This Black Forest Cake Roll (Vegan Swiss Roll) is a fluffy Vegan Chocolate Sponge Cake with a cherry cream filling rolled into a Yule Log. Making it vegan is easier than you think and it only takes a few minutes to prepare! Impress everyone with this show-stopping simple and delicious dessert.
Easy Vegan Chocolate Cake Roll
If you’ve ever thought making a fluffy Vegan Chocolate Cake Roll without using eggs or any dairy ingredients is hard, I can tell you that it’s actually not that complicated! Today I‘ll show you, how simple it is! Step-by-step!
Honestly making a Vegan Swiss Roll is not something new and unusual for me. I used to bake them often in the past before I started my blog. I guess it was kind of a “Trend” earlier because so many bloggers on Instagram were making them all the time. Which means I wasn’t the only one who had fun creating different kinds of Vegan Swiss Rolls (Yule Log). Ever since I started my blog, however, I’ve wanted to try new things and create other recipes. Well, now I decided it’s time to share an easy recipe for this Black Forest Cake Roll with you.
Vegan Swiss Roll or Yule Log?
I have to admit that I’m not sure what this Chocolate Sponge Cake Roll is actually called in America or England. So I simply use a variety of names: Black Forest Cake Roll, Vegan Swiss Roll, and Chocolate Yule Log. ? Just wanted to mention that, so please do not be irritated. What’s your favorite name for this kind of Cake?
To make this Black Forest Cake Roll, first, start with lining a baking sheet with parchment paper. Then combine all ingredients for the Vegan Chocolate Sponge Cake batter according to the recipe below. When the batter is mixed together, pour it onto the prepared baking tray and spread it evenly using a spatula. Pop it straight into the preheated oven and bake for around 20 minutes or until the cake is firm but still soft and springs back when you press down gently with your finger. Please make sure not to bake the Chocolate Sponge Cake for too long or it will get dry and crumbly.
When the Chocolate Sponge Cake is done baking, remove it from the oven and let cool for 3 minutes or so. In the meantime, dust a smooth kitchen towel with some sugar. This will help keep the cake from sticking to the towel. Then place the cake face-down onto the sugared towel and carefully peel off the parchment paper. Roll into shape with the towel and set aside to cool completely. If you want to make this Black Forest Cake Roll in advance, you can store it wrapped in the towel in the fridge until the next day. It will be just as good!
Cherry & Cream Filling
That filling and topping if this Black Forest Cake Roll looks so dreamy but it’s actually the easiest part of the Yule Log! You can make your own compote according to this recipe (it works also well with other fruits, no matter if canned, fresh or frozen) or using store-bought compote. Simply beat non-dairy cream (or another creamy filling) until whipped and spread approx. 1/2 amount of the cream over the unrolled cake along with the cherry compote. Then re-roll and frost with remaining cream.
Black Forest Cake Roll
This Black Forest Cake Roll only looks like it took forever but really it has simple ingredients, comes together quickly, and is definitely a show-stopping cake! It is:
- Quick and Easy to make
- Can be filled with different fillings
- Tastes like heaven on earth!
Fluffy Vegan Cake Recipes
Once you take a bite of this fluffy and creamy Black Forest Cake Roll, you’ll have no words, only delicious feelings in your mouth and happiness in soul! The combination of chocolate, cherries and cream truly makes my mouth water. If you think so too, you should definitely give this recipe a try or check out my similar recipes for fluffy Vegan Cakes, such as my Vegan Black Forest Cake, Cranberry Vanilla Cake or my Best Vegan Chocolate Cake. Happy baking, guys!
Black Forest Cake Roll (Vegan Swiss Roll)
Chocolate Sponge Cake
- 1 1/2 cup all-purpose flour (185g)
- 1/3 cup cornstarch (40g)
- 2 tbsp cocoa powder
- 1/2 cup fine sugar (100g) + more to sprinkle
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- pinch of salt
- 1/2 tsp vanilla ground
- 3/4 cup non-dairy milk (180ml) or more, if needed
- 1/3 cup chickpea brine (80ml) or 60ml more milk
- 1/4 cup vegan butter or oil (50ml)
Filling + Frosting
For Garnish (optional)
- canned cherries & chopped chocolate
Chocolate Sponge Cake
- Preheat oven to 355˚F (180˚C). Line a baking sheet with parchment paper.
- In a bowl, stir the apple cider vinegar into the non-dairy milk and set aside for about 3-5 minutes to create vegan buttermilk.
- Add the melted vegan butter and chickpea brine into the vegan buttermilk and mix until well combined.
- Combine the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, salt, and vanilla and sift into the wet mixture. Stir to combine (but please do not overmix, or the cake won’t get so fluffy). The batter should be thick and pourable. Add a little more milk, if needed.
- Pour the batter onto the prepared baking tray and spread evenly with a spatula. Tap the tray on the worktop to remove any air bubbles.
- Bake for approx. 20 minutes or until the cake is firm but still soft and springs back when you press down gently with your finger. (Please do not overbake though, or it will get dry and crumbly and you can’t roll it up easily without cracking).
- Remove from the oven and let cool for 3 minutes.
- In the meantime, generously dust a smooth kitchen towel with some sugar. (This will help keep the cake from sticking).
- Place the cake face-down onto the sugared towel and carefully peel off the parchment paper. Trim of the edges with a sharp knife if they’re too dry.
- Roll into a log with the towel and set aside to cool completely. (You can also make the cake one day in advance and place it wrapped with the towel in the fridge overnight.)
Filling + Frosting
- Prepare the cherry compote according to this recipe (or use store-bought. You could also use other fruits to make it).
- Beat cold non-dairy cream with a hand mixer on high speed for 1 minute. Continue mixing, add sifted powdered sugar and cream stabilizer as you go. Beat for approx. 2 minutes longer until whipped and stiff peaks form.
Assemble the Cake Roll
- Carefully, unroll the cooled cake from the towel, spread a thin layer of cream and cherry compote evenly over the cake, leaving a 1-inch border around the edges. Then re-roll tightly.
- Spread the remaining cream over the cake roll and make pipes, and decorate with cherries, if you like. Sprinkle over chopped chocolate or create other decorations to your wish.
- Enjoy immediately or store in the fridge for later!
- You can also add other fillings of your choice, such as drained non-dairy yogurt (quark), tofu, custard, cream cheese. However, I can’t guarantee if this will result in a more runny filling, so please make sure that the consistency of the filling you choose is not so watery, otherwise, the liquid will soak into the sponge cake, which makes it soggy.
- The chickpea brine (the liquid of canned chickpeas) helps make the cake easier to roll, however, you could also use another egg substitute or just adding a little more non-dairy milk instead. If you notice a few cracks on the outside of the cake, just cover up with some cocoa powder or melted chocolate and the cream frosting.
- If you want to make a lemon or vanilla cake roll, you can omit the cocoa powder and add more flour or cornstarch instead.
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