raspberry preserves – leaving a ¾-inch border on all sides.

Add some raspberries evenly onto the raspberry cream layer, gently pressing them into the cream. Carefully roll the cake – short end to short end – into a tight spiral. Set the cake onto a long-serving platter and refrigerate the cake for a minimum of 1-2 hours to allow the cream to be set. 

Using an offset spatula, spread the second part of the filling into an even, smooth layer on the outside of the rolled sponge cake. Top the cake generously with the raspberries and serve. 

Video Instructions

Tips

• Dust the parchment paper with the linen kitchen towel with a generous amount of powder sugar to prevent the cake from sticking.
• Let the cake cool completely before filling with the cream. Otherwise the cream will melt and the cake won’t stick together.
• Fill the cake leaving a ¾-inch border on all sides to prevent the cream from leaking.
• When rolling the cake – roll from short end to short end into a tight spiral and refrigerate the cake for a minimum of 1-2 hours to allow the cream to be set. 

Substitutions / Variations

In this rcipe you can any type of plant based milk any neutral flavoured vegetable oil.

You can also add your favourite fruit and jam. I like to make this recipe with strawberries, blueberries or blackberies during the summer.

MORE VEGAN DESSERTS YOU WILL LOVE

• Vegan Chocolate Banana Bread 
• Pistachio Loaf Cake (Vegan)
• Peanut Butter Tart (Vegan, Dairy Free) 
• Pistachio Tart (Vegan)
• Vegan Pistachio Cupcakes

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