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?
Step-by-Step Instructions
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:
- Dairy-free
- Egg-free
- Quick and Easy to make
- Chocolatey
- Creamy
- Juicy
- Moist
- 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)
Ingredients
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
- 1 2/3 cups non-dairy whipping cream (400ml)
- 3 tsp powdered sugar or to taste
- 1 1/2 packs of cream stabilizer
- approx. 1/3 cup cherry compote
For Garnish (optional)
- canned cherries & chopped chocolate
Instructions
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!
Notes
- 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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Hi, looks amazing, what kind of vegan milk did you use? I am not a fan of chickpea brine….
Hi Irina, I used soy milk. I recommend you to not omit the chickpea brine because it’s very helpful for the binding. It makes the cake a little more elastic so it doesn’t break so quickly when you roll it.
can you make it a vanilla swiss roll
can you make a vanilla swiss roll?
I’ve shared one a while ago on Instagram but I think I won’t put it on my blog since you must be very very careful when making eggless swiss rolls and I don’t want to disappoint my readers when it fails 🙁
Can I use potato or tapioca starch instead of cornstarch?
Hi dear, unfortunately, I haven’t tried it yet so I’m not sure if it works too but feel free to give it a try. Let me know how it turned out 😉
We call it Brazo de reina (Queen’s arm) in Chile, Pionono in Argentina. The most common filling is manjar (a.k.a dulce de leche) and we sprinkle it with desiccated coconut. I’ll try this recipe! Thx
Thank you so much for that information! Honestly, I didn’t know that. It’s always exciting to learn more about the origin of vegan cake recipes. Hope you’ll like it 🙂
What size tray did you use for baking please?
My tray was about 14/15-inch x 11/12-inch 🙂
I followed all your instructions to the last detail but when I opened out my roll after cooling it was broken into long strips. The sponge was stable but at every bend it was broken. In fact I took it out of the oven in 10mins because it was done by then and I did not want to overbake it. Pity because I’ve been searching for an eggftee Swiss roll recipe which works for a long time.
I’m very sorry to hear that. Anyway, you must be very very very careful when making an egg-less swiss roll. Did you add the aquafaba?
Wow…. What a great recipe, Love all these wonderful images! What a great idea you have and used. Everything is awesome!
So glad that you liked it! 🙂
Thank you so much!
Lots of love,
Bianca <3
Tried the recipe and was honestly disappointed, taste was great except it instanly crumbled for being so soft, couldnt roll up at all. Made the recipe without using chickpea brine, using vegan milk instead, maybe it wouldve been success using the brine.
I’m sorry to read this, but I recommend using the chickpea brine because it makes the cake easier to roll up. Please also make sure not to overmix the batter and not overbake the cake, or it will get crumbly instead of soft.
This is literally the ONLY plant based swiss roll recipe I’ve found that worked. And I have tried a lot!! So happy to have tried this. My baking tray was smaller than the one used in this recipe (I found the size of the pan by reading through the comments) so I didn’t use all the mixture and cut the cooking time by a few minutes. Both times I cooked it it’s been perfect. My 15yo son is using this recipe in a food technology exam next week – THANK YOU!!
So glad that you liked this recipe so much. Thank you! Wishing your son all the best for his exam! ?
I made this recipe yesterday for my husbands birthday it was so delicious, I added 1banana in stead of the sugar. Really delicious
So glad that you liked it! ? Love the idea with adding banana <3
Lots of love,
Bianca <3
I wish I should try this one made by Bianca, but I tried to do my best and made my own Cake Roll ? it is so delicious, thank you for recipe
Thank you so much, Laura!:)
Lots of love,
Bianca <3
What is the size of the cake pan, please?
Hi ?
My sheet is about 14/15-inch x 11/12-inch.
What size pan Has been used ?. Looking forward to trying this cake can you
Hi 🙂
My sheet is about 14/15-inch x 11/12-inch.
This would just make the perfect dessert to eat for Valentine’s day. I love it! xo
So glad that you liked it! ?
Thank you!
Sending love <3
Looks so delicious! I want to eat the whole roll in one go! 🙂
Much love, Ela
So glad that you like it! ?
Thank you! Sending love <3